Pour warm beef broth over chuck roast, along with 2 other ingredients, into slow cooker for a simple supper that disappears faster than anything else I make

There is something mighty comforting about a plain, honest beef roast that cooks low and slow all day, filling the house with the kind of smell that draws everybody to the kitchen before supper is even on the table. This Amish-style beef is the sort of thrifty, unfussy meal that has long been treasured across Midwestern farm country, where a sturdy roast, a little broth, and a patient slow cooker can turn a handful of ingredients into tender slices and spoonfuls of rich gravy-like juices.

Serve this beef with mashed potatoes, buttered egg noodles, or a scoop of simple white rice to catch every drop of the broth. It is also fine with green beans, glazed carrots, sweet corn, or a pan of warm dinner rolls, and the leftovers make excellent sandwiches piled onto soft bread with a swipe of horseradish or mustard.

Slow Cooker 4-Ingredient Amish Beef Broth Beef

Servings: 6 to 8

Finished Amish-style beef roast plated with potatoes and vegetables

Ingredients

1 boneless beef chuck eye roast, about 3 to 4 pounds
2 cups warm beef broth
1 packet dry onion soup mix, about 1 ounce
1 tablespoon Worcestershire sauce

Chuck roast, broth, onion soup mix, and Worcestershire sauce on a counter

Directions

1. Set the boneless chuck eye roast in the slow cooker. In a small bowl or measuring cup, stir the warm beef broth with the onion soup mix and Worcestershire sauce until combined.

Seasoned broth being mixed beside a raw roast in a slow cooker

2. Pour the warm broth mixture evenly over the roast, covering the top and letting the liquid settle around the sides of the meat.

Broth mixture being poured over a raw chuck roast in the slow cooker

3. Cover and cook on low for 8 to 9 hours or on high for 5 to 6 hours, until the beef is fork-tender and easy to slice or shred.

Tender cooked roast resting in rich broth inside the slow cooker

4. Transfer the roast to a cutting board, let it rest for 10 minutes, then slice or shred and spoon some of the cooking broth over the top before serving.

Plated sliced beef roast with mashed potatoes and green beans

Variations & Tips

For richer gravy: If you like a thicker sauce, remove 2 cups of the cooking liquid at the end and simmer it in a saucepan with a cornstarch slurry until it reaches the consistency you want.

Add vegetables: Tuck in halved potatoes, carrots, or onion wedges around the roast for a full one-pot meal. Just be sure not to crowd the cooker too tightly.

For sandwich leftovers: Shred the leftover beef and spoon a little broth over it before refrigerating. It stays moist and reheats beautifully for hot sandwiches the next day.

Choose the right cut: Chuck eye roast works especially well here because it has enough marbling to turn tender during the long cooking time. If needed, a regular chuck roast can be used the same way.