There is something especially comforting about an old-fashioned baked roast supper, and this Amish-style beef and cream of chicken bake is the kind of simple, dependable meal that has earned a place in many country kitchens. With just a handful of pantry staples poured over a bottom sirloin roast, the oven does the hard work and turns it all into a tender, savory dinner with rich gravy-like drippings. It is the sort of practical recipe that feels right at home on a chilly evening, when you want a hearty meal that fills the house with good smells and brings folks to the table without a lot of fuss.
This roast is wonderful served with mashed potatoes, buttered egg noodles, or fluffy rice to catch every bit of the creamy pan juices. For vegetables, green beans, glazed carrots, sweet corn, or a simple side salad all fit nicely beside it. Warm dinner rolls or a slice of homemade bread make the meal feel even more complete, especially when there is extra sauce to spoon over everything.
Oven Baked 4-Ingredient Amish Beef and Cream of Chicken Bake
Servings: 6 to 8
Ingredients
1 bottom sirloin beef roast, about 3 to 4 pounds
1 can (10.5 ounces) condensed cream of chicken soup
1 packet onion soup mix
1/2 cup water
Directions
1. Preheat the oven to 325 degrees Fahrenheit. Place the bottom sirloin roast in a 9-by-13-inch baking dish or other deep oven-safe dish large enough to hold it comfortably.
2. In a small bowl, stir together the condensed cream of chicken soup, onion soup mix, and water until well combined.
3. Pour the soup mixture evenly over the roast, covering the top and letting some run down around the sides. Cover the baking dish tightly with foil.
4. Bake for 2 1/2 to 3 hours, or until the roast is fork-tender. For a little color on top, uncover during the last 20 to 30 minutes of baking.
5. Let the roast rest for 10 to 15 minutes before slicing. Spoon the creamy pan sauce over the meat and serve hot.
Variations & Tips
Mushroom Addition: If you like a deeper savory flavor, add 8 ounces of sliced mushrooms around the roast before baking. They cook down into the sauce and make it especially good over potatoes or noodles.
Extra Onion Flavor: A sliced yellow onion tucked around the meat adds sweetness and stretches the sauce a bit. This is a nice trick when you want the dish to feel even heartier without much added cost.
Slow Cooker Option: This recipe can be started in the slow cooker if that suits your day better. Place the roast in the cooker, pour the soup mixture over the top, and cook on low for 8 to 9 hours, until the beef is tender.
Thicker Gravy Tip: If you want a thicker sauce at the end, remove the cooked roast and whisk 1 tablespoon cornstarch with 2 tablespoons cold water. Stir that into the hot pan juices and heat briefly on the stovetop or in the oven until slightly thickened.
Best Cut Note: Bottom sirloin roast works well here because the long, covered baking time helps tenderize it. If your roast is on the lean side, keep it tightly covered through most of the baking time so it stays moist.