There is something especially comforting about an Amish-style beef supper that asks very little of the cook and still fills the house with the kind of savory aroma that brings folks to the kitchen before you can ring the bell. This slow cooker sage beef leans on the plain good sense of country cooking: a beef plate roast, a generous rubbing of dried sage, and a couple pantry staples working together low and slow until the meat turns tender enough to pull apart with a spoon. It is the sort of practical, hearty meal that fits right into a Midwestern table, especially on a cold day when you want supper to take care of itself.
This roast is mighty fine with mashed potatoes, buttered egg noodles, or simple boiled potatoes to catch all those rich juices. I also like to set out green beans, glazed carrots, or sweet corn on the side, with a slice of homemade bread for mopping up the gravy-like broth. If you want to round it out for Sunday dinner, a crisp cucumber salad or a dish of applesauce makes a nice old-fashioned pairing.
Slow Cooker 4-Ingredient Amish Sage Beef
Servings: 6
Ingredients
3 to 4 pounds beef plate roast
Directions
1. Pat the beef plate roast dry with paper towels and set it in the slow cooker. Rub the dried sage all over the surface of the roast, pressing it in gently so it adheres well.
2. Sprinkle the onion soup mix evenly over the roast, then pour the beef broth around the sides so the seasoning stays mostly on top of the meat.
3. Cover and cook on low for 8 to 9 hours or on high for 5 to 6 hours, until the beef is very tender and easily pulls apart with a fork.
4. Transfer the beef to a platter, let it rest for 10 minutes, then slice or shred and spoon some of the cooking juices over the top before serving.
Variations & Tips
Add onions: If you do not mind stepping beyond the strict four-ingredient version, tuck thick slices of onion under and around the roast. They melt down into the broth and make the whole dish taste even richer and sweeter.
For a stronger herb flavor: Sage can be gentle after a long cook, so if your family really loves that old-fashioned herb note, add an extra teaspoon right at the end and spoon the hot juices over it before serving.
Make gravy: For a fuller supper, strain 2 cups of the cooking liquid into a saucepan, whisk in a cornstarch slurry, and simmer until thickened. It makes a lovely gravy for potatoes or noodles.
Choose the right roast: Beef plate roast has wonderful flavor from its marbling, but any well-marbled chuck-style roast can stand in if that is what your market has on hand. The key is giving it enough time to turn fork-tender.
Store leftovers well: Keep leftover beef tucked into some of its juices in the refrigerator so it stays moist. The next day it is mighty good over toast, potatoes, or even piled into a warm sandwich.
