This slow cooker Amish brown butter beef is the kind of comforting supper that feels extra special with very little effort. Browning butter gives the roast a deep, nutty richness, and the slow cooker does the rest, turning a humble mock tender roast into fork-tender beef with a savory gravy-like finish. It is a wonderful choice for busy days, Sunday dinner, or any evening when you want a hearty meal waiting for the family.
Serve this beef over mashed potatoes, buttered egg noodles, or fluffy rice so none of that rich cooking liquid goes to waste. I also like to add a simple green bean side, roasted carrots, or a crisp salad to balance the richness, and warm dinner rolls are always welcome at the table for soaking up the buttery juices.
Slow Cooker 5-Ingredient Amish Brown Butter Beef
Servings: 6
Ingredients
3 to 4 pound beef mock tender roast
Directions
1. Place the beef mock tender roast in the slow cooker.
2. In a small saucepan over medium heat, melt the butter and continue cooking it until it turns golden brown and smells nutty. Watch it closely so it does not burn.
3. Spoon the browned butter all over the roast, then sprinkle the onion soup mix evenly over the top.
4. Pour the beef broth around the sides of the roast, cover, and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the beef is very tender.
5. Remove the beef to a platter and let it rest for a few minutes. If you would like a thicker sauce, whisk the cornstarch slurry into the cooking liquid, cover, and cook on high for 10 to 15 minutes until slightly thickened.
6. Slice or shred the beef, spoon the buttery onion gravy over the top, and serve warm.
Variations & Tips
For extra onion flavor: Add a sliced onion under the roast before cooking. It melts down beautifully and gives the sauce even more savory flavor.
For picky eaters: Serve the beef shredded instead of sliced and spoon just a little sauce over each portion. Kids often enjoy it best over noodles or mashed potatoes.
To make it a full meal: Add carrots and small potatoes around the roast for the last 3 to 4 hours of cooking on low so you have a complete one-pot dinner.
Use the right cut: Mock tender roast becomes wonderfully tender in the slow cooker, but chuck roast also works well if that is what you have on hand.
Skim if needed: If the cooking liquid seems too rich for your taste, skim a little fat from the top before thickening the sauce. The flavor will still be deep and buttery.
