This slow cooker 5-ingredient Amish church beef is the kind of no-fuss Sunday meal I lean on when I’m staring into the fridge with no plan. It’s inspired by the simple, practical beef roasts you’ll often find at Midwestern and Amish church potlucks: a good chuck roast, a can of condensed beef broth, and just a few pantry staples to coax out deep, comforting flavor. Everything goes into the slow cooker raw—no searing, no fuss—and several hours later you’ve got fork-tender beef and rich juices that taste like you put in a lot more effort than you did.
Serve this beef in thick slices or shredded, spooning plenty of the cooking juices over the top. It’s classic with mashed potatoes or buttered egg noodles to soak up the broth, and a simple side like green beans, glazed carrots, or a crisp green salad balances the richness. Leftovers make excellent sandwiches on soft rolls with a slice of Swiss or provolone, or you can tuck the meat into tortillas with a quick slaw for an easy second-night dinner.
Slow Cooker Amish Church BeefServings: 6
Ingredients
3 to 3 1/2 pounds beef chuck roast, excess fat trimmed
1 (10.5-ounce) can condensed beef broth
1 medium yellow onion, sliced
2 tablespoons Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Place the raw chuck roast in the bottom of a 5- to 7-quart slow cooker, trimming any very thick exterior pieces of fat but leaving some marbling for flavor.
Scatter the sliced onion evenly around and on top of the roast so it can soften and melt into the juices as it cooks.
Sprinkle the kosher salt and black pepper evenly over the top of the roast and onions.
In a small bowl or measuring cup, stir the condensed beef broth together with the Worcestershire sauce just to combine, then pour the mixture evenly over the raw chuck roast and onions in the slow cooker. The roast does not need to be fully submerged; it will release more juices as it cooks.
Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and easily pulls apart with a fork.
Once cooked, skim off any excess fat from the surface of the cooking liquid with a spoon. Transfer the roast to a cutting board and slice or shred the meat, discarding any large pieces of fat.
Return the sliced or shredded beef to the slow cooker and toss gently in the warm cooking juices to moisten and flavor the meat. Taste and adjust seasoning with a bit more salt and pepper if needed before serving.
Variations & Tips
For a slightly sweeter, more potluck-style flavor, add 1 to 2 tablespoons of brown sugar to the condensed beef broth and Worcestershire mixture before pouring it over the roast. If you like a subtle tang, add 1 tablespoon of apple cider vinegar or yellow mustard, which plays nicely with the rich beef. You can also add root vegetables—such as 4 to 5 peeled carrots cut into chunks and 3 to 4 quartered potatoes—around the roast at the beginning of cooking for a one-pot meal; just be sure your slow cooker isn’t filled past about two-thirds full. For a more herbaceous version, tuck in a bay leaf and a sprig or two of fresh thyme or rosemary, removing them before serving. To turn the cooking juices into a thicker gravy, transfer 2 cups of the hot liquid to a saucepan, whisk in a slurry of 2 tablespoons cornstarch and 2 tablespoons cold water, and simmer for a few minutes until glossy and thickened, then pour over the beef at the table. Leftovers freeze well; cool completely, store in their juices in a freezer-safe container, and freeze for up to 3 months for an easy future meal.
