This slow cooker Amish bay leaf beef is the kind of easy supper that feels like a little gift at the end of a busy day. A simple bottom round roast cooks low and slow with just a few pantry ingredients until it turns tender enough to slice or shred, and the tucked-in bay leaves give the meat a gentle, old-fashioned flavor that makes the whole house smell wonderful.
Serve this beef with mashed potatoes, buttered egg noodles, or rice to catch all those savory juices. It also pairs nicely with green beans, glazed carrots, roasted corn, or a crisp side salad, and leftovers make terrific sandwiches on soft rolls the next day.
Slow Cooker 4-Ingredient Amish Bay Leaf Beef
Servings: 6
Ingredients
3 to 4 pound beef bottom round roast
1 packet dry onion soup mix
1 cup water
6 dried bay leaves
Directions
1. Place the beef bottom round roast in the slow cooker. Tuck the dried bay leaves all around the roast, sliding them between the meat and the sides of the cooker where you can.
2. Sprinkle the dry onion soup mix evenly over the top of the roast, then pour the water around and over the meat.
3. Cover and cook on low for 8 to 10 hours, or until the beef is very tender and easily pulls apart with a fork.
4. Transfer the beef to a cutting board or platter, discard the bay leaves, then slice or shred the meat. Spoon some of the cooking juices over the top before serving.
Variations & Tips
For extra richness: Replace part of the water with beef broth for a deeper, fuller flavor in the cooking juices.
For picky eaters: Remove the bay leaves promptly before serving and shred the beef finely so it mixes easily into noodles, rice, or mashed potatoes.
To make gravy: Pour the cooking liquid into a saucepan after the beef is done, whisk in a cornstarch slurry, and simmer for a few minutes until thickened.
For sandwiches: Pile the shredded beef onto soft sandwich rolls and spoon a little juice over the top to keep every bite moist and flavorful.
Best slow cooker tip: Bottom round roast does best with low, gentle heat, so try not to rush it on high unless you truly need to. That longer cook time is what helps this leaner cut turn tender.