This slow cooker Amish-style bacon beef is the kind of practical, hearty supper that fits right into a busy week while still feeling special at the table. Boneless beef short ribs cook low and slow until tender, while thick-cut bacon bastes the meat from above and adds smoky richness to a simple sweet-savory sauce. With only six main ingredients, this recipe leans on pantry staples and patient cooking rather than complicated technique, which is part of what makes it so dependable.
Serve this beef over mashed potatoes, buttered egg noodles, or rice so none of the flavorful sauce goes to waste. A simple green bean side dish, glazed carrots, roasted Brussels sprouts, or a crisp salad all balance the richness nicely, and warm rolls or crusty bread are welcome for soaking up the juices.
Slow Cooker 6-Ingredient Amish Bacon Beef
Servings: 6
Ingredients
3 pounds boneless beef short ribs
8 slices thick-cut bacon
1 medium onion, thinly sliced
1 cup ketchup
1/2 cup brown sugar
2 tablespoons Worcestershire sauce
Directions
1. Lightly grease the insert of a slow cooker if desired. Spread the sliced onion across the bottom, then arrange the boneless short ribs in an even layer on top of the onion.
2. In a small bowl, stir together the ketchup, brown sugar, and Worcestershire sauce until smooth. Pour the mixture evenly over the beef.
3. Drape the bacon strips over the top of the beef, covering as much of the surface as possible. Put the lid on and cook on low for 7 to 8 hours, or until the beef is very tender and easily pulls apart with a fork.
4. Carefully remove the lid, then use a spoon to baste the bacon and beef with the cooking juices. If you prefer, transfer the beef and bacon to a serving platter and spoon the onions and sauce over the top before serving.
5. Serve hot with mashed potatoes, noodles, or rice, making sure to spoon plenty of the sauce over each portion.
Variations & Tips
Add a little tang: If you like a sharper sweet-savory balance, stir 1 to 2 teaspoons of yellow mustard or apple cider vinegar into the sauce before pouring it over the meat. It brightens the richness without changing the character of the dish too much.
Make the sauce smoother: For a more uniform texture, whisk the sauce ingredients thoroughly before adding them, and spoon the finished juices over the beef just before serving. If you want a slightly thicker sauce, transfer the liquid to a saucepan after cooking and simmer it for a few minutes on the stove.
Use the right cut: Boneless short ribs are ideal here because they stay moist during the long cooking time. If your pieces are especially large, cut them into big chunks so they cook more evenly and are easier to serve.
Crisp the bacon if you want: The bacon in this recipe cooks soft and flavorful in the slow cooker. If you prefer firmer bacon, place the cooked strips under the broiler for 1 to 2 minutes after the beef is done, then return them to the top of the dish for serving.
Plan for leftovers: This beef reheats very well. Store leftovers with the sauce, then warm gently on the stovetop or in the microwave. It is especially good the next day spooned over toast, potatoes, or buttered noodles.