There is something wonderfully old-fashioned about a roast that asks for almost nothing from the cook and still turns out rich, tender, and worthy of a full supper table. This slow cooker Amish vinegar beef leans on the practical pantry wisdom so common in Midwestern kitchens: a good roast, a splash of vinegar, and a couple of shelf-stable staples that quietly do the hard work while the day moves along. The vinegar helps soften and brighten the beef as it cooks low and slow, giving you a fork-tender meal with deep flavor and hardly any fuss.
Serve this beef over mashed potatoes, buttered egg noodles, or plain white rice to catch every bit of the savory juices. It is also mighty good with glazed carrots, green beans, roasted cabbage, or a simple cucumber salad if you want something cool and crisp on the side. For a true Sunday-dinner feel, set out warm rolls and a dish of applesauce.
Slow Cooker 4-Ingredient Amish Vinegar Beef
Servings: 6
Ingredients
1 beef shoulder tender roast, about 2 1/2 to 3 pounds
1/2 cup apple cider vinegar
1 packet brown gravy mix, about 0.87 ounce
1 packet ranch seasoning mix, about 1 ounce
Directions
1. Place the beef shoulder tender roast into the slow cooker. Splash the apple cider vinegar evenly over the top, then sprinkle on the brown gravy mix and ranch seasoning mix.
2. Cover and cook on low for 8 to 9 hours or on high for 4 1/2 to 5 1/2 hours, until the beef is very tender and easily pulls apart with a fork.
3. Transfer the beef to a platter or large bowl and shred or slice it into thick pieces. Spoon some of the cooking juices over the top before serving.
Variations & Tips
Add onions: If you have room for one more ingredient, scatter a sliced onion under the roast before cooking. It melts down into the juices and gives the finished beef an even deeper, sweeter flavor.
For cleaner slices: If you want the roast to slice instead of shred, cook it only until just fork-tender and let it rest 10 minutes before cutting. For sandwiches or open-faced plates, letting it cook a little longer makes it easier to pull apart.
Thicken the juices: For a more gravy-like finish, remove the cooked beef and whisk 1 tablespoon cornstarch with 2 tablespoons cold water. Stir that slurry into the hot juices in the slow cooker, cover, and cook on high for 10 to 15 minutes until slightly thickened.
Make it a full meal: Tuck baby potatoes and thick-cut carrots around the roast for the last 3 to 4 hours on low if you would like your side dish to cook right along with the meat. That is an especially handy way to stretch supper on a busy day.