This slow cooker Amish-style dried onion beef is the kind of simple, dependable supper that earns a regular spot in the meal rotation. With just a handful of pantry-friendly ingredients, the dried minced onion creates an old-fashioned savory flavor as it cooks right into the rump roast, giving you tender slices of beef and a rich gravy with very little hands-on work. It is especially nice for busy days when you still want the house to smell like a real home-cooked meal by dinnertime.
Serve this beef with mashed potatoes, buttered egg noodles, or rice to catch every bit of the oniony gravy. For vegetables, green beans, glazed carrots, corn, or a simple side salad all fit right in, and warm dinner rolls make the meal feel extra cozy if you are feeding a family or setting out a Sunday supper spread.
Slow Cooker 6-Ingredient Amish Dried Onion Beef
Servings: 6 to 8
Ingredients
1 beef rump roast, about 3 to 4 pounds
3 tablespoons dried minced onion
1 packet brown gravy mix
1 packet ranch seasoning mix
1 cup beef broth
2 tablespoons cornstarch
Directions
1. Place the beef rump roast in the slow cooker. Rub the dried minced onion all over the surface of the roast so it is well coated.
2. Sprinkle the brown gravy mix and ranch seasoning mix evenly over the roast, then pour the beef broth around and partly over the meat.
3. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the beef is very tender and easy to slice or shred.
4. Transfer the roast to a platter and keep warm. Whisk the cornstarch with 2 tablespoons of cold water, then stir it into the liquid in the slow cooker. Cover and cook on high for 10 to 15 minutes, or until the gravy thickens.
5. Slice or shred the beef, then return it to the slow cooker or spoon the gravy over the top before serving.
Variations & Tips
For extra onion flavor: If your family loves a stronger onion taste, add 1 small sliced onion underneath the roast before cooking. It softens into the juices and makes the gravy even more flavorful.
For picky eaters: Serve the beef sliced instead of shredded for a neater look and strain the gravy if you want a smoother texture without visible onion pieces. This can make the meal a little more approachable for kids.
To keep the roast tender: Rump roast does best with low, slow cooking. If you have the time, use the low setting so the meat stays juicy and becomes fork-tender without drying out.
Make it a full meal: Baby potatoes and carrots can be tucked around the roast during the last few hours of cooking if you want everything in one pot. Just be sure not to overcrowd the slow cooker.
Leftover idea: Leftover beef is wonderful piled onto sandwich rolls with a little warm gravy, or stirred into egg noodles the next day for an easy second supper.