There are some suppers that earn a permanent place in a country kitchen simply because they are dependable, hearty, and easy on a busy day, and this slow cooker Amish ranch beef is one of them. It uses just a handful of pantry and refrigerator staples, with dry ranch seasoning sprinkled right over a raw rump roast so the slow cooker can do the rest. By supper time, the beef turns tender and savory with that familiar creamy herb flavor folks love, making it the sort of meal you can put together almost without thinking.
This beef is especially good served over mashed potatoes, buttered egg noodles, or plain white rice to catch every bit of the rich juices. On the side, I like simple green beans, sweet corn, or a crisp cucumber salad, and if you have a basket of warm dinner rolls on the table, nobody will complain.
Slow Cooker 4-Ingredient Amish Ranch Beef
Servings: 6
Ingredients
1 beef rump roast, about 3 to 4 pounds
1 packet dry ranch seasoning mix, about 1 ounce
1 packet dry au jus gravy mix, about 1 ounce
1/2 cup unsalted butter, 1 stick
Directions
1. Place the beef rump roast into the slow cooker.
2. Sprinkle the dry ranch seasoning evenly over the top of the roast, then sprinkle the au jus gravy mix over it as well.
3. Place the stick of butter on top of the seasoned roast.
4. Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the beef is very tender and easy to pull apart with a fork.
5. Shred or slice the beef, spoon some of the juices over the top, and serve hot.
Variations & Tips
Add pepperoncini: If your family likes a little tang, add 4 to 6 whole pepperoncini around the roast before cooking. They mellow in the slow cooker and give the beef a brighter, slightly zippy flavor.
Use potatoes underneath: For more of a one-pot meal, tuck small potatoes under and around the roast at the beginning. They soak up the juices nicely and save you from making an extra side dish.
Slice or shred depending on the meal: If you want a neater Sunday-style supper, slice the roast once it is tender. For sandwiches, noodles, or bowls, shred the beef and mix it back into the juices so every bite stays moist.
Watch the salt: Ranch seasoning and au jus mix can both be salty, so I do not usually add extra salt until after tasting the finished dish. A little black pepper at the table is often all it needs.
Store leftovers well: Leftover beef keeps best when stored with some of the cooking juices. It reheats beautifully for hot sandwiches, spooned over toast, or tucked into baked potatoes the next day.