Slow Cooker Amish Beef Roast with Apples: Fall-Apart Tender

Alex

This slow cooker Amish beef roast is fall-apart tender with sweet apples and a rich glaze. Just 5 minutes of prep, then let the pot do all the work.

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Servings: 6 servings

Course: Dinner Recipes

Calories: 565

3 –4 lbs chuck beef roast the hero, look for good marbling but not excessive fat
2 large Granny Smith apples peeled, cored, and roughly chopped, or swap Honeycrisp for a sweeter taste
1 large yellow onion sliced into rings
3 garlic cloves minced
1 cup low-sodium beef broth
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tsp dried thyme
1 tsp smoked paprika
½ tsp cinnamon
Salt and black pepper to taste
Optional: 2 medium carrots and 2 celery stalks roughly chopped

Pat the beef roast dry with paper towels on all sides. Season generously with salt, pepper, smoked paprika, and thyme.
Optional but worth it: Sear the roast in a hot skillet with a drizzle of oil for 2–3 minutes per side until deeply browned. This creates a crust that locks in juice. Skip this step if you’re short on time, it still works great.
Layer the slow cooker, place onion rings and chopped apples at the bottom first. Add carrots and celery if using.
Set the roast on top of the apple-onion bed. Nestle it in so it’s surrounded by the fruit and vegetables.
Whisk together the beef broth, apple cider vinegar, Dijon mustard, and cinnamon. Pour it over and around the roast, not directly on top.
Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours. Don’t lift the lid, every peek adds 20 minutes of cooking time.
Pull and shred. Use two forks to pull the beef apart right in the pot. Stir everything together so the apples and broth coat every strand.
Taste and adjust salt.
Serve over mashed potatoes, rice, or alongside our Mediterranean chickpea salad for a complete, nutrient-packed meal.