Slow Cooker Amish Mustard Beef

Slow Cooker Amish Mustard Beef: Some dinners just make life easier, and this one is a perfect example. This slow cooker Amish mustard beef is a simple meal that feels like a small victory on a busy day. You take a beef brisket, cover it with yellow mustard, and let it cook low and slow with a few basic pantry items. After many hours, the meat turns soft, tasty, and full of old-fashioned comfort food flavor. It has that plain, cozy style that people often connect with Amish cooking, where a few simple ingredients turn into something really special.

You can serve this beef with creamy mashed potatoes, egg noodles, or warm rice to soak up all that tasty sauce. It also goes great with roasted carrots, green beans, buttered corn, or a fresh crunchy salad if you want to add something light to the plate. If you have leftovers, pile them onto sandwich rolls or spoon them over toasted bread for a quick and yummy lunch the next day.

This cozy slow cooker beef recipe uses just five simple ingredients to make a rich, tender, and flavorful dinner. Yellow mustard and onion soup mix add bold, savory taste while the beef slowly cooks until it falls apart. It’s an easy, no-fuss meal perfect for busy weeknights or lazy weekends, and it makes wonderful leftovers too.

Servings: 6

Ingredients

• 2 ½ to 3 pounds beef brisket (the flat part)
• ½ cup yellow mustard
• 1 packet onion soup mix
• 1 cup water
• 2 tablespoons cornstarch

Slow Cooker Amish Mustard Beef: Directions

1. Get the beef ready. Put the brisket into your slow cooker. If it has a layer of fat on one side, place it facing up. This helps keep the meat juicy while it cooks.
2. Add the mustard. Spread the yellow mustard all over the top and sides of the brisket. Try to cover the whole piece of meat so every bite gets flavor.
3. Add the seasoning. Sprinkle the onion soup mix evenly over the mustard. Then, carefully pour the water around the edges of the meat, not directly on top, so the seasoning stays put.
4. Let it cook gently. Cover with the lid and cook on low for 8 to 9 hours, or on high for 4½ to 5½ hours. You’ll know the beef is done when it’s soft enough to shred effortlessly with a fork.
5. Allow the meat to rest. Lift the brisket out carefully and place it onto a chopping board. Leave it to sit for around 10 minutes so the juices can redistribute through the meat.
6. Prepare the sauce. Skim away any excess fat sitting on the surface of the liquid using a spoon. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water until fully smooth, then pour this into the liquid in the slow cooker.
7. Let the sauce thicken. Pop the lid back on and cook on high for 10 to 15 minutes, giving it the odd stir, until the sauce turns rich, thick and glossy.
8. Bring it together. Slice the brisket across the grain, or shred it into chunky pieces using two forks. Return the meat to the sauce, or ladle the warm sauce generously over the top just before serving.