🥘 Amish-Style Beef & Carrot Bake

When you need a simple, satisfying dinner, this Amish-style beef and carrot casserole is an easy choice. Tender bottom round roast is slow-baked with carrots, creamy potato soup, and onion soup mix until the beef is fork-tender and surrounded by a rich, savory gravy.

Serve it with mashed potatoes, egg noodles, or crusty bread to soak up the creamy sauce. Steamed peas or a fresh green bean salad make a nice complement to the hearty beef.

Ingredients

• 2–2½ pounds beef bottom round, cut into large pieces or left whole
• 1 can (10.5 ounces) cream of potato soup
• 4 large carrots, peeled and cut into thick chunks
• 1 packet onion soup mix

Directions

1. Preheat the oven: Heat the oven to 325°F. Lightly grease a 9×13-inch casserole dish.
2. Add the beef and carrots: Place the beef in the prepared dish and arrange the carrot pieces around and over the meat.
3. Add the soup: Spoon the cream of potato soup evenly over the beef.
4. Season: Sprinkle the onion soup mix evenly across the top.
5. Bake slowly: Cover the casserole dish tightly with foil and bake for 2½–3 hours, or until the beef is tender enough to pull apart easily with a fork and the carrots are soft.
6. Finish and rest: Remove the foil and spoon some of the creamy sauce over the beef. Let the dish rest for about 10 minutes.
7. Serve: Serve warm, generously spooning the rich gravy over each portion.