This slow cooker 6-ingredient Amish-style kohlrabi beef is the kind of practical supper that fits right into a busy family week. Kohlrabi has long been a garden favorite in many Midwestern and Amish kitchens, and its mild, slightly sweet flavor cooks down beautifully alongside a budget-friendly beef arm roast. By simply tucking peeled kohlrabi wedges around the meat with a few pantry basics, you get a comforting one-pot meal with almost no fuss.
Serve this tender beef and kohlrabi with buttered egg noodles, mashed potatoes, or a slice of hearty bread to catch the savory juices. For a summer table, I also like to add a simple cucumber salad or green beans on the side, which keeps the meal fresh while letting the slow-cooked roast stay the star.
Slow Cooker 6-Ingredient Amish Kohlrabi Beef
Servings: 6
Ingredients
1 boneless beef arm roast, about 3 pounds
Directions
1. Place the boneless arm roast in the slow cooker. Scatter the sliced onion around it, then tuck the peeled kohlrabi wedges all around the roast so they fit snugly along the sides.
2. Pour the beef broth over the meat and vegetables, then season everything with the salt and black pepper.
3. Cover and cook on low for 8 to 9 hours, or on high for 5 to 6 hours, until the beef is fork-tender and the kohlrabi is soft but still holds its shape.
4. Transfer the roast to a cutting board and let it rest for 10 minutes. Arrange the kohlrabi on a serving platter, slice or shred the beef, and spoon some of the cooking juices over the top before serving.
Variations & Tips
For extra flavor: If you have a few extra minutes, sear the roast in a skillet before adding it to the slow cooker. It is not necessary, but it gives the beef a deeper, richer taste and a darker color in the finished dish.
For picky eaters: Cut the kohlrabi into smaller chunks instead of wedges so it looks more like potatoes once cooked. The mild flavor makes this a nice way to introduce a garden vegetable to kids or anyone who is unsure about kohlrabi.
To make more gravy: Remove 1 cup of the hot cooking liquid at the end and whisk it with a cornstarch slurry in a saucepan until thickened. Spoon the gravy over the sliced beef and kohlrabi for an even heartier supper.
Storage tip: Leftovers keep well in the refrigerator for up to 3 days. Store the beef and kohlrabi with some of the juices so everything stays moist, then reheat gently on the stovetop or in the microwave.
