This slow cooker Amish-style kohlrabi beef is the kind of simple, steady dinner that makes a busy week feel a little more manageable. Tucking peeled kohlrabi wedges around a beef roast lets the vegetables slowly soften in the rich juices as everything cooks together, creating a cozy one-pot meal with old-fashioned comfort. It is a practical recipe with just 6 ingredients, and that no-fuss approach is exactly why it earns a spot in regular meal planning.
Serve this hearty beef and kohlrabi with buttered egg noodles, mashed potatoes, or a thick slice of crusty bread to catch the savory broth. A crisp green salad or simple green beans on the side help balance the richness, and if you want to stretch the meal for leftovers, spoon the beef and vegetables over rice the next day.
Slow Cooker 6-Ingredient Amish Kohlrabi Beef
Servings: 6
Ingredients
2 1/2 to 3 pounds beef Denver roast
2 medium kohlrabi, peeled and cut into thick wedges
1 medium yellow onion, sliced
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon salt
Directions
1. Lightly coat the inside of a slow cooker with nonstick spray if desired. Place the beef Denver roast in the center of the slow cooker.
2. Tuck the peeled kohlrabi wedges around the roast, then scatter the sliced onion over and around the meat.
3. Pour the beef broth and Worcestershire sauce over the roast and vegetables, then sprinkle the salt evenly across the top.
4. Cover and cook on low for 8 to 9 hours or on high for 4 1/2 to 5 1/2 hours, until the beef is fork-tender and the kohlrabi is soft.
5. Transfer the roast to a cutting board, let it rest for 10 minutes, then slice or shred and serve with the kohlrabi, onions, and cooking juices.
Variations & Tips
Add garlic: If you want a little more depth, add 2 to 3 minced garlic cloves before cooking. It keeps the ingredient list short but gives the broth a more rounded savory flavor.
Use carrots too: Replace part of the kohlrabi with thick carrot chunks for a slightly sweeter finish and a more colorful pot. This is an easy way to make the dish feel extra hearty without changing the method.
Thicken the juices: For more of a gravy-style sauce, remove the meat and vegetables when done, then whisk 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the hot cooking liquid. Let it cook for a few minutes until lightly thickened before serving.
Meal prep tip: Peel and wedge the kohlrabi and slice the onion the night before so you can assemble everything in just a couple of minutes in the morning. For a workweek routine, this is the kind of prep that makes slow cooker dinners much easier to stick with.
Choose the right doneness: Denver roast becomes especially tender when it has enough time on low heat, so low and slow is the best option if your schedule allows. If the beef is still firm at the end of cooking, give it another 30 to 60 minutes rather than slicing too early.