Slow Cooker Amish Kohlrabi Beef
If you love hearty, old-fashioned comfort food that practically cooks itself, this Slow Cooker Amish Kohlrabi Beef is a delicious dinner to add to your recipe collection. Featuring tender beef, fresh kohlrabi, savory beef broth, and simple seasonings, this slow cooker meal brings rustic country-inspired flavors to your kitchen with minimal effort.
Kohlrabi is a wonderfully versatile vegetable with a mild, slightly sweet flavor often compared to broccoli stems or turnips. When slowly cooked alongside beef, it becomes tender and absorbs the rich, savory juices, creating a satisfying combination that’s perfect for a cozy family dinner.
This Amish-inspired beef recipe is ideal for busy weeknights, relaxed Sunday suppers, or chilly evenings when you want a warm, homemade meal without spending hours in the kitchen. Simply prepare the ingredients, add them to your slow cooker, and let the gentle heat do the work.
Why You’ll Love This Slow Cooker Amish Kohlrabi Beef
There are plenty of reasons to make this comforting slow cooker beef recipe part of your regular meal rotation.
- Simple ingredients: Everyday ingredients come together to create a flavorful, satisfying dinner.
- Easy preparation: A little chopping is all you need before your slow cooker takes over.
- Tender, juicy beef: Slow cooking helps tougher cuts of beef become soft and flavorful.
- A delicious way to enjoy kohlrabi: This underrated vegetable absorbs the savory cooking liquid beautifully.
- Perfect for family dinners: Serve it straight from the slow cooker for a hearty, home-style meal.
- Easy to customize: Add your favorite herbs, extra vegetables, or a thicker gravy to suit your preferences.
What Is Amish Kohlrabi Beef?
Amish-inspired cooking often emphasizes practical preparation, familiar ingredients, and hearty meals designed to feed a family. Beef and root vegetables are natural choices for this kind of rustic comfort food.
Kohlrabi is a bulb-shaped vegetable from the cabbage family. It has a crisp texture when raw and becomes tender when cooked. Its mild flavor works particularly well in slow-cooked dishes because it takes on the taste of the broth and other ingredients.
This recipe combines the home-style appeal of slow-cooked beef with kohlrabi for a comforting, country-inspired meal. It is an Amish-inspired interpretation rather than a claim that this particular combination is a traditional Amish dish.
Ingredients for Slow Cooker Amish Kohlrabi Beef
You’ll need five main ingredients to prepare this easy dinner.
1. Beef Chuck Roast
Use approximately 2 pounds of beef chuck roast, cut into large chunks. Chuck roast is an excellent choice for slow cooking because its connective tissue gradually breaks down, producing tender meat and a rich, beefy flavor.
Beef stew meat can also work, although cooking times may vary depending on the cut and size of the pieces.
2. Fresh Kohlrabi
You’ll need about 1½ pounds of kohlrabi. Choose firm bulbs that feel heavy for their size and have no soft spots.
Trim away the stems and leaves, peel the tough outer skin, and cut the bulbs into evenly sized chunks. Peeling is important because the outer layer can remain fibrous even after cooking.
3. Beef Broth
Add 2 cups of beef broth to provide moisture and build a savory cooking liquid. As the beef cooks, its juices combine with the broth to create a delicious base for serving.
Low-sodium beef broth is a good option if you prefer to control the salt level.
4. Yellow Onion
Use one medium yellow onion, peeled and sliced. The onion softens during cooking and adds a subtle sweetness that balances the savory beef and mild kohlrabi.
5. Garlic Powder
One teaspoon of garlic powder provides an easy boost of savory flavor without adding extra preparation time.
Optional additions such as black pepper, dried thyme, or fresh parsley can be used to taste, but they are not part of the five main ingredients.
How to Make Slow Cooker Amish Kohlrabi Beef
This recipe requires only a few easy steps. Once everything is in the slow cooker, you can let the beef and vegetables cook until tender.
Step 1: Prepare the Beef and Kohlrabi
Cut the beef chuck roast into large, evenly sized chunks. Trim away any unusually thick pieces of excess fat.
Peel the kohlrabi thoroughly and cut it into chunks approximately 1 to 1½ inches wide. Slice the onion into thin wedges or half-moons.
Keeping the pieces relatively uniform helps everything cook more evenly.
Step 2: Add the Kohlrabi and Onion
Place the prepared kohlrabi in the bottom of a 5- to 7-quart slow cooker. Spread the sliced onion over the top.
The vegetables will cook in the savory liquid and absorb some of the beef’s flavor as the meal simmers.
Step 3: Add the Beef
Arrange the beef chunks over the vegetables. Sprinkle the garlic powder evenly over the beef and kohlrabi.
If you enjoy a little extra seasoning, add a small amount of black pepper. You can adjust the salt after cooking, especially if your broth already contains salt.
Step 4: Pour in the Beef Broth
Pour 2 cups of beef broth around the beef and vegetables. The liquid does not have to cover everything completely.
Slow cookers retain moisture, and the beef and vegetables will release additional juices during cooking.
Step 5: Cook Until the Beef Is Tender
Cover the slow cooker and cook according to the following guidelines:
- LOW: 7–8 hours
- HIGH: 4–5 hours
Cooking times vary depending on your slow cooker and the size of the beef chunks. The beef should be fork-tender, while the kohlrabi should be soft enough to pierce easily without completely falling apart.
For food safety, whole cuts of beef should reach at least 145°F before resting, but chuck roast generally needs a higher internal temperature and several hours of cooking to develop its characteristic tenderness.
Step 6: Taste and Serve
Carefully stir the cooking liquid and taste it. Add salt, black pepper, or dried herbs if desired.
Serve the tender beef and kohlrabi in bowls, spooning some of the savory broth over each portion. Finish with chopped fresh parsley for a touch of color if you like.
Tips for the Best Slow Cooker Kohlrabi Beef
A few simple techniques will help you get the best flavor and texture from this recipe.
Peel the kohlrabi well. The outer skin can be tough and woody, especially on larger bulbs. Remove it generously so the finished vegetable has a pleasant, tender texture.
Cut the vegetables into generous chunks. Kohlrabi becomes softer during extended cooking. Larger pieces are more likely to hold their shape throughout the cooking process.
Choose chuck roast for tender results. This cut is well suited to low, slow cooking and develops a rich texture when given enough time.
Avoid lifting the lid frequently. Opening the slow cooker releases heat and can extend the cooking time. Keep it covered until you’re ready to check for tenderness near the end.
Don’t use too much broth. The ingredients will release moisture as they cook. Starting with 2 cups of broth helps create a flavorful sauce without making the finished dish unnecessarily watery.
Brown the beef for extra flavor. If you have a few additional minutes, sear the beef chunks in a hot skillet before adding them to the slow cooker. This optional step develops a deeper, roasted flavor.
Check the vegetables before serving. If your kohlrabi pieces are smaller than recommended, they may become tender before the beef. Check them toward the end of cooking and remove any pieces that are already soft if necessary.
What to Serve with Amish Kohlrabi Beef
This slow cooker beef dinner is hearty enough to enjoy on its own, but it also pairs beautifully with classic comfort-food sides.
- Creamy mashed potatoes: A perfect companion for the tender beef and savory broth.
- Buttered egg noodles: These soak up the cooking juices and make the meal extra satisfying.
- Crusty country bread: Serve warm bread for dipping into the flavorful broth.
- Steamed green beans: Their fresh, slightly crisp texture balances the richness of the beef.
- Roasted carrots: Naturally sweet carrots complement the mild flavor of kohlrabi.
- Simple green salad: A crisp salad adds freshness and color to the plate.
- Steamed rice: A practical option for soaking up the beef juices without overpowering the vegetables.
For a classic country-style dinner, serve the beef and kohlrabi with mashed potatoes and warm homemade bread.
Easy Variations to Try
Once you’ve tried the basic recipe, you can adapt it to suit your family’s tastes.
Slow Cooker Kohlrabi Beef with Carrots
Add 2 peeled carrots, cut into large chunks, for extra sweetness and color. Carrots pair well with beef broth and kohlrabi, creating a delicious combination of vegetables.
Garlic Herb Kohlrabi Beef
Add dried thyme or rosemary for a more aromatic flavor. A bay leaf can also add depth to the broth; remove it before serving.
Kohlrabi Beef with Potatoes
Add a few chunks of Yukon Gold or red potatoes for a heartier meal. Place the potatoes near the bottom of the slow cooker so they cook evenly.
Slow Cooker Kohlrabi Beef with Gravy
If you prefer a thicker sauce, transfer the cooked beef and vegetables to a serving dish. Whisk 1 tablespoon of cornstarch with 1 tablespoon of cold water for each cup of cooking liquid, then stir the mixture into the hot liquid in a saucepan.
Simmer until the gravy thickens, then spoon it over the beef and kohlrabi.
Low-Carb Kohlrabi Beef Dinner
Keep the recipe as written and serve it with steamed green vegetables instead of potatoes or noodles. Kohlrabi has a mild flavor and provides a satisfying vegetable component for a lower-carbohydrate meal.
Storage and Leftover Ideas
This slow cooker recipe is convenient for meal preparation because the leftovers can be used in several different ways.
How to Store Leftovers
Allow the food to cool slightly and transfer it to shallow, airtight containers. Refrigerate within two hours of cooking.
Store leftovers in the refrigerator for 3–4 days.
Can You Freeze Kohlrabi Beef?
Yes. Place the cooled beef, kohlrabi, and some cooking liquid in freezer-safe containers or bags.
Freeze for approximately 2–3 months for best quality. The kohlrabi may become softer after thawing, but the beef should remain suitable for reheating and serving.
Thaw frozen leftovers in the refrigerator before reheating.
How to Reheat Leftovers
For stovetop reheating, place the beef, vegetables, and broth in a covered saucepan over medium-low heat. Stir occasionally and add a little extra broth if needed.
You can also microwave individual portions in a microwave-safe dish, stirring halfway through.
Reheat leftovers to an internal temperature of 165°F.
Creative Ways to Use Leftover Beef
- Shred the beef and serve it on toasted sandwich rolls.
- Spoon the beef and kohlrabi over mashed potatoes.
- Add the leftovers to a vegetable and beef soup.
- Serve the beef over egg noodles with extra broth.
- Use shredded beef as a filling for wraps or savory sandwiches.
Frequently Asked Questions
What does kohlrabi taste like?
Kohlrabi has a mild, slightly sweet flavor with a hint of cabbage or broccoli stem. When cooked slowly, it becomes tender and absorbs the savory flavors of the beef broth.
Do I need to peel kohlrabi before slow cooking?
Yes, peeling is strongly recommended. The outer skin can be fibrous and tough, particularly on larger bulbs. Removing it gives the cooked vegetable a much more pleasant texture.
Can I use frozen beef in this recipe?
Thaw the beef completely in the refrigerator before placing it in the slow cooker. Adding frozen meat directly to a slow cooker can allow it to remain at an unsafe temperature for too long.
Can I substitute beef stew meat for chuck roast?
Yes. Beef stew meat is a convenient substitute, especially when you want to avoid cutting a roast yourself. The exact cooking time will depend on the cut and size of the pieces.
Can I cook this recipe on HIGH?
Yes. Cook on HIGH for approximately 4–5 hours, checking for tenderness toward the end. LOW is generally preferable when you want the beef to become especially tender without overcooking the vegetables.
Can I prepare the ingredients ahead of time?
Yes. Peel and cut the kohlrabi, slice the onion, and portion the beef in advance. Store the prepared ingredients in covered containers in the refrigerator, then assemble the recipe when you’re ready to cook.
Is slow cooker Amish kohlrabi beef gluten-free?
The five main ingredients are generally naturally gluten-free, but check your beef broth and any additional seasonings for gluten-containing ingredients or cross-contact warnings.
How do I prevent kohlrabi from becoming mushy?
Peel it thoroughly, cut it into generous chunks, and avoid cooking it longer than necessary. Check its tenderness near the end of the cooking period. If the vegetable softens before the beef, remove the tender pieces and keep them warm while the beef finishes cooking.
Can I make this recipe without browning the beef?
Absolutely. Browning adds flavor, but it is not essential. You can place the raw beef directly into the slow cooker for a simpler preparation method.
Final Thoughts
This Slow Cooker Amish Kohlrabi Beef is a comforting, practical meal that combines tender beef with a delicious and often overlooked vegetable. With minimal preparation and a handful of everyday ingredients, you can create a warm, satisfying dinner that fits easily into a busy schedule.
The slow cooking process allows the beef to become fork-tender while the kohlrabi absorbs the rich, savory broth. Serve it with mashed potatoes, crusty bread, or your favorite vegetables for a complete country-inspired meal.
If you’re looking for a new way to enjoy kohlrabi or want another easy beef dinner for your slow cooker, this recipe is a delicious place to start.
Recipe Card
Slow Cooker Amish Kohlrabi Beef
Prep Time: 15 minutes
Cook Time: 7–8 hours on LOW or 4–5 hours on HIGH
Total Time: Approximately 7 hours 15 minutes to 8 hours 15 minutes on LOW
Servings: 6
Category: Dinner
Method: Slow Cooker
Cuisine: Amish-inspired American comfort food
Ingredients
- 2 pounds beef chuck roast, cut into large chunks
- 1½ pounds fresh kohlrabi, peeled and cut into chunks
- 2 cups beef broth
- 1 medium yellow onion, sliced
- 1 teaspoon garlic powder
Instructions
- Cut the beef into large chunks, peel the kohlrabi, and slice the onion.
- Place the kohlrabi in the bottom of a 5- to 7-quart slow cooker.
- Add the sliced onion and arrange the beef chunks over the vegetables.
- Sprinkle the garlic powder over the ingredients.
- Pour the beef broth into the slow cooker.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender.
- Taste the broth and adjust the seasoning if needed.
- Serve warm with the cooking liquid spooned over the beef and kohlrabi.
Storage: Refrigerate leftovers for 3–4 days or freeze for 2–3 months for best quality.
Pro Tip: Cut the kohlrabi into large, evenly sized chunks and allow the beef to cook until fork-tender for the best combination of texture and flavor.