This slow cooker Amish-style celery root beef is the kind of practical, cozy dinner that makes a busy weekday feel a little easier. Nestling chunky pieces of celery root around a beef English roast lets everything cook low and slow until the meat turns tender and the vegetable soaks up all those rich juices. It has that simple, old-fashioned feel that makes slow cooker meals so dependable, especially when you want a hearty supper with very little hands-on work.
Serve this beef with the softened celery root spooned right alongside the roast, plus buttered egg noodles, mashed potatoes, or crusty bread to catch the savory juices. A crisp green salad or simple green beans balance the richness nicely, and if you want to round it out for Sunday dinner, a spoonful of applesauce or glazed carrots fits the homestyle vibe really well.
Slow Cooker 5-Ingredient Amish Celery Root Beef
Servings: 6
Ingredients
3 to 4 pound beef English roast
Directions
1. Place the beef English roast in the bottom of the slow cooker. Nestle the peeled celery root chunks around the roast in an even layer.
2. In a small bowl or measuring cup, stir together the onion soup mix, beef broth, and Worcestershire sauce until combined.
3. Pour the broth mixture over the roast and celery root, cover, and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the beef is fork-tender and the celery root is soft.
4. Transfer the roast to a cutting board, let it rest for 10 minutes, then slice or shred and serve with the celery root and cooking juices spooned over the top.
Variations & Tips
Add onion: If you do not need to keep it at five ingredients, add a sliced onion under and around the roast for even more savory flavor. It melts into the broth as it cooks and makes the whole dish taste a little richer.
Make it prep-friendly: Peel and chunk the celery root the night before and keep it refrigerated in an airtight container. In the morning, you can just add everything to the slow cooker before work and come home to dinner basically done.
Thicken the juices: If you like more of a gravy texture, remove the meat and celery root when done, then whisk 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the hot cooking liquid. Let it heat for a few minutes until slightly thickened before serving.
Choose the right cut: English roast becomes especially tender with low, moist heat, but chuck roast also works well if that is what you find at the store. Pick a well-marbled piece for the best flavor and texture.
Keep the celery root chunky: Cut the celery root into large, similar-size pieces so it does not fall apart during the long cooking time. Bigger chunks hold their shape better and look nicer on the plate.
