This slow cooker Amish-style rutabaga beef is the kind of practical, comforting dinner that fits right into a busy weeknight routine. Nestling chunks of rutabaga around a beef blade roast lets everything cook low and slow until the meat is tender and the vegetables soak up all that rich flavor. It has that simple, old-fashioned feel that makes a house smell amazing all afternoon, and I love that it comes together with just a handful of ingredients and very little hands-on work.
Serve this hearty roast dinner with warm buttered bread, egg noodles, or mashed potatoes if you want something to catch the savory juices. A crisp green salad or simple steamed green beans make a nice contrast to the richness of the beef and the earthy sweetness of the rutabaga.
Slow Cooker 6-Ingredient Amish Rutabaga Beef
Servings: 6
Ingredients
1 beef blade roast, about 3 to 4 pounds
Directions
1. Place the beef blade roast in the bottom of a slow cooker.
2. Scatter the sliced onion over and around the roast, then nestle the cubed rutabaga all around the sides of the meat.
3. Pour the beef broth and Worcestershire sauce over the meat and vegetables, then sprinkle with the salt.
4. 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 rutabaga is soft.
5. Transfer the beef to a cutting board, slice or shred it into large pieces, then return it to the slow cooker or serve it with the rutabaga and juices spooned over the top.
Variations & Tips
Add black pepper: If you like a little more seasoning, add 1/2 teaspoon black pepper before cooking. This recipe is intentionally simple, but a touch of pepper gives it a little extra warmth without taking away from the classic comfort-food flavor.
Include carrots: Swap part of the rutabaga for thick carrot chunks if you want a slightly sweeter vegetable mix. It still keeps the cozy, old-fashioned feel while stretching the meal a bit more.
Thicken the juices: For more of a gravy-style finish, remove the cooked beef and vegetables, then whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the hot cooking liquid. Cover and cook on high for 10 to 15 minutes until slightly thickened.
Meal prep tip: Peel and cube the rutabaga and slice the onion the night before so morning prep is basically just assembly. On extra busy days, that little bit of advance work makes this recipe feel especially doable.
