This slow cooker Amish-style sauerkraut beef is the kind of practical, deeply flavorful supper that rewards very little effort with an especially comforting result. A beef flatiron roast cooks low and slow under a blanket of drained sauerkraut and a couple of pantry ingredients, becoming tender while the tangy cabbage mellows and mingles with the meat juices. Recipes pairing pork or beef with sauerkraut have long roots in Pennsylvania Dutch and broader Central European home cooking, and this streamlined version keeps that hearty spirit intact.
Serve this tangy beef with buttery mashed potatoes, egg noodles, or boiled potatoes to catch the savory juices. It also goes well with rye bread, buttered cabbage, green beans, or a simple cucumber salad if you want something cool and crisp alongside the richness of the roast.
Slow Cooker 4-Ingredient Amish Sauerkraut Beef
Servings: 6
Ingredients
2 1/2 to 3 pounds beef flatiron roast
24 ounces sauerkraut, drained well
1 cup water
1 packet dry onion soup mix
Directions
1. Pat the beef flatiron roast dry and place it in the bottom of the slow cooker.
2. Spread the drained sauerkraut evenly over the roast, covering the top as completely as possible.
3. Sprinkle the dry onion soup mix over the sauerkraut, then pour the water around the edges of the slow cooker.
4. Cover and cook on low for 7 to 8 hours, or until the beef is very tender and easily pulls apart with a fork.
5. Transfer the beef to a cutting board, slice or shred as desired, then serve with the sauerkraut and spoon some of the juices over the top.
Variations & Tips
Add a little sweetness: If you like the sweet-sour balance often found in old-fashioned sauerkraut dishes, stir 1 to 2 tablespoons of brown sugar into the water before pouring it into the slow cooker. It softens the sharper edges of the kraut without making the dish taste sugary.
Choose the right cut: Flatiron roast works well because it stays beefy and tender in moist heat, but a chuck roast can also be used if that is what you have. Just keep the cooking time on the longer end and make sure there is enough liquid in the pot.
Drain the sauerkraut well: This is one of the most important details in the recipe. If the kraut goes in overly wet, the finished dish can taste washed out rather than pleasantly tangy and concentrated.
Slice or shred based on serving style: For a plated supper, slice the beef across the grain. For sandwiches or a more rustic family-style meal, shred the meat and toss it back into the juices and sauerkraut before serving.
Make it a fuller meal: Small potatoes or thick carrot pieces can be tucked around the roast at the start of cooking if you want an all-in-one dinner. Keep the pieces fairly large so they hold their shape during the long cooking time.