There is something mighty comforting about a supper that stretches a humble roast into a full meal with almost no fuss, and this slow cooker beef and turnips is just that kind of dish. It calls to mind the careful, practical cooking of Depression-era kitchens, when home cooks knew how to turn an inexpensive cut of beef and a few plain pantry staples into a filling dinner for the whole table. Tucking diced turnips around the roast lets them soak up all those savory juices as they cook low and slow, giving you a hearty, old-fashioned meal that tastes like thrift, patience, and good sense all in one pot.
Serve this beef and turnips with thick slices of buttered bread, fluffy mashed potatoes, or egg noodles to catch every drop of the broth. If you want a little brightness on the plate, a spoonful of pickled beets, simple green beans, or a crisp cabbage slaw makes a fine partner to the deep, rich flavor of the roast.
Slow Cooker 5-Ingredient Depression Era Beef and Turnips
Servings: 6
Ingredients
2 1/2 to 3 pound budget beef roast, such as chuck roast
4 medium turnips, peeled and diced
1 packet onion soup mix
1 can condensed cream of mushroom soup
1 cup water
Directions
1. Place the beef roast in the slow cooker. Tuck the diced turnips all around the roast so they sit along the sides and partly underneath.
2. In a small bowl, stir together the onion soup mix, condensed cream of mushroom soup, and water until mostly smooth. Pour the mixture evenly over the roast and turnips.
3. 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 turnips are soft.
4. Lift the roast onto a platter, spoon the turnips and juices around it, then slice or shred the beef and serve hot.
Variations & Tips
Add potatoes: If you want an even heartier one-pot meal, add 3 to 4 peeled diced potatoes along with the turnips. They will soak up the broth and make the supper stretch a little farther.
Use a splash of broth: If you prefer a thinner gravy, replace the water with beef broth or add an extra 1/2 cup. That gives you more pan juices for spooning over noodles or mashed potatoes.
Trim the turnip flavor: Turnips have a pleasant earthy bite, but if you want them milder, choose smaller young turnips and peel them thickly. A longer low cook also softens their sharp edge nicely.
Make shreddable beef: For beef you can pile onto bread, cook the roast on low until it falls apart easily with two forks. Chuck roast works especially well for that tender, old-fashioned pot roast texture.
Salt at the end: Onion soup mix can be quite salty, so wait until the meal is done before tasting and adding any extra salt. A little black pepper at the table is often all it needs.