Slow Cooker Amish Pot Roast with Root Vegetables

There’s nothing more comforting than a hearty pot roast that’s slow-cooked to perfection. This Amish Pot Roast with Root Vegetables is a classic, deeply flavorful dish, perfect for cozy dinners and Sunday family meals. Made with tender chuck roast, root vegetables, and a rich broth, this recipe allows you to set it and forget it, letting the slow cooker do all the work. The result is melt-in-your-mouth beef paired with tender vegetables and a savory sauce that will make your home smell incredible.

Ingredients for Amish Pot Roast

3-4 lbs chuck roast (for the most tender and flavorful pot roast)
Salt and pepper, to taste
2 tablespoons olive oil (for searing)
1 large onion, chopped
3 cloves garlic, minced
4 carrots, peeled and chopped
3 parsnips, peeled and chopped
2 potatoes, peeled and chopped
2 cups beef broth (low-sodium recommended)
1 cup red wine (optional, can be replaced with additional beef broth)
2 tablespoons tomato paste (for depth of flavor)
1 tablespoon Worcestershire sauce
2 sprigs fresh thyme (or 1 teaspoon dried thyme)
2 bay leaves

Instructions for Slow Cooker Amish Pot Roast

1. Season and Sear the Roast

Start by generously seasoning the chuck roast on all sides with salt and pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the roast on all sides for about 2-3 minutes per side, until it’s browned and caramelized. This step locks in flavor and adds depth to the roast.

2. Prepare the Vegetables

While the roast is searing, chop the onion, carrots, parsnips, and potatoes. Mince the garlic.

3. Layer the Slow Cooker

In the bottom of the slow cooker, spread the chopped onion, carrots, parsnips, and potatoes. These will soak up the juices and become tender as they cook.

4. Deglaze the Pan

After searing the roast, transfer it to the slow cooker on top of the vegetables.
In the same skillet, reduce the heat to medium and add the minced garlic, cooking for about 30 seconds until fragrant.
Pour in the 1 cup red wine (or additional beef broth) and stir to deglaze the pan, scraping up any browned bits stuck to the bottom. This step enhances the overall flavor of the dish.

5. Prepare the Broth Mixture

In a small bowl, whisk together the 2 cups of beef broth, 2 tablespoons of tomato paste, and 1 tablespoon of Worcestershire sauce. Pour this mixture into the skillet with the deglazed wine (or broth) and stir to combine.

6. Cook the Pot Roast

Pour the broth mixture over the roast and vegetables in the slow cooker. Add the 2 sprigs of fresh thyme (or 1 teaspoon dried thyme) and 2 bay leaves on top.
Cover the slow cooker and cook on LOW for 8-10 hours or on HIGH for 4-5 hours, until the meat is fork-tender and the vegetables are soft.

Cook’s Notes and Tips

Searing the Meat: While searing is optional, it adds a beautiful caramelization and richer flavor to the roast. If you’re short on time, you can skip this step, but it’s highly recommended.
Wine vs. Broth: The red wine adds a deep, robust flavor, but you can easily replace it with beef broth for an alcohol-free version.
Veggies: Feel free to add other root vegetables like turnips, sweet potatoes, or even celery for more variety and texture.

Variations for Slow Cooker Amish Pot Roast

1. Gluten-Free Version

This recipe is naturally gluten-free as long as your Worcestershire sauce and beef broth are certified gluten-free. Double-check the labels to ensure you’re avoiding any hidden gluten ingredients.

2. Keto-Friendly Version

To make this dish keto-friendly, you can omit the potatoes and increase the quantity of lower-carb root vegetables like parsnips or turnips. Substitute the tomato paste with a sugar-free version.

3. Vegetarian Version

If you’re serving vegetarians or looking for a meatless option, swap the chuck roast for large portobello mushrooms or jackfruit and use vegetable broth instead of beef broth. You can add more root vegetables and beans for a hearty stew.

Frequently Asked Questions (FAQs)

1. Can I use a different cut of beef for this recipe?

Yes! Chuck roast is preferred because it becomes tender and flavorful when slow-cooked, but you can also use brisket or rump roast. Keep in mind that leaner cuts may not be as juicy.

2. Do I need to brown the meat before adding it to the slow cooker?

Browning the meat before slow cooking is highly recommended because it adds a layer of flavor and caramelization. However, if you’re in a rush, you can skip this step and still get a delicious meal.

3. How do I thicken the gravy?

If you’d like a thicker sauce, remove the roast and vegetables from the slow cooker after they’re done cooking. Pour the liquid into a saucepan and simmer it over medium heat. Add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and whisk until the sauce thickens.

4. Can I make this in the oven instead of a slow cooker?

Yes, you can cook this pot roast in the oven. After searing the roast and preparing the vegetables, place everything in a large Dutch oven. Cover and cook at 300°F (150°C) for about 3-4 hours, or until the meat is tender.

5. Can I prepare this recipe in advance?

Absolutely! You can prep the vegetables and sear the meat the night before, storing them in the refrigerator. In the morning, simply add everything to the slow cooker and set it to cook.

Comfort in Every Bite

This Slow Cooker Amish Pot Roast with Root Vegetables is the perfect comfort food for a cozy night in. The slow-cooked beef is tender, juicy, and packed with flavor, while the root vegetables add texture and heartiness to the meal. With minimal prep time and easy variations, this dish is sure to become a staple in your kitchen. Serve it with warm crusty bread to soak up the delicious gravy, and enjoy a taste of home-cooked goodness.