There’s nothing quite like a hearty, home-cooked Amish Pot Roast to fill your home with comfort and warmth. This tender, slow-cooked beef dish is packed with rich flavors and melt-in-your-mouth goodness. With its combination of savory herbs and wholesome vegetables, this dish is perfect for Sunday family dinners or special occasions.
Table of Contents
Ingredients
- 3-4 lb chuck roast
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 4 medium carrots, peeled and cut into large chunks
- 3 medium potatoes, peeled and cut into chunks
- 2 cups beef broth
- 1 cup water
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
Step 1: Prepare the Chuck Roast
- Season the chuck roast generously with salt and pepper on all sides.
- In a large skillet, heat the olive oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. This helps lock in the flavor.
- Once seared, transfer the roast to a slow cooker.
Step 2: Add Vegetables and Liquid
- Add the sliced onion and minced garlic to the skillet and sauté for 2-3 minutes until softened and fragrant.
- Transfer the onions and garlic to the slow cooker, placing them on top of the roast.
- Add the carrots and potatoes around the roast.
- In a bowl, mix together the beef broth, water, Worcestershire sauce, and tomato paste. Pour this mixture over the roast and vegetables.
Step 3: Season and Cook
- Sprinkle the dried thyme and rosemary over the top of the roast.
- Cover the slow cooker and cook on low heat for 8-10 hours or on high heat for 4-5 hours, until the roast is fork-tender and easily pulls apart.
Step 4: Serve
- Once cooked, carefully remove the roast from the slow cooker and shred it into large pieces.
- Serve the pot roast alongside the carrots, potatoes, and a generous ladle of the rich broth.
- Garnish with fresh herbs if desired.
Cooking Tips & Notes
- Searing the Roast: Searing the chuck roast before slow cooking adds a deeper flavor. Be sure not to skip this step!
- Cut Even Vegetables: Cut the potatoes and carrots into similar-sized chunks to ensure even cooking.
- Add Mushrooms: You can add mushrooms for an extra layer of umami flavor.
- Gravy: If you want a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the cooking liquid during the last 30 minutes of cooking.
Variations
- Red Wine Addition: Add 1/2 cup of red wine to the broth mixture for a richer flavor.
- Spicy Version: For a little heat, add 1/2 teaspoon of red pepper flakes.
- Herb Swap: Substitute thyme and rosemary with oregano and bay leaves for a different flavor profile.
- Vegetable Options: Feel free to swap or add other vegetables, such as parsnips, celery, or turnips.
Frequently Asked Questions (FAQs)
1. Can I Cook This Pot Roast in the Oven?
Yes! Preheat your oven to 325°F (165°C). Follow the same instructions but use a Dutch oven. Cover and bake for about 3-4 hours, or until the meat is tender.
2. Can I Use a Different Cut of Meat?
Chuck roast is preferred for its marbling and tenderness, but you can also use brisket or a round roast. Just keep in mind that cooking times may vary.
3. How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the pot roast for up to 3 months.
4. Can I Make This Recipe Ahead of Time?
Absolutely! Pot roast often tastes even better the next day as the flavors continue to meld. Simply reheat it on the stove or in the oven until warmed through.
This Amish Pot Roast recipe is the perfect comfort food for any occasion. With tender beef, hearty vegetables, and a rich broth, it’s a dish that brings everyone together around the dinner table. Whether you make it in a slow cooker or a Dutch oven, the flavors are sure to impress. Serve this roast with crusty bread to soak up every last bit of the delicious broth, and enjoy a timeless classic that will warm both heart and home.
