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Slow Cooker Amish Pot Roast

Slow Cooker Amish Pot Roast
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This Slow Cooker Amish Pot Roast is an effortlessly delicious and comforting meal that combines tender beef chuck roast with hearty vegetables, slow-cooked to perfection. Its rich, savory flavors develop through hours of gentle simmering, making it an ideal warming dinner for family and friends. Simple to prepare and highly adaptable, this recipe is perfect for cozy nights when you want a satisfying homemade meal with minimal fuss.

Ingredients

Scale

Main Ingredients

  • 3–4 pounds beef chuck roast
  • 4 large carrots, peeled and cut into large chunks
  • 4 large russet potatoes, peeled and cut into large chunks
  • 1 large onion, peeled and cut into large chunks
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prep the Vegetables: Peel and chop your carrots, potatoes, and onions into large chunks. This size ensures they hold their texture after hours of slow cooking.
  2. Season and Sear the Beef: Generously season the chuck roast with salt and pepper. Heat a skillet over medium-high heat and brown the beef on all sides for about 4-5 minutes per side. This step locks in flavor and adds a beautiful caramelized crust.
  3. Layer in the Slow Cooker: Place the onions, carrots, and potatoes at the bottom of the slow cooker. Lay the seared roast on top, then add the minced garlic, tomato paste, Worcestershire sauce, and herbs (thyme and rosemary).
  4. Add Liquids and Cook: Pour beef broth over everything, ensuring the liquid reaches about halfway up the roast. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is fall-apart tender.
  5. Finish and Serve: Once cooked, remove the roast and vegetables. Optionally, simmer the juices on the stove to thicken into a delicious gravy. Slice or shred the beef and plate with the tender vegetables, spooning the gravy over top.

Notes

  • Choose a well-marbled chuck roast for juicier, more flavorful pot roast.
  • Searing the meat before slow cooking adds complexity and rich color.
  • Place vegetables at the bottom to help them cook evenly and absorb drippings.
  • Cooking low and slow yields the most tender and juicy results.
  • Adjust seasoning with salt and pepper after cooking for balanced flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze cooked pot roast portions for up to 3 months in freezer-safe containers.
  • Reheat gently on low heat or in the microwave, adding broth if needed to maintain moisture.

Nutrition

Keywords: slow cooker pot roast, Amish pot roast, comfort food, beef chuck roast, slow cooked beef

Find it online: https://recipesbykaeli.com/slow-cooker-amish-pot-roast/