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–+ servings

Amish-Style Pot Roast

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This slow cooker Amish pot roast is a cozy and comforting dish featuring a chuck roast braised with vegetables and savory beefy sauce, perfect for busy weeknights or a hands-off weekend dinner.
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Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 3-4 pounds chuck roast (a well-marbled cut for best results)
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil or neutral oil for searing
  • 4 cups beef broth low-sodium if preferred
  • 4 carrots, cut into chunks (or baby carrots)
  • 4 potatoes, cut into chunks (Yukon Gold or russet)
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce

Method
 

Preparation
  1. Pat the chuck roast dry and rub all over with the salt and black pepper. Dry meat sears better.
  2. Heat the olive oil in a heavy skillet over medium-high heat until shimmering. Sear the roast 2-3 minutes per side until browned all over.
  3. Transfer the browned roast to the slow cooker.
Cooking
  1. Add the beef broth, carrots, potatoes, chopped onion, minced garlic, and Worcestershire sauce around the roast. Nest the vegetables so they cook evenly.
  2. Cover and cook on low for 8-10 hours, or until the meat is fork-tender and pulls apart easily.
  3. Remove the roast to a cutting board and tent with foil for 10-15 minutes.
  4. Spoon the vegetables and sauce into a serving bowl. Skim fat if desired and spoon the sauce over the carved roast to serve.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 45gFat: 18gSaturated Fat: 6gSodium: 800mgFiber: 5gSugar: 3g

Notes

If you don’t have Worcestershire, a splash of soy sauce plus a little balsamic gives similar umami. For a richer braise, substitute 1-2 cups of the broth with red wine. If your sauce is thin at the end, remove some liquid, whisk in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water), then stir back into the cooker and cook on high for 15-20 minutes.
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