Amish Slow-Cooked Pot Roast
This Amish Slow-Cooked Pot Roast is the kind of hearty, homey meal that fills your kitchen with warmth and nostalgia.
It’s a true comfort food classic — tender chuck roast slow-cooked all day with carrots, potatoes, and onions in a rich, slightly tangy sauce that’s sweet, savory, and deeply flavorful. The combination of tomato juice, apple cider vinegar, and brown sugar gives this dish its old-fashioned Amish charm, while the slow cooker does all the work, transforming a humble cut of beef into a melt-in-your-mouth masterpiece.
This is the perfect recipe for Sunday dinners, cozy family meals, or busy weekdays when you want something special with minimal effort. Serve it with buttery mashed potatoes or warm dinner rolls to soak up that amazing gravy.
Ingredients for Amish Slow-Cooked Pot Roast
Beef chuck roast – About 3 to 4 pounds, marbled and perfect for slow cooking. It becomes incredibly tender after hours of simmering.
Onion – Adds sweetness and depth to the broth as it cooks down.
Carrots and potatoes – Traditional vegetables that soak up the flavor of the beef and sauce, making every bite satisfying.
Garlic – A few cloves for aromatic richness.
Beef broth – The liquid base that keeps the roast moist and builds a hearty sauce.
Tomato juice or crushed tomatoes – Adds acidity and body to balance the richness of the meat.
Apple cider vinegar – A touch of tang that enhances the flavor and tenderizes the beef.
Brown sugar – Balances the acidity and gives the dish its subtle sweet edge.
Worcestershire and soy sauce – Bring a deep, savory umami note to the gravy.
Salt, pepper, thyme, and bay leaves – Classic seasonings that build warmth and complexity over long cooking.
How to Make Amish Slow-Cooked Pot Roast
STEP 1: Pat the beef dry with paper towels, then season generously with salt and pepper on all sides. Drying helps the roast brown and hold flavor better during cooking.
STEP 2: Arrange the sliced onions, carrot chunks, and potato pieces at the bottom of your slow cooker. These vegetables form a flavorful base and prevent the meat from sticking.
STEP 3: Place the seasoned chuck roast on top of the vegetables.
STEP 4: In a medium bowl, whisk together the beef broth, tomato juice (or crushed tomatoes), apple cider vinegar, brown sugar, Worcestershire sauce, soy sauce, minced garlic, thyme, and the bay leaves. Pour this mixture evenly over the roast and vegetables.
STEP 5: Cover and cook on LOW for 8–9 hours, or until the beef is fork-tender and falling apart easily. If you’re short on time, you can cook on HIGH for about 4–5 hours, but low and slow gives the best texture and flavor.
STEP 6: Once done, remove the bay leaves and discard them. Carefully lift the roast out and place it on a serving platter. Slice or shred the beef, then spoon the vegetables and some of the rich cooking liquid over the top.
STEP 7: Serve hot, with extra sauce ladled over each portion.
Can I Add Other Vegetables?
Yes, this recipe is very adaptable. You can add parsnips, turnips, celery, or even chunks of cabbage for a heartier meal. Just cut them into large pieces so they don’t get too soft during the long cook time. Root vegetables work especially well because they hold their shape and absorb the delicious broth.
Can I Make This in the Oven Instead of a Slow Cooker?
Absolutely. To make it in the oven, preheat your oven to 300°F (150°C). Layer the vegetables and beef in a large Dutch oven, pour the sauce over, cover with a tight-fitting lid, and bake for 3½ to 4 hours, or until the roast is tender and pulls apart easily. The result will be just as comforting and flavorful.
How Can I Thicken the Sauce?
If you prefer a thicker gravy, remove the roast and vegetables once they’re done, then pour the liquid into a saucepan. Whisk together 1 tablespoon of cornstarch and 1 tablespoon of water, add it to the hot liquid, and simmer for a few minutes until it thickens slightly. Pour it back over the roast before serving for that extra-rich finish.
Helpful Tips
- Choose a chuck roast with good marbling — the fat keeps the meat juicy.
- Avoid lifting the slow cooker lid too often during cooking; each peek adds extra cooking time.
- Taste the sauce before serving — you can adjust the salt, pepper, or sweetness to your liking.
- Leftovers taste even better the next day after the flavors deepen.
What to Serve with Amish Pot Roast
This roast pairs beautifully with mashed potatoes, buttered noodles, or even egg noodles if you like a homestyle feel.
Add a side of green beans, roasted Brussels sprouts, or a simple garden salad for balance.
And don’t forget warm dinner rolls or cornbread to soak up the savory-sweet gravy — it’s too good to waste a drop.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place the beef and vegetables in a skillet with a splash of the broth and warm over low heat until hot. You can also reheat individual servings in the microwave, covered, for 1–2 minutes.
For longer storage, freeze portions of the roast with its sauce for up to 2 months. Thaw overnight in the refrigerator, then reheat gently on the stove.
This Amish Slow-Cooked Pot Roast is the kind of meal that tastes like home — simple ingredients, slow simmering, and pure comfort in every bite.
Amish Slow-Cooked Pot Roast
Ingredients
- 2 teaspoons dried thyme
- ¼ cup apple cider vinegar
- 1 large onion thinly sliced
- 1 cup crushed tomatoes or tomato juice
- 3 whole garlic cloves finely chopped
- 1 teaspoon ground black pepper
- ¼ cup packed brown sugar
- 2 tablespoons soy sauce
- 2 cups beef stock
- 3 to 4 pounds beef chuck trimmed and patted dry
- 4 carrots peeled and chopped into thick pieces
- 1 teaspoon salt or more to preference
- 3 to 4 medium-sized potatoes quartered or cut into large chunks
- 2 bay leaves
- 2 tablespoons Worcestershire sauce
Instructions
- Start by blotting the chuck roast dry with paper towels, then coat all sides liberally with salt and pepper.
- Arrange the onion slices, chopped carrots, and potato pieces across the bottom of your slow cooker insert to form a base.
- Position the seasoned roast directly over the vegetable layer.
- In a mixing bowl, combine the beef broth, crushed tomatoes or tomato juice, apple cider vinegar, brown sugar, Worcestershire sauce, soy sauce, minced garlic, dried thyme, and bay leaves. Stir thoroughly until the mixture is well blended.
- Carefully pour the prepared liquid over the meat and vegetables, ensuring an even distribution.
- Secure the lid on the slow cooker and cook on the Low setting for 8 to 9 hours, or until the meat easily separates with a fork and the vegetables are tender.
- Once done, discard the bay leaves. Carve or shred the roast and serve alongside the cooked vegetables, spooning the savory broth over the top before serving.