Amish Slow-Cooked Pot Roast
A traditional Amish-style pot roast, gently braised in a slow cooker for hours until irresistibly tender. This robust and homey dish combines a well-marbled chuck roast with hearty root vegetables and a richly seasoned gravy. An ideal meal for a leisurely Sunday or a convenient midweek dinner—just set it and let time do the work.
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Servings: 6
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.