Introduction:
Nothing beats the comforting warmth and rich flavors of a pot roast, and this Amish-style recipe takes it to the next level. Slow-cooked to perfection, this dish is full of tender, juicy meat and savory vegetables that melt in your mouth. The Amish are known for their hearty, home-cooked meals, and this pot roast is no exception. Infused with simple yet flavorful seasonings, it’s the kind of dish that brings families together around the dinner table. Whether it’s a special Sunday dinner or a weeknight treat, this Amish-style pot roast is guaranteed to satisfy.
Ingredients:
3-4 lbs. beef chuck roast (or brisket)
1 tablespoon olive oil
1 large onion, sliced
4 cloves garlic, minced
3 cups beef broth (or water with bouillon cubes)
2 carrots, peeled and cut into chunks
3 potatoes, peeled and quartered
2 stalks celery, chopped
2 bay leaves
1 tablespoon dried thyme
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1 tablespoon Worcestershire sauce (optional)
Fresh parsley (for garnish)
Instructions:
Prepare the Beef: Begin by seasoning the beef chuck roast generously with salt, pepper, and dried thyme. Heat the olive oil in a large skillet over medium-high heat. Once hot, sear the roast on all sides until it is nicely browned. This should take about 4-5 minutes per side. Once seared, transfer the roast to a slow cooker.
Sauté the Aromatics: In the same skillet, add the sliced onion and minced garlic. Cook for 2-3 minutes, stirring occasionally, until the onion becomes soft and translucent. This step adds extra flavor to the dish. Add the Worcestershire sauce (if using), and scrape up any browned bits from the bottom of the skillet before transferring everything to the slow cooker.
Add the Vegetables and Broth: Add the carrots, potatoes, and celery to the slow cooker around the roast. Pour the beef broth over the roast and vegetables, making sure everything is well-covered. Drop in the bay leaves for added flavor.
Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or until the roast is fork-tender and the vegetables are soft. The slow cooking process will allow the flavors to meld beautifully, creating a rich, savory broth.
the rest on next page
ADVERTISEMENT
