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Slow Cooker Amish Pot Roast

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This Slow Cooker Amish Pot Roast is the ultimate comfort food—fall-apart tender beef, hearty vegetables, and a tangy-sweet sauce that fills your home with irresistible aromas. Perfect for a cozy family meal or a special Sunday dinner!

Ingredients

For the Roast:

  • 3-4 lb chuck roast
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 cup beef broth
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Dijon mustard (optional)
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1/2 tsp ground allspice (optional)
  • Salt and pepper, to taste

For the Vegetables:

  • 4 large carrots, cut into chunks
  • 4-5 potatoes, quartered

For Garnish:

  • Fresh parsley, chopped

Instructions

1. Sear the Roast

  1. Season the chuck roast generously with salt and pepper on all sides.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Sear the roast for 4-5 minutes per side, until browned. This locks in the flavor and creates a beautiful crust.
  4. Transfer the seared roast to your slow cooker.

2. Prepare the Sauce

  1. In the same skillet, add the chopped onion and garlic.
  2. Sauté for 2-3 minutes until softened and fragrant.
  3. Stir in the beef broth, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard (if using), paprika, dried thyme, and allspice.
  4. Bring the mixture to a simmer, scraping up any browned bits from the skillet.
  5. Pour the sauce over the roast in the slow cooker.

3. Add the Vegetables

  1. Arrange the carrots and potatoes around the roast in the slow cooker.
  2. Place the bay leaves on top.

4. Slow Cook

  1. Cover the slow cooker and cook:
    • Low: 8-9 hours
    • High: 4-5 hours
  2. The roast is ready when it is fork-tender and easily pulls apart. The vegetables should be perfectly cooked.

5. Serve

  1. Remove the bay leaves and discard them.
  2. Shred or slice the roast and serve alongside the carrots, potatoes, and a generous ladle of the flavorful sauce.
  3. Garnish with freshly chopped parsley for a vibrant finish.

Tips for Success

  • Choosing the Meat: Use a well-marbled chuck roast for the best flavor and tenderness.
  • Deglaze the Skillet: Scraping up the browned bits from the pan adds depth to the sauce.
  • Thicken the Sauce: For a thicker sauce, remove some liquid, whisk in a tablespoon of cornstarch, and return it to the slow cooker for the last 30 minutes.

Serving Suggestions

  • Serve over buttered egg noodles or creamy mashed potatoes to soak up the sauce.
  • Pair with a crusty loaf of bread to mop up every last bite.

FAQs

1. Can I make this ahead of time?

Yes! This dish reheats beautifully. Store in an airtight container in the refrigerator for up to 3 days.

2. Can I use a different cut of meat?

Absolutely! Brisket or bottom round roast are great alternatives.

3. Can I cook this in an Instant Pot?

Yes! Sear the roast using the sauté function, add the ingredients, and cook on high pressure for 60-70 minutes.

Conclusion

This Slow Cooker Amish Pot Roast is a timeless classic. Its tangy-sweet sauce, melt-in-your-mouth beef, and perfectly tender vegetables make it a crowd-pleaser. Whether you’re cooking for a special occasion or just craving a hearty meal, this recipe delivers every time.

Enjoy the cozy warmth of this dish, and don’t forget the crusty bread for dipping! 🍴

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