Slow Cooker Amish Pot Roast with Root Vegetables

In today’s fast-paced world, finding time to cook can be challenging. However, slow cookers can truly revolutionize your meal preparation routine, offering both convenience and nourishment. This Amish Pot Roast with root vegetables, made in a slow cooker, is the perfect blend of simplicity and flavor, originating from the hearty traditions of Amish cooking. Tender beef and a medley of root vegetables come together to create a comforting meal, ideal for busy weekdays or relaxed weekends.

Serve this pot roast with crusty bread to soak up the flavorful juices, or pair it with a crisp green salad for a refreshing contrast. If you’re seeking indulgence, buttery mashed potatoes are the perfect side, transforming this dish into a well-rounded and satisfying dinner.

Ingredients:

• 3-4 lbs chuck roast
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 carrots, peeled and chopped
• 3 parsnips, peeled and chopped
• 2 potatoes, peeled and chopped
• 2 cups beef broth
• 1 cup red wine (optional, or replace with additional beef broth)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 2 bay leaves

Instructions:

1. Prepare the Roast: Season the chuck roast generously with salt and pepper.
2. Sear the Meat: Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until it is browned, about 4-5 minutes per side.
3. Slow Cooker Transfer: Place the seared roast into the slow cooker.
4. Sauté Vegetables: In the same skillet, sauté the chopped onion and garlic until they become fragrant and softened, about 3 minutes.
5. Add to Slow Cooker: Transfer the sautéed onion and garlic to the slow cooker, along with the carrots, parsnips, and potatoes.
6. Prepare the Sauce: In a mixing bowl, combine the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, and bay leaves. Pour this mixture over the meat and vegetables in the slow cooker.
7. Cooking Time: Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the meat becomes tender and the vegetables are fully cooked.
8. Finish and Serve: Remove the thyme sprigs and bay leaves. For shredded meat, use two forks to gently pull apart the roast and stir it into the juices. Serve the dish hot.

Variations & Tips:

• Customize the Vegetables: Feel free to switch up the root vegetables. Sweet potatoes, celery root, or turnips make excellent additions.
• Enhance the Flavor: A splash of balsamic vinegar can be added to the broth for a tangy twist.
• Thickening the Sauce: If you prefer a thicker sauce, remove some of the cooking liquid at the end and whisk it with a slurry of cornstarch and water. Return the mixture to the slow cooker and stir until thickened.

This slow cooker Amish pot roast delivers deep flavors with minimal effort—just set it and forget it, and enjoy a wholesome, comforting meal.