By ragef.com This Amish-style pot roast cooked in a slow cooker with vegetables is a filling and cozy dish that’s perfect for busy weekdays or relaxing weekends. Coming from the basic but tasty traditions of Amish cuisine, this pot roast combines tender beef with a variety of root vegetables, creating a meal that feels like a comforting embrace at the end of a tiring day.
This pot roast goes great with some crunchy bread to soak up the tasty juices, or you can also serve it with a basic green salad to add some freshness to the dish. For a treat, creamy mashed potatoes are a great side dish to complete your meal.
Ingredients
- 3-4 pounds chuck roast
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, finely chopped
- 4 carrots, peeled and cut into pieces
- 3 parsnips, peeled and cut into pieces
- 2 potatoes, peeled and cut into pieces
- 2 cups beef broth
- 1 cup red wine (or more beef broth)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
Instructions
- Sprinkle the chuck roast generously with salt and pepper.
- In a large frying pan, heat olive oil over medium-high heat. Sear the meat on each side until browned, about 4-5 minutes per side.
- Transfer the roast to the crockpot.
- In the same pan, add the diced onion and garlic. Cook until softened and fragrant, about 3 minutes.
- Transfer the onion and garlic to the slow cooker, along with the chopped carrots, parsnips, and potatoes.
- In a bowl, mix together 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.
- Cover and cook on low for 8 to 10 hours, or on high for 4 to 6 hours, until the meat is tender and the vegetables are fully cooked.
- Remove the thyme sprigs and bay leaves before serving.
- Shred the meat with two forks, if desired, and mix it with the liquid. Serve hot.
