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This traditional Amish pot roast is the perfect dish to whip up in your slow cooker for a memorable and delicious supper this evening! The roast is slow-cooked until it falls apart, and then it’s shredded and mixed with a flavorful brown onion sauce. The gravy gets a strange, rich taste from unusual components like prepared coffee and soy sauce.


Here you can find a beef pot roast recipe that includes just sliced white onion and beef, as opposed to the usual assortment of veggies included in most pot roasts. Indulge in the harmonious blend of umami flavors created by the sweet onion and salty meat. The lengthy cooking time required by this “low-and-slow” recipe makes it an ideal dish to whip up for supper after a hard day at the office.


  • 3-4 pounds beef chuck roast
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 4 carrots, peeled and cut into chunks
  • 4 potatoes, peeled and cut into chunks
  • 2 celery stalks, chopped
  • 1 cup beef broth
  • ½ cup dry red wine (optional)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves


  1. Season and Brown the Roast: Season the beef chuck roast generously with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Transfer the roast to the slow cooker.
  2. Prepare the Vegetables: In the same skillet, add the sliced onion and minced garlic. Sauté for 2-3 minutes until softened. Add the carrots, potatoes, and celery to the skillet and cook for another 2-3 minutes.
  3. Combine Ingredients in Slow Cooker: Place the sautéed vegetables around the roast in the slow cooker. Pour in the beef broth and red wine (if using). Add Worcestershire sauce, tomato paste, brown sugar, dried thyme, dried rosemary, and bay leaves.
  4. Cook: Cover the slow cooker and cook on low for 8-10 hours or on high for 4-5 hours, or until the roast is fork-tender and the vegetables are cooked through.
  5. Serve: Remove the bay leaves from the pot roast. Transfer the roast and vegetables to a serving dish. Slice the roast against the grain and ladle some of the cooking juices over the meat and vegetables.
  6. Enjoy: Serve your Slow Cooker Amish Pot Roast hot, garnished with fresh parsley if desired. Enjoy the tender meat and flavorful vegetables!

This Slow Cooker Amish Pot Roast is perfect for a comforting family meal. The slow cooking allows the flavors to meld beautifully, creating a delicious and satisfying dish. Serve with crusty bread or over-mashed potatoes for a complete meal. Enjoy!

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By uvu44

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