Slow Cooker Amish Pot Roast with Root Vegetables

As someone who is constantly on the run, I’ve discovered that slow cookers can be a true lifesaver. This slow cooker Amish Pot Roast with root vegetables is a hearty and comforting meal that’s perfect for those busy weekdays or lazy weekends. Originating from the simple, yet flavor-packed traditions of Amish cooking, this pot roast is a wholesome dish that brings together tender beef and a medley of root veggies. It’s the kind of meal that feels like a warm hug after a long day.

This pot roast pairs wonderfully with some crusty bread to soak up the delicious juices, or you could serve it alongside a simple green salad to add a bit of freshness to the meal. If you’re feeling extra indulgent, buttery mashed potatoes make an excellent accompaniment, creating a well-rounded, satisfying dinner.

Slow Cooker Amish Pot Roast with Root Vegetables

Servings: 6-8 servings

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 use additional beef broth)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 sprigs fresh thyme (or 1 teaspoon dried thyme)
2 bay leaves

Preparation

1. Season the chuck roast generously with salt and pepper.
2. In a large skillet, heat the olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side.
3. Transfer the roast to the slow cooker.
4. In the same skillet, add the chopped onion and garlic. Sauté until softened and fragrant, about 3 minutes.
5. Add the onion and garlic to the slow cooker, along with the chopped carrots, parsnips, and potatoes.
6. In a mixing bowl, combine the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, and bay leaves. Pour over the meat and vegetables in the slow cooker.
7. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender and the vegetables are cooked through.
8. Remove the thyme sprigs and bay leaves before serving.
9. Shred the meat with two forks, if desired, and stir it into the juices. Serve hot.

Variations & Tips

Feel free to mix up the root vegetables based on what you have on hand – sweet potatoes, celery root, or turnips would all be great additions. For a slightly different flavor profile, try adding a splash of balsamic vinegar along with the broth. And if you prefer a thicker sauce, you can remove some of the cooking liquid at the end and thicken it with a slurry of cornstarch and water before serving.