Sometimes the most comforting meals are also the simplest. When life gets hectic and time in the kitchen feels limited, the slow cooker becomes an incredible ally. This Amish-style pot roast, full of tender beef and earthy root vegetables, is the kind of wholesome, all-in-one dish that fills your home with warmth and your plate with nourishment. Inspired by traditional Amish recipes, which focus on humble ingredients and deep flavors, this dish is both timeless and satisfying. The beauty of it lies not just in the flavor but in the ease—after a bit of searing and chopping, the slow cooker handles the rest.
Ideal for a chilly evening or even a weekend gathering, this meal brings people together with minimal effort. The vegetables become wonderfully soft, soaking up the savory juices, while the roast becomes so tender it practically falls apart. A slice of crusty bread or a scoop of mashed potatoes makes it even more indulgent, while a crisp green salad offers a light counterbalance. Whether you’re feeding a family or preparing for leftovers, this dish is designed to nourish both the body and the spirit. Let it cook low and slow—and come home to something truly special.
Servings: 6–8
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 substitute with more beef broth)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
Directions
Season the chuck roast generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until nicely browned, about 4–5 minutes per side. Transfer the roast to your slow cooker. In the same skillet, sauté the chopped onion and garlic until softened and fragrant, about 3 minutes. Add them to the slow cooker along with the carrots, parsnips, and potatoes. In a separate bowl, whisk together the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, and bay leaves. Pour this mixture over the meat and vegetables. Cover and cook on low for 8–10 hours or on high for 4–6 hours, until the roast is tender and the vegetables are cooked through. Discard the bay leaves and thyme sprigs. If desired, shred the beef with two forks and mix it back into the juices. Serve warm.
Nutritional & Dietary Notes
This dish provides a hearty combination of protein from the beef and fiber from the root vegetables. It’s rich in iron, B vitamins, and potassium. The slow cooking method helps retain nutrients while enhancing flavor. For those limiting alcohol, you can easily skip the wine. Gluten-free diners should confirm the Worcestershire sauce is certified gluten-free. This is a naturally low-sugar, whole-food-based recipe perfect for traditional and paleo-inspired diets.
Sharing and Commenting is Caring
Tried this slow cooker pot roast and loved it? Share your thoughts in the comments or pass it along to a friend who needs a little cozy inspiration. A simple comment or share can help someone else discover their new favorite comfort food.