Slow Cooker Amish Pot Roast with Root Vegetables

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There’s something deeply satisfying about a slow-cooked meal that fills the home with rich aromas and welcomes you at the end of a long day. This Amish-style pot roast brings that sense of comfort in every bite. Rooted in tradition and built on simplicity, this dish uses wholesome ingredients and old-fashioned cooking techniques to create a hearty, home-cooked dinner. It’s perfect for anyone craving a nourishing meal that doesn’t require constant attention.

This slow cooker version saves time without sacrificing flavor. The beef becomes melt-in-your-mouth tender, and the medley of root vegetables absorbs the savory broth, wine, and herb-infused sauce. The inclusion of parsnips, carrots, and potatoes provides earthy sweetness and subtle complexity that balance the richness of the meat.

Whether it’s a chilly weekday evening or a weekend gathering, this dish is just the kind of soul-warming food that brings everyone to the table. Serve it with warm bread to soak up the flavorful juices or pair it with a crisp green salad for freshness. It’s a comforting classic made easy—perfect for anyone looking to slow down and savor a meal without spending hours in the kitchen.

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; substitute with more broth if preferred)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 sprigs fresh thyme (or 1 teaspoon dried thyme)
2 bay leaves

Directions

  1. Season the chuck roast with salt and pepper on all sides.
  2. Heat olive oil in a skillet over medium-high. Sear the roast on each side for 4–5 minutes until browned.
  3. Transfer the roast to the slow cooker.
  4. In the same skillet, sauté the onion and garlic until softened, about 3 minutes.
  5. Add onion, garlic, carrots, parsnips, and potatoes to the slow cooker.
  6. In a bowl, mix beef broth, wine (if using), tomato paste, Worcestershire sauce, thyme, and bay leaves. Pour over everything.
  7. Cover and cook on low for 8–10 hours or high for 4–6 hours, until beef and vegetables are tender.
  8. Discard thyme sprigs and bay leaves.
  9. Shred meat, if desired, and mix with the juices before serving.

Variations & Tips

Switch up the root vegetables with sweet potatoes, rutabagas, or celery root. Add a splash of balsamic vinegar or a teaspoon of Dijon mustard for a different flavor twist. If you like a thicker sauce, mix a tablespoon of cornstarch with cold water and stir it in at the end.

Nutritional Insights & Dietary Considerations

This meal is naturally rich in protein and iron from the beef, while the root vegetables add fiber, potassium, and vitamins like C and B6. Using wine enhances flavor but can be omitted for those avoiding alcohol. It’s a gluten-free dish if all packaged ingredients are verified as such. However, it’s not suitable for vegetarians or vegans. For a lower-fat version, trim the beef of excess fat before cooking.

Sharing and Commenting is Caring

Tried this slow cooker pot roast? Share your favorite vegetable combos or seasoning tweaks in the comments. Your tips might inspire another home cook! And if you enjoyed this recipe, consider sending it to a friend who could use a cozy, fuss-free dinner idea.