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Slow Cooker Amish Pot Roast

This Slow Cooker Amish Pot Roast is about to become your family’s new favorite comfort meal. Fall-apart tender beef combined with hearty vegetables create a rich, savory, and slightly tangy dish that practically cooks itself. It’s an ideal make-ahead dinner that fills your kitchen with a mouthwatering aroma.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3-4 pounds beef chuck roast
  • 1 large onion sliced
  • 4 medium carrots cut into chunks
  • 3-4 medium potatoes cut into large chunks
  • 3 cloves garlic minced
  • 2 cups beef broth
  • 1 cup crushed tomatoes
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce guarantee Halal
  • 2 tablespoons soy sauce guarantee Halal
  • 2 teaspoons salt adjust to taste
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 2 bay leaves

Equipment

  • Slow cooker
  • Mixing bowl
  • Whisk
  • Cutting board
  • Paper towels

Method
 

  1. Pat the beef chuck roast dry with paper towels. Season it generously with 2 teaspoons of salt and 1 teaspoon of black pepper to create a flavorful crust.
  2. Layer the bottom of your slow cooker with a vegetable bed: add the sliced onion, carrots cut into chunks, and potatoes cut into large chunks.
  3. In a separate bowl, whisk together 2 cups beef broth, 1 cup crushed tomatoes, 1/4 cup apple cider vinegar, 1/4 cup brown sugar, 2 tablespoons Worcestershire sauce, 2 tablespoons soy sauce, 3 minced garlic cloves, 1 teaspoon dried thyme, and 2 bay leaves until well combined.
  4. Place the seasoned beef on top of the vegetables and pour the prepared sauce evenly over the roast and veggies.
  5. Cover the slow cooker and cook on Low for 8 hours (or 8-9 hours if you prefer extra tenderness) until the meat is fork-tender and the vegetables have absorbed all the flavors.
  6. Before serving, remove the bay leaves. Adjust seasonings if needed and serve hot with your favorite sides.

Notes

This recipe is perfect for a busy day when you want a hearty, make-ahead dinner. The slow cooker does all the work, ensuring that the beef becomes melt-in-your-mouth tender while the vegetables soak up every bit of flavor. Leftovers are great for sandwiches or a comforting reheat the next day. You can also tweak the sauce by substituting red wine for beef broth or adding parsnips for extra sweetness.