Get ready for a delicious and hearty meal with this slow-cooked Amish-style pot roast! This recipe features tender chuck roast, rich vegetables, and a savory broth, making it a comforting and flavorful dish for any occasion. Perfect for cozy family dinners or meal prepping for the week ahead, this pot roast is sure to be a hit.
Ingredients:
3-4 pound chuck roast
Salt and pepper to taste
2 tablespoons olive oil
1 large onion, diced
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 (or additional beef broth)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 small sprigs fresh thyme (or 1 teaspoon dried thyme)
2 bay leaves
Instructions:
- Season the roast: Generously season the chuck roast with salt and pepper on all sides.
- Sear the meat: Heat the olive oil in a large skillet over medium-high heat. Once hot, sear the roast for 4-5 minutes on each side until it’s browned all over. This step locks in the flavor and helps create a deep, rich taste.
- Transfer to slow cooker: Place the browned roast into your slow cooker.
- Cook onions and garlic: In the same skillet, sauté the diced onion and minced garlic for about 3 minutes, until they’re soft and fragrant. Then, transfer them into the slow cooker.
- Add vegetables: Add the chopped carrots, parsnips, and potatoes to the slow cooker, arranging them around the roast.
- Prepare the sauce: In a bowl, whisk together the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, and bay leaves. Pour the mixture over the roast and vegetables.
- Slow cook: Cover and cook on low heat for 8-10 hours, or on high heat for 4-6 hours, until the meat is tender and the vegetables are fully cooked.
- Shred and serve: Before serving, remove the thyme sprigs and bay leaves. If desired, shred the roast with two forks and mix it with the flavorful broth. Serve hot, spooning the juices over the meat and vegetables.
Tips and Variations:
Root Vegetable Substitutions: Don’t have parsnips or carrots? Swap them for other root vegetables like sweet potatoes, celery root, or turnips.
Balsamic Twist: Add a splash of balsamic vinegar to the broth for an extra layer of tangy sweetness.
Thicker Gravy: If you prefer a thicker sauce, remove some of the cooking liquid after the pot roast is done, and thicken it with a slurry made from cornstarch and water. Pour the thickened sauce back over the roast before serving.
Storage and Reheating:
Refrigerating: Store any leftover pot roast in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm the roast in a pan over medium heat, or microwave individual portions until heated through.
Freezing: This pot roast also freezes well. Place leftovers in freezer-safe containers and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge, then reheat on the stovetop or in the microwave.
Reheating Tip: For best results, reheat with some of the cooking liquid to keep the meat moist and tender.
FAQs:
Q: Can I make this recipe without a slow cooker?
A: Absolutely! If you don’t have a slow cooker, you can braise the roast in a large Dutch oven. Follow the same steps to sear the meat and sauté the onions, then add the liquid and vegetables. Cover and cook in a 300°F (150°C) oven for 3-4 hours until the meat is tender.
Q: Can I use a different cut of meat?
A: Yes! While chuck roast is the most common choice for pot roast due to its marbling, you can also use brisket or a round roast. Keep in mind that different cuts may require slightly different cooking times.
Q: Can I skip the red wine?
A: Yes, if you prefer not to use red wine, you can substitute it with more beef broth. The red wine adds depth to the flavor, but the roast will still be delicious without it.
Q: How do I prevent the vegetables from becoming too soft?
A: To keep the vegetables from getting mushy, consider adding them halfway through the cooking process. This way, they’ll remain firm while still soaking up the flavors from the roast.
Enjoy this Amish-style pot roast as a centerpiece for your next family meal!