Tender Beef, Root Vegetables & Hearty Gravy — a Classic Sunday Comfort
✨ Introduction
When the weather cools down and cozy comfort food calls your name, there’s nothing quite like a hearty pot roast simmered low and slow. Growing up, Sundays often meant a house filled with the warm, savory aroma of tender beef, root vegetables, and rich gravy.
My grandmother loved simple, nourishing meals, and Amish recipes were often her go-to because they relied on humble ingredients prepared with care. This Slow Cooker Amish Pot Roast captures that same old-fashioned charm in the most effortless way.
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❤️ Why You’ll Love It
Hands-off cooking: The slow cooker does all the work.
Tender beef every time: The low, slow braise ensures a fall-apart texture.
Family-friendly: A wholesome meal that pleases everyone.
Budget-friendly: Simple ingredients, comforting flavors.
Great for leftovers: Even better the next day!
Ingredient Notes & Details
Chuck Roast (3–4 lbs): The best cut for slow cooking; rich marbling makes it tender and juicy.
Carrots: Use large, peeled carrots cut into thick chunks — they hold up beautifully.
Potatoes: Yukon Gold or red potatoes stay firm yet creamy.
Onion: Adds subtle sweetness as it caramelizes in the broth.
Celery: Builds depth and balances the richness.
Beef Broth: Low-sodium works best so you can season to taste.
Tomato Paste: Adds richness and body to the gravy.
Apple Cider Vinegar: The secret ingredient — it brightens flavor and tenderizes the beef.
Seasonings: Garlic powder, onion powder, thyme, bay leaves, salt, and black pepper.
Cornstarch + Water: To thicken the broth into silky gravy at the end.
Step-by-Step Instructions
1. Prep the Roast
Pat the chuck roast dry with paper towels. Season all sides generously with salt, pepper, and garlic powder.
2. Optional Sear for Flavor
Heat 2 tablespoons of oil in a skillet over medium-high heat. Sear each side of the roast for 2–3 minutes until nicely browned. This step adds incredible flavor but can be skipped for convenience.
3. Layer the Vegetables
Place carrots, potatoes, onion, and celery in the bottom of your slow cooker — this creates a flavorful bed for the roast.
4. Add the Beef
Lay the seasoned roast over the vegetables.
5. Make the Broth Mixture
In a bowl, whisk together beef broth, tomato paste, apple cider vinegar, thyme, and bay leaves. Pour this over the roast and vegetables.
6. Cook Low & Slow
Cover and cook on LOW for 8–10 hours (or HIGH for 4–5 hours) until the beef is fork-tender and the vegetables are soft.
7. Make the Gravy
Once done, transfer beef and veggies to a platter. Strain the cooking liquid into a saucepan.
Whisk together 2 tbsp cornstarch + 2 tbsp water, stir into the broth, and simmer until thickened to a rich gravy consistency.
8. Serve & Enjoy
Slice or shred the roast, spoon the vegetables alongside, and ladle the gravy generously over the top.
❓FAQ
1. Can I skip searing the beef?
Yes. Searing adds depth, but your roast will still be tender and flavorful without it.
2. What’s the best cut for pot roast?
Chuck roast is ideal, but brisket or bottom round also work well.
3. Can I use baby carrots?
Yes, though they tend to get softer than larger chunks.
4. Do I need to peel the potatoes?
Not necessarily—Yukon Gold and red potatoes have thin skins that add texture.
5. Can I make this ahead?
Absolutely. It reheats beautifully and even tastes better the next day.
6. Can I freeze leftovers?
Yes. Store cooled portions with gravy in freezer-safe containers for up to 3 months.
Storage Tips
Refrigerator: Store leftovers up to 4 days.
Freezer: Freeze portions up to 3 months.
Reheating: Warm on stovetop or microwave; add a splash of broth if needed.
Variations
Amish-Style with Noodles: Serve over buttered egg noodles.
With Mushrooms: Add sliced mushrooms during the last 2 hours.
Wine Variation: Replace 1 cup of broth with red wine for richness.
Herb Swap: Use rosemary or oregano instead of thyme.
Spice Kick: Add paprika or chili flakes for a hint of heat.
Serving Suggestions
Serve with:
Buttery mashed potatoes
Homemade dinner rolls or crusty bread
A side of green beans or coleslaw
A slice of Amish Apple Pie for dessert
⭐ Printable Recipe Card
Slow Cooker Amish Pot Roast
Prep Time: 15 mins
Cook Time: 8–9 hrs
Servings: 6
Ingredients:
3–4 lbs 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 tomato juice or crushed tomatoes
¼ cup apple cider vinegar
¼ cup brown sugar
2 tbsp Worcestershire sauce
2 tbsp soy sauce
2 tsp salt (to taste)
1 tsp black pepper
1 tsp dried thyme
2 bay leaves
Instructions:
Pat beef dry, season with salt and pepper.
Place onions, carrots, and potatoes in slow cooker. Add roast on top.
In a bowl, whisk together broth, tomato juice, vinegar, sugar, Worcestershire, soy sauce, garlic, thyme, and bay leaves. Pour over roast.
Cover and cook on Low 8–9 hrs, until beef is fork-tender.
Remove bay leaves. Slice or shred beef, serve with vegetables and a ladle of gravy.
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Slow Cooker Amish Pot Roast — tender beef, hearty veggies, and rich gravy that tastes like home. A timeless comfort meal made effortless in your slow cooker.