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The Ultimate Amish Pot Roast: A Timeless Classic with Unmatched Flavor

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Introduction:
Amish Pot Roast has been a beloved family dinner for generations, and for good reason! Tender, juicy, and bursting with rich, savory flavors, this recipe stands out as a top contender for the best pot roast you’ll ever taste. The slow-cooked beef becomes melt-in-your-mouth delicious, while a blend of vegetables and seasonings elevates the dish to new heights. If you’re looking for a foolproof, heartwarming recipe that will leave everyone at the table craving more, this Amish Pot Roast is the one to try.

Ingredients:

3-4 lb. chuck roast (or any preferred pot roast cut)
2 tablespoons vegetable oil
1 large onion, sliced
4 cloves garlic, minced
4 large carrots, peeled and cut into chunks
4 medium potatoes, peeled and quartered
1 cup beef broth
1 cup red wine (optional for added depth)
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon rosemary
2 bay leaves
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:

Preheat the oven to 325°F (163°C).
Sear the roast: Heat the vegetable oil in a large Dutch oven over medium-high heat. Once hot, add the chuck roast and sear it on all sides until browned (about 4-5 minutes per side). This step locks in the flavor and creates a perfect crust.
Sauté the aromatics: Remove the roast from the Dutch oven and set aside. In the same pot, add the sliced onions and garlic. Sauté for 2-3 minutes, or until softened and fragrant.
Add the liquids: Pour in the beef broth, red wine (if using), and Worcestershire sauce. Stir to combine, scraping up any brown bits from the bottom of the pot.
Season and combine: Add the thyme, rosemary, bay leaves, salt, and pepper. Return the roast to the pot, along with the carrots and potatoes.
Cook: Cover the Dutch oven with a lid and place it in the oven. Let it cook for 3-4 hours, or until the roast is tender and easily shredded with a fork.
Rest and serve: Remove the roast from the pot and let it rest for 10 minutes before slicing. Serve the roast alongside the vegetables and ladle some of the delicious cooking liquid over the top. Garnish with fresh parsley.
Tips for Serving and Storing:

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