Slow Cooker Amish Pot Roast with Root Vegetables
Introduction
Slow Cooker Amish Pot Roast with Root Vegetables is a comforting and hearty meal perfect for any occasion. This dish combines tender beef with flavorful root vegetables, making it a complete and satisfying dinner. Best of all, it cooks effortlessly in your slow cooker, allowing the flavors to meld beautifully as it simmers throughout the day.
Why Make This Recipe
This recipe is great for many reasons. First, it’s simple! With just a few steps and ingredients, you can create a delicious meal. Second, cooking with a slow cooker means you can set it and forget it. You will return home to a warm, inviting aroma and a perfectly cooked pot roast. Lastly, it’s a great way to enjoy classic comfort food that brings everyone to the table.
How to Make Slow Cooker Amish Pot Roast with Root Vegetables
- Season the chuck roast generously with salt and pepper.
- Heat oil in a skillet over medium-high heat. Sear the roast on all sides until browned.
- Transfer the roast to the slow cooker.
- Add chopped onions, garlic, carrots, parsnips, and potatoes around the roast.
- In a bowl, mix beef broth, red wine (if using), tomato paste, and Worcestershire sauce. Pour the mixture over the roast and vegetables.
- Cover and cook on low for 6-8 hours or until the meat is tender.
- Shred the roast and serve with vegetables and sauce.
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
How to Serve Slow Cooker Amish Pot Roast with Root Vegetables
Serve this pot roast hot, straight from the slow cooker. Plate the shredded meat alongside the root vegetables. You can drizzle some of the sauce from the slow cooker over the top for extra flavor. Pair with crusty bread or soft rolls for a complete meal.
How to Store Slow Cooker Amish Pot Roast with Root Vegetables
If you have leftovers, cool the pot roast and vegetables to room temperature. Then, transfer them to an airtight container and store in the fridge for 3-4 days. You can also freeze leftovers for up to 3 months. Just reheat in the microwave or on the stovetop when ready to enjoy.
Tips to Make Slow Cooker Amish Pot Roast with Root Vegetables
- Don’t rush the searing process; it adds flavor to your roast.
- Feel free to use any root vegetables you have on hand, like turnips or sweet potatoes.
- For extra flavor, add fresh herbs like thyme or rosemary.
Variation
You can add other vegetables such as celery or mushrooms for added texture and flavor. If you prefer a thicker gravy, you can stir in a slurry of cornstarch and water about 30 minutes before serving.
FAQs
1. Can I cook this pot roast on high?
Yes, you can cook it on high for about 4-5 hours. However, cooking on low allows the flavors to develop more fully.
2. Can I use a different cut of meat?
Yes, brisket or round roast can be used instead of chuck roast. Just make sure the cut has some fat for tenderness.
3. Is it necessary to sear the roast?
While it’s not required, searing the roast creates a nice crust and adds extra flavor to the final dish.
