Preparing the Roast
- Season the Roast:
- Generously season the beef chuck roast with salt, pepper, and a little dried thyme and rosemary on all sides.
- Sear the Meat:
- Heat olive oil or butter in a large, heavy skillet or Dutch oven over medium-high heat. Sear the beef for 3-4 minutes on each side until browned all over. This step locks in flavor and adds a rich color to the dish.
- Set Aside:
- Remove the seared beef from the skillet and set it aside on a plate.
Preparing the Vegetables and Flavor Base
- Sauté the Onions and Garlic:
- In the same skillet, add the sliced onions and garlic. Cook until the onions soften and become golden, about 5 minutes, scraping up any browned bits from the bottom of the pan for added flavor.
- Add Vegetables:
- In the slow cooker or Dutch oven, place the carrots, potatoes, and celery in an even layer at the bottom.
Slow Cooking the Pot Roast
- Add the Roast:
- Place the seared beef roast on top of the vegetables in the slow cooker.
- Make the Gravy Base:
- In a small bowl, mix together the beef broth, Worcestershire sauce, apple cider vinegar (if using), brown sugar, thyme, rosemary, and bay leaves. Pour this mixture over the beef and vegetables.
- Slow Cook:
- Cover and cook on low for 8-10 hours, or on high for 4-5 hours. The beef should be tender enough to pull apart with a fork when it’s ready.
Making the Gravy
- Thicken the Sauce (optional):
- If you prefer a thicker gravy, remove the roast and vegetables from the pot, then transfer the cooking liquid to a saucepan. Simmer over medium heat, and stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) until the sauce thickens to your desired consistency.
Serving
- Shred and Serve:
- Slice or shred the beef, then serve with the roasted vegetables. Spoon the rich gravy over the top for an extra burst of flavor.
- Garnish:
- Garnish with fresh parsley for a pop of color and freshness.
Tips for Success
- Searing the Meat: Don’t skip the searing step—it helps to caramelize the surface of the roast, enhancing the flavor and creating a beautiful crust.
- Vegetable Choices: You can add or substitute vegetables as you like. Root vegetables like parsnips or turnips work well in this recipe.
- Slow Cooking for Tenderness: The longer the roast cooks, the more tender it becomes, so be patient and let it slowly break down in the slow cooker for best results.
- Gravy Variations: Add a splash of red wine or balsamic vinegar to the gravy base for an extra depth of flavor.
Conclusion
This Amish-Style Pot Roast is the epitome of comfort food, offering a warm, flavorful, and wholesome meal. With tender beef, perfectly cooked vegetables, and a rich gravy, it’s the perfect dish for slow, cozy dinners with family.
Savor every bite of this hearty, flavorful pot roast, and enjoy the homestyle warmth that comes with Amish cooking. Whether served with mashed potatoes or bread to soak up the gravy, it’s a dish that’s sure to be loved by all!