This Amish Pot Roast trumps all the others! Hands down, the best!

Print this recipe
The Amish Pot Roast is a quintessential dish deeply rooted in Amish culture, renowned for its hearty, comforting, and savory flavors. The Amish community is known for their simple living, plain dress, and reluctance to adopt modern convenience, which is reflected in their traditional recipes. This pot roast recipe incorporates a blend of robust seasonings and a slow cooking technique that has been passed down through generations. Originating from the Pennsylvania Dutch, which includes the Amish and other similar groups, this dish is typically prepared for large family gatherings, embodying a sense of warmth and togetherness that is central to their way of life.
When serving the Amish Pot Roast, it's common to complement the dish with sides that mirror the simplicity and wholesomeness of the roast itself. Fluffy mashed potatoes are a classic choice, perfect for soaking up the rich gravy. Glazed carrots or buttered green beans can add a touch of sweetness or a green snap to the meal, maintaining the balance of flavors. For a more traditional Amish touch, consider serving homemade egg noodles or a crusty loaf of bread to ensure not a drop of the delicious gravy goes to waste.
Advertisement
Amish Pot Roast Recipe
Ingredients:
- 3 to 4-pound beef chuck roast
- 2 tablespoons olive oil
- 2 large onions, peeled and quartered
- 4 cloves of garlic, minced
- 4 large carrots, peeled and cut into 2-inch pieces
- 4 celery stalks, cut into 2-inch pieces
- 2 cups beef broth
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 potatoes, peeled and quartered (optional)
- Fresh parsley for garnish (optional)
Instructions:
1. Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
2. Season the chuck roast with salt and pepper generously.
3. In a large oven-proof Dutch oven, heat the olive oil over medium-high heat. Add the chuck roast and sear on all sides until browned, about 3-4 minutes per side.
4. Remove the roast and set it aside on a plate. In the same Dutch oven, add the onions, and carrots, and sauté for about 3 minutes. Add the garlic and cook for another minute.
5. Return the roast to the Dutch oven and add the celery around the sides.
6. In a mixing bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, brown sugar, thyme, rosemary, and paprika. Pour this mixture over the roast.
7. If using potatoes, place them around the roast in the Dutch oven.
8. Cover with the Dutch oven lid or tightly with aluminum foil and place in the preheated oven. Cook for about 3-4 hours, or until the meat is tender and easily shreds with a fork.
9. Remove from the oven and let the pot roast rest for a few minutes. Optionally, skim off any excess fat from the surface of the gravy.
Advertisement
10. Serve the pot roast with the cooked vegetables and optionally garnish with fresh parsley. Spoon the gravy over the top and enjoy with your chosen sides.
Resources
Print this recipe