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Slow Cooker Amish Pot Roast with Root Vegetables

This slow cooker version brings together tender beef, rich savory flavors, and a medley of root vegetables that soak up all the delicious juices. There’s something magical about walking into your home and smelling a pot roast simmering all day—the aroma alone is enough to lift your spirits and make everyone gather around the table.
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Course: Dinner, Main Course, Soup
Cuisine: American, Amish
Ingredients Method

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; can substitute with extra beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves

Method
 

  1. Generously season the chuck roast with salt and pepper on all sides.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the roast on each side until nicely browned, about 4–5 minutes per side.
  3. Transfer the seared roast to your slow cooker.
  4. In the same skillet, sauté the chopped onion and minced garlic for 2–3 minutes until fragrant and softened. Add them to the slow cooker.
  5. Arrange the chopped carrots, parsnips, and potatoes around the roast in the slow cooker.
  6. In a small bowl, whisk together the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, and bay leaves. Pour this mixture over the roast and vegetables.
  7. Cover and cook on low for 8–10 hours or high for 4–6 hours, until the meat is fork-tender and the vegetables are fully cooked.
  8. Remove the thyme sprigs and bay leaves before serving.
Optional:
  1. Shred the roast with two forks and stir it into the juices for a pulled-style pot roast, or slice and serve with the vegetables and sauce.
  2. Enjoy!