Amish Pot Roast Recipe

If you're looking for a hearty, flavorful meal that's perfect for a Sunday dinner, this Amish pot roast recipe is just what you need. With simple ingredients like onions, garlic, and fresh herbs, this dish offers a savory, melt-in-your-mouth beef roast that's been slow-simmered to perfection. The comforting aroma alone will have everyone eager to gather around the table.

Whether you're cooking for a family gathering or just want a cozy dinner, this Amish pot roast delivers every time. The slow-cooked beef becomes incredibly tender, while the carrots and onions add a natural sweetness to the dish. It's a timeless recipe that's sure to become a family favorite for any occasion.

Ingredients

• Oil is used to sear the veggies and beef, locking in flavor and creating a rich, browned exterior.
• Onion adds sweetness and depth, infusing the dish with savory, aromatic flavor.
• Garlic provides an earthy aroma and subtle pungency that enhances the overall taste.
• Carrots contribute natural sweetness and balance the savory elements of the dish. They go well with beef roast, but feel free to leave them out if you don't care for cooked carrots.
• Beef roast (rump, chuck, or your preferred cut) is obviously the centerpiece, offering tender, flavorful meat after slow cooking.
• Beef broth or water keeps the roast moist and serves as a base for a flavorful gravy. (I use beef broth if I have it on hand, but if I don't have any, I simply use water. While either one works, you may get a bit richer flavor using broth.)
• Garlic salt combines saltiness with a hint of garlic, boosting the flavor of the beef.
• Seasoned salt (or Tony's Creole seasoning) adds layers of seasoning. ( I use Tony's creole seasoning because it adds a touch of heat and extra flavor. My family enjoys dishes with a bit of a spicy kick.)
• Black pepper - Brings warmth and spice, balancing the other seasonings.
• Smoked paprika - Lends a subtle smoky flavor that enhances the richness of the beef.
• Fresh thyme - Provides a light, earthy, and slightly minty flavor to brighten the dish. (If you don't have fresh thyme, you can replace it with 1 teaspoon of dried thyme as a substitute.)
• Fresh rosemary - Adds a bold, pine-like aroma, complementing the hearty flavors of the beef. (If you don't have fresh rosemary, use about ½ teaspoon of dried rosemary.)

What is the Best Cut of Beef to Use For Pot Roast?

This will depend on your personal choice. Some people prefer more fatty meat, others prefer more lean. My family leans toward the lean side.

1. Chuck Roast - This is the most popular choice for pot roast. It comes from the shoulder and has a good amount of marbling, which breaks down during slow cooking, making the meat tender and juicy. (It will basically fall apart when it's finished cooking.)
2. Arm Roast - Also cut from the shoulder, arm roast has less marbling than chuck but still delivers tender results when slow-cooked. It's a flavorful option, especially if you're looking for a slightly leaner alternative to chuck roast.
3. Rump Roast - Cut from the rear of the cow, it's a leaner option than chuck but still becomes tender with slow cooking. It has a slightly firmer texture and a deep beefy flavor. (If you want to be able to cut the roast beef into slices, you may want to consider this option. The featured image on this post is Rump Roast.)

Whenever I have venison in the freezer, I use this same recipe to make venison roast. So feel free to use whatever roasts you have in your freezer.

Bone-in or boneless roasts work well. Just keep in mind with a bone-in roast that the weight on the package accounts for the bone as well. I typically use boneless.

Step-by-Step Instructions

1. Prepare Ingredients: Gather all ingredients: oil, onion, garlic, carrots, beef roast, broth or water, garlic salt, seasoned salt, black pepper, smoked paprika, fresh thyme, and fresh rosemary.
2. Heat Oil: In a large Dutch oven, heat 1 tablespoon of oil over medium-high heat. (If you don't have a Dutch oven, you can use any heavy pot. Just make sure it's well covered when cooking.)
3. Sear Vegetables: Add the halved onion, halved garlic cloves, and carrots to the pot. Sear the vegetables for about 1-2 minutes until they are lightly browned. Remove them from the pot and set them aside on a plate.
4. Sear the Beef: If needed, add another tablespoon of oil to the pot. Place the beef roast in the pot and sear all sides until nicely browned, about a minute per side.
5. Add Broth and Seasonings: Pour in the beef broth or water, ensuring the roast is partially submerged. Sprinkle the garlic salt, seasoned salt (or Tony's Creole seasoning), black pepper, and smoked paprika over the roast.
6. Return Vegetables to the Pot: Place the seared vegetables back into the pot, positioning the onion and garlic on top of the roast. (If you enjoy eating sliced onion along with the roast, feel free to slice the onion before adding it to the pot.)
7. Add Fresh Herbs: Tuck the fresh thyme and rosemary sprigs on top of the roast.
8. Bring to a Boil: Increase the heat to bring the pot to a full rolling boil.
9. Simmer: Once boiling, reduce the heat to low, cover the pot, and let it simmer for 3 to 4 hours.
10. Check for Tenderness: After 3 to 4 hours, check the roast for tenderness. It should be fork-tender and easy to shred.
11. Serve: Once cooked, remove the roast from the pot, slice it or pull it apart, and serve it with the carrots and juices from the pot. I like to make gravy with the broth and serve it with homemade mashed potatoes.
12. Enjoy your hearty Amish pot roast!

Can I Add Potatoes to the Pot For A Complete Meal?

Absolutely! You can add halved potatoes to the pot and let them cook alongside the roast for a convenient one-pot meal. However, I personally prefer cooking my potatoes separately because I love pairing pot roast with mashed potatoes. While it's possible to cook the potatoes in the same pot and then mash them afterward, I find preparing them separately gives better results. But the choice is yours - either method works!

Can I Bake My Pot Roast Instead of Cooking It on the Stovetop?

Yes, you can absolutely bake your pot roast instead of cooking it on the stovetop! Here's how to do it:

1. Preheat the Oven: Set your oven to 300°F (150°C).
2. Prepare the Roast: Sear the beef roast in a hot skillet (or Dutch oven) until browned on all sides. This step adds flavor but is optional.
3. Transfer to a Baking Dish: Place the roast in a large, oven-safe pot (or you can bake it in your Dutch oven). Add your broth, vegetables, and seasonings.
4. Cover and Bake: Cover the pot with a lid or tightly with foil to trap moisture. Bake the roast for 3 to 4 hours, depending on its size, until it's tender and easily falls apart when pierced with a fork.
5. Check and Serve: Remove from the oven, check for tenderness, and serve with your favorite sides.

Can I Cook it in a Slow Cooker?

Absolutely! You can easily cook your roast in a slow cooker if preferred. Simply cover and cook on low for approximately 8 hours, or until the meat is fall-apart tender.

Make Beef Gravy With the Broth

When the roast is done cooking, you'll be left with a flavorful broth. You can use it to make a delicious gravy, or simply drain and save it for another dish, like beef barley soup, where it can serve as a rich beef broth.

I remove and strain some of the broth to make just enough gravy for using over mashed potatoes and strain the rest to use later. (If you don't use it within three days, put it into a freezer container and freeze it for later.)

There are two options for making beef gravy, but either way, I would run the broth through a strainer first.

You can strain the broth into a small cooking pot. Make a flour/water slurry and thicken the broth to desired thickness. Or you can melt butter and make a roux with flour, then add broth to desired thickness.

Serving Suggestions

In my opinion, the obvious dish to serve with pot roast is mashed potatoes - my favorite! However, it would also go great alongside Amish brown butter noodles, or a pot of cooked rice.

If you wanna keep it simple, you could even serve it as is with a side lettuce salad, homemade dinner buns, or cornbread. It can also serve as meat for sandwiches.

Amish Pot Roast for Sunday Dinner

Having grown up on an Amish farm, we butchered our own beef, so we always had lots of beef in our freezer. (I grew up New Order Amish, and we had electricity, so we had a couple of deep freezers in our basement.)

Three dishes stand out that my mom often made when we hosted guests for Sunday dinner. Roast beef was one of the most popular ones she served. The other two that she served frequently were meatloaf and "roasht" made with turkey.

More Amish Dinner Recipes

• Little Cheddar Meatloaves
• Poor Man's Steak
• Parmesan Chicken
• Shake and Bake Chicken Legs
• Chicken and Rice Casserole
• Amish-style Chicken Gumbo
• PA Dutch Chicken Croquettes