This Slow Cooker Amish Pot Roast is your go-to recipe when you’re looking to cook a traditional meal with a twist that everyone will love. What sets this oldie but goody comfort food apart is the mouth-watering juices and amazing flavor that’s roll-sopping worthy.
Pair this main dish with a side of Slow Cooker Honey Butter Rolls and Honey Garlic Carrots for a complete meal.
Why this recipe works
There’s nothing like a good helping of pot roast. Most recipes call for potatoes, carrots, and onions but this one adds a twist you may have never tried before. Instead of adding the works with the veggies, this Amish pot roast recipe focuses on bringing the flavor.
In addition to the most commonly used seasonings, you’ll add soy sauce and brewed coffee. These flavors may seem like they would over-power one another but they actually mend very well together.
- Chuck Roast: I use one that’s at least 3 pounds so it makes plenty for seconds and leftovers.
- Onions: A large white onion is sliced and added for both texture and flavor.
- Soy Sauce: Adds a unique touch of flavor, especially when combined with brewed coffee and Worcestershire sauce.
- Brewed Coffee: Although you won’t taste the coffee flavor too much, I would stick with a light or medium roast coffee.
- Worcestershire Sauce: The best flavor enhancer when it comes to slow cooking beef.
- Sauce Thickener: Using a combination of water and cornstarch is one of the easiest and quickest ways to make any sauce thicker.
- Cooking Oil: This is used for browning the chuck roast before adding it to the crock pot.
- Seasonings: Black pepper, garlic powder, oregano, and bay leaves are common pantry staples that are used for seasoning pot roast.
Step One – Heat the cooking oil in a large skillet over medium-high heat and brown the roast on both sides.
Step Two – Add the browned roast to the slow cooker and sprinkle on seasonings as well as the sliced white onion. Pour over the coffee, Worcestershire sauce, and soy sauce.
Step Three – Cover and cook on LOW for 9 hours or HIGH for 6-7 hours without opening the lid during the cooking time.
Step Four – Remove meat and place it on a plate.
Step Five – In a small bowl combine the water and cornstarch and whisk with a fork until smooth. Pour this mixture into the broth and onions in the slow cooker and stir.
Step Six – Add the shredded meat to the broth in the slow cooker. Serve and enjoy!
How to serve:
- Amish Pot Roast pairs perfectly with mashed potatoes, macaroni and cheese, or over a bed of white rice.
- For a refreshing touch, consider serving it alongside a fresh side salad.
- This pot roast can also be used to make an open-face sandwich or shredded roast sub.
- It’s also very delicious served by itself.
Of course! Use what you have on hand or leave it out altogether.
It all depends on how much cornstarch you use. For a runnier sauce, use less of the cornstarch and water mixture. You can always add more to thicken it. However, to make it less thick, you’ll have to add more liquid such as beef stock.
Yes. Sweet onion works well in this recipe.
Add any remaining Amish pot roast to an airtight container and keep it in the fridge for up to 3 days. Reheat them on the stovetop over medium to medium-low heat.
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Slow Cooker Amish Pot Roast
- 3 lb. chuck roast
- 2 Tbsp. cooking oil
- 1/4 tsp. pepper
- 1 tsp. garlic powder
- 3/4 tsp. dried leaf oregano not ground
- 1 Tbsp. Worcestershire sauce
- 1/4 cup soy sauce
- 1 cup brewed coffee
- 1 large white onion sliced
- 2 bay leaves
To thicken sauce
- 2 Tbsp. cornstarch
- 3 Tbsp. cold water
- In a large skillet set to medium-high heat, add the cooking oil. When the oil is hot brown the roast on both sides.
- Add the roast to the slow cooker.
- Sprinkle the pepper, oregano, and garlic powder on the roast. Add the onions and bay leaves. Pour over the coffee, Worcestershire sauce, and soy sauce.
- Cover and cook on LOW for 9 hours or HIGH for 6-7 hours without opening the lid during the cooking time.
- Remove meat and place on a plate and cover with foil.
- Discard bay leaves.
- To remove the grease from the sauce I lay over a paper towel over the top of the liquid and then pull up quickly, and discard the paper towel.
- In a small bowl combine the water and cornstarch, whisk with a fork until smooth. Pour this mixture into the broth and onions in the slow cooker and stir.
- Cover the slow cooker again for about 20 more minutes with the temperature set to high.
- After the sauce has thickened, shred the meat and add into the broth in the slow cooker.
- Serve and enjoy!
How to Video:
- Add any remaining Amish pot roast to an airtight container and keep it in the fridge for up to 3 days. Reheat them on the stovetop over medium to medium-low heat.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
This recipe sounds delicious !! Thanks for all the comments. I appreciate the ideas. I will be making this soon.
This recipe lacks zing, IMO! What is the coffee expected to do? Me thinks that I must try adding actual garlic the next time I make this recipe and maybe a “pinch” of red pepper flakes for some zing. I find it very interesting that you suggest the browning step for the chuck. Most recipes that I find nowadays omit this step (to their detriment). Thanks for sharing.
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Mary Williams says
The odor was great while it was cooking—–but flat tasting. I had to add salt. I spooned it over rice, which was okay.
The fresh garlic is a good idea–crush it with a garlic press—add it while browning the meat–but I wouldn’t add it right away, to avoid burning the garlic,
Think I’ll do that and add to my left over.
Looking for other suggestions.
Not sure what to say. We followed the recipe to the letter twice (made it again today) and it was fantastic. Well, okay, I salt the chuck roast before browning, but not that much… just a thin coating of table salt. I also sear the edges for about a minute each.
Maybe check the expiration date on the seasonings? Also, what kind of coffee and how fresh? We brewed up a fresh cup for this, some Dunkin’ 100% Columbian blend I think. Honestly the coffee taste doesn’t persist too much, but the rest of the flavors (soy, onion, Worcestershire) shine through nicely. Especially the beef flavor!
I hope you enjoy the leftovers regardless! Oh, one thought on that… Italian Beef (Chicago style) with giardiniera or hot peppers! If it’s zing you’re looking for, that should do the trick! 🙂
I like your idea of adding a pinch of red pepper! We used fresh cracked black peppercorns, which might explain why we loved the recipe as is. But everyone’s palette is different.
I was suggesting to someone else modifying it with some giardiniera or hot peppers into an Italian Beef (a la Chicago). That would definitely put some pep in its step! 🙂
Joan Schott says
My Dad, who was the cook in the family, always used coffee when making a roast. It added a wonderful flavor and the gravy was fantastic. I have followed how he cooked and my family has always enjoyed my cooking. So all I can is thanks Dad for giving me so many wonderful ideas. Wish you were here to enjoy what I learned from you.
Incredible dish! This is quite probably the BEST slow cooker beef dish we’ve ever had or made. I was worried at first with the lack of veggies and unknown amount of salt, but it turned out delicious and just right on all fronts! So much flavor…
We served it over homemade mashed potatoes and a side of raw baby carrots for a complete meal. For the winter weather, this was perfect… like the culinary equivalent of a quilt and mug of hot cocoa.
Thank you for sharing the recipe! This one is a keeper!
We love this! I used a spiced coffee that had tumeric and black pepper in the grind. It added some nice flavor. The one I made with plain coffee was great too!
What do you use if not a coffee drinker.
Sarah Olson says
beef broth would work well
Lou Darrah says
I didn’t use the onion. Not really an onion person. It was delicious
Excellent. Will make again ❤️
Gary E Ingram says
Made this for family Sunday dinner. Pot Roast was delicious, gravy was great with mashed potatoes. Could have used more gravy, but otherwise was a great meal. Will make again.
I got this recipe 30 yrs ago from a parenting magazine. It a weekly go-to. But they also included a partner recipe to use the leftovers to create easy bbq beef sandwiches. Win win!
Amber Smith says
Looks and sounds delicious! Can’t wait to try it. Most Amish food is great! Thanks for sharing 🙂
Carol Ann Sceniak says
Great tasting dinner.zThank u
Oh for goodness sakes! The Amish DO cook stews and soups and pot roasts! They just do it the old-fashioned way on a stove! Probably cooking these dishes most of the day. How many original long-cooking-time recipes have our mothers and grandmothers left to us, that they or we have updated to be prepared very successfully in crockpots and now even insta-pots. If you are so picky about recipe origins, research, REALLY RESEARCH a recipe…trace it all the way back. Probably will end up with something that started over a cave or mud-hut fire. Sorry for the rant, but get a grip Girls.
THANK YOU FOR THIS DELICIOUS RECIPE, SARAH. VERY KIND OF YOU TO SHARE THIS WITH EVERYONE.
Sorry some are critizing the “name” it looks yummy and on my list to try. Thank you for posting it.
Cindy Self says
What does it matter if it Amish, Buddha, French or American? If it’s good it’s good. Quit complaining people and be thankful that someone wanted to share a bit of their happiness with us readers. Be blessed and please keep sharing. Some of us are very appreciative. Thank you
For all of you who are having a hard time with this recipe and the Amish people making it, I know some Amish families and yes, they do cook using a crock pot that runs off of batteries.
Amber Smith says
They also use gas generators to plug stuff up.