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.
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. Other pot roast recipes we love to make are Slow Cooker Apple Cider Pot Roast, and Slow Cooker Cranberry Pot Roast.
- 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.
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.