Description

This Slow Cooker Amish Pot Roast is a tender, flavorful dish inspired by the simple yet hearty meals of Amish cuisine. It’s slow-cooked for hours, allowing the beef to become melt-in-your-mouth tender, while the combination of soy sauce, coffee, and Worcestershire sauce creates a deep, rich gravy. Perfect for family dinners or a cozy gathering, this pot roast is sure to become a favorite in your household. Pair it with classic sides like mashed potatoes or roasted vegetables, or repurpose the leftovers into sandwiches or stews for the next day.

Ingredients

Scale

3 pounds chuck roast
2 tablespoons vegetable oil
1 teaspoon garlic powder
1 teaspoon dried oregano
Fresh ground black pepper to taste
1/4 cup soy sauce
1 cup prepared coffee
1 tablespoon Worcestershire sauce
1 large white onion, halved and thinly sliced
2 bay leaves
2 tablespoons cornstarch
3 tablespoons cold water
Fresh chopped parsley for garnish (optional)

Instructions

1. Sear the Chuck Roast:

Heat vegetable oil in a large skillet over medium-high heat. Pat the chuck roast dry with paper towels and sear it on all sides for 3-4 minutes per side, until browned and caramelized. This will enhance the flavor of the roast.

2. Season the Roast:

Season the seared roast with garlic powder, dried oregano, and freshly ground black pepper. Rub the seasoning into the meat for even coverage.

3. Layer in the Slow Cooker:

Place the sliced onions and bay leaves in the bottom of the slow cooker. Set the seared roast on top of the onions.
Pour the coffee, soy sauce, and Worcestershire sauce over the roast. Ensure the liquids cover the roast about halfway.

4. Cook on LOW for 9 Hours:

Cover the slow cooker and cook on LOW for 9 hours. This slow, gentle cooking process will break down the connective tissues, making the meat incredibly tender.

5. Skim the Fat and Thicken the Gravy:

Once the roast is cooked, remove it from the slow cooker and set it aside. Skim the excess fat from the top of the cooking liquid.
Mix the cornstarch with cold water to make a slurry. Stir the slurry into the liquid in the slow cooker, set to HIGH, and cook for 20-30 minutes until the gravy thickens.

6. Shred the Roast and Serve:

Shred the pot roast with two forks and return the meat to the slow cooker to warm through. Serve hot, garnished with freshly chopped parsley if desired.

Notes

Choosing the Meat: Chuck roast is ideal because of its fat content and marbling, which breaks down during slow cooking, making the meat tender. If you prefer a leaner cut, try bottom round roast, though it may not be as tender.
Optional Additions: For a one-pot meal, add root vegetables like carrots and potatoes under the roast at the beginning of cooking. They’ll soak up the flavors of the gravy and become tender alongside the meat.
Make Ahead: To save time in the morning, sear the roast and prepare the ingredients the night before. Store them in the refrigerator and simply transfer to the slow cooker in the morning.

Serving Suggestions:

Classic Sides: Serve with mashed potatoes or egg noodles to soak up the rich gravy. Roasted or steamed vegetables like carrots, green beans, or Brussels sprouts are also excellent accompaniments.
Leftovers: Turn leftover pot roast into a sandwich by shredding the meat and layering it on crusty bread with some of the gravy. It also makes a great filling for tacos or a topping for baked potatoes.