Imagine walking into your home to the inviting aroma of tender, perfectly cooked pot roast, just waiting for you. With this Slow Cooker Amish Pot Roast recipe, that dream becomes a reality. This dish puts a delightful twist on the classic pot roast, focusing on simplicity with beef and onions, while adding unique touches like soy sauce and coffee for a mysterious and irresistibly savory flavor.
What makes this recipe truly special is its “low-and-slow” cooking method, perfect for busy days when you crave a warm, ready-to-eat dinner. The slow cooker does all the work, melding the flavors into a rich, delicious brown onion gravy that complements the shredded beef beautifully. So, let’s get cooking and turn your dinner into a memorable occasion with minimal effort.
Ingredients
3 pounds chuck roast: This cut of beef is ideal for slow cooking, becoming incredibly tender and flavorful as it simmers.
2 tablespoons vegetable oil: Used for searing the roast, enhancing its outer texture and flavor.
1 teaspoon garlic powder: Adds a robust, savory essence to the meat.
1 teaspoon dried oregano: Offers a hint of herbal warmth to complement the beef.
Fresh ground black pepper, to taste: Provides a subtle kick of spice.
¼ cup soy sauce: Adds depth of flavor and a touch of saltiness.
1 cup prepared coffee: Surprisingly enriches the sauce with a deep, complex flavor that melds beautifully with the beef.
1 tablespoon Worcestershire sauce: Enhances the umami profile of the dish.
1 large white onion, halved and thinly sliced: Melts into the gravy, imparting sweetness and texture.
2 bay leaves: Infuse the cooking liquid with subtle, aromatic notes.
2 tablespoons cornstarch: Used as a thickening agent for the gravy.
3 tablespoons cold water: Mixed with cornstarch to create a slurry for thickening.
Fresh chopped parsley, to garnish (optional): Adds a touch of freshness and color to the finished dish.
Directions
Prepare the Chuck Roast: Start by heating the vegetable oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until it forms a rich, golden-brown crust, ensuring to lock in its juices. This step is crucial for developing deep, caramelized flavors.
Seasoning: Liberally season the seared roast with garlic powder, dried oregano, and freshly ground black pepper. The warmth of your hands helps to evenly distribute these seasonings, ensuring every bite is infused with savory goodness.
Setting Up the Slow Cooker: Transfer the seasoned chuck roast to your slow cooker. Surround it with thinly sliced onions and tuck in a couple of bay leaves for added aromatic depth.
Creating the Flavor Base: In a harmonious blend, pour over the roast and onions the prepared coffee, soy sauce, and Worcestershire sauce. This combination offers a symphony of flavors—richness from the coffee, depth from the soy sauce, and savory complexity from the Worcestershire sauce.
Slow Cooking: Set your slow cooker to LOW and allow the magic to unfold over the next 9 hours. Resist the urge to lift the lid; maintaining a closed environment ensures the meat becomes tender and succulent as it simmers gently in its flavorful bath.
Thickening the Gravy: Once the cooking time elapses, carefully remove the pot roast and place it on a serving plate. Tent it with aluminum foil to retain its warmth. Skim off any excess grease from the surface of the cooking liquid in the slow cooker.
Creating the Slurry: In a small bowl, whisk together the cornstarch and cold water until smooth. Gradually stir this slurry into the simmering liquid in the slow cooker. Increase the heat setting to HIGH and allow the gravy to thicken for approximately 20 minutes, stirring occasionally to ensure even consistency.
Shredding and Combining: Using two forks, shred the tender chuck roast into bite-sized pieces. Return the shredded beef to the thickened gravy in the slow cooker, stirring gently to coat each morsel with the luscious sauce. Let it heat through for an additional 5 minutes to meld the flavors.
Serve and Garnish: Present the Slow Cooker Amish Pot Roast directly from the slow cooker, garnishing with freshly chopped parsley if desired. This dish pairs exceptionally well with crusty bread, perfect for sopping up the sumptuous juices.
Variations and Substitutions
- Vegetarian Option: Substitute the chuck roast with large chunks of portobello mushrooms for a rich, meaty texture.
- Gluten-Free: Ensure the soy sauce and Worcestershire sauce used are certified gluten-free varieties.
- Low-Sodium: Opt for reduced-sodium soy sauce to control salt intake without compromising flavor.
- Herbal Infusion: Experiment with adding fresh herbs like rosemary or thyme during cooking for additional aromatic complexity.
Conclusion
In conclusion, the Slow Cooker Amish Pot Roast is more than just a meal—it’s a testament to the art of slow cooking, where patience and simplicity yield extraordinary flavors. From the initial sear to the final savory spoonful, each step is designed to deliver comfort and satisfaction to your table. Whether shared with loved ones or savored quietly, this recipe promises not just a delicious dinner but a memorable culinary experience. Embrace the warmth of homemade goodness and enjoy the accolades this dish will undoubtedly bring to your kitchen.
Slow Cooker Amish Pot Roast
Ingredients
- 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 to garnish (optional)
Instructions
- Heat vegetable oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned.
- Season the roast with garlic powder, dried oregano, and black pepper.
- Place the roast in a slow cooker, add sliced onions and bay leaves.
- Pour coffee, soy sauce, and Worcestershire sauce over the roast and onions.
- Cook on LOW for 9 hours, keeping the lid on to retain moisture.
- Remove roast and skim off excess fat. Mix cornstarch with water and stir into the liquid in the slow cooker. Set to HIGH and cook for 20 minutes until thickened.
- Shred the roast, return to the gravy, and heat through for 5 minutes.
- Serve hot, garnished with parsley if desired.
