This Amish Pot Roast trumps all the others! Hands down, the best!
Embark on a culinary journey with our Amish Pot Roast recipe, a delightful dish that combines simplicity with exquisite flavors. In this article, we will guide you through the ingredients, preparation steps, and offer insights to make your pot roast an absolute triumph.
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Ingredients:
| Ingredients | Quantities |
|---|---|
| Beef Chuck Roast | 3 to 4 pounds |
| Olive Oil | 2 tablespoons |
| Onions (large, peeled and quartered) | 2 |
| Garlic (cloves, minced) | 4 |
| Carrots (large, peeled and cut) | 4 |
| Celery Stalks (cut) | 4 |
| Beef Broth | 2 cups |
| Soy Sauce | 1/4 cup |
| Worcestershire Sauce | 2 tablespoons |
| Brown Sugar | 1 tablespoon |
| Dried Thyme | 1 teaspoon |
| Dried Rosemary | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Potatoes (optional, peeled, quartered) | 4 (optional) |
| Fresh Parsley (optional, for garnish) | As needed for garnish |
Instructions:
- Preheat the Oven:
- Set your oven to 325 degrees Fahrenheit (165 degrees Celsius).
- Season the Chuck Roast:
- Generously season the 3 to 4-pound beef chuck roast with salt and pepper.
- Sear the Roast:
- Heat 2 tablespoons of olive oil in a large oven-proof Dutch oven over medium-high heat.
- Sear the seasoned chuck roast on all sides until browned, about 3-4 minutes per side.
- Once browned, remove the roast and set it aside on a plate.
- Prepare the Vegetables:
- In the same Dutch oven, add 2 large peeled and quartered onions. Sauté for about 3 minutes.
- Add 4 cloves of minced garlic and sauté for an additional minute.
- Return the seared roast to the Dutch oven and add 4 large carrots (peeled and cut) and 4 celery stalks (cut).
- Whisk the Flavorful Mixture:
- In a mixing bowl, whisk together 2 cups of beef broth, 1/4 cup soy sauce, 2 tablespoons Worcestershire sauce, 1 tablespoon brown sugar, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and 1 teaspoon paprika.
- Pour Mixture and Add Potatoes:
- Pour the flavorful mixture over the roast and add optional quartered potatoes around the sides.
- Cover and Cook:
- Cover the Dutch oven with its lid or tightly with aluminum foil.
- Place it in the preheated oven and cook for about 3-4 hours until the meat is tender and easily shreds with a fork.
- Rest and Skim Fat:
- Remove the Dutch oven from the oven and let the pot roast rest for a few minutes.
- Optionally, skim off any excess fat from the surface of the gravy.
- Serve with Garnish:
- Serve the pot roast with the cooked vegetables.
- Optionally, garnish with fresh parsley.
- Spoon the flavorful gravy over the top and enjoy with your chosen sides.
