Slow Cooker Amish Pot Roast with Root Vegetables

As someone who is constantly on the run, I’ve discovered that slow cookers can be a true lifesaver. This slow cooker Amish Pot Roast with root vegetables is a hearty and comforting meal that’s perfect for those busy weekdays or lazy weekends. Originating from the simple, yet flavor-packed traditions of Amish cooking, this pot roast is a wholesome dish that brings together tender beef and a medley of root veggies. It’s the kind of meal that feels like a warm hug after a long day.

This pot roast pairs wonderfully with some crusty bread to soak up the delicious juices, or you could serve it alongside a simple green salad to add a bit of freshness to the meal. If you’re feeling extra indulgent, buttery mashed potatoes make an excellent accompaniment, creating a well-rounded, satisfying dinner.

3-4 lbs chuck roast
Salt and pepper to taste
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 carrots, peeled and chopped
3 parsnips, peeled and chopped
2 potatoes, peeled and chopped
2 cups beef broth
1 cup red wine (optional, or use additional beef broth)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 sprigs fresh thyme (or 1 teaspoon dried thyme)
2 bay leaves