This Amish pot roast is both super simple and super delicious. It is an easy, old fashioned Amish recipe that your family will love!
I love sharing Amish recipes. In fact, this Amish Apple Cake was one of the first recipes on my website (all the way back in 2017). This Amish pot roast is a wonderful, old fashioned Amish recipe. It is the perfect recipe for a Sunday dinner.
If you are looking for more old fashioned Amish recipes some of my other favorites are this Amish Oven Fried Chicken and Amish Chocolate Chip Cookies.
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💭 Why you’ll love this recipe
Everyone needs an awesome Sunday dinner recipe. This is an easy pot roast recipe that your family will love. There is no searing needed, either.
🍲 Ingredients needed
For this recipe, you will need:
- Chuck roast: I recommend choosing a roast with lots of marbling for the best flavor. I used a three pound roast.
- Yellow onion
- Beef broth: You can use low sodium if you are sodium sensitive.
- Dried thyme, bay leaves, salt, and pepper: You may want to adjust the salt depending on how salty your broth is.
🥕 Variations
You can add carrots with the roast, if desired. Cut them into small pieces and add them with the onions before cooking.
🔪 Equipment needed
You will need a 9 x 13 inch casserole dish and aluminum foil.
⏲️ Recipe instructions (step by step guide)
Begin by preheating your oven to 275° degrees. Spray a 9 x 13 inch or other large baking dish with non-stick spray.
Add the sliced yellow onions to your dish. Add the pot roast and seasonings on top. Add one cup of beef broth around the roast.
Cover with aluminum foil.
Cook for three hours for a three pound roast (an hour per pound is the general rule for cooking roasts). Let rest for 10 minutes before serving. Remove bay leaves before serving.
🥗 What to serve with this recipe
There are so many great options to serve with this pot roast like mashed potatoes, Amish baked corn, copycat Cracker Barrel carrots, or these cast iron skillet green beans.
👩🏻🍳 Tips
- Choose a cut with a lot of marbling. This will give you a great flavor.
- The traditional way doesn’t call for searing your pot roast beforehand, but you can if you’d like.
- I used a three pound roast. If using a large roast be sure to increase your cook time (the rule is about an hour per pound). For roasts, internal temperature should read 145°F for medium-rare, 160°F for medium, or 170° for well done.
🥡 How to store leftovers
Store any leftovers with the remaining broth in an airtight container in your fridge. This pot roast will be good for up to four days after making.
📋 Recipe FAQs
Chuck roast is the best cut of meat for making pot roast. They are meant to be slow cooked.
It doesn’t need to be completely covered but there does need to be some liquid or your roast will burn.
The Amish don’t use crockpots or slow cookers since they use electricity but you can make this recipe in the slow cooker. Cook on low for 8 hours.
Other Amish recipes:
- Amish Broccoli and Cauliflower Salad
- Amish Banana Bread
- Amish Baked Corn
- Amish Apple Cake
- Amish Whole Chicken
- Amish Ham
- Amish Cake
- Amish Beef and Vegetable Soup
If you tried this Amish Pot Roast or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!
Amish Pot Roast
Equipment
- 9 x 13 inch baking dish or other large baking dish
- Aluminum foil
Ingredients
- 1 yellow onion sliced
- 3 pound chuck roast
- 1 cup beef broth
- 1 teaspoon dried thyme
- 2 bay leaves
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
Instructions
- Begin by preheating your oven to 275° degrees. Spray a 9 x 13 inch or other large baking dish with non-stick spray.
- Add the sliced yellow onions to your dish. Add the pot roast and seasonings on top.1 yellow onion, 3 pound chuck roast, 1 teaspoon dried thyme, 2 bay leaves, ½ teaspoon salt, ½ teaspoon pepper
- Add one cup of beef broth around the roast.1 cup beef broth
- Cover with aluminum foil.
- Cook for three hours for a three pound roast (an hour per pound is the general rule for cooking roasts). Let rest for 10 minutes before serving. Remove bay leaves before serving.
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