• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Amish 365
  • About
  • Amish Recipes
  • Amish Culture
  • Amish Marketplace
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • YouTube
menu icon
go to homepage
  • Amish Recipes
  • Amish Culture
  • About
    • Email
    • Facebook
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Amish Recipes
    • Amish Culture
    • About
    • Email
    • Facebook
    • YouTube
  • ×

    Home » Recipes » Amish Beef Dishes

    Best-Ever Pot Roast

    Published: Feb 14, 2021 · Updated: Oct 15, 2021 by Kevin Williams | Leave a Comment

    Jump to Recipe Print Recipe

    One thing I have in common with Amish and Mennonites: many memories of dishes like this "Best-Ever Pot Roast." I have so many memories from my childhood of my grandma simmering a “rump roast” in the oven, or my Mom slicing potatoes and carrots and sticking a pot roast in a Dutch oven, crock pot, or deep cooking pan. The scent of simmering meat would permeate the house and hours later we’d all sit around for a hearty supper.

    This image has an empty alt attribute; its file name is finishpotroast-rotated.jpg

    Jump to:
    • 🙋 Common Pot Roast FAQ
    • 🥩 Pot Roast Ingredients
    • 📋 Instructions
    • 🍖 More Amish Pot Roast Recipes
    • 🖨️ Full Recipe

    My grandma would use a pressure cooker all the time for roasts, but I have to admit I've never used one. I just remember it had some metal lid that would keep rattling as it did its thing.

    These stove-top suppers are very popular among Amish cooks because you can pretty much put a pot roast on the stove and its on auto-pilot. A busy Amish homemaker can stick a pot roast on the stovetop and then head back to the pile of mending, canning, quilting, or anything else she has on her list. It’s almost always a “she.” Gender roles in the Amish church are still very calcified. Men will cook, but it’s usually it’s the meat on the grill. The kitchen is generally the domain of Amish women. Still, things do change and more and more Amish men are starting to do some more cooking and baking. It’s still the exception rather than the rule.

    These roast cuts of beef are often carefully carved out during “butchering day” which is when most Amish people have a steer that they home-butcher. This type of cut of meat is cured and stored. Some Amish rent freezers and just freeze their meat.

    This pot roast also does fine in a slow cooker.  You could also add a splash of red wine to it for flavor.  I rarely, however, see the Amish cooking with red wine.  I saw a recipe in a Mennonite cookbook once that called for red wine as one of the ingredients.  For this Best Pot Roast, though, the juices it creates negate the need, in my opinion, for too many additions.

    This is a perfect pot roast for Sunday dinner and the leftovers are Monday's supper!  Or have the leftovers the next day and make pot roast sandwiches.  This roast is so tender that you can make melt-in-your-mouth sandwiches.  

    This pot roast also does fine in a slow cooker.  You could also add a splash of red wine to it for flavor.  I rarely, however, see the Amish cooking with red wine.  I saw a recipe in a Mennonite cookbook once that called for red wine as one of the ingredients.  For this Best Pot Roast, though, the juices it creates negate the need, in my opinion, for too many additions.

    Coating the meat in flour allows for this to cook slowly and make it's own gravy as it cooks. This is a perfect, basic pot roast, true to Amish traditions, not a lot of spices added.

    🙋 Common Pot Roast FAQ

    Can you make this roast recipe in a Crockpot?

    Yes, just follow the recipe instructions, but do it in a crockpot instead and let it slowly cook for hours for the best flavor.

    What meat is best for a Pot Roast?

    Best-Ever Pot Roast is a perfect pot roast for Sunday dinner and the leftovers are Monday's supper!  Or have the leftovers the next day and make pot roast sandwiches.  This roast is so tender that you can make melt-in-your-mouth sandwiches.  

    We used frozen chopped onions in this Best-Ever Pot Roast recipe, but you can use fresh just as easily. You can experiment with this by adding some merlot for it to cook in and other spices. I like these types of dishes because you can mix and match and experiment.

    Chopped celery would add some crunch to this, as some fresh herbs like rosemary and thyme or some springs of parsley would be nice additions. Really, you could add vegetables of all types to this and it would still be good.  This roast creates its own gravy as it cooks. Russet potatoes or regular white can be used in this recipe, either would be good.

    🥩 Pot Roast Ingredients

    • 3 ½ pounds rump or chuck
    • 1 onion
    • 1 ½ teaspoon salt
    • ⅛ teaspoon pepper
    • 2 tablespoons fat
    • ½ cup hot tomato juice
    • 2 tablespoons brown sugar
    • 2 tablespoons prepared mustard
    • 5 whole carrots, peeled and sliced
    • 2- 3 potatoes, peeled and chunked

    📋 Instructions

    1. Rub Salt brown sugar, mustard and pepper into meat and dip in flour.
    2. Brown meat and onion in 2 tablespoons fat until seared on all sides.
    3. Place meat in casserole, Dutch Oven, or electric skillet.
    4. Add hot tomato juice, carrots, and potatoes. Cover and bake at 350 for 3 hours.

    🍖 More Amish Pot Roast Recipes

    Roasts are popular feed-a-family meals on Amish farms. Here are some favorite recipes!

    Rebecca Stoll's Pot Roast Recipe - a delicious twist on a classic

    Mom's Pot Roast

    Sunday Pot Roast

    🖨️ Full Recipe

    Finished Pot Roast

    Best-Ever Pot Roast

    Fill up your kitchen with delicious aromas with this classic Amish Pot Roast & winter vegetables.
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Cook Time 3 hrs
    Course Main Course
    Cuisine American, Amish
    Servings 6 people

    Ingredients
      

    • 3 pounds rump or chuck
    • ½ teaspoon salt
    • ⅛ teaspoon pepper
    • 2 tablespoons fat
    • ½ cup hot tomato juice
    • 2 tablespoons brown sugar
    • 2 tablespoons prepared mustard

    Instructions
     

    • Rub Salt, pepper, brown sugar, and mustard into meat and dip in flour.
    • Brown meat and onion in 2 tablespoons fat until seared on all sides.
    • Place meat in casserole, Dutch Oven, or electric skillet.
    • Add hot tomato juice carrots, and potatoes.
    • Cover and bake at 350 for 3 hours.
    Tried this recipe?Let us know how it was!
    « The Amish Cook: Gloria Serves Up Sweetheart Pudding For Valentine's Day
    Perfect Pizza Dough Crust »

    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

    Latest Amish Recipes

    • Can Brown Sugar Meatloaf Save A Marriage?
    • How Do The Amish Keep Warm During Winter?
    • The Bishop's Overnight Chicken and Macaroni Casserole
    • Sour Milk Cookies and 4 other Amish Recipes Using Sour Milk
    dutchcrafters

    Download The "Almost Amish" Ebook

    Footer

    Footer

    About

    • About The Amish Editor
    • Download "Almost Amish" Ebook
    • Amish Communities
    • Amish Marketplace

    Contact

    • Work With Us
    • Contact

    *As a member of various affiliate programs I earn from qualifying purchases.

    Copyright © 2000 - 2020 Amish 365 | Powered by Touch The Road