Best-Ever Pot Roast

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 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. The scent of simmering meat would permeate the house and hours later we’d all sit around for a hearty supper.

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

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.

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• 🥩 Pot Roast Ingredients
• 📋 Instructions
• 🍖 More Amish Pot Roast Recipes
• 🖨️ Print-Friendly Pot Roast

🥩 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!

Sunday Pot Roast

A classic for a slow Sunday!

Old-Time Pot Roast

Delicious!

Rebecca Stoll's Pot Roast Meat Loaf

A great twist on an old favorite!

🖨️ Print-Friendly Pot Roast