By Kevin Williams
Pot roasts are popular among the Amish. The cut of meat used can vary, but big roasting pans full of meat and potatoes and carrots simmering on a Sunday afternoon is quite common in Amish kitchens. Unless you have access to your own freshly butchered steer the freshness will be tough to duplicate in your own kitchen. Most Amish cooks will use the freshest cuts of meat available.
Also, leftover pot roast is popular. Pot roast sandwiches the next day are quite common in Amish kitchens and even show up in some lunch pails.
The University of Nebraska-Lincoln has some suggestions and tips for using leftover pot roast:
Luscious leftovers. Adding the leftover roast to recipes that contain liquid and where it can be cooked “low and slow” helps reheat it without drying it out. NOTE: If you roasted to a “medium rare” stage, it will no longer be at this degree of doneness but will still be delicious in its new transformation.
- Toss into soups and stews
- Use in shepherd’s or pot pie
- Slice into thin strips, add BBQ sauce, heat and serve in buns
- Cut into chunks and use in a chili
- Make a French dip (roast is heated slightly in the au jus used with the French dip)
- Try cutting it into chunks and make a hash or a goulash
For a simple, tasty treat, serve a slice of cold roast with horseradish mayo on your favorite sandwich bread with lettuce and tomato.
You can see the University of Nebraska-Lincoln’s entire “pot roast” page here.
Now, back to the Amish recipe….my parents tried out an Amish recipe that I had from a woman in Shipshewana, Indiana. My Dad was kind of skeptical of trying a pot roast recipe that had coffee as one of the ingredients, but he was quickly sold and I think you will be too. The roast has an easy flavor and according to all who have tasted it melts in your mouth.
- 3-4 lb. beef roast (sirloin tip, rump, English cut)
- 1 tbsp. oil
- 2 onions, sliced
- 1 cup mushrooms, sliced
- ¼ c. soy sauce
- 1 cup black coffee
- 2 bay leaves
- 1 garlic clove, minced
- ½ tsp. oregano
- Add oil to heavy Dutch oven over medium high heat. Brown roast on all sides in oil.
- Blend sauce ingredients and pour sauce over the roast.
- Place half of onions on top of the roast and the other half into the sauce in the pan.
- Cover and roast 4 hours at 325 degrees.