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Pot Roast with Carrots Slow Cooker. This slow cooker Amish pot roast is one of those meals I look forward to all week long. It is rich, super tender, and you barely have to do anything to make it. Just toss everything in, let it cook all day, and come home to a house that smells amazing. Old-fashioned Amish cooking is all about simple ingredients and big comfort, and this recipe does exactly that.
Serve it family-style with the carrots and all those yummy juices poured right on top. It goes great with creamy mashed potatoes, buttered egg noodles, or plain rice to soak up all the broth. Throw in some green beans or a simple salad on the side, and grab some crusty bread to wipe up every last drop.
Servings: 6
Ingredients
- 3 to 3 1/2 pounds beef chuck roast
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 pounds carrots, peeled and cut into big chunks (leave them whole if they are thin)
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 packet (1 ounce) dry onion soup mix
- 1 cup beef broth, low-sodium is best
Pot Roast with Carrots Slow Cooker
Pot Roast with Carrots: Directions
- Use paper towels to dry the chuck roast all over. Sprinkle the salt and pepper all over it and press the seasoning gently into the meat so it sticks well.
- Put the roast right in the middle of your slow cooker with the fat side facing up. This lets the fat slowly drip down over the meat while it cooks, keeping it nice and juicy.
- Place the carrot chunks all around the roast, pushing them close to the sides and bottom of the slow cooker. The more they touch the bottom, the better they will cook and soak up all the good juices.
- In a bowl, stir together the cream of mushroom soup, the dry onion soup mix, and the beef broth until mostly mixed. It does not need to be perfectly smooth because it will all blend together as it cooks.
- Pour that soup mixture right over the roast and carrots. Make sure some of it drips down between the meat and the veggies. Do not add any extra water because the meat will let out plenty of its own juices as it cooks.
- Put the lid on your slow cooker. Cook this dish on LOW flame for 8 – 10 hrs, or on HIGH heat for 4 to 5 hours. You will know it is done when the meat pulls apart easily with a fork and the carrots are very soft.
- Carefully lift the roast out and set it on a cutting board. Let the extra juices drip back into the slow cooker. If you see a lot of fat floating on top of the broth, you can skim it off with a spoon.
- Slice or shred the meat and put it back into the slow cooker. Stir it gently with the carrots and broth so everything gets coated and stays moist. Give the broth a quick taste and add a tiny bit more salt or pepper if you think it needs it.
- Serve it hot with the carrots and lots of that rich, savory broth spooned right over the top.
