Slow Cooker Amish Sunday Beef Roast

Directions

1. Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Sear the beef roast on all sides until browned, about 4–5 minutes per side. This locks in the juices and adds rich flavor.
2. Prepare the Slow Cooker: Place the sliced onion and minced garlic at the bottom of the slow cooker.
3. Add the Roast: Transfer the seared roast to the slow cooker, placing it on top of the onions and garlic.
4. Add Liquids and Seasonings: Pour the beef broth and Worcestershire sauce over the roast. Sprinkle salt, black pepper, thyme, and rosemary evenly over the top.
5. Add Vegetables: Arrange the carrots and potatoes around the roast in the slow cooker.
6. Slow Cook: Cover and cook on low for 8–10 hours, or until the beef is tender and easily pulls apart with a fork.
7. Rest the Meat: Remove the roast and vegetables from the slow cooker. Let the roast rest for a few minutes before slicing to retain its juices.
8. Serve: Plate the roast with the cooked vegetables and drizzle generously with the flavorful juices from the slow cooker.

Recipe Details

Prep Time: 15 minutes
Cook Time: 8–10 hours
Total Time: 8–10 hours 15 minutes
Servings: 6–8
Difficulty: Easy

Variations & Tips

• Add a splash of red wine to the broth for a richer flavor.
• Substitute some carrots or potatoes with sweet potatoes or parsnips for a touch of natural sweetness.
• Adjust herbs to taste—bay leaves or fresh parsley work beautifully.
• For a thicker gravy, whisk 1 tablespoon cornstarch with a little cold water and stir into the juices during the last hour of cooking.

Serving Suggestions