slow cooker Amish pot roast

• 1 onion, sliced
• 3-4 carrots, peeled and sliced
• 3-4 potatoes, peeled and cubed
• 2 cloves garlic, minced
• 1 cup beef broth
• 2 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons cornstarch (optional, for thickening)

Instructions:

1. Season the chuck roast generously with salt and pepper.
2. Heat a skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side.
3. Place the sliced onions, carrots, and potatoes in the bottom of the slow cooker.
4. Transfer the seared roast on top of the vegetables in the slow cooker.
5. In a mixing bowl, whisk together beef broth, Worcestershire sauce, soy sauce, minced garlic, dried thyme, and dried rosemary.
6. Pour the broth mixture over the roast and vegetables in the slow cooker.
7. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender and falls apart easily.
8. Once the cooking time is up, if you prefer a thicker gravy, mix cornstarch with a little water to make a slurry, then stir it into the slow cooker. Cook for an additional 30 minutes on high or until the gravy thickens.
9. Serve the pot roast hot, with the vegetables and gravy spooned over the top.

Enjoy the comforting flavors of this Slow Cooker Amish Pot Roast, a timeless dish that brings together the best of Amish cooking traditions and modern convenience.