Prepare yourself for a burst of flavors with this slow cooked Amish-style pot roast!

Here’s a detailed guide to making Amish-style pot roast in a slow cooker:

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### Amish-Style Pot Roast with Root Vegetables in a Crock-Pot

**Number of Servings:** 6-8

**Ingredients:**
– **Chuck Roast:** 3-4 pounds
– **Salt and Pepper:** To taste
– **Olive Oil:** 2 tablespoons
– **Large Onion:** 1, diced
– **Garlic:** 3 cloves, finely chopped
– **Carrots:** 4, peeled and cut into chunks
– **Parsnips:** 3, peeled and cut into chunks
– **Potatoes:** 2, peeled and cut into chunks
– **Beef Broth:** 2 cups
– **Red Wine:** 1 cup (or additional beef broth as an alternative)
– **Tomato Paste:** 2 tablespoons
– **Worcestershire Sauce:** 1 tablespoon
– **Fresh Thyme:** 2 small sprigs (or 1 teaspoon dried thyme)
– **Bay Leaves:** 2

**Instructions:**

1. **Season the Roast:**
– Generously season the chuck roast with salt and pepper on all sides.

2. **Brown the Roast:**
– Heat olive oil in a large frying pan over medium-high heat.
– Sear the roast for 4-5 minutes on each side until browned. This step adds depth of flavor.

3. **Transfer to Slow Cooker:**
– Place the browned roast into the slow cooker.

4. **Cook the Aromatics:**
– In the same pan used for searing, add the diced onion and chopped garlic.
– Sauté until the onion is softened and fragrant, about 3 minutes.
– Transfer the cooked onion and garlic to the slow cooker.

5. **Prepare Vegetables:**
– Add the carrots, parsnips, and potatoes to the slow cooker around the roast.

6. **Make the Sauce:**
– In a mixing bowl, combine beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, and bay leaves.
– Pour this mixture over the roast and vegetables in the slow cooker.

7. **Cook:**
– Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours.
– The roast should be tender and the vegetables fully cooked when done.

8. **Finish and Serve:**
– Remove thyme sprigs and bay leaves from the slow cooker.
– If desired, shred the meat using two forks and mix it with the cooking liquid.
– Serve hot.

**Serving Suggestions:**
– Serve with crunchy bread to soak up the flavorful juices.
– A side of fresh green salad adds a refreshing touch.
– Creamy mashed potatoes make a delicious accompaniment.

**Tips and Variations:**
– **Vegetable Options:** Feel free to use sweet potatoes, celery root, or turnips in place of the carrots and parsnips.
– **Flavor Enhancements:** For an extra twist, add a splash of balsamic vinegar to the broth mixture.
– **Thickening the Sauce:** For a thicker sauce, remove some of the liquid after cooking and thicken it with a cornstarch slurry (mix equal parts cornstarch and water) before serving.

Enjoy your comforting and hearty meal!