I’ve made this Amish classic three Sundays in a row—it’s become the family’s favorite tradition!

Directions

1. Heat the 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.
2. Place the sliced onion and minced garlic in the bottom of the slow cooker.
3. Transfer the seared roast to the slow cooker, placing it on top of the onions and garlic.
4. Pour the beef broth and Worcestershire sauce over the roast.
5. Sprinkle the salt, pepper, thyme, and rosemary over the roast.
6. Add the carrots and potatoes around the roast in the slow cooker.
7. Cover and cook on low for 8-10 hours, or until the beef is tender and easily pulls apart with a fork.
8. Once done, remove the roast and vegetables from the slow cooker. Let the roast rest for a few minutes before slicing.
9. Serve the roast with the cooked vegetables and drizzle with the juices from the slow cooker.

Variations & Tips

For a bit of a twist, you can add a splash of red wine to the broth for a richer flavor. If you have picky eaters, consider adding some sweet potatoes or parsnips for a touch of sweetness. You can also adjust the herbs to your family’s taste—try adding a bay leaf or some fresh parsley for a different flavor profile. If you prefer a thicker gravy, you can whisk a tablespoon of cornstarch with a little cold water and stir it into the juices in the slow cooker during the last hour of cooking.