Amish Pot Roast


  • 2 lb beef roast (round or sirloin)
  • 1 lb carrots, peeled and cut into thirds
  • 1 large onion, peeled and quartered
  • 8 potatoes peeled and quartered
  • 2 tbs Dijon mustard
  • 1 tbs Worcestershire sauce
  • 1 tsp marjoram
  • 1 tsp ground allspice
  • kosher salt and black pepper to taste
  • 6 whole garlic cloves
  • 1 cup water

This is a slow cooked pot roast that is moist and tender.

  • Preheat oven to 350 degrees.
  • Using a sharp knife, make slits evenly on the roast and insert the cloves of garlic.
  • In a roasting pan or dutch combine the onions, potatoes and carrots.
  • In a small bowl, combine the mustard, Worcestershire, marjoram and all spice to make a paste.
  • Rib the paste all over the roast and place the roast on top of the¬†vegetables.
  • Sprinkle the roast with salt and pepper to taste.
  • Pour the water in the bottom of the pan, cover and cook at 350 for 1 hour.
  • Reduce heat to 200 and cook for another 3-4 hours.
  • Let rest for 15 minutes before slicing.

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