Amish Pot Roast

Ingredients

• 60 ml (4 Tbsp), dividedrapeseed or vegetable oil
• 907 g (2 lb), trimmed of excess fatchuck, cross-rib or rump roast
• 5 ml (1 tsp)kosher salt
• 2.5 ml (½ tsp)pepper
• 1 canCoke, Pepsi, Dr Pepper or root beer
• 1 mediumonion, cut into chunks
• 680 g (1½ lb)Russet potatoes, washed and cut into quarters
• 227–454 g (½–1 lb)baby carrots
• 1 packet (28 g / 1 oz)onion soup mix
• 30–45 ml (2–3 Tbsp)cornflour
• 45 ml (3 Tbsp)water
• to tastesalt and pepper

Instructions

1. 1

   Season the roast

   For the Instant Pot method, select sauté. While it heats, press the kosher salt and pepper all over the roast.

2. 2

   Brown the beef

   When the display reads HOT, add 30 ml (2 Tbsp) of the oil. Brown the roast for 3–4 minutes on one side, turn it over and brown the other side for another 3–4 minutes.

3. 3

   Add the cola

   Pour in the cola and scrape the bottom of the pot to loosen anything stuck there. Turn off the Instant Pot.

4. 4

   Pressure cook beef

   Secure the lid and set the valve to sealing. Cook on manual or pressure cook for 60 minutes, or 80 minutes if the roast is frozen.

5. 5

   Prepare vegetables

   While the beef cooks, put the onion, carrots, potatoes, remaining 30 ml (2 Tbsp) oil and onion soup mix into a large zip-lock bag. Seal and shake to coat the vegetables, then refrigerate.

6. 6

   Release pressure

   When cooking ends, quickly release the pressure by moving the valve to venting. Remove the lid.

7. 7

   Cook the vegetables

   Add the vegetables, secure the lid and pressure cook for another 5 minutes. When the time is up, leave the pot for 15 minutes or longer, then move the valve to venting to release any remaining pressure. Remove the lid.

8. 8

   Plate the roast

   Scoop the roast and vegetables onto a platter.

9. 9

   Thicken the gravy

   Select sauté. In a small bowl, stir 30–45 ml (2–3 Tbsp) cornflour with 45 ml (3 Tbsp) water until smooth, then pour it into the Instant Pot. Stir as the mixture thickens the gravy.

10. 10

    Serve the meal

    Serve the gravy with the roast and vegetables.

11. 11

    Season the roast

    For the slow cooker method, heat a pan over medium-high heat. Press the kosher salt and pepper over the roast.

12. 12

    Brown the beef

    Add 30 ml (2 Tbsp) oil to the pan. Brown the roast for 3–4 minutes on one side, turn it and brown for another 3–4 minutes. Transfer it to the slow cooker.

13. 13

    Add the cola

    Pour the cola into the slow cooker.

14. 14

    Add vegetables

    Put the onion, carrots, potatoes, remaining 30 ml (2 Tbsp) oil and onion soup mix in a large zip-lock bag. Seal and shake to coat, then tip the vegetables into the slow cooker.

15. 15

    Cook until tender

    Cover and cook on low for 8–10 hours. At about 8 hours, stir 30–45 ml (2–3 Tbsp) cornflour with 45 ml (3 Tbsp) water in a small bowl until smooth, then pour it into the slow cooker.

16. 16

    Serve with gravy

    Scoop the roast and vegetables onto a platter and serve with the gravy.

What is Amish pot roast?

Pot roast is a method of cooking a larger cut of beef slowly with liquid until it becomes tender, often alongside vegetables that take on the savoury cooking juices. This version combines the roast with potatoes, carrots and onion soup mix.

The recipe's distinctive touch is cola or root beer in the cooking liquid. The Instant Pot version shortens the cooking process, while the slow cooker offers a longer, hands-off route.

Nutrition and macros by portion

The nutrition label shows one serving as written: 439 calories, 33g protein, 39g carbs, 17g fat.

The potatoes and carrots provide much of the carbohydrate, while the beef supplies most of the protein. The beef and added oil contribute fat, and the onion soup mix and seasoning add salt. Serve with a green salad or extra non-starchy vegetables to round out the plate.

Choosing the beef

Cuts: Chuck, cross-rib and rump roast are all listed options. Trim away excess fat as directed, and use a roast that fits comfortably in your pot.

Browning: Season the beef first, then brown both sides in oil. This gives the cooking liquid a deeper savoury base.

The cola and seasoning

Cola: Coke, Pepsi, Dr Pepper or root beer can be used. Pour it into the pot and scrape up any browned bits before pressure cooking.

Soup mix: Onion soup mix coats the vegetables and seasons them as they cook. Shaking everything together in a bag helps distribute it evenly.

Getting the timing right

Instant Pot: The beef cooks for 60 minutes, or 80 minutes if frozen, before the vegetables are added for a further 5 minutes. The 15-minute rest after the second cooking stage allows the pressure to settle before releasing what remains.

Slow cooker: Cook on low for 8–10 hours. The recipe adds the cornflour mixture at about the 8-hour point, so check the beef and vegetables as the cooking time progresses.

Tender beef and vegetables

Vegetables: Quarter the washed potatoes and cut the onion into chunks as directed. Keep the carrots whole if using baby carrots.

Doneness: The recipe gives cooking times rather than a temperature cue. The roast should be tender enough to scoop onto the platter, and the vegetables should be cooked through.

Making the gravy

Cornflour: Mix it with water until smooth before adding it to the pot. This helps it blend into the cooking liquid without lumps.

Consistency: The Instant Pot gravy thickens quickly on the sauté setting. For the slow cooker method, stir the mixture in and serve the gravy with the roast and vegetables.

What to serve with it

The roast already comes with potatoes and carrots, so it can be served as a complete main course. Spoon gravy over the beef and vegetables at the table.

For a fresh contrast, add a simple green salad or another crisp vegetable alongside the rich, savoury gravy.

Recipe notes & tips

• Pat the roast dry before browning so it can colour well in the hot oil.
• Scrape the base of the Instant Pot thoroughly after adding cola to loosen browned bits.
• Cut potatoes into similarly sized quarters so they cook at a similar rate.
• Mix the cornflour and water until completely smooth before adding it to the gravy.
• Refrigerate the bagged vegetables while the roast cooks in the Instant Pot, as directed.

Variations

• Choose the soda: Use Coke, Pepsi, Dr Pepper or root beer, as listed.
• Use another roast cut: Choose chuck, cross-rib or rump roast.
• Adjust the carrots: Use anywhere from 227 to 454 g (½–1 lb) baby carrots.
• Make it in a slow cooker: Follow the low setting and 8–10-hour cooking method.
• Adjust the gravy: Use 30 ml (2 Tbsp) cornflour for a smaller amount, or up to 45 ml (3 Tbsp) as needed.

Common mistakes to avoid

• Skipping the browning: Brown both sides of the seasoned roast for 3–4 minutes each.
• Leaving browned bits stuck: Scrape the Instant Pot base after pouring in the cola.
• Adding dry cornflour: Mix it with water until smooth before stirring it into the cooking liquid.
• Releasing pressure too soon: After the vegetables cook, let the Instant Pot sit for 15 minutes or longer before venting.
• Overcooking the vegetables: Use the stated 5-minute pressure-cook time for the Instant Pot vegetables.

How to store

Refrigerate leftover roast, vegetables and gravy in a covered container and use within 3–4 days. Reheat until piping hot, adding a little water if the gravy has become too thick.

Frequently asked questions