Amish Pot Roast—a simple but delicious recipe for roast, potatoes and carrots with gravy. A unique ingredient is used for flavor and tenderization! Make it in the Instant Pot or the slow cooker.
Amish Pot Roast
This Amish pot roast recipe was inspired by The Seasoned Mom. She mentioned that she got the recipe from her neighbors who bring it to post-church meals. I am not sure why it’s considered an Amish roast recipe. While researching the internet I found that every other Amish roast recipe has a cup of brewed coffee in it.
Today’s version does not have coffee but instead a can of cola. I’m wondering if someone who was out of coffee decided to instead throw a can of Coke into the pot instead. Then when they realized that the roast turned out completely delicious they changed the recipe to cola instead of coffee. Whatever the origins and whether it’s truly Amish or not, I don’t really care much. What I do know is this recipe is delicious!
Don’t skip searing the beef before pressure cooking or slow cooking. That step really adds better taste and texture. Browning the meat also locks in moisture and adds a caramelized flavor that will be enhanced by the soda.
For Amish Pot Roast I suggest using full sugar soda as opposed to diet. The artificial sweeteners taste a little off in the finished product. However, I know that it has been done before if you really are set on trying it!
You might notice I used a quick release initially. Usually that is on the no-no list with roasts because the quick release of meat causes the muscle fibers to seize up and makes for tough meat. However, you can quick release a roast to add vegetables during the cooking process as long as you will be sealing the pot back and pressure cooking longer. Then make sure to finish with a proper natural pressure release.
Variations on Amish Pot Roast
- Meat: Chuck roast, chuck steak, rump roast, cross rib roast, sirloin roast can all be used.
- Potatoes: I used Russet potatoes that were cut into quarters. You can also use baby yellow or red potatoes that aren’t cut up.
- Carrots: Instead of using baby carrots try peeling and cutting carrots into big chunks.
- Onion Soup Mix: You can use a packet of au jus seasoning or a brown gravy mix packet in the place of onion soup mix.
- Cola: Coke, Pepsi, Dr Pepper and Root Beer all work great with this recipe. You can give any store brand soda a shot as well. I prefer the taste of full sugared soda for this recipe but I know others have tried it with diet soda and have liked it. The cola gives it only a slight sweetness and the gravy doesn’t taste like soda.
More Instant Pot Beef Recipes…
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Instant Pot 4-Ingredient Pot Roast and Brown Gravy
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Amish Pot Roast
- Prep Time: 20 minutes
- Cook Time: 60 minutes (QR) + 5 minutes (NPR)
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
Description
A simple but delicious recipe for roast, potatoes and carrots with gravy. A unique ingredient is used for flavor and tenderization!
Ingredients
- 4 Tbsp canola or vegetable oil, divided
- 2 pounds chuck, cross rib or rump roast (trimmed of excess fat)
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1 can coke, pepsi, dr. pepper or root beer
- 1 medium onion, cut into chunks
- 1 1/2 pounds Russet potatoes, washed and cut into quarters
- 1/2 to 1 pound baby carrots
- 1 (1 oz) envelope onion soup mix
- 2–3 Tbsp cornstarch + 3 Tbsp water
- Salt and pepper
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. While pot is heating up press the kosher salt and pepper all over the roast. When Instant Pot says HOT on the display add in 2 Tbsp of the oil. Add the roast to the pot and brown on one side for 3-4 minutes and then turn over and brown for another 3-4 minutes.
- Add in the coke and scrape the bottom of the pot so that nothing is sticking. Turn off the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 60 minutes (80 minutes for frozen roast).
- While roast is cooking add onions, carrots, potatoes, remaining 2 Tbsp of oil and onion soup mix to a large ziplock bag. Seal the bag and shake to coat vegetables. Store in the fridge.
- When time is up on the Instant Pot perform a quick release by moving the valve to venting. Remove the lid.
- Add in the vegetables. Cover Instant Pot and pressure cook for another 5 minutes. When time is up let pot sit for 15 minute or longer and then move valve to venting to release any remaining pressure. Remove lid.
- Scoop roast and vegetables onto a platter.
- Turn your Instant Pot to the sauté setting. In a small bowl stir together 2-3 Tbsp of cornstarch with 3 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up the gravy quickly.
- Serve gravy with roast and vegetables.
Slow Cooker Instructions:
- Heat a pan on the stove over medium high heat. Press the kosher salt and pepper all over the roast. Add in 2 Tbsp of the oil. Add the roast to the pan and brown on one side for 3-4 minutes and then turn over and brown for another 3-4 minutes. Add to the slow cooker.
- Add in the coke.
- Add onions, carrots, potatoes, remaining 2 Tbsp of oil and onion soup mix to a large ziplock bag. Seal the bag and shake to coat vegetables. Dump the vegetables into slow cooker.
- Cover and cook on low for 8-10 hours. About 8 hours into the cooking time take a small bowl and stir together 2-3 Tbsp of cornstarch with 3 Tbsp of water, until smooth. Then pour the mixture into the crockpot.
- Scoop roast and vegetables onto a platter. and serve with gravy.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in the 8 quart pot with no changes. Halve the recipe in the 3 quart pot.
- Category: Beef
- Method: Instant Pot or Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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