Amish Chuck Roast Recipe {Instant Pot, Slow Cooker + Oven!}

This easy dump-and-go Amish Chuck Roast Recipe comes from our neighbors, who make it a regular post-church meal on Sunday afternoons. The one-pot supper is comfort food at its finest, and it works perfectly in a pressure cooker, in a slow cooker, or in an oven!

It doesn’t get much easier than a meal that you can “set and forget!”

This particular chuck roast recipe comes from our neighbors, who hunt, grow, and bake a lot of their own food. Even better? They share a lot of their homegrown food with us!

That means that in the summer I regularly receive bags of garden fresh veggies over the fence, and in the winter we’re often treated to freshly baked rolls or bread.

I’ve been making Mrs. Peachey’s Stuffed Peppers for years, so when Mr. Peachey shared this recipe with Keith last year, I instantly knew that I would give it a try.

Mr. Peachey told Keith about their favorite roast recipe when he gave Keith one of his venison roasts. While I’m not big on venison, I knew that it would work equally well with a beef roast (and I was right)!

This chuck roast recipe is one of those gems that’s SO EASY you don’t even have to write it down — just grab a roast, some veggies, a packet of Lipton Onion Soup mix, and a bottle of Coca Cola!

Since I’m WAY more comfortable preparing and eating beef rather than venison, that’s what I’m sharing here today. A chuck roast recipe that’s simple, convenient for your busy life, and absolutely delicious!

I used my Instant Pot for the meat that you see here, and it worked incredibly well. Such tender, juicy, beef that literally melts in your mouth.

The Peachey’s take advantage of their slow cooker in the same way, and the oven works too. Pick your favorite cooking method and go with it!

Whether you serve it for a post-church meal on Sunday afternoon (like the Peachey’s do), or enjoy it on a cold weeknight (like us), this is comfort food that will make you feel cozy, nourished, and satisfied!

AMISH CHUCK ROAST RECIPE

5 from 1 vote

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Amish Chuck Roast Recipe {for the Pressure Cooker, Slow Cooker or Oven}

Course Dinner

Cuisine Amish

Prep Time 10 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 40 minutes

Servings 4 servings

Calories 507 kcal

Author Blair

Ingredients

• 1.5 - 2  lbs.  boneless beef chuck roast
• Salt and pepper to taste
• 4  tablespoons  olive oil  divided
• 2  c.  Coca Cola
• 1  1-ounce envelope dry onion soup seasoning mix
• 1  sweet onion quartered
• 1  lb.  baby gold potatoes not peeled
• 1  c.  baby carrots

Instructions

INSTANT POT INSTRUCTIONS:

1. Season both sides of the chuck roast with salt and pepper; set aside.
2. Add 2 tablespoons of olive oil to Instant Pot and set to "Saute."
3. When oil becomes hot and shimmery, add pot roast and sear for 4-5 minutes on each side, or until browned all over.
4. While the roast is browning, place onion, potatoes, and carrots in a large bowl (or in a large zip-top plastic bag. Drizzle with remaining 2 tablespoons of olive oil and sprinkle with dry onion soup mix. Toss to coat.
5. Transfer seasoned vegetables to the Instant Pot and arrange around the roast.
6. Pour cola over everything.
7. Place lid on Instant pot with steam valve closed.
8. Switch Instant Pot setting to "manual" and set for 60-80 minutes on "high" pressure. I used 70 minutes for my 1.75-lb. roast, but you can adjust the timing according to the size of your meat.
9. Do a natural release for at least 10 minutes, then quick release.
10. Remove roast from pot, slice, and serve with vegetables.

SLOW COOKER INSTRUCTIONS:

1. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Place meat in the pot and sear it for about 3-4 minutes on each side, or until browned all over.
2. While the roast is browning, place onion, potatoes, and carrots in a large bowl (or in a large zip-top plastic bag. Drizzle with remaining 2 tablespoons of olive oil and sprinkle with dry onion soup mix. Toss to coat.
3. Transfer the roast to a large slow cooker. Add seasoned vegetables to the pot and pour cola over everything.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

OVEN INSTRUCTIONS:

1. Preheat oven to 350 degrees F.
2. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Place meat in the pot and sear it for about 3-4 minutes on each side, or until browned all over.
3. While the roast is browning, place onion, potatoes, and carrots in a large bowl (or in a large zip-top plastic bag. Drizzle with remaining 2 tablespoons of olive oil and sprinkle with dry onion soup mix. Toss to coat.
4. Transfer seasoned vegetables to the pot and arrange around the roast.
5. Cover tightly with a lid.
6. Bake roast in a 350-degree oven for about 2 hours. The roast is done when it’s fall-apart tender!

Recipe Notes

Nutrition information is calculated based on all liquid and cooking juices. If you strain the fat or omit the cooking liquids, nutrition information will vary.

Nutrition Facts

Amish Chuck Roast Recipe {for the Pressure Cooker, Slow Cooker or Oven}

Amount Per Serving (0.25 of the recipe (including all of the sauce))

Calories 507 Calories from Fat 198

% Daily Value*

Total Fat 22g 34%

Saturated Fat 4.8g 24%

Cholesterol 87.5mg 29%

Sodium 787mg 33%

Total Carbohydrates 31g 10%

Dietary Fiber 2g 8%

Sugars 15.9g

Protein 46g 92%

* Percent Daily Values are based on a 2000 calorie diet.