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5 from 4 votes

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

This Amish Chuck Roast recipe is an easy one pot meal that works well in the pressure cooker, slow cooker, or oven!
Course Dinner
Cuisine Amish
Keyword chuck roast recipe, oven pot roast, slow cooker pot roast
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
0 minutes
Total Time 1 hour 40 minutes
Servings 4 servings
Calories 507kcal
Author Blair Lonergan

Ingredients

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

Instructions

INSTANT POT INSTRUCTIONS:

  • Season both sides of the chuck roast with salt and pepper; set aside.
  • Add 2 tablespoons of olive oil to Instant Pot and set to "Saute."
  • When oil becomes hot and shimmery, add pot roast and sear for 4-5 minutes on each side, or until browned all over.
  • 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.
  • Transfer seasoned vegetables to the Instant Pot and arrange around the roast.
  • Pour cola over everything.
  • Place lid on Instant pot with steam valve closed.
  • 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.
  • Do a natural release for at least 10 minutes, then quick release.
  • Remove roast from pot, slice, and serve with vegetables.

SLOW COOKER INSTRUCTIONS:

  • 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.
  • 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.
  • Transfer the roast to a large slow cooker. Add seasoned vegetables to the pot and pour cola over everything.
  • Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

OVEN INSTRUCTIONS:

  • Preheat oven to 350 degrees F.
  • 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.
  • 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.
  • Transfer seasoned vegetables to the pot and arrange around the roast. Pour the cola over everything.
  • Cover tightly with a lid.
  • Bake roast in a 350-degree oven for about 2 hours. The roast is done when it’s fall-apart tender!

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

Serving: 1/4 of the recipe (including all of the sauce) | Calories: 507kcal | Carbohydrates: 31g | Protein: 46g | Fat: 22g | Saturated Fat: 4.8g | Cholesterol: 87.5mg | Sodium: 787mg | Fiber: 2g | Sugar: 15.9g