Prepare yourself for a burst of flavors with this slowly cooked Amish-style pot roast!

Cover the dish and cook on low heat for 8 to 10 hours or on high heat for 4 to 6 hours, until the meat is soft and the vegetables are fully cooked.

Take out the thyme branches and bay leaves before serving.

Tear the meat into small pieces using two forks, if you want, and mix it with the liquid. Serve it while it’s hot.

Different Types and Advice

You can use different root vegetables like sweet potatoes, celery root, or turnips, depending on what you have available. For a new taste, consider adding a bit of balsamic vinegar with the broth. If you want a thicker sauce, you can take out some of the liquid after cooking and thicken it with a mix of cornstarch and water before serving.

Enjoy!