Amish Slow Cooker

Amish Slow Cooker

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This traditional Amish casserole is the perfect dish to throw in your slow cooker for a memorable and

delicious meal tonight! The potatoes are slowly cooked until they fall apart, then shredded and mixed

with a delicious onion sauce. The sauce gains a unique, rich taste with special ingredients such as

coffee and soy sauce.

Here you’ll find roast beef with only white onions and veal onions, unlike the usual veggie types that

involve lots of pots. Let it mix the umami flavor of sweet onion and savory meat. The long cooking

time required by this “low and slow” recipe makes it the perfect dish to have after a hard day at the

office.

Amish Slow Cooker

Kitchen Appliances

3 lb. chuck steak

vegetable oil, 2 tablespoons; garlic powder, 1 teaspoon

teaspoon dried thyme…

1/4 cup soybeans

I made a cup of coffee.

One tablespoon Worcestershire sauce

Large white onion, peeled and halved

Two bay leaves

2 tablespoons cornstarch and 3 tablespoons cold water

Freshly ground black pepper to taste.

chopped fresh parsley as garnish, if desired

What to do

First, heat the vegetable oil in a large pan over medium heat. When the oil is hot, add the roast and

mix well, but do not cook completely. After removing the pasta from the pan, place it in the slow

cooker.

Use garlic powder, thyme and black pepper as spices. Spread the ribs on the baking tray with your

hands.

Pour the coffee, soy sauce, and Worcestershire sauce over the rice, onion, and bay leaves.

Place the slow cooker over low heat and close the lid. Cook for 9 hours. Do not remove the lid for at

least eight and a half hours. 5. After 8.5-9 hours, remove the lid and discard the sea leaves. After

roasting, remove it from the pan. Stretch a board and tent with a file.

Use a spoon or paper towel to remove excess oil from the top of the pot.

Corn and cold water should be mixed in a small bowl. 6. Mix well with a whisk. Combine the corn with

the black onion and stir fry both. After cooking with the lid on and on HIGH heat for 20 minutes, the

sauce should thicken.

8. Use two scissors to cut the pot. Return the chicken to the sauce and stir as the sauce thickens. Let

rest for about 5 minutes or until the meat returns to room temperature.

After removing the cockpit cover, use a ladder to move the contents of the bowl.

Sprinkle with chopped parsley if desired and season to taste. Ask for water to soak the bread before

serving.

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