Why make this recipe
Amish Farmhouse Feast is a delightful, hearty meal that takes you back to simpler times. This recipe brings together a comforting roast, creamy mashed potatoes, sweet creamed corn, and warm, homemade rolls. It’s perfect for family gatherings or any occasion where you want to share something special. The flavors combine to create a warm and inviting atmosphere, making everyone feel at home.
How to make Amish Farmhouse Feast
Ingredients:
- Chuck Roast: 3–4 lbs – Marbled and ideal for slow cooking
- Onion: 1 large, sliced – Adds depth to the roast
- Garlic: 3 cloves, smashed – Infuses roast with savory aroma
- Beef Broth: 2 cups – Rich braising liquid
- Worcestershire Sauce: 1 tbsp – Umami enhancer
- Salt & Pepper: To taste – Essential seasoning
- Russet Potatoes: 2½ lbs – Perfect for mashing
- Butter: ½ cup (mashed potatoes) + 2 tbsp (creamed corn)
- Whole Milk or Cream: ¾ cup (potatoes) + ½ cup (corn)
- Corn Kernels: 3 cups – Sweet and creamy veggie side
- Flour: 3 tbsp – Thickens the gravy
- Drippings or Butter: 3 tbsp – Flavor base for gravy
- All-Purpose Flour: 4 cups – Structure for bread/rolls
- Warm Water or Milk: 1½ cups – Activates yeast and hydrates dough
- Yeast: 2¼ tsp – Leavens the bread
- Sugar: 2 tbsp – Feeds the yeast
- Salt: 1 tsp – Seasoning for dough
Directions:
- Preheat your oven to 300°F. Warm the liquid for the bread dough at this temperature.
- Mix and knead the bread dough, then let it rise until it doubles in size.
- Sear the chuck roast in a Dutch oven, then add the beef broth, sliced onions, and seasonings, covering it tightly.
- Roast the meat in the oven for 3 to 4 hours until it’s tender.
- In a large pot, prepare to boil the russet potatoes. Meanwhile, heat a skillet for the creamed corn.
- Once boiled, mash the potatoes with butter and cream until smooth.
- In the heated skillet, simmer the corn with cream and butter until warm.
- Bake the rolls as directed in your recipe.
- Make a roux from drippings or butter, then whisk in liquid for the gravy. Let it simmer until thickened.
- Let the roast rest for a few minutes before slicing it.
- Butter the rolls, adjust the seasoning for the gravy, and plate the meat with gravy and your side dishes.
- Serve warm, family-style. You can garnish with fresh herbs or apple butter for extra flavor.
How to serve Amish Farmhouse Feast
Serve this delicious feast family-style with everyone gathered around the table. Offer generous portions of the roast topped with gravy, creamy mashed potatoes, sweet creamed corn, and warm rolls. Encourage everyone to help themselves, creating a warm, communal atmosphere.
How to store Amish Farmhouse Feast
If you have leftovers, store the roast and side dishes in airtight containers in the refrigerator. It can last for 3–4 days. To reheat, simply warm in the oven or microwave until heated through. You can freeze the roast and gravy for up to 3 months. Just make sure to cool everything before freezing.
Tips to make Amish Farmhouse Feast
- Ensure the chuck roast has good marbling; this will help it stay tender and flavorful.
- When making the bread, let the dough rise in a warm place to help it rise better.
- If you want creamier mashed potatoes, add more butter and cream.
- For extra flavor, consider adding herbs like thyme or rosemary to the roast.
Variation
You can easily switch up the sides based on what you have. Instead of creamed corn, try green beans or a garden salad. Feel free to experiment with different types of bread, too.
FAQs
1. Can I use a different type of roast?
Yes, you can use a different cut of beef like brisket or round roast, but the cooking time may vary.
2. What if I don’t have fresh garlic?
You can use garlic powder as a substitute. One clove of garlic equals about 1/8 teaspoon of garlic powder.
3. Can I prepare this meal ahead of time?
Absolutely! You can cook the roast a day in advance and reheat it. The flavors will actually improve overnight.
Amish Farmhouse Feast
Ingredients
For the Chuck Roast
- 3-4 lbs Chuck Roast Marbled and ideal for slow cooking
- 1 large Onion, sliced Adds depth to the roast
- 3 cloves Garlic, smashed Infuses roast with savory aroma
- 2 cups Beef Broth Rich braising liquid
- 1 tbsp Worcestershire Sauce Umami enhancer
- to taste Salt & Pepper Essential seasoning
For the Mashed Potatoes
- 2.5 lbs Russet Potatoes Perfect for mashing
- 1/2 cup Butter For mashed potatoes
- 3/4 cup Whole Milk or Cream For mashed potatoes
For the Creamed Corn
- 3 cups Corn Kernels Sweet and creamy veggie side
- 2 tbsp Butter For creamed corn
- 1/2 cup Whole Milk or Cream For creamed corn
For the Rolls
- 4 cups All-Purpose Flour Structure for bread/rolls
- 1.5 cups Warm Water or Milk Activates yeast and hydrates dough
- 2.25 tsp Yeast Leavens the bread
- 2 tbsp Sugar Feeds the yeast
- 1 tsp Salt Seasoning for dough
For the Gravy
- 3 tbsp Drippings or Butter Flavor base for gravy
- 3 tbsp Flour Thickens the gravy
Instructions
Preparation
- Preheat your oven to 300°F. Warm the liquid for the bread dough at this temperature.
- Mix and knead the bread dough, then let it rise until it doubles in size.
Cooking the Roast
- Sear the chuck roast in a Dutch oven, then add the beef broth, sliced onions, and seasonings, covering it tightly.
- Roast the meat in the oven for 3 to 4 hours until it’s tender.
Preparing the Sides
- In a large pot, prepare to boil the russet potatoes.
- Meanwhile, heat a skillet for the creamed corn.
- Once boiled, mash the potatoes with butter and cream until smooth.
- In the heated skillet, simmer the corn with cream and butter until warm.
Baking the Rolls
- Bake the rolls as directed in your recipe.
Making the Gravy
- Make a roux from drippings or butter, then whisk in liquid for the gravy. Let it simmer until thickened.
Serving
- Let the roast rest for a few minutes before slicing it.
- Butter the rolls, adjust the seasoning for the gravy, and plate the meat with gravy and your side dishes.
- Serve warm, family-style, optionally garnished with fresh herbs or apple butter for extra flavor.
