Amish Farmhouse Feast

There’s something deeply comforting about an Amish Farmhouse Feast—hearty, rustic, and steeped in tradition. It’s a soul-warming medley of slow-cooked meats, buttery mashed potatoes, rich gravies, garden-fresh vegetables, and homemade bread, all made from scratch with simple, honest ingredients. This is more than a meal—it’s a return to slower times, when food was a labor of love and every bite told a story.

Behind the Recipe

I first experienced an Amish-style meal during a road trip through Pennsylvania. We pulled off at a small homestead restaurant where everything on the plate was homemade, down to the butter. That meal left an imprint—the tender roast, the creamed corn, the pillowy bread. I went home with inspiration and started recreating the feast in my own kitchen. Over the years, this menu became a staple for Sunday dinners and family gatherings.

Recipe Origin or Trivia

Amish cooking is built on principles of simplicity, sustainability, and nourishment. Centered around what’s grown or raised locally, these recipes rely on traditional methods and generous portions. The Amish Farmhouse Feast reflects this philosophy—no shortcuts, just wholesome food that brings people together. This meal isn’t about trends—it’s about heritage, heart, and hospitality.

Why You’ll Love Amish Farmhouse Feast

Every element in this feast brings comfort and satisfaction. Here’s why it’s a classic worth keeping:

Versatile: Can be scaled up for large gatherings or simplified for a family dinner.
Budget-Friendly: Uses humble ingredients that stretch far.
Quick and Easy: While not fast, the steps are simple and rewarding.
Customizable: Tailor meats, sides, and veggies to what you have on hand.
Crowd-Pleasing: Rich, familiar flavors that appeal to all ages.
Make-Ahead Friendly: Many components can be prepped a day ahead.
Great for Leftovers: Reheats well and makes excellent next-day meals.

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Chef’s Pro Tips for Perfect Results

With a meal this hearty, a few pro tips ensure each part shines:

• Slow cook your roast for fork-tender texture and deep flavor.
• Don’t rush the mashed potatoes—mash by hand for perfect consistency.
• Let bread rise twice for that light, fluffy interior.
• Use chicken stock in gravies for a homemade taste boost.
• Warm your plates before serving to keep the feast hot.

Kitchen Tools You’ll Need

This is a farmhouse meal—expect a few pots and pans:

Dutch Oven or Roasting Pan: For slow-cooking meats.
Large Pot: For boiling potatoes and veggies.
Hand Mixer or Potato Masher: For creamy mashed potatoes.
Mixing Bowls: For prepping bread dough and side dishes.
Baking Dish: For casseroles or baked vegetables.
Rolling Pin & Sheet Pan: If making homemade bread or rolls.

Ingredients in Amish Farmhouse Feast

Each part of the feast has its place and purpose. Here’s a breakdown of components and their key ingredients:

Slow-Cooked Beef Roast:
Chuck Roast: 3–4 lbs – Marbled for tenderness.
Onion: 1 large, sliced – Adds sweetness to the roast.
Garlic: 3 cloves, smashed – Deepens the flavor.
Beef Broth: 2 cups – Rich braising liquid.
Worcestershire Sauce: 1 tablespoon – Umami booster.
Salt & Pepper: To taste – Essential seasoning.

Buttery Mashed Potatoes:
Russet Potatoes: 2½ lbs – Starchy and perfect for mashing.
Butter: ½ cup – Adds richness.
Whole Milk or Cream: ¾ cup – Makes them velvety.
Salt: 1 teaspoon – Enhances flavor.

Creamed Corn or Seasonal Veggie:
Corn Kernels: 3 cups – Fresh or frozen.
Heavy Cream: ½ cup – Makes it lush.
Butter: 2 tablespoons – Adds flavor.
Salt & Sugar: To taste – Enhances sweetness and flavor.

Country Gravy:
Drippings or Butter: 3 tablespoons – Base of the roux.
Flour: 3 tablespoons – Thickens the gravy.
Milk or Broth: 2 cups – Whisked in for smoothness.
Salt & Pepper: To taste – Classic seasoning.

Homemade Bread or Rolls:
All-Purpose Flour: 4 cups – Main structure.
Warm Water or Milk: 1½ cups – Hydrates the dough.
Yeast: 2¼ teaspoons – Leavening.
Sugar: 2 tablespoons – Feeds the yeast.
Butter or Oil: 2 tablespoons – Enriches the dough.
Salt: 1 teaspoon – Flavor foundation.

Ingredient Substitutions

Need to adjust? Here are flexible options:

Chuck Roast: Use pork shoulder or turkey thighs.
Russet Potatoes: Yukon golds work for creamier mash.
Heavy Cream: Substitute with milk and extra butter.
Worcestershire Sauce: Soy sauce with a splash of vinegar.
All-Purpose Flour: Can be swapped with bread flour for rolls.

Ingredient Spotlight

Chuck Roast: A tough cut that transforms into tender, flavorful bites when slow-cooked—perfect for soaking up gravy.
Homemade Bread: More than just a side—it’s a warm, fluffy centerpiece that completes the meal.

Instructions for Making Amish Farmhouse Feast

This feast unfolds like a symphony—one step at a time. Here’s your master plan:

1. Preheat Your Equipment:
   Preheat your oven to 300°F if roasting meat. Warm water for yeast if making bread.
2. Combine Ingredients:
   Bread: Mix flour, yeast, warm water, sugar, salt, and butter. Knead and let rise until doubled.
   Roast: Sear chuck roast in Dutch oven. Add onions, garlic, broth, Worcestershire, and seasonings. Cover and roast 3–4 hours.
3. Prepare Your Cooking Vessel:
   Prep baking dish for rolls. Boil water in large pot for potatoes. Sauté corn in butter on the stovetop.
4. Assemble the Dish:
   Mashed Potatoes: Boil peeled potatoes until tender. Drain, then mash with butter, cream, and salt.
   Creamed Corn: Simmer corn with butter and cream. Season and thicken if needed.
   Gravy: Make roux with drippings or butter. Whisk in milk or broth. Simmer until thick.
5. Cook to Perfection:
   Bake rolls until golden. Let roast rest before slicing. Keep sides warm on low heat or covered.
6. Finishing Touches:
   Brush rolls with butter. Adjust seasoning across dishes. Plate meat with a ladle of gravy.
7. Serve and Enjoy:
   Lay it all out family-style and serve hot, with seconds highly encouraged.

Texture & Flavor Secrets

The key to this feast is layering soft, hearty textures with savory depth. You’ll get the melt-in-your-mouth roast, creamy mashed potatoes, sweet buttery corn, crusty-soft rolls, and silky gravy. Each bite delivers warm, rustic goodness.

Cooking Tips & Tricks

• Use a meat thermometer to avoid overcooking roast.
• Let bread rise in a warm oven (turned off) to speed up proofing.
• Simmer gravy low and slow for smoothness.
• Keep potatoes warm by covering with foil and placing over low heat.

What to Avoid

• Don’t boil potatoes too long—they’ll get waterlogged.
• Avoid overworking bread dough after rising.
• Don’t skimp on seasoning—this meal relies on layering flavor.
• Never skip resting the meat—it seals in juices.

Nutrition Facts

Servings: 6–8
Calories per serving: ~620

Note: These are approximate values.

Preparation Time

Prep Time: 45 minutes
Cook Time: 4 hours
Total Time: 4 hours 45 minutes

Make-Ahead and Storage Tips

You can prep nearly everything ahead. Cook the roast and mashed potatoes a day in advance and reheat gently. Make rolls and freeze the dough, baking fresh the day of. Store leftovers in airtight containers for up to 3 days. Gravy may need a splash of milk to loosen when reheated.

How to Serve Amish Farmhouse Feast

Serve on a large wooden or ceramic platter. Use cast iron or enamel dishes to keep food warm and rustic. Garnish with parsley or thyme sprigs for color. Serve with homemade apple butter or pickled vegetables for an extra country touch.

Creative Leftover Transformations

• Make roast beef sandwiches with leftover meat and rolls.
• Turn mashed potatoes into fried potato cakes.
• Layer everything into a savory shepherd’s pie.
• Freeze gravy in small portions for flavor boosts later.

Additional Tips

• Add apple cider vinegar to roast for a tangy twist.
• Infuse mashed potatoes with roasted garlic or herbs.
• Serve a simple pie or crumble for dessert to complete the farmhouse feel.

Make It a Showstopper

Use a vintage tablecloth, mason jar drinks, and cast iron serveware. Stack warm rolls in a linen-lined basket. Add handwritten name cards or labels for each dish.

Variations to Try

• Roast Chicken Farmhouse Feast: Use a whole chicken instead of beef.
• Vegetarian Version: Swap meat with lentil loaf and vegetable gravy.
• Seasonal Sides: Add roasted squash or glazed carrots.
• Amish Breakfast Feast: Serve with fried potatoes, sausage, and eggs.
• Mini Pot Pies: Use leftovers to make individual pies in ramekins.

FAQ’s

Q1: Can I use a slow cooker instead of the oven?

Yes, cook the roast on low for 8 hours in the slow cooker.

Q2: What’s the best cut of beef for the roast?

Chuck roast is ideal for flavor and tenderness when braised.

Q3: Can I use instant mashed potatoes?

You can, but homemade offers superior texture and flavor.

Q4: Can the bread be made ahead?

Yes, shape and freeze dough, then bake fresh when ready.

Q5: How do I reheat everything for serving?

Use low oven heat, covered with foil. Add liquid if needed.

Q6: Is this meal freezer-friendly?

Yes—freeze roast, potatoes, and bread separately.

Q7: Can I make the gravy without drippings?

Use butter, broth, and a dash of soy sauce or Worcestershire.

Q8: How long can I store leftovers?

Up to 3 days in the fridge in airtight containers.

Q9: Can I substitute the meat?

Absolutely—try pork roast, turkey, or roasted mushrooms for variety.

Q10: What dessert pairs well with this meal?

Shoofly pie, apple crisp, or vanilla pudding are great Amish-style desserts.

Conclusion

An Amish Farmhouse Feast is more than just food—it’s an experience of warmth, comfort, and tradition. With every forkful of tender roast, creamy potatoes, and buttery bread, you taste the heart of home cooking. Trust me, it’s worth every bite.

Watch How To Make Amish Farmhouse Feast