Recipes

Sunday Pot Roast

With temperatures dropping and days feeling shorter, quick & easy dinners that warm you from the inside out are a necessity. There is no dish more comforting than Pot Roast. With just a few simple steps & a slow cooker, this delicious rib sticking Pot Roast can be on your table in just a few hours.

Fall is the time to bust out the slow cooker & let it do all the hard work. Think of all the fun things you can spend your time doing instead of working on dinner! Carving pumpkins? Watching a scary movie? Finishing up those pesky chores you couldn’t get to over the weekend? Spending quality time with a loved one? The list is endless! Make yourself this Pot Roast & see what extra fun things you get to accomplish…

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Start by gathering all of your ingredients & heating 3 tablespoons of canola oil in a large skillet over medium high heat. Season all sides of the meat with salt & pepper then coat the meat in flour. Once the oil is hot, brown the meat on all sides. This step is not necessary but it is definitely worth it. Browning the meat adds a really nice texture to the finished dish as well as a much deeper flavor.

While the meat is browning, prepare the vegetables. Toss the potatoes & carrots into the slow cooker with the garlic & dried thyme. Place the browned meat over the carrots & potatoes, then pour in the broth.

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Cover the slow cooker & cook on high for 5-6 hours, or low for 9-10 hours. About an hour before the Pot Roast is done, mix up the water & cornstarch until it becomes slightly pasty. Pour the mixture into the slow cooker & stir around. Finish cooking the Pot Roast for the last hour. When the time is up, remove the meat & either slice it up or shred it to serve. Enjoy!

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Pot Roast

Prep Time: 5 minutes
Total Time: 6 hours 10 minutes
Servings: 6

Ingredients:

  • 3 tablespoons Canola Oil
  • 3lbs Chuck Roast
  • Salt & Pepper, to taste
  • 1/2 cup flour
  • 1lb Yukon gold potatoes, cut into 1 inch chunks (or baby fingerlings)
  • 1lb carrots, peeled & cut into 1 inch chunks (or baby carrots)
  • 3 cloves garlic, minced
  • 2 teaspoons dried thyme
  • 2 cups beef broth
  • 2 tablespoons water
  • 2 tablespoons cornstarch

Instructions:

  1. Heat 3 tablespoons of canola oil in a large skillet over medium high heat.
  2. Season all sides of the meat with salt & pepper then coat the meat in flour. Once the oil is hot, brown the meat on all sides.
  3. While the meat is browning, prepare the vegetables. Toss the potatoes & carrots into the slow cooker with the garlic & dried thyme.
  4. Place the browned meat over the carrots & potatoes then pour in the broth.
  5. Cover the slow cooker & cook on high for 5-6 hours, or low for 9-10 hours.
  6. About an hour before the Pot Roast is done, mix up the water & cornstarch until it becomes slightly pasty. Pour the mixture into the slow cooker & stir around.
  7. Finish cooking the Pot Roast for the last hour. When the time is up, remove the meat & either slice it up or shred it to serve.
Recipes

Creamy Chicken & Rice

One pot meals are truly a wonderful thing. Especially when that pot is filled with vegetables, rice, chicken, and wine. That one pot gets even better when finished with parmesan cheese, but I digress.

This is probably one of my most made recipes, because of how quickly and easily it comes together. A little bit of prep time to chop a few vegetables is about as hard as this recipe gets.

I made a few changes to the original recipe, which I will link below. I cut the recipe in half because the original recipe serves 8-10 but I still use the original amount of chicken (1.5lbs) because I felt like that was enough chicken for 4 to 5 people. The measurements I use for the 4-5 servings are listed below.

The original recipe as well as the direction for cooking can be found here: Natasha’s Kitchen, Creamy Chicken and Rice

Prep Time: 10 minutes
Total Time: 40 minutes
Serves: 4-5

2 tablespoons olive oil
4 tablespoons unsalted butter, divided
1 cup chopped onion*
1 cup shredded carrots*
1½ pounds boneless, skinless chicken thighs, trimmed and cut into 1″ pieces
2 teaspoon salt, divided
¼ teaspoon black pepper, freshly ground
2 bay leaves, optional
1/2 cup dry white wine such as Chardonnay
2 1/2 cups low sodium chicken broth
1 cup medium grain rice such as Jasmine rice (un-rinsed)
1 head garlic
⅓ cup fresh Italian parsley, finely chopped
½ cup shredded parmesan cheese, plus more for serving

* I buy pre cut and pre shredded onions and carrots from Trader Joe’s which cuts down on the prep time by about 10 minutes.

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