This Slow Cooker Pot Roast has incredible flavor and the best gravy! Creamy potatoes, tender carrots, fall apart roast beef — it’s pure comfort food!

Looking for more ways to cook pot roast? Try my Easy Pot Roast recipe (the BEST gravy!) or my Perfect Instant Pot Pot Roast Recipe!

There are days when you just need a simmering slow cooker full of comfort food, and this Slow Cooker Pot Roast is just the ticket.

The roast beef is fall apart tender, and a couple special ingredients give this roast beef so much incredible flavor!

The gravy on this pot roast, you guys… it’s the best.

It’s not just thickened beef broth or drippings or onion soup mix. You might not think the tomato paste and balsamic vinegar would do that much, but they really pack in a lot of flavor!

The potatoes and carrots come out perfectly tender and coated in that delicious sauce. You really need to try it to believe it!

Why we love this recipe:

• The slow cooker works its magic: this roast is so tender and cooks mostly hands off! I love crockpot meals for busy days.
• The flavorful gravy! I know some of you might feel skeptical about some of gravy ingredients… but trust me on this one! They add the perfect pop of flavor to finish before serving.
• It’s a meal in one: no side dishes needed! (But I wouldn’t turn down one of Mom’s Homemade Buns or these golden Brioche Buns 😉)

With school starting again and the days turning cloudier, there’s nothing I’d rather curl up with after a busy day than a big bowl of this pot roast! (But if I had to choose a second and third, this Crockpot Mac and Cheese and this Crockpot Potato Soup would be right up there!)

How to make Slow Cooker Pot Roast:

1. Combine your seasoning and sprinkle it all over the roast. Press it in so it sticks well!
2. Brown your roast in a skillet over high heat, just so you have a nice golden crust. (Can you skip this part? Yes, sort of. See my tips below)

3. Add onion, and then the other gravy ingredients to the same pan — they will cook down and suck up all of that browned beef flavor at the same time!
4. Throw everything into the slow cooker and let it all hang out until fall apart tender and full of flavor. Before serving, finish your gravy and thicken further if needed.

What’s the best cut of meat for pot roast?

• You don’t have to spend big money on a great cut of meat to make a pot roast — the slow cooker can tenderize almost any cut of beef as it cooks through the day.
• That being said, a chuck roast (as it will be called in the United States) or blade roast (as it is called in Canada) — often labelled “pot roast” is the most common choice for pot roast.
• It is not an expensive cut, but it has great marbling which leads to very tender meat.
• You can use other varieties, but one that is labelled “pot roast” in Canada will be your best bet!

How to make this Pot Roast recipe in the Instant Pot:

Would you believe I already have an Instant Pot Pot Roast recipe here? And would you believe that I based this recipe off of that one because it was so.dang.good.

Believe it.

If you want to make this in your pressure cooker, click here for my Instant Pot Pot Roast recipe.

Variations on this Crockpot Pot Roast:

• This crock pot roast recipe is already naturally gluten and dairy free, just be sure to wash your vegetables and check your labels before serving to anyone with food allergies or sensitivities.
• To brighten the flavors even more after such a long cook time, throw in some fresh chopped parsley or an extra tablespoon of balsamic vinegar
• You can swap the potatoes for cauliflower for a lower carb version, just remember that cauliflower cooks more quickly than potatoes so you may want to add them halfway through the cook time.

Do you have to brown your roast before adding it to the slow cooker?

The short answer? No.

The long answer? Yes and no.

Yes, if you want to seal in the juices and add extra flavor to your pot roast. Browned food equals flavor, so any time you are browning meat, you’re adding more flavor to the recipe. It also keeps the juices inside the meat and doesn’t dilute your gravy.

No, if you just plain don’t have time or you are making the recipe with a one year old on your hip like I sometimes do.

Your gravy will be more diluted with the juices from the meat, but it will be fine and good. Taste test at the end, and add a splash of balsamic vinegar or extra seasoning at the end if need be. It will be fine.

What to serve with pot roast:

This recipe has protein, carbs and vegetables so it really is a meal in one.

That being said, I’ll never turn down some crusty No Knead Bread or a Homemade Dinner Roll to mop out all of that gravy!

You can serve something green on the side for a pop of freshness if you like — I’d recommend this easy Broccoli Salad, Roasted Green Beans or Cheesy Baked Asparagus.

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Slow Cooker Pot Roast (the BEST gravy!)

This Slow Cooker Pot Roast has such incredible flavor and the best gravy! Creamy potatoes, tender carrots, fall apart roast beef — it’s pure comfort food!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 6 servings

Calories 536cal

Author Ashley Fehr

Ingredients

• 1½ teaspoons seasoning salt (I use Lawry’s)
• 1½ teaspoons garlic powder
• 1½ teaspoons Italian seasoning
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• 1.2 kg beef roast about 2.5lbs (chuck or blade is best)
• 2 tablespoons oil
• ½ medium onion finely chopped
• 1½ cups beef broth
• 1 tablespoon tomato paste
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon liquid honey
• 1½ tablespoons corn starch
• 1 tablespoon water
• 2 large carrots peeled and sliced
• 1.5 lbs baby potatoes halved if large
• 2 tablespoons ketchup optional

US Customary – Metric

Instructions

• In a small bowl, combine seasoning salt, garlic powder, Italian seasoning, onion powder and pepper. Rub over roast completely.
• Heat a frying pan over high heat and add oil. Sear roast on all sides, just until browned. Place roast in 4-6 quart slow cooker.
• Add onion to the same pan and cook over medium heat until translucent. Add broth, tomato paste, vinegar, Worcestershire sauce and honey to the pan with the onions. Whisk together corn starch and water and add to the pan.
• Cook and stir over low heat, scraping any bits off the bottom of the pan, for 2-3 minutes. 
• Place potatoes and carrots around roast in slow cooker and pour the sauce over top. Cook on low for 8 hours (low is better, but you can also do high for 4 hours), until roast shreds easily and potatoes are tender. (*For firmer vegetables, you can add them about 2-3 hours in to the cook time)
• Remove roast to slice or shred. Stir in ketchup if desired (it just brightens the flavor after a long cook time) and serve juices with roast and vegetables. If desired, you can place the juices in a small saucepan and thicken with additional corn starch slurry.

Video

Notes

*Be sure not to cut your potatoes or carrots too large or too small — you don’t want them to turn to mush during the long cook time but you also don’t want them rock hard. 

Nutrition

Calories: 536cal | Carbohydrates: 30g | Protein: 41g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 138mg | Sodium: 935mg | Potassium: 1310mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3490IU | Vitamin C: 25.4mg | Calcium: 66mg | Iron: 5.6mg

More slow cooker comfort food recipes you’ll love!

• Crockpot Creamy Garlic Chicken — this sauce is dreamy over some mashed potatoes or pasta!
• Crockpot Lasagna Soup (quick & easy!) — perfect for dunking some Cheesy Garlic Bread!
• Slow Cooker Creamy Tomato Basil Chicken Breast — a family favorite.
• Crockpot Tuscan Chicken — full of flavor!

The post Slow Cooker Pot Roast with the BEST gravy! appeared first on The Recipe Rebel.

Chicken Vegetable Soup recipe is comforting, hearty, and so easy to make! Tender bites of chicken and potatoes are served in warm broth with plenty of healthy veggies like tomatoes, spinach, carrots and more.

Stay cozy and healthy with recipes like Vegetable Soup, Cabbage Soup and Stuffed Pepper Soup.

I’ll be honest, I’m never excited for the return of colder weather… but I’m always excited to curl up with a bowl of this Chicken Vegetable Soup on a chilly day!

There’s just nothing that will warm you up like a big bowl of chicken soup with chicken stock and loads of veggies.

This soup really has it all. It’s easy to customize with whatever veggies you have on hand and it really couldn’t be easier to make. The end result is a filling, flavorful soup you’ll love eating by the bowlful!

Why we love this Chicken Vegetable Soup:

• Kid Friendly: This is an amazing soup for kids! It’s loaded with protein and veggies, even the pickiest of eaters will eat their fill without complaints (especially if you serve it with these Cheddar Bay Biscuits!)
• Versatile: Scroll on down towards the bottom of this page to check out some variations to try. There are so many ways to get creative here!
• Comforting and Healthy: Yes, the best of both worlds! You can cozy up with a warm bowl of chicken and vegetable soup without it weighing you down.

Chicken Vegetable Soup Ingredients Needed:

• Chicken – Raw chicken breasts are what you’ll need (no need to precook the chicken!). Thighs also work if preferred, or you can swap with another protein.
• Potatoes – Yukon gold (or creamer) potatoes are the best to use since they’re so tender and buttery. Peel them or leave the skin on, the choice is yours.
• Carrots – You can chop them yourself or buy them already pre-cut (matchsticks are great for soup!)
• Celery – I always recommend rinsing celery with a little water prior to chopping.
• Onion – A white or yellow onion both work well. A couple of shallots will also work in a pinch.
• Tomatoes – A can of diced tomatoes is what I like to use. It gives the broth more depth in flavor as well as juicy bites of tomatoes found throughout the soup!
• Garlic – As always, you can add a little more if you prefer!
• Seasonings – A single bay leaf, Italian seasoning, salt and pepper is all you need to give a little simple flavor to the soup.
• Spinach – A handful of fresh spinach cooks down pretty quickly. Feel free to add even more spinach to brighten up this soup even more.

How to make Chicken Vegetable Soup

This homemade chicken vegetable soup is so easy to toss together! Scroll down to the recipe card to see more info about ingredient measurements and step-by-step instructions.

• Sauté the carrots, onions and celery until softened.
• Mix in the garlic and seasonings.

• Add the broth, chicken, tomatoes, potatoes and bay leaf. Stir and bring to a simmer. Reduce the heat, cover, and simmer until the chicken is cooked.
• Remove the chicken from the pot and shred it with two forks.

• Stir the shredded chicken and spinach back into the soup.
• Serve right away!

Variations and Substitutions

• You can use bone in chicken! I just recommend removing the skin first! When you shred it, you’ll also pick out the bones.
• You can use already cooked chicken: We like to keep this Crockpot Shredded Chicken and Instant Pot Shredded Chicken on hand for quick meals!
• Add more veggies: Consider tossing in some mushrooms, kale, peas, peppers, or really whatever else sounds good to you. This is a great recipe for clearing out your fridge.

How to store Chicken Vegetable Soup

Let the soup cool off before transferring it to an airtight container. In the fridge, chicken vegetable soup will keep for about 3-4 days. Reheat for 30 seconds at a time, stirring each time it stops until warmed all the way through.

Can I freeze Chicken Vegetable Soup?

Sure thing! Once it’s fully cooled to room temp, place the Chicken Vegetable Soup in a large zip-top bag. Lay it flat on a cutting board and let it freeze for an hour so it freezes into one flat layer. This will help with storage space!

Chicken Vegetable Soup will keep in the freezer for up to 3 months. I recommend letting it slowly defrost in the fridge for a few hours prior to reheating in a pot.

Keep in mind that all of the vegetables will soften and change in texture with freezing — if you are picky about texture, this might not be the best soup for you to freeze.

How to Make it in the Instant Pot

This healthy chicken soup recipe is just as easy to make in the Instant Pot.

Add everything to the pot and give it a good stir. It’s important that you use cooked shredded chicken in the Instant Pot because it won’t cook through in the short time it takes to cook the vegetables.

Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook, high pressure, for 2 minutes.

Let the pressure release naturally for 10 minutes, then open and serve!

How to Make Chicken Vegetable Soup in the Crockpot

You can absolutely make this chicken soup in the slow cooker!

Simply dump it all in and let it cook away all day until the vegetables are tender, stirring in the spinach just before serving.

If you prefer, you can always saute the vegetables first, but I’m not into unnecessary steps!

Serving suggestions:

This soup is a well-rounded meal all by itself. If you do want to pair it with anything, consider toasting some crusty bakery bread or making my favorite Homemade Buns.

More Chicken Soup Recipes You’ll Love

• Lemon Chicken Orzo Soup
• Crockpot Chicken Noodle Soup
• Chicken Rice Soup
• Chicken Tortilla Soup

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Chicken Vegetable Soup

This Chicken Vegetable Soup is a healthy dinner made in one pot! Includes tips for making your own chicken stock plus using leftover chicken and vegetables.

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 316cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil
• 2 ribs celery (finely chopped)
• 2 large carrots (peeled and finely chopped)
• ½ medium onion (finely diced)
• 3 cloves garlic (minced)
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 bay leaf
• 4 cups low sodium chicken broth
• 14 oz canned diced tomatoes (1 398ml can or about 1 cup)
• 2 boneless, skinless chicken breasts (about 1 lb)
• ¾ lb Yukon gold Potatoes (about 2 medium-large potatoes) cut into ½" pieces
• 2 cups chopped fresh spinach

US Customary – Metric

Instructions

• Add oil to a large dutch oven or soup pot (about 4-5 quarts) and warm over medium-high heat.
• Add celery, carrots and onion. Cook and stir for 5-6 minutes, until onion has softened.
• Stir in garlic, Italian seasoning, salt and pepper. Cook 1 minute.
• Add chicken broth, tomatoes, uncooked chicken, potatoes and bay leaf. Stir and bring to a simmer over high heat. Reduce to medium-low, cover and simmer until vegetables are tender and chicken is cooked through, about 15 minutes.
• Remove chicken from the pot and shred. Stir back in with the spinach.
• Taste and adjust seasonings as necessary. Serve.

Video

Nutrition

Serving: 494grams | Calories: 316cal | Carbohydrates: 27g | Protein: 24g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 878mg | Potassium: 1069mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6033IU | Vitamin C: 32mg | Calcium: 93mg | Iron: 3mg

The post Easy Chicken Vegetable Soup appeared first on The Recipe Rebel.

Crockpot Scalloped Potatoes are an easy and impressive slow cooker side dish – the best of both worlds! Tender potatoes are served in a garlicky, cheesy, and deliciously seasoned cream sauce. Using the Crockpot makes this classic side dish so easy!

Enjoy more of my favorite potato side dish recipes like Lyonnaise Potatoes, Creamy Garlic Mashed Potatoes and Crockpot Cheesy Potatoes.

Is there anything more satisfying than a big serving of warm, cheesy slow cooker Scalloped Potatoes? I think not.

This is one of those side dish recipes that tends to be even more popular than the main course! If you’re hosting a dinner party or heading to a potluck, be prepared to share this recipe – people will be asking for it.

Sliced potatoes are cooked low and slow with a simple seasoned, garlicky cream sauce. With both parmesan and mozzarella in the mix, it’s also a supremely cheese side dish!

Keep reading to see what makes this Crockpot Scalloped Potatoes recipe the very best!

Why we love this Crockpot Scalloped Potatoes recipe:

• So easy: Set it and forget it! This is a Crockpot side dish recipe you can count on to get the job done with very minimal effort on your part.
• Cheesy: Both parmesan and mozzarella cheeses make each bite better than the last. Feel free to sprinkle in a little extra cheese if you’re craving some!
• Impressive: Scalloped potatoes are always one of the more impressive potato side dishes. It can be our little secret that it’s actually pretty simple to toss together!

Crockpot Scalloped Potatoes Ingredients:

• Potatoes: You can use any kind of potato you like here. However, you should note that Yukon gold potatoes will create the very best texture. If you’d like, you can leave the peels on for a little extra fibre!
• Cream: Don’t substitute a lighter cream here. Heavy cream can withstand a long cook time and won’t separate. It also makes for a thick and richly flavored sauce.
• Cheeses: You’ll need both mozzarella and parmesan. For the best flavor and consistency, freshly grate each cheese if possible.
• Broth: I like to use low sodium broth. That way, I can sprinkle in some extra salt at the end if I want to.
• Cornstarch: This is used to thick the sauce.
• Garlic: You can swap this with garlic powder in a pinch.
• Seasonings: You’ll need a simple medley of parsley, thyme, salt and pepper.

How to make Crockpot Scalloped Potatoes:

Take a quick look at how easy it is to make scalloped potatoes in the Crockpot! Scroll down to the recipe card to see the full list of ingredients and step by step instructions in more detail.

• Slice the potatoes and layer them in the Crockpot.
• Whisk together the cream, broth, cornstarch, garlic and seasonings.

• Pour the cream sauce all over the potatoes. Cover and cook on low for 4 hours.
• Cover with both cheeses. Cover with a lid again and continue cooking on high for 1-1.5 hours.

Variations and Substitutions

• Use different potatoes: Yukon gold (or creamer potatoes) are hand down my favorite to use. However, you can really swap them with any other you prefer.
• You can add extra veggies in here: Thinly sliced carrots or mushrooms would be great throw in at the beginning. You could also use broccoli, but it will be very tender if you add it at the beginning of the cook time.
• Add meat: You can make this a full meal deal by adding chopped, cooked ham, crumbled bacon, or shredded chicken or turkey. Sliced smoked sausages would also be amazing!

How to store Crockpot Scalloped Potatoes

Let the potatoes cool to room temperature, then transfer them to an airtight storage container. Store for up to 4 days in the fridge.

Add a splash of broth or water and reheat for 30 seconds at a time in the microwave until warmed all the way through.

Can I freeze Crockpot scalloped potatoes?

Sure thing! Once they’ve fully cooled to room temperature, transfer the scalloped potatoes to a freezer safe container and freeze for up to 3 months. Defrost overnight in the fridge prior to reheating.

Keep in mind that the texture of potatoes will change after being frozen — if this is a problem for you, I recommend storing leftovers in the refrigerator.

Serving suggestions:

Here are just a few of my favorite entrees to serve alongside creamy scalloped potatoes:

• Perfect Roast Chicken
• Air Fryer Pork Tenderloin
• Easy Turkey Meatloaf

More Crockpot Side Dish Recipes You’ll Love

Check out more of the very best side dish recipes that are slow cooked to perfection:

• Crockpot Stuffing
• Slow Cooker Mashed Potatoes
• Slow Cooker Pineapple Glazed Carrots

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Crockpot Scalloped Potatoes

Crockpot Scalloped Potatoes are an easy and impressive slow cooker side dish – the best of both worlds! Tender potatoes are served in a garlicky, cheesy, and deliciously seasoned cream sauce. Using the Crockpot makes this classic side dish so easy!

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 8 servings

Calories 411cal

Author Ashley Fehr

Ingredients

• 3 lb Yukon gold potatoes (peeled and thinly sliced — preferably with a mandolin)
• 2 cups heavy whipping cream
• ½ cup low sodium chicken broth
• 1½ tablespoon corn starch
• 2½ teaspoons salt
• 2 cloves garlic (minced)
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• 1½ cups shredded mozzarella or Gruyere cheese
• 2 tablespoons grated Parmesan cheese

US Customary – Metric

Instructions

• Lightly grease a 3-4 quart crockpot.
• Thinly slice potatoes (ideally with a mandolin) and place in the prepared slow cooker.
• In a large glass measuring cup, stir together cream, broth, corn starch, salt, garlic, parsley, thyme and pepper.
• Pour the sauce over the potatoes in the crockpot and put the lid on.
• Cook on low for 4 hours. Stir gently (the top layer may look a little brown if it has not been covered in sauce — that is okay! Just give them a stir) and top with mozzarella and Parmesan cheese.
• Put the lid on, turn the slow cooker to high and cook an additional 1-1.5 hours until potatoes are tender (you can also cook on low, but it may take longer for the sauce to thicken).

Video

Notes

Tips and tricks:

Cooking potatoes in the slow cooker can have varying results depending primarily on your slow cooker brand and size, and the thickness of the potatoes. Here are some tips to help you see success:

• know your slow cooker: does it generally run hotter or cooler? Factor that in to your cook time.
• Are your potatoes very thin, sliced with a mandolin? Factor that in to your cook time. I have tested this recipe with mandolin-sliced potatoes, so my cook time may be quicker than yours.
• Is your slow cooker very full or half empty, or less? The fuller a crockpot is, the longer it will take to cook. If you use a slow cooker that is larger than the one called for (or even a 4 qt rather than a 3 qt), you could have a shorter cook time. 

Ingredients and Substitutions:

• Potatoes: you can use any kind of potato you like here, but Yukon gold will have the best texture in the end. If you like, you can leave the peel on for extra fibre!
• Cream: do not substitute a lighter cream here — heavy cream can withstand a long cook period and will not separate. It also makes for a thick and richly flavored sauce.

Tips and tricks:

These slow cooker scalloped potatoes will be quite saucy when you are ready to serve. I like it this way because as it cools, the starch from the potatoes and corn starch will continue to thicken the sauce. 

 

 

Nutrition

Serving: 228grams | Calories: 411cal | Carbohydrates: 34g | Protein: 11g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 85mg | Sodium: 911mg | Potassium: 808mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1034IU | Vitamin C: 34mg | Calcium: 181mg | Iron: 2mg

The post Crockpot Scalloped Potatoes appeared first on The Recipe Rebel.

Chicken Pot Pie Soup is thick, creamy, and loaded with vegetables and tender pieces of chicken! It’s made in one pot and topped with biscuits or pastry, making it the perfect cold weather comfort food.

Cozy up with more comforting chicken soup recipes like Chicken Dumpling Soup, Crockpot Chicken Noodle Soup and Chicken Rice Soup.

This Chicken Pot Pie Soup recipe was an instant family favorite the first time I whipped it up, and for a few reasons!

The kids really love how thick and creamy it is. I love how easy it is to make and that it’s loaded with vegetables.

The best part? There’s only one pot to wash!

It stores perfectly in the fridge for a few days, so it’s perfect for making a big batch on the weekend to enjoy through the week — or make a double batch right away and pack up the rest for school lunches!

Essentially, it’s a deconstructed chicken pot pie that’s served in a soup form. It’s one of my favorite winter recipes. See how it’s made down below!

Why we love this Chicken Pot Pie Soup:

• One Pot: One pot soup recipes really help me get through the cold months. They’re so easy to make, even easier to clean, and comforting as can be.
• Kid Friendly: My kids gobble this soup up! I love serving it to them because it’s loaded with protein and veggies that even the pickiest of eaters don’t mind.
• Make Ahead: This is a wonderful make ahead soup recipe. Scroll down a little bit to see more detailed info on how to store this chicken pot pie soup for later.

Chicken Pot Pie Soup Ingredients Needed:

• Chicken Breast – Any boneless, skinless chicken will work great! Cooking them whole in the soup keeps them moist.
• Veggies – This recipe features the classic blend of vegetables you’d traditionally find in a pot pie – peas, carrots, celery and corn. Feel free to add to this list as you like.
• Onion – Use a white or yellow onion.
• Potatoes – Yukon gold potatoes work best as they are deliciously tender and buttery.
• Milk – Feel free to use any kind of milk you like best.
• Flour – All-purpose flour is used to create the roux that thickens the soup to the very best rich consistency.
• Butter – Unsalted butter is preferred.
• Chicken Broth – Just like with the butter, it’s best to use unsalted (or low-sodium) chicken broth. If you want more salt, you can always sprinkle some more in later.
• Garlic – Feel free to add a little extra if you’re a garlic lover!
• Seasonings – Create the very best flavor with parsley, thyme, and just a little salt and black pepper.

How to make Chicken Pot Pie Soup

Here’s a quick look at how to make the BEST chicken pot pie soup recipe! Scroll to the bottom of this page to see more detailed steps and ingredients.

• Sauté the carrots, celery and onions in a little bit of oil until softened.
• Stir in the garlic, salt, pepper, thyme and parsley.

• Add the broth. Scrape the bottom of the pot to make sure all of the brown bits are mixed in.
• Add the potatoes and chicken. Bring to a boil, then lower the heat, cover, and cook until the potatoes are tender.

• Whisk together flour and melted butter. Then, whisk in the milk and thicken in the microwave.
• Stir the veggies and roux into the pot. Shred the chicken and stir it all together.

Variations and Substitutions

• Use chicken thighs: You can use thighs instead of breasts, and there’s no need to change any other part of the recipe.
• Use leftover chicken or turkey: Simply skip the sautéing of the chicken and go right to the vegetables. Add your leftover cooked chicken or turkey in. This is perfect if you have leftovers from this Perfect Roast Chicken or you made a big batch of this Crockpot Shredded Chicken or Instant Pot Shredded Chicken that you have stashed in the fridge.
• Add other vegetables: Feel free to add other vegetables you need to get out of the fridge, or substitute the ones I use for other favorites. Keep in mind that some quick cooking vegetables should be added at the end (spinach, broccoli, green beans, etc), and others (peppers, cauliflower, mushrooms, root vegetables) take longer, so plan accordingly.
• Make it dairy free: Feel free to swap the milk with dairy free milk or cream for a creamy soup, or additional chicken broth.

How to Store Chicken Pot Pie Soup

Chicken pot pie soup will stay fresh in an airtight container in the fridge for 3-4 days. To reheat, just pop it in the microwave and zap it for 30 seconds at a time. Stir every time it stops to evenly distribute the heat.

Can I freeze chicken pot pie soup?

Yes, sort of! Just allow it to fully cool to room temperature prior to storing.

The texture of low fat dairy as well as potatoes does change when they are frozen, and it may not be appetizing to some people. For that reason, this is not my favorite soup to freeze.

If you’re not picky about food textures, then you can absolutely freeze this soup!

Once cooled, pour the soup into a large zip-top bag. Lay it flat on a baking sheet and let freeze for at least 1 hour – this will make it flat and easy to store in the freezer.

Chicken pot pie soup will keep well in the freezer for up to 3 months. Let it defrost in the fridge for a few hours prior to reheating.

Can I make it in the Crockpot?

Absolutely!

Most likely, I would add the carrots through to the chicken breast into the Crockpot and skip the sautéeing. You could also follow the original instructions to saute the vegetables before adding to the slow cooker.

Let cook on low for 4-6 hours, until the vegetables are tender, then shred the chicken, add in the frozen vegetables and the thickened milk.

Serving Suggestions:

You can always enjoy this soup just the way it is… Or, you could go the extra mile and serve it with some amazing toppings!

Here are just a few delicious options:

• Homemade biscuits (like my favorite Cheddar Bay Biscuits).
• These homemade Drop Dumplings for Soup.
• Crackers
• Pie Pastry (homemade or store bought) rolled out into rounds and baked flat on a baking sheet.
• Puff pastry rounds: cut refrigerated puff pastry into rounds or other shapes, and bake them off on a baking sheet until golden. If you have any leftover puff pastry, use it to make an actual Chicken Pot Pie!

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Chicken Pot Pie Soup

Chicken Pot Pie Soup is thick, creamy, and loaded with vegetables and tender pieces of chicken! It's made in one pot and topped with biscuits or pastry, making it the perfect cold weather comfort food.

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4 servings

Calories 423cal

Author Ashley Fehr

Ingredients

• 2 tablespoons canola oil
• 2 large carrots (peeled and diced)
• 1 rib celery (finely chopped)
• ½ medium onion (finely diced)
• 1 teaspoon minced garlic
• 1 teaspoon salt
• ½ teaspoon dried parsley
• ¼ teaspoon dried thyme
• ¼ teaspoon black pepper
• 3 cups low sodium chicken broth
• ¾ lb yukon gold potatoes (about 3 medium potatoes — cut into ½ inch pieces)
• 1 boneless skinless chicken breast
• ½ cup frozen corn
• ½ cup frozen peas

Roux:

• ¼ cup unsalted butter
• 3 tablespoons all purpose flour
• 1 ½ cups milk (any kind)

US Customary – Metric

Instructions

• Add oil to a large dutch oven or soup pot over medium heat. Add carrots, celery and onion and cook on medium heat, stirring often, until onions are translucent and vegetables are slightly softened.
• Stir in garlic, salt, parsley, thyme and pepper and cook 1 minute.
• Add broth and scrape the bottom of the pot with a wooden spoon to ensure any browned bits are removed.
• Stir in potatoes and nestle chicken breast down in the liquid. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer until potatoes are tender.
• Meanwhile, make your roux and thicken your milk. In a large glass bowl or measuring cup, melt the butter in the microwave on high, 30-45 seconds at a time.
• Stir in the flour until completely absorbed.
• Whisk in the milk until smooth, using a scraper to get into the edges of the cup and ensure all of the flour has been whisked into the milk.
• Microwave on high in 45 second intervals, whisking each time, until thickened. 4 times at 45 seconds was perfect for me. Be sure to keep an eye on it in the microwave as it will bubble up — you need to use a bowl or cup with lots of room left at the top.
• When potatoes are tender and chicken is cooked through (about 10-15 minutes), remove chicken breast and shred. Stir in the frozen peans, frozen corn and the thickened milk along with the shredded chicken.
• Let soup simmer on medium-low heat until heated through, then serve with biscuits or any of the options listed in the post above.

Video

Nutrition

Serving: 457grams | Calories: 423cal | Carbohydrates: 38g | Protein: 17g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 745mg | Potassium: 984mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5782IU | Vitamin C: 29mg | Calcium: 146mg | Iron: 2mg

The post Chicken Pot Pie Soup appeared first on The Recipe Rebel.

Can’t get enough meatloaf? Try my Crockpot Meatloaf Recipe, my Easy Turkey Meatloaf or this Air Fryer Meatloaf next!

One pan dinner recipes are always my favorite! Why? Easier clean up, of course!

When these Mini Meatloaves and Vegetables are all said and done here, all you need to do is toss out the foil or parchment paper that lined the pan. (If you’re also a fan of sheet pan dinners, you’ll love my recipe for Sheet Pan Sausage and Potatoes!)

It also definitely helps that my family can’t seem to get enough of this easy dinner recipe.

The glazed mini meatloaves are perfectly portioned, the roasted potatoes are oh so tender, and the veggies (you can use green beans or broccoli) always turn out amazing as well. It’s a well-rounded dinner that’s all on just one pan!

What really sends the homemade meatloaves over the top is the tangy glaze. It’s a simple combination of ketchup, brown sugar and apple cider vinegar and it really hits the spot.

The way it compliments the ingredients in the actual meatloaf is so satisfying! 

Ingredients Needed:

• Potatoes: It’s best to use creamer potatoes (young yukon gold or red potatoes) since they’re so tender. The skin is delicate, so no need to peel!
• Veggies: Feel free to use green beans or broccoli florets. Both work very well in this recipe – just make sure that they’re fresh. 
• Oil: Olive oil or canola oil both get the job done. 
• Salt and Pepper: Try not to be too heavy-handed with the salt! As for the black pepper, freshly cracked is always best. 
• Ground Beef: I like to use lean ground beef, but you can use whichever kind you like best.
• Onion: Not a fan of bits of onion in your meatloaf? Swap it with onion powder. 
• Sauce: You can use either ketchup or barbecue sauce.
• Breadcrumbs: Fine breadcrumbs are what you’ll want! That way you don’t have larger pieces of breadcrumbs in your meatloaf. 
• Egg: This will work with the breadcrumbs to bind all of the ingredients together. 
• Italian Seasoning: This adds a subtle herbaceous note that really makes the meatloaf mixture so good!
• Brown Sugar: All out? No worries! Make your own by combining one cup of granulated white sugar with one tablespoon of molasses. 
• Apple Cider Vinegar: This makes the glaze on top of the meatloaves deliciously sweet and tangy. 

How to Make Sheet Pan Mini Meatloaf and Roasted Potatoes

Making this sheet pan dinner is easy, and cleaning up afterwards is even easier. That’s a huge win in my house!

1. Get the veggies ready. Place the halved potatoes and green beans (or broccoli) in a bowl. Drizzle with a little oil and season with salt and pepper. Spread them in an even layer on the prepared baking sheet. 
2. Make the meatloaf mixture. Combine the beef, onion, ketchup, breadcrumbs, egg, and seasonings in a bowl until combined. 

3. Form the mini meatloaves. Use your hands to shape 4 evenly sized mini meatloves. Line them up on the foil, across from the vegetables.
4. Bake and glaze. Place the pan in the oven and bake for 25-30 minutes. Just before serving, stir the glaze ingredients together and brush it all over the meatloaves. 

How do I know when mini meatloaves are done cooking?

If you’re unsure, I highly recommend using a meat thermometer to check! Once inserted into the thickest part of the meatloaf, the thermometer should read 160°F. 

What can I do with leftover meatloaf?

Besides just reheating it and enjoying it as-is, there are plenty of ways you can get creative with leftover meatloaf! Here are just a few of my favorite ways to enjoy this reheated entree:

• Make a meatloaf sandwich (you can use either cold or hot meatloaf).
• Crumble up meatloaf and use it as an easy base for shepherd’s pie.
• Add slabs of meatloaf to BBQ-inspired tacos.
• Add a touch of sweetness to canned or homemade chilli by mixing in crumbled or cubed leftover meatloaf.

Should I use ketchup or BBQ sauce for my meatloaf glaze?

The choice is entirely yours! Personally, I like to use ketchup in both the meatloaf mixture and in the glaze. However, BBQ sauce is also pretty delicious! It just depends on which condiment is your personal favorite. 

How to Freeze Sheet Pan Mini Meatloaves

These sheet pan mini meatloaves are ideal for prepping and freezing! You can even make a double batch and freeze half of them to save time. 

Follow the meatloaf instructions as written, but don’t bake them. Wrap the uncooked meatloaves tightly in two layers of plastic wrap. Write the date on the plastic or a piece of tape and store in the freezer for up to 3 months.

When you’re ready to enjoy the mini meatloaves, simply let them thaw in the fridge overnight and cook according to recipe directions.

How to Store Mini Meatloaves

Have any leftovers? You’re in luck because this recipe reheats wonderfully! 

Store your leftovers in an airtight container in the fridge for 2-3 days. While you can always just zap your leftovers in the microwave, I have an oven method that’s pretty great at not drying out the meatloaf!

Simply place the meatloaves in a casserole dish with a couple tablespoons of beef broth or water. Cover the meatloaves with foil and reheat in a 250°F oven for 20 minutes or until warmed through.

Variations to Try

• Swap the veggies: Try using vegetables like broccoli, cauliflower, sweet peppers, zucchini, and halved baby carrots. Make sure the veggies are cut into small, even shapes so they’ll be tender by the time the meatloaf is fully cooked.
• Experiment with different sauces: Ketchup and BBQ sauce are my go-to sauces for these mini meatloaves, but you can experiment with any sweet and tangy sauce. Hoisin sauce and teriyaki sauce are perfect for making Asian-inspired mini meatloaves!
• Change the meat. You can swap the ground beef for ground pork, turkey, chicken or sausage. We’re adding lots of moisture so I don’t find that leaner cuts get dry with this preparation.

Serving Suggestions

This one pan dinner really has it all! It has an entree and two sides all on the same pan, so there’s not really a need to pair it with any other side dishes. 

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Sheet Pan Mini Meatloaf and Roasted Potatoes

Sheet Pan Mini Meatloaf and Roasted Potatoes is a quick and easy dinner recipe for those hectic weeknights! Homemade mini meatloaves bake to perfection alongside potatoes and veggies all on one pan. I think my favorite part might be the tangy meatloaf glaze!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 364cal

Author Ashley Fehr

Ingredients

• 1 lb Creamer potatoes (halved)
• 2 cups green beans or broccoli florets
• 1 tablespoon oil
• salt and pepper
• 1 lb lean ground beef
• ½ medium onion (finely diced or grated)
• ¼ cup ketchup or barbecue sauce
• ¼ cup fine bread crumbs
• 1 egg
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ⅛ teaspoon black pepper

Meatloaf Glaze

• ¼ cup ketchup
• 1 tablespoon brown sugar
• 1 teaspoon cider vinegar

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F and line a rimmed baking sheet with tin foil. Grease with non-stick spray.
• Place potatoes and green beans or broccoli each in a medium glass bowl. Drizzle both with oil and season with salt and pepper.
• Place all vegetables in a single layer on one end of the prepared baking sheet.
• Fold the edge of a piece of foil to create a ledge and place it on the empty side of the pan.
• In a medium bowl, stir together beef, onion, ketchup, bread crumbs, egg, Italian seasoning, salt and pepper.
• Shape into 4 mini rectangular meatloaves and line up on the foil on one side of the baking sheet.
• Bake for 25-30 minutes or until potatoes are tender and the meatloaf reaches an internal temperature of at least 160 degrees F.
• Stir together glaze ingredients and brush over meatloaves before serving.

Video

Notes

I have updated this recipe since creating the original, which was a simple 6 ingredient dinner. If you prefer to use the original recipe, you can find it here.

Ingredients and Substitutions:

Vegetables: originally I used green beans in this recipe instead of broccoli — both work equally as well and cook in about the same amount of time! Feel free to swap the vegetables for those your family enjoys, just keep in mind that cook times can vary.

Beef: you can swap the ground beef for ground pork, turkey, chicken or sausage. We’re adding lots of moisture so I don’t find that leaner cuts get dry with this preparation.

Onion: if you prefer not to have pieces of onion in your meatloaf, you can swap the diced onion for ½ teaspoon of onion powder. 

Nutrition

Calories: 364cal | Carbohydrates: 37g | Protein: 29g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 111mg | Sodium: 711mg | Potassium: 1011mg | Fiber: 3g | Sugar: 11g | Vitamin A: 220IU | Vitamin C: 25mg | Calcium: 57mg | Iron: 4mg

The post Sheet Pan Mini Meatloaf and Roasted Potatoes appeared first on The Recipe Rebel.

This easy Crockpot Zuppa Toscana is a creamy Tuscan soup full of Italian sausage, kale, potatoes, and Parmesan. It’s hearty, creamy, and perfect for the colder months! There’s a step-by-step recipe video down in the recipe card, too!

For more delicious soup recipes, check out my Sausage Tortellini Soup, Italian Sausage Gnocchi Soup, Ham and Potato Soup, and my Chicken Wild Rice Soup. 

I faintly remember those days when I used to go to Olive Garden for the Zuppa Toscana (all you can eat soup and breadsticks? Sign me up!).

But life gets busier and we need all the easy meals around here!

Since having kids, I’ve learned to make and enjoy more of our favorite restaurant meals at home, including this creamy soup. 

This easy Crock Pot Zuppa Toscana Soup is as delicious as the original recipe, if not better!

It’s made with simple ingredients and minimal effort, so it’s perfect for a lazy weekend or prepping for the end of a busy day. 

This delicious copycat soup is one of our favorite things to dip large chunks of bread into in the fall!

Why we love this Slow Cooker Zuppa Toscana Soup:

• The Italian sausage is loaded with herbs and spices, which cuts down on the extra ingredients required!
• It’s got just the right amount of spice and sweetness (again, thanks Italian sausage!)
• Aside from browning the meat, I can just dump it and go, which is perfect for busy weeknights.

Zuppa Toscana Ingredients:

• Sausage: use mild or spicy Italian sausage meat without the casings.
• Onion & Garlic: use freshly chopped onion and freshly minced garlic.
• Broth: I always use a low-sodium chicken broth, as it adds a depth of flavor and allows me to control the salt content of the dish better.  
• Potatoes: Russet or gold potatoes will work well here, but you can try other kinds of potatoes if you like. If you use smooth-skinned potatoes you can skip the peeling!
• Salt & Pepper: simple seasonings of salt and black pepper will give this dish a great flavor. 
• Red Pepper Flakes: a simple way to add some extra spice to this dish. 
• Cream: Use heavy cream or 10-30% cream for the best creamy flavor and texture. 
• Kale: chop the kale before you add it to the soup so you don’t end up with big clumps at the end.
• Cheese: Freshly grated parmesan cheese is perfect for this soup. 

How to Make Crockpot Zuppa Toscana Soup

1. Saute: Brown the sausage and onion in a pan.
2. Add garlic: Add garlic to the pan and stir.

3. Put in pot and cook: Add the sausage mixture, broth, potatoes, salt, pepper, and pepper flakes to the Slow Cooker and cook.
4. Mix in everything else: Stir in the kale, cream, and Parmesan and serve!

Zuppa Toscana Soup FAQs

Tips and Notes

• Dutch Oven. You can make this Zuppa Toscana Soup in a Dutch oven or soup pot if you prefer. Take a look at my Zuppa Toscana Soup recipe for more information. 
• Kale texture. We prefer the texture of kale with more bite, so we stir it in near the end of the cook time. If you want, you can always add it to the slow cooker at the beginning but it will be softer.

Crock pot Zuppa Toscana Soup Variations

• Bacon. Lots of recipes for Zuppa Toscana include bacon, but I find it an unnecessary addition. If that’s your thing, feel free to cook some up in the same pan you fry your sausage and add it to the slow cooker (or save your crispy bacon to sprinkle on top to garnish).
• Swap the kale. You can swap the kale for spinach if that’s what you have on hand, but spinach isn’t as tough as kale, so I would add it right before serving it. 
• Cream. If you want to use a lighter dairy option, you can swap the heavy cream for evaporated milk. I don’t recommend low-fat milk, as it can curdle when added alone to hot liquid.
• Change the meat. Swap the Italian sausage for ground beef or even ground turkey sausage, if preferred. Bear in mind that Italian sausage is heavily seasoned, so if you use another meat, you will want to add more seasonings yourself!
• Add more veggies. Add more veggies to the soup for more nutrients and color. Sauté some peppers, mushrooms, or any other veggies with the onion and Italian sausage. Or you can add veggies with more structure, such as broccoli, cauliflower, or carrots, when you add the potatoes.
• Low-carb. To make this soup a low-carb option, use cauliflower instead of potatoes.

Serving Suggestions

​Zuppa Toscana soup is comforting and filling all on it’s own, but we love dipping some bread in there to soak up all the juices!

Try these Homemade Breadsticks (Olive Garden Copycat), my No Knead Artisan Bread, or this classic Garlic Bread. 

You can also serve some yummy sides with the soup like these Air Fryer Mozzarella Sticks, or veggies like my Air Fryer Green Beans, or Roasted Carrots. 

More Easy Soup Recipes To Try

Dinner

Creamy Chicken and Rice Soup

Dinner

Roasted Red Pepper Soup

Dinner

Italian Sausage Soup

Dinner

Cabbage Roll Soup

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Crockpot Zuppa Toscana

This easy Slow Cooker Zuppa Toscana is a creamy Tuscan soup full of Italian sausage, kale, potatoes, and Parmesan. It's hearty, creamy, and perfect for the colder months! There's a step-by-step recipe video down in the recipe card, too!

Course Main Course, Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 4 servings

Calories 579cal

Author Ashley Fehr

Ingredients

• 375 grams Italian sausage meat without casings, mild or spicy (¾ lb)
• 1 small onion finely diced
• 2 cloves garlic minced
• 3 cups low sodium chicken broth
• 1½ lbs Russet or gold potatoes about 4 medium, peeled and diced
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 1 pinch red pepper flakes optional, for extra spice
• ¾ cup cream (10-30% will work fine)
• 2 cups chopped kale
• ¼ cup shredded Parmesan cheese

US Customary – Metric

Instructions

• In a large frying pan, brown the Italian sausage with the onion over medium-high heat (4-5 minutes). Add minced garlic and cook 1 minute.
• Add the sausage mixture, broth, potatoes, salt, pepper, and pepper flakes to the Slow Cooker (4-6 quarts).
• Cook on Low for 4-5 hours or High for about 2 hours (cooking times vary by slow cooker).
• Once potatoes are tender, stir in kale, cream, and Parmesan.
• Taste and adjust seasonings as desired.

Video

Notes

Storage

Store: Store leftover Zuppa Toscana in an airtight container in the fridge for 3-4 days. Reheat it in the microwave stovetop until piping hot.

Freeze: Freeze this soup for up to 1 month. The texture of potatoes will change with freezing and defrosting, so if that is something that bothers you, I’d advise against it. To reheat it, simply thaw it in the fridge overnight and warm it on the stove or in the microwave.

Nutrition

Serving: 422grams | Calories: 579cal | Carbohydrates: 41g | Protein: 26g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 84mg | Sodium: 1170mg | Potassium: 1303mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3445IU | Vitamin C: 55mg | Calcium: 172mg | Iron: 4mg

The post Crockpot Zuppa Toscana appeared first on The Recipe Rebel.

This easy oven Pot Roast recipe makes a truly delicious dinner idea, perfect for a family meal or holiday dinner! With juicy roast beef seasoned in a homemade spice rub, it’s cooked with potatoes and carrots until tender in a flavorful gravy made from scratch – it’s the perfect pot roast!

Looking for more ways to prepare a chuck roast? Check out this Perfect Instant Pot Pot Roast or this Slow Cooker Pot Roast with the BEST gravy!.

There’s something truly special about a classic pot roast recipe that’s been slowly cooked to perfection.

The meat is melt-in-your-mouth tender, complemented with savory vegetables and the best gravy, it’s such a welcoming and comforting meal!

While this recipe has a longer cooking time, it’s made with simple ingredients and only requires 15 minutes of prep time. Plus, the cook time is hands off!

For more delicious Sunday dinner recipes, check out my Slow Cooker Honey Balsamic Pulled Pork, Honey Baked Ham, or these Baked Tuscan Chicken Breasts!

Ingredients Needed:

• Oil: any kind of cooking oil will work for sautéing. I tend to use canola oil or olive oil.
• Onion: to provide a savory flavor base for the dish.
• Spice Rub Seasoning: use a combination of Lawry’s seasoning salt, garlic powder, Italian seasoning, onion powder, and black pepper to season the beef before searing it.
• Beef Roast: beef chuck or blade roasts are optimal because of their marbling, which breaks down during slow cooking, ensuring a juicy and flavorful result.
• Broth: use a low-sodium beef broth as the base for our cooking liquid. It infuses the roast with a deep, beefy flavor. Chicken broth can be used for a lighter taste if you prefer.
• Carrots: classic to a traditional pot roast, they add color and nutrients to the dish and are great for soaking in the rich flavor of the gravy.
• Potatoes: I like using baby or creamer potatoes, but any variety will work well.
• Balsamic Vinegar: adds a tangy kick and helps break down the meat’s fibers, enhancing its tenderness.
• Tomato Paste & Worcestershire Sauce: adds a rich, umami depth to the dish as well as a bit of acidity and sweetness, while Worcestershire sauce provides a salty and savory punch.
• Honey: This sweetens the dish slightly, balancing out the savory elements.
• Corn Starch: helps thicken the gravy, giving it a luscious consistency that’s perfect for drizzling over the roast and side dishes.
• Spices: use Paprika, Salt, Black Pepper, these seasonings are essential to elevating the dish’s flavor profile.
• Ketchup: a touch of ketchup can add a sweet and tangy brightness to the sauce, use your favorite brand.

How to Make Dutch Oven Pot Roast

This recipe is easy to make, but the slow cooking method does take some time, so be sure to plan accordingly. Full instructions are included in the recipe card below.

1. Sauté onion: Cook the onion in the Dutch oven with oil.
2. Season beef: Mix rub seasonings and rub the mix over the meat on all sides.

3. Sear the beef: Sear the roast in the Dutch oven on all sides until golden brown.
4. Deglaze the pot: Pour some broth into the Dutch oven and deglaze the pot.

5. Add veggies: Add the onions back into the pan with the carrots and potatoes.
6. Add gravy mixture, cook, and serve: Whisk together the gravy ingredients and pour it over vegetables and meat. Put the lid on and cook until everything is tender. Thicken the gravy as desired, slice or shred the meat, and serve.

How do I store Beef Pot Roast?

Store leftover pot roast once it has fully cooled Stored correctly in the refrigerator, your pot roast should remain delicious for up to 3-4 days.

To reheat, you can place it in a large pot over medium-high heat, stirring occasionally until it’s warmed through. Add a splash of beef broth to rejuvenate the dish and ensure the meat remains moist.

Can I freeze Beef Chuck Roast?

If you’ve made a larger batch or simply want to save the roast at a later date, you can freeze it. Keep in mind that the potatoes and carrots will have a softer texture after freezing, so you might prefer to freeze just the beef in the gravy and add vegetables after thawing.

Make sure it’s in a freezer-safe, airtight container, and it can last up to 2-3 months in the freezer. To enjoy, thaw in the refrigerator overnight and then reheat as mentioned above.

Classic Pot Roast Variations

• Make a lower-carb version. Use cauliflower instead of potatoes for a lower-carb pot roast. Remember that cauliflower cooks more quickly than potatoes, so you will want to add them halfway through the cooking time.
• Use the crock pot or instant pot. Use my Crock Pot Pot Roast recipe to make this dish in a slow cooker, or this Instant Pot Pot Roast recipe to make it in a pressure cooker.

Serving Suggestions

This Pot Roast is a great one pot meal, with the meat and veggies cooked together in a melody of aromatic flavor!

It’s the epitome of comfort food, and it’s perfect for serving at a dinner party.

If you want to make it go further or have some extra things to make it more of a complete meal, try some extra vegetables and bread side dishes.

These Roasted Green Beans, Roasted Vegetables would provide more color and nutrients to the meal and don’t require much prep to make.

Try some of our favorite bread side dishes too, like these Homemade Dinner Rolls, Mom’s Homemade Buns, and my Homemade Crescent Rolls!

More Delicious One-Pot Recipes to Try

Dinner

Creamy Chicken and Rice Soup

Dinner

Slow Cooker Pot Roast with the BEST gravy!

Dinner

Stuffed Pepper Casserole

Dinner

Easy Chicken Vegetable Soup

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Easy Pot Roast Recipe (with the BEST gravy!)

This easy oven Pot Roast recipe makes a truly delicious dinner centerpiece, perfect for the whole family for Sunday dinners or special occasions! With juicy beef seasoned in a homemade spice rub, it's cooked with potatoes and carrots until tender in a flavorful gravy made from scratch – it's the perfect pot roast!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 3 hours hours 40 minutes minutes

Total Time 3 hours hours 55 minutes minutes

Servings 6 servings

Calories 548cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil

Spice Rub

• 1 medium onion (cut into 1" pieces)
• 1½ teaspoons seasoning salt I use Lawry’s
• 1½ teaspoons garlic powder
• 1½ teaspoons Italian seasoning
• ½ teaspoon onion powder
• ¼ teaspoon black pepper

Pot Roast

• 1.2-1.5 kg beef roast (about 2.5 -3 lbs (chuck or blade is best)
• 1½ cups beef broth (divided)
• 3 large carrots (peeled and cut into 1.5" pieces)
• 1½ lbs baby potatoes

Gravy

• 2 tablespoons balsamic vinegar
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon honey
• 1 tablespoon corn starch
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons ketchup optional

US Customary – Metric

Instructions

• Heat oil in a large dutch oven on the stovetop over medium-high heat. Turn the oven to 275 degrees F.
• Cook the onion in the dutch oven until beginning to brown, then remove from the pot.
• Combine seasoning salt, garlic powder, Italian seasoning, onion powder, and ¼ teaspoon black pepper and rub over roast on all sides. If you have a larger roast, you can cut it into 2 equal pieces and season.
• Sear the roast in the dutch oven on all sides until golden brown, about 2 minutes per side.
• Pour ½ cup broth into the dutch oven and scrape the bottom with a wooden spoon to remove any browned bits.
• Add the onions back in along with the carrots and potatoes (optional: you can add the potatoes and carrots after 1½ hours cook time has passed for firmer vegetables).
• Whisk together remaining 1 cup broth, vinegar, tomato paste, Worcestershire sauce, honey, corn starch, paprika, salt and pepper. Pour over vegetables and meat.
• Put the lid on and roast at 275 degrees F for 3-3½ hours, until the vegetables are tender and the meat pulls apart easily with two forks.
• If desired, remove the roast and the vegetables to thicken the gravy further. Place the dutch oven on the stove top on medium heat and whisk together 1 tablespoon corn starch and 1 tablespoon water. Stir into the sauce with the ketchup (optional, but really helps to brighten the flavor!) and cook until thickened.
• Slice or shred the meat and serve with vegetables and gravy.

Video

Notes

*This recipe makes 2 cups gravy.

Ingredients and Substitutions:

• Chuck or blade roasts are best, as they have the perfect amount of fat to melt down and get nice and tender. You can use a leaner roast, but it may not be as tender. For better results with a lean roast, you can cut it into 2-3 pieces to cook.
• Potatoes: I like to use baby or Creamer potatoes and leave them whole since we will be cooking them for a long time. You can also use Yukon gold potatoes, but I’d recommend cutting them into large pieces, about 2–3 inches in diameter.
• Balsamic vinegar and ketchup: these two ingredients might seem like untraditional additions, but they really add a lot of punch to the flavor. I don’t like boring gravy! You can omit them or add them gradually at the end if you are unsure about the flavor.

Storage

• Store: Store leftover pot roast once it has fully cooled Stored correctly in the refrigerator, your pot roast should remain delicious for up to 3-4 days. To reheat, you can place it in a large pot over medium-high heat, stirring occasionally until it’s warmed through. Add a splash of beef broth to rejuvenate the dish and ensure the meat remains moist.
• Freeze: If you’ve made a larger batch or simply want to save the roast at a later date, you can freeze it. Make sure it’s in a freezer-safe, airtight container, and it can last up to 2-3 months in the freezer. To enjoy, thaw in the refrigerator overnight and then reheat as mentioned above.

Nutrition

Serving: 333grams | Calories: 548cal | Carbohydrates: 33g | Protein: 42g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 1295mg | Potassium: 1393mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5284IU | Vitamin C: 27mg | Calcium: 83mg | Iron: 6mg

The post Easy Pot Roast recipe (the BEST gravy!) appeared first on The Recipe Rebel.

This Slow Cooker Cheeseburger Soup is a lighter version of the creamy, cheesy soup we all love, made with ground beef, potatoes, and vegetables in a creamy broth. It’s so easy to make, you can even prep everything the night before! 

Soup is one of my favorite foods any time of year, but especially in the cooler months. 

One of the reasons I love soup is the amount of veggies I can sneak in without anyone (okay, me) even noticing! 

All of the ingredients cook and blend together to create such an incredible depth of flavor. 

This means you often can’t really pick out any one veggie from the mix (unless it’s broccoli—I can always pick out broccoli).

This delicious soup recipe is great for feeding the whole family, and it’s also a great recipe for preparing ahead. 

Simply prepare the bulk of the ingredients, then store them in the fridge to throw it all in the crock pot the following day!

Cheeseburger soup is a family favorite, and although it sounds kind of ridiculously indulgent, it is actually full of healthy stuff. 

With tender ground beef, creamer potatoes, carrots, celery, onions, and chicken broth, it’s made creamy with low-fat milk and just a little bit of flour to help thicken it.

It really is the perfect healthy, comforting soup for a cold winter day, and it doesn’t require that much effort at all!

If you prefer, you can make Cheeseburger Soup on the stove top in your Dutch oven. 

You can also make it your own by throwing in some cooked bacon for Bacon Cheeseburger Soup or garnishing it with chopped green onions! The options are endless 🙂

For more delicious cheeseburger flavor meals, check out my Cheeseburger Casserole, BBQ Bacon Cheeseburger Nachos, this Grilled Cheeseburger Pizza Recipe, or my BBQ Bacon Cheeseburger Buns.

Ingredients Needed:

• Beef: use good-quality, lean ground beef for the best flavor. 
• Vegetables: use a classic mirepoix of onion, carrot, and celery for a classic base of savory flavor, with potatoes added in for extra substance. 
• Seasoning: a combination of freshly minced garlic, dried parsley, black pepper, and salt adds
• Broth: I always use a low-sodium chicken broth so I can better control the saltiness of my meals. 
• Half and half: using this light cream product will make the soup lighter than the classic version but also give it a creamy flavor and consistency. 
• Flour: use all-purpose flour or cornstarch to thicken the soup as needed. 
• Cheese: I stir in shredded cheddar cheese to the soup but also add some on top. 

How to Make this Slow Cooker Cheeseburger Soup Recipe

Wi minimal effort, you can let your slow cooker do the work to warm up on a cold day! Full instructions are included in the recipe card below.

1. Brown beef, add everything to the pot: Cook beef and onion, and add garlic. Put it in a slow cooker with the potatoes, carrots, celery, chicken broth, salt, parsley, and pepper, and cook.
2. Make cream mixture: Whisk together the half and half and flour until combined.

3. Add cream to pot: Stir into the slow cooker, cover, and cook again.
4. Add cheese: Stir in the shredded cheese and serve.

Crockpot Cheeseburger Soup FAQs

Tips and Notes

• Shredded cheese. Pre-shredded cheeses from the grocery store often contains an anti-caking agent that affects the texture of the melted cheese. If you have time, use a block of cheese and shred it yourself!
• Melt the cheese on low. The higher the heat, the higher the chance of getting clumps when you add the cheese. Once the soup has thickened with the corn starch, turn it to LOW heat, and add in the cheese so it’s nice and creamy.
• The soup will thicken as it cools. The best way to thin it out if needed is to add some chicken broth or half-and-half, but you can also add a bit of water to it if needed. 

Crock Pot Cheeseburger Soup Variations

• Bump up the flavor: add some Worcestershire Sauce to the mix to add some umami flavor. Worcestershire Sauce can basically be added to any recipe with ground beef to add more flavor! You can also add some ground mustard for even more of that classic cheeseburger flavor. 
• Gluten-Free: Easily make this soup gluten-free by replacing the flour with half the amount (⅛ cup) of cornstarch and whisking it into the milk.
• Add Veggies: Add some more chopped fresh spinach or kale for more color and nutrients. Diced bell peppers and mushrooms would also be great here. 
• Have fun with garnishes: Garnish your soup with freshly chopped green onions, chopped fresh parsley, or red pepper flakes for a bit of spice! 
• Add some bacon: Cook some bacon until crispy, and use it to garnish the top. Alternatively, you can add chopped bacon to the beef mixture as it browns. 

Serving Suggestions

Serve this hearty soup on it’s own or with a side of crusty bread. Some of our favorite bread recipes to make with soups are this No Knead Artisan Bread, Homemade Breadsticks, or Mom’s Homemade Buns. 

This cheeseburger soup is a yummy one-pot meal, but you can add some bits on the side to make it go further if you like. 

Serve your cheeseburger soup with some Homemade Coleslaw on the side to make it into a complete burger experience! My Corn Salsa would be a great addition for some colorful freshness too!

Or add some veggies like Green Beans and Bacon for extra nutruents. 

More Delicious Soup Recipes To Try

Dinner

Creamy Chicken and Rice Soup

Dinner

Roasted Red Pepper Soup

Dinner

Italian Sausage Soup

Dinner

Cabbage Roll Soup

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Lightened Up Slow Cooker Cheeseburger Soup

Slow Cooker Cheeseburger Soup is a lighter version of the classic soup with tender beef, savory veg, and a low-fat creamy cheesy sauce!

Course Soup

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 8 hours hours 30 minutes minutes

Total Time 8 hours hours 45 minutes minutes

Servings 6

Calories 424cal

Author Ashley Fehr

Ingredients

• 1 pound lean ground beef
• ½ medium onion (finely diced)
• 2 cloves garlic (minced)
• 1½ pounds gold potatoes (peeled and cut into ½ inch pieces)
• 2 large carrots (peeled and chopped)
• 1 rib celery (finely chopped)
• 4 cups low sodium chicken broth
• 1½ teaspoons salt
• 1 teaspoon dried parsley
• ¼ teaspoon black pepper
• 1 cup half and half
• 2 tablespoons all purpose flour or corn starch
• 1 ½ cups shredded cheddar cheese

US Customary – Metric

Instructions

• In a medium or large skillet over medium-high heat, cook the ground beef and onion until the beef is browned. Add garlic and cook for 1 minute. Place beef in a 5-6 quart slow cooker.
• Add potatoes, carrots, celery, chicken broth, salt, parsley, and pepper, and cook on LOW for 5-6 hours or HIGH for 2-3 hours, until potatoes and carrots are tender.
• In a medium bowl, whisk together the cream and flour. Stir into the slow cooker, cover, and cook for another 60 minutes on HIGH until the soup has thickened slightly (it will continue to thicken as it cools).
• Turn the Slow Cooker to LOW and stir in the shredded cheese. Serve hot.

Video

Notes

Prep Ahead

You can prep the soup by adding the cooked ground beef, onions, carrots, and celery to the slow cooker pot the night before, covering it, and storing it in the fridge. In the morning, simply add the potatoes and broth and start the slow cooker!

Ingredients and Substitutions:

• Ground beef: it won’t have quite the same “cheeseburger” flavor, but you can swap the ground beef with lean ground turkey, pork, or chicken if you prefer.
• Potatoes: almost any potato will do here! Red potatoes are also great; you can chop them without peeling, adding fibre and nutrients.
• Broth: I always start with low-sodium broth and add salt as needed. If you are starting with salted broth, you may want to reduce the added salt and add it to taste after cooking.
• Seasonings: I kept the seasonings simple here, but feel free to add extra spice, ground mustard, onion powder, Italian seasoning, red pepper flakes, or other ingredients to suit your tastes.
• Half and half: half and half will keep this soup a little lighter. If you want a richer soup, swap it for heavy cream.

Storage

• Store: Wait until the soup has completely cooled, then store it in an airtight container in the refrigerator for 3-4 days. Reheat portions in the microwave or on the stovetop until heated through.
• Freeze: If you intend to freeze your soup, it’s best to leave out the cream, cornstarch, and cheese until you’re reheating it later on. Once cooled, the soup can be stored in a freezer-safe container or portioned in Ziploc bags in the freezer for up to a month. When ready to serve, thaw in the fridge and warm on the stove before adding the remaining ingredients. Bear in mind that potatoes that have been frozen and defrosted can sometimes have a different texture.

Nutrition

Serving: 393grams | Calories: 424cal | Carbohydrates: 26g | Protein: 29g | Fat: 18g | Fiber: 3g | Sugar: 7g

The post Slow Cooker Cheeseburger Soup appeared first on The Recipe Rebel.

These Cheesy Grilled Potatoes with Bacon are an EASY foil pack side dish or appetizer for summer, with slice potatoes, cheddar cheese and crispy bacon. Easy to prep ahead for a camping meal!

FRIENDS.

As soon as I peeked inside the foil pack, I just knew. This was going to be a winner.

These Cheesy Grilled Potatoes are out of this world good. This delicious side dish is so, so unbelievably easy to make, you’ll find yourself having them all summer long! And I won’t blame you.

I started my potatoes in the microwave because it just adds a little extra insurance that the potatoes will all be cooked through, especially since I like to stack my potatoes up in my foil pack!

Plus it makes these a super easy, no-brainer kind of summer side dish because you know that half of them won’t be burnt by the time they’re cooked through the middle (or am I the only one with that problem??).

You can definitely parboil them instead if you prefer. Ideally, you want to cook them until they are close to cooked through (but not quite) so that you can finish them up on the grill without overthinking it! You can also slice and start on the grill from raw, but you may want to let them cook through, stirring occasionally, in the foil and then top with the cheese and bacon.

There are tons of ways you could make this effortless side dish into a full meal deal: add some cooked chicken, some broccoli, or some cooked corn on the cob, peppers, zucchini, you name it — it works! The one thing to keep in mind is the cooking time since the potatoes will be ready fairly quickly once they hit the grill!

However you make them your own, I’m just hoping you don’t skip the melted cheese 😉

These potato foil packets are also great for camping, just like my Breakfast Foil Packets, Honey Garlic Chicken Foil Packets, and these Chicken Fajita Foil Packets!

Ingredients Needed:

• Potatoes: creamer potatoes or baby potatoes work best here, but you can use any thinly sliced potatoes.
• Salt & Pepper: a simple combination of kosher salt and freshly cracked black pepper will season these potatoes perfectly!
• Bacon: I usually use thick cut bacon but any kind will work.
• Cheese: we love cheddar cheese with bacon, but you can use mozzarella for a milder flavor, Parmesan cheese for a salty flavor, or a Mexican cheese mix for some added spice.
• Green Onions: they add a great sharp, savory flavor to this side dish that works so well with the bacon and cheese!

How to Make Cheesy Grilled Potatoes

This recipe is quick and easy to make. Full instructions are included in the recipe card below.

1. Prepare potatoes. Poke holes in each potato, and partly cook them in the microwave. Once they have cooled slightly, slice them into thin slices.
2. Make bottom layer of potato slices. Lay aluminum foil together, spray with cooking spray and place a single layer of potatoes on top of the foil. Season with salt and pepper.
3. Add cheese and bacon layers. Top with ⅓ of the cheese and ⅓ of the bacon. Repeat the layers two more times.
4. Seal foil, cover grill, and cook. Fold up the sides of the foil, pinch the top closed, and cook directly on the grill.

Cheesy Grilled Potatoes FAQs

Tips and Notes

• Oil. You can put some melted butter onto the foil, or drizzle some olive oil rather than using a cooking spray if you prefer.
• No Foil Method. I know that some people don’t like to use foil for cooking, so you can feel free to use a grill-ready pan, cast iron skillet, or these grilling mats instead. We have some grill mats and we love them for tricky-to-grill foods!
• Cooking Time. The cooking time will vary greatly depending on how thickly your potatoes are sliced, how many layers you have stacked up, and the exact temperature of your grill, so it’s best to check them regularly.
• Keeping warm. You can keep the potatoes warm while everything else cooks by placing the foil packet on the side of the grill, where it will get indirect heat and stay warm without cooking it further.

Cheesy Grilled Potatoes Variations

• Bacon. The bacon will add protein, as well as a yummy smoky flavor but you can omit it if you want. You can also swap with store-bought bacon bits.
• Veggies. Add some extra veggies like broccoli, bell peppers, or zucchini.
• Garnish. Use fresh herbs like basil or chopped chives as a garnish instead of green onions if you prefer.

Serving Suggestions

Serve these Cheesy Grilled Potatoes on the side with a full BBQ spread.

Check out my Grilled Chicken Recipes for some chicken BBQ mains, or try my Grilled Pizza 4 Ways, or this recipe for Hawaiian Chicken Burgers with Grilled Pineapple for something a bit different!

Serve some classic BBQ sides with your main, like my Homemade Coleslaw Recipe, my Instant Pot Baked Beans, or this Easy Broccoli Salad. Check out my list of The Best BBQ Sides for Summer for more inspiration!

More Easy Side Dish Recipes to Try

Dinner

Best Easter Dinner Ideas

Side Dishes

Crockpot Scalloped Potatoes

Side Dishes

Roasted Potatoes and Carrots

Side Dishes

Air Fryer Baked Potato

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Cheesy Grilled Potatoes with Bacon + VIDEO

These Cheesy Grilled Potatoes with Bacon are a great side dish or appetizer for your summer BBQ! Made in cute foil packets, these potatoes are perfectly cheesy and deliciously seasoned to go with any main dish!

Course Appetizer, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 248cal

Author Ashley Fehr

Ingredients

• 450 grams creamer potatoes or baby potatoes, (about 14 potatoes) thinly sliced
• ½ teaspoon salt
• fresh cracked pepper
• 2 slices bacon (cooked until crispy and crumbled)
• 1 cup cheddar cheese
• 2 green onions (sliced)

US Customary – Metric

Instructions

• Poke a few holes in each potato with a knife or skewer.
• Place potatoes on a large microwave-safe plate (choose potatoes that are roughly the same size) and cook on high for 3-4 minutes, until somewhat tender (but not totally soft).
• Preheat the grill to medium heat (about 350 degrees F).
• Let the potatoes cool enough so that you can touch them. Slice potatoes into consistently thin slices.
• Lay two large sheets of aluminum foil together (or use a cast iron skillet or grill pan) and spray with cooking spray.
• Place a single layer of potatoes on top of the foil. Combine the salt and pepper and sprinkle ⅓ of the seasoning mixture over the potatoes. Top with ⅓ of the cheese and ⅓ of the bacon.
• Repeat the layers two more times until all the potatoes, cheese, and bacon have been used. Fold up the sides of the foil (if using a skillet or pan, you may want to cover it with foil to keep the heat in) and pinch the top closed. Place directly onto your charcoal grill or gas grill. Cover the grill, and cook for 10-20 minutes, until potatoes are tender all the way through. Open up the foil and sprinkle with green onions. Serve immediately.

Video

Notes

Oven Bake: These potatoes can also be baked in the oven for roughly the same amount of time at 350-400 degrees F.

• Store: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in the oven covered with foil.

Nutrition

Calories: 248cal | Carbohydrates: 20g | Protein: 10g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 546mg | Potassium: 539mg | Fiber: 2g | Sugar: 1g | Vitamin A: 345IU | Vitamin C: 23.3mg | Calcium: 222mg | Iron: 1.2mg

The post Cheesy Grilled Potatoes with Bacon appeared first on The Recipe Rebel.

These Garlic Parmesan Scalloped Potatoes and Carrots are the ultimate comfort food and a side dish that’s great for any occasion. With sliced potatoes and carrots, a creamy beschamel sauce and lots of parmesan, it’s quickly become a favorite!

Looking for more potato side dishes? Try my Twice Baked Potatoes or Hashbrown Casserole next!

This Scalloped Potatoes and Carrots dish is so versatile, it’ll go with just about any main dish.

It’s a great recipe to have on hand for when you want to do something a little different with your potatoes.

We love having them for weeknight dinners, but they are also the perfect side dish for a holiday dinner with Honey Baked Ham, this Easy Spiral Ham or a Garlic Brown Sugar Dry Brine Turkey.

These Scalloped Potatoes and Carrots are so good (and so easy) that you definitely don’t want to wait to indulge! 😉

This scalloped potatoes recipe is also easy to customize. Feel free to mix up the veggies or add in your favorite herbs or cheeses.

For me? A good dose of fresh garlic and a good chunk of Parmesan cheese is where it’s at. Be sure to splurge on the real stuff to get the best flavor!

My Ultimate Comfort Food List basically comprises of any kind of creamy concoction with potatoes and anything else, but my favorites are Slow Cooker Cheeseburger Soup, Cheesy Grilled Potatoes with Bacon, and these classic Scalloped Potatoes.

Ingredients Needed:

• Butter: use unsalted butter for the best flavor. You can use canola oil or olive oil if you prefer, but you will miss some of the richness.
• Onion and Garlic: use fresh onion and fresh garlic that you can chop yourself for the best results. Pre-chopped vegetables will lose flavor over time, but you can use garlic paste or garlic powder in a pinch (amounts needed may vary).
• Flour: this recipe has only been tested with all-purpose flour, but a Gluten-Free alternative may work just as well.
• Broth: I use low-sodium broth so I can add salt to taste. If you are using regular seasoned broth, you may want to put in less salt than specified. Vegetable broth is also a good option.
• Cream and milk. I like to use a combination of milk and heavy cream (30-35% fat) for a creamy sauce that is not too heavy. You can use all cream here (the sauce will be thicker) or all milk (the sauce will be thinner) or adapt to use what you have. You could also use all half-and-half or evaporated milk.
• Cheese: Parmesan cheese packs a ton of flavor and doesn’t get weird when melted. You can use another shredded cheddar cheese but it may perform differently in the sauce. 
• Green onions: they add a bunch of fresh savory flavor!
• Salt: I know 2 teaspoons of salt may seem like a lot, but the sauce as well as the vegetables require a good amount of seasoning. The carrots are naturally sweet, so some of that salt is used to offset the sweetness to give you a great savory dish. You can reduce to 1.5 teaspoons and have people add salt as needed or 1 teaspoon salt if you are using salted broth.

• Carrots: use fresh carrots, peeled and sliced.
• Potatoes: really any potato will do here, but if you use Russet potatoes you may want to peel the skin as it can be tough. I recommend using a mandolin to get even slices!

How to Make Scalloped Potatoes and Carrots

This recipe is so easy to make. Full instructions and a video are all included in the recipe card below.

• Sauté: Sauté the onion with butter in a large skillet.
• Add garlic. Next, add the garlic to the onion and cook.
• Add flour. Sprinkle in the flour and stir just unti no white remains.
• Add remaining ingredients. Whisk in the broth, cream, and milk, and cook until slightly thickened. Add in some of the Parmesan cheese, green onions, salt, and pepper.
• Put sliced veg in a dish. Place the potatoes and carrots in a prepared dish.
• Pour sauce and cook. Pour the sauce evenly over top of the veg. Sprinkle with remaining Parmesan cheese, cover and bake!

Scalloped Potatoes and Carrots FAQs

Scalloped Potatoes and Carrots Variations

• Use other veggies. Feel free to add in other veggies such as zucchini, squash, mushrooms, or others from your garden!
• Green onions. Omit or substitute the green onions with fresh or dried herbs of your choice if you prefer a different flavor.
• Add meat. Add some meat to your scalloped potatoes and carrots like in my Cheesy Scalloped Potatoes and Ham.

Serving Suggestions

We always have some kind of bread on our dinner table. Try my Garlic Bread, these Homemade Crescent Rolls, my Homemade Breadsticks, or Mom’s Homemade Buns.

Serve with other veggie dishes like Roasted Green Beans, Green Beans with Bacon, Green Bean Casserole or my Air Fryer Broccoli.

I recommend serving these with an easy protein, like these Baked Chicken Thighs, Crockpot Turkey Breast or this Slow Cooker Honey Glazed Ham.

More Side Dish Potato Recipes to Try

Side Dishes

Crockpot Scalloped Potatoes

Side Dishes

Air Fryer Baked Potato

Appetizers

Chicken Bacon Alfredo Potato Skins

Side Dishes

Loaded Mashed Potatoes

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Scalloped Potatoes and Carrots Recipe + VIDEO

These Garlic Parmesan Scalloped Potatoes and Carrots are the ultimate comfort food for a perfect side dish that's great for any occasion. From weeknight meals to holiday dinners, this recipe is great for using up those summer vegetables. It's so easy to make, it's become one of our favorites!

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 285cal

Author Ashley Fehr

Ingredients

• ¼ cup butter
• ½ medium onion finely diced
• 1 teaspoon fresh minced garlic about 1 clove
• ¼ cup all-purpose flour
• 1 cup low-sodium chicken broth
• ¾ cup heavy cream 30-35% fat
• ¾ cup low-fat milk
• 1 cup freshly grated Parmesan cheese divided
• 2 green onions thinly sliced
• 2 teaspoons salt
• ¼ teaspoon black pepper
• 1½ lbs Yukon gold potatoes peeled and thinly sliced
• 3 large carrots peeled and thinly sliced

US Customary – Metric

Instructions

• Pre-heat oven to 400 degrees F and lightly grease a 9×13″ pan or casserole dish.
• In a large skillet, melt butter over medium heat. Add onion and cook until starting to brown. Stir in garlic and cook for 1 minute.
• Sprinkle in flour, cook, and stir until combined (you shouldn’t see any flour left).
• Whisk in broth, cream, and milk, and continue cooking and stirring over medium heat until thickened. Stir in ½ cup Parmesan cheese, green onions, salt, and pepper.
• Combine potatoes and carrots in a prepared baking dish. Pour the sauce over the top of the potatoes and carrots, spreading evenly. Sprinkle with remaining ½ cup Parmesan cheese, cover with foil and bake in your preheated oven at 400 degrees F for 30-40 minutes (or more depending on how thin your vegetables are sliced) until potatoes and carrots are tender.
• Uncover and broil until the top is lightly browned. Let it sit for 10 minutes before serving (will continue to thicken as it sits).

Video

Notes

These Scalloped Potatoes and Carrots are naturally vegetarian.

• Make-Ahead: Assemble the dish and cover it in plastic wrap before baking it, then store it in the refrigerator for up to 3 days before baking it. Let it come to room temperature before baking it, or increase the baking time slightly. 
• Store: Store leftovers in an airtight container in the refrigerator for up to 5 days days. Reheat in the microwave, or in the oven covered in foil.

 

Nutrition

Serving: 177grams | Calories: 285cal | Carbohydrates: 24g | Protein: 9g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 874mg | Potassium: 547mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4479IU | Vitamin C: 19mg | Calcium: 216mg | Iron: 1mg

The post Garlic Parmesan Scalloped Potatoes and Carrots Recipe appeared first on The Recipe Rebel.