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.

This homemade Hamburger Helper recipe is a savory one-pot meal that’s better than the original boxed version! Made with tender elbow pasta, savory ground beef, cheese, tomato sauce, and veggies, it’s ready in 30 minutes or less and impossible to resist!

Cozy up with more comfort food recipes like Three Cheese Gnocchi Bake, One Pot BBQ Chicken and Bacon Pasta and Sausage Tortellini Soup.

Confession time: I can’t honestly remember the last time I purchased or prepared a box of Hamburger Helper.

It’s not that I never have—like most moms, I’m familiar with the beloved boxed pasta (it’s one of my childhood favorites!). But somewhere along the way, I discovered that it’s actually quite easy to make homemade hamburger helper.

My recipe for homemade Hamburger Helper is the only one you need for a number of reasons: it comes together in one pot, with real ingredients, in roughly the same amount of time. Since then, I haven’t looked back!

Why we love it:

• Healthier than store-bought: This homemade version is a one-pot meal made with healthy whole wheat pasta for added fiber, and wholesome veggies like red pepper and spinach.
• Kid-friendly: Everything all cooks down together in the cheesy sauce (hello, comfort food!), so picky eaters won’t even notice (it’s a family favorite here!).
• One pot: Those two magic words means that dinner will be easy to make and easy to clean up!
• Simple ingredients: This is a great clean-out-your-fridge recipe! It uses simple ingredients that you probably already have laying around.

Homemade Hamburger Helper ingredients:

• Lean Ground Beef: Since this is a one pot meal, I usually use lean ground beef. That helps keep the pasta from being greasy.
• Onion: Almost any beef dish is better with onion! You can dice up fresh onion, or if you’re short on time, sprinkle in about a tablespoon of onion powder.
• Red Pepper: Dice up a medium bell pepper. We use red, but any color is fine!
• Red Pepper Flakes: To add a little heat, add a pinch of red pepper flakes. You can put more in, if you want it to be spicier.
• Garlic or Garlic Powder: Again, you can use fresh minced garlic, or go with garlic powder if you prefer. Use about ⅓ teaspoon for each clove of garlic.
• Salt and Pepper: I prefer to use red pepper flakes as opposed to black pepper, but you can use both if you prefer.
• Italian Seasoning: Store-bought Italian seasoning blend adds lots of flavor to the dish!
• Spinach: For frozen spinach, thaw it and squeeze out as much moisture as possible. For fresh spinach, just chop it finely. You can omit if you want but I promise no one will know it’s there!
• Beef Broth: The dish will be cooked in a mixture of broth and milk; I use beef broth, but vegetable broth and chicken broth would both work, as well.
• Milk: any kind of dairy or non-dairy milk will work. Higher fat dairy will yield a richer flavor.
• Pasta: Our favorite pasta for this recipe is elbow pasta, but basically any small shape would be good. Penne, farfalle (bowties), and fusilli are all good hamburger-helper-style shapes — just keep in mind the cook time may vary.
• Tomato Sauce: You can use plain tomato sauce, strained tomatoes, or pasta sauce, whatever you have.
• Cheese: To make this a cheesy, comforting meal, you’ll need plenty of shredded cheese! Try mozzarella, colby, cheddar, or any other melting cheese that you like. Garnish with fresh parsley if desired

How to make Hamburger Helper

Let’s take a quick look at how to make homemade hamburger helper! Find the detailed recipe down in the recipe card.

• Cook the ground beef, red bell peppers and onions.
• Mix in the seasonings, garlic and spinach.

• Pour in the milk, broth, noodles and tomato sauce. Bring to a boil, then lower the heat and cook for 12-15 minutes.
• Stir in the cheese.

Variations and Substitutions

• Change the veggies. Feel free to swap out the veggies for others your family enjoys, like mushrooms, shredded carrots, zucchini, or anything else you have taking up space in the fridge. Also, shredded vegetables cooked down in the ground beef are a great way to get more vegetables into your diet.
• Use your preferred pasta. I use high fiber whole wheat pasta, but really any variety of wheat pasta works fine. If you are using gluten-free or alternative pastas, you may want to reduce the amount of liquid, or add more, depending on the type of pasta.
• Make it dairy-free. Swap dairy-free milk and dairy-free cheese for the whole milk and shredded cheese. Or simply make the recipe with no milk, substituting additional broth, and leave out the cheese altogether!
• Make it vegetarian. Swap out the beef broth for vegetable broth, and vegetarian crumbles, chickpeas, or simply extra veggies instead of the meat.
• Use another meat. Ground turkey, ground chicken, or even ground sausage all work well.
• Make it creamy. Stir in some sour cream or plain yogurt for an extra creamy pasta.
• Spice it up! Splash in some hot sauce or sriracha.

How to Store Homemade Hamburger Helper

Leftover Hamburger Helper will keep in the fridge for 2-3 days. Make sure to store it in an airtight container.

Add a splash of milk, water or broth and reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze hamburger helper?

Yes! To freeze homemade hamburger helper, spread the cooked pasta into a foil or freezer-safe baking dish, and cover with a layer of plastic wrap and then a lid or a layer of tin foil. The plastic wrap helps prevent freezer burn (thanks Grandma, for that trick!).

To reheat frozen hamburger helper, uncover the dish, remove the layer of plastic wrap, and then replace the layer of foil. Bake the dish at 350°F for about one hour, removing the foil at about the 40 minute mark, to allow the cheese to brown somewhat.

Freezing Note: If you’re planning to freeze and reheat pasta, you can slightly undercook the pasta before freezing. That way, when you reheat it, it won’t turn out mushy.

Reheating Note: if you’re moving a glass dish from the freezer to the oven, it’s a good idea to let the dish sit out at room temperature for a couple hours beforehand to warm slightly. You may not have to cook it as long.

Serving suggestions:

You can serve this pasta all on its own! It truly is a meal all in one pot! However, if you’d like to add a few side dishes, these are some great, easy options:

• Broccoli Salad: If you don’t think you like broccoli, try this recipe—I promise it will change your mind! Classic Broccoli Salad is sweet, tangy, crunchy, and fresh, with bacon and cheddar for extra yumminess.
• Creamed Corn: Sweet, Homemade Creamed Corn is a side dish that my kids devour! It’s a fresh, crisp-tender veggie option that’s always a welcome addition to the meal.
• Glazed Carrots: My simple Honey Orange Glazed Carrots are another kid-friendly side dish, made from scratch and lightly sweet.

More one pot pasta recipes!

• Sun Dried Tomato and Spinach Orzo recipe — a fabulous side or meatless main dish.
• Three Cheese Gnocchi Bake — the cheesier, the better!
• Creamy Gemelli Pasta recipe — simple and satisfying.
• Orecchiette Pasta with Sausage — sausage adds so much flavor!
• Cajun Chicken Pasta — just the right amount of kick!

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Homemade Hamburger Helper Recipe – easy one pot pasta!

This Easy Homemade Hamburger Helper is a savory, one-pot meal that's better than the original! Made with tender elbow pasta, savory ground beef, cheese, tomato sauce, and veggies, it's ready in 30 minutes or less!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 474cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• ½ medium onion diced
• 1 red bell pepper diced
• 2 cloves garlic (minced)
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon ground mustard
• ⅛ teaspoon red pepper flakes (or more, if you like it spicy!)
• ¼ cup frozen spinach, thawed and squeezed dry (or 1 cup fresh, chopped fine) optional
• 1 ¾ cup milk
• 1 ½ cup beef broth (low sodium)
• 2 ¾ cups dry uncooked macaroni (1 375g box)
• 1 ½ cups tomato or pasta sauce
• 1 ½ cups shredded cheese (mozzarella or cheddar)

US Customary – Metric

Instructions

• To a large pot add beef, onion, and peppers and cook until vegetables are softened. Cook over medium high heat until beef is browned.
• Add garlic, salt, Italian seasoning, paprika, mustard red pepper flakes, and spinach. Cook 1-2 minutes to wake up the flavors.
• Add in milk, broth, macaroni and tomato sauce and bring to a boil. Reduce heat to medium and cook 12-15 minutes, stirring often.
• Stir in 1 cup of cheese. Sprinkle remaining cheese on top, cover and let sit for 5 minutes before serving.

Video

Notes

**NOTE: Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used.

Ingredients and Substitutions:

• Ground Beef: feel free to swap the beef for ground chicken, pork or turkey. I use lean ground beef so there is not much fat to drain, but if you are using regular ground beef you may want to drain the fat after browning.
• Vegetables: you can swap the peppers and spinach for other vegetables you have hanging around: finely chopped mushrooms, shredded carrots or zucchini, finely chopped kale — once it all cooks down the flavor melds together and you won’t really notice!
• Broth: I use low sodium beef broth so I can control the salt. If you have regular broth you may want to reduce the added salt and adjust as needed. Vegetable and chicken broth may also be substituted.
• Milk: I use low fat milk, but any will do here! Non-dairy milk works just as well.
• Macaroni: any short pasta will work here, but they may require different cook times or amounts of liquid. If you notice the liquid is mostly absorbed but the pasta is not cooked, just add a splash here and there and continue cooking until the pasta is al dente.

 

Nutrition

Serving: 347grams | Calories: 474cal | Carbohydrates: 59g | Protein: 36g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 72mg | Sodium: 1166mg | Potassium: 836mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2073IU | Vitamin C: 31mg | Calcium: 293mg | Iron: 5mg

More one pot pastas you’ll love!

• Healthy One Pot Spaghetti and Meat Sauce
• One Pot Baked Ziti
• One Pot Chicken Chow Mein

The post BEST Hamburger Helper Recipe appeared first on The Recipe Rebel.

Taco Soup is bold, comforting, easy to customize and always a family favorite! Ground beef and black beans fill every serving with plenty of protein while veggies offer some nutrients. This one pot soup recipe checks all the right boxes!

Stay warm with more of the best soup recipes like Chicken Dumpling Soup, Tuscan White Bean Soup and Sausage Orzo Soup.

Taco soup is one of those recipes that’s great for cleaning out your fridge/pantry! Some of my most favorite recipes are the ones where you can just toss a bunch of stuff into a pot and call it dinner.

It also helps that my family is obsessed with this taco soup recipe. I love serving it, because it’s a great way to sneak protein and nutrients into the mouths of even the most selective eaters!

Flavorful, easy, versatile, family friendly… This beef taco soup seriously satisfies.

Why we love it:

• Filling – This easy taco soup can stand on its own without a side dish. The black beans and ground beef pack it with protein and make it so filling!
• Flavorful – You may be full from just one serving of taco soup — however, it’s so flavorful you’ll go back for seconds anyways!
• One pot – Less clean-up is always a HUGE win in my kitchen. This soup recipe is easily prepared in just one pot.
• Budget-friendly – You won’t be breaking the bank to make this taco soup! Check out the ingredients below and you’ll see that they’re all nice and inexpensive.

Taco Soup Ingredients

• Ground Beef – I like to use lean ground beef since it doesn’t render as much fat when cooking. If you use higher fat beef, you may want to drain excess fat after browning.
• Black Beans – Make sure they’re thoroughly drained and rinsed before adding to the pot. Any kind of beans will work here!
• Beef Broth – Low-sodium beef broth is preferred. If you use regular beef broth, you may want to omit the additional sprinkle of salt.
• Salsa – Use your favorite brand of salsa (feel free to make it spicy)! Or, go the extra mile by using Homemade Salsa.
• Veggies – I love using a medley of onions, corn, and bell peppers in this recipe, but feel free to experiment and add some extras from the fridge.
• Seasonings – All you need is a sprinkle of salt and some taco seasoning to create the very best flavor!

How to make Taco Soup

Take a quick look at how I make the BEST taco soup recipe! Scroll to the bottom of this page for more detailed instructions and ingredients.

• Add the beef, onions, and peppers to a pot over medium heat.
• Once the beef is cooked, stir in the remaining ingredients and cook over medium heat for about 15 minutes. Stir often.

Taco Soup Variations and Substitutions

• Make it creamy: When I’m serving this to my kids, I stir in some heavy cream to cool it off and reduce the spice.
• Thicken it: You can stir in some tomato sauce or crushed tomatoes for a thicker soup.
• Add in additional veggies: Mushrooms, peppers, spinach, or whatever you think you’d like to eat in your taco soup!
• Add rice: Add in some quick rice and simmer for 5-10 minutes, or long grain rice and simmer 20-30 minutes until tender for a thicker soup.
• Top it up: For me, this soup is all about the toppings, but toppings are optional and additional ingredients. Try cheddar cheese, sour cream, avocado, fresh tomato and lime wedges.
• Make it with chicken instead: Add all of the ingredients to a large pot and throw in two whole, raw chicken breasts. Simmer over medium-low heat until chicken is tender. Remove chicken breasts, shred, and add back into the soup to serve.

How to store this easy Taco Soup

Once it’s cooled to room temperature, transfer taco soup to an airtight container and store it in the fridge for 3-4 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze Taco Soup?

Sure thing! Allow the soup to fully cool before storing it in a freezer-safe container. I recommend pouring it into a zip-lock bag and laying it flat on a baking sheet to freeze, that way it optimizes how much room you have in your freezer.

Freeze for up to 3 months and let it slowly defrost in the fridge prior to reheating.

Can I make Crockpot Taco Soup?

Yes! This easy Taco Soup is also a perfect Crockpot soup recipe!

1. Brown your ground beef in a skillet, then add to a 3-4 quart slow cooker.
2. Add the remaining ingredients, and cook on low for 3-4 hours (you can leave it longer and it won’t hurt anything, or on high for 1.5-2 hours.
3. Serve.

Can I make it in the Instant Pot?

You sure can.

1. Brown your ground beef in the Instant Pot on sauté.
2. Add your broth and scrape the bottom to remove any bits.
3. Add the remaining ingredients and select pressure cook on high for 2 minutes.
4. When the cook time is over, let the pressure release naturally for at least 5-10 minutes (just because soup can be very steamy), then open the valve and remove the lid to serve.

More soup recipes you’ll love!

When the weather cools off, all I want is soup, stews and chilis! If you’re the same, you’ll love these cozy dinner ideas:

• Crockpot Chicken Noodle Soup — a classic made easier.
• Classic Beef Stew — don’t forget the crusty bread!
• Easy Vegetarian Chili — big on flavor, you won’t even miss the meat!
• Chicken Rice Soup — make it in the slow cooker or on the stove top
• The BEST Sausage Tortellini Soup — so cozy and full of flavor!

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Easy Taco Soup recipe

This easy Taco Soup is made with just 8 ingredients and minimal prep! It's hearty and comes together in 30 minutes or less.

Course Main Course, Soup

Cuisine American, Mexican

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 217cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 1 red bell pepper (finely chopped)
• ½ onion (finely chopped)
• 2 ½ cups low sodium beef broth
• 540 ml canned black beans drained and rinsed (19oz)
• 341 ml canned sweet corn with juice (12oz)
• 1 cup mild tomato salsa
• 1 teaspoon low sodium taco seasoning
• 1 teaspoon salt

US Customary – Metric

Instructions

• In a large soup pot, brown ground beef with red pepper and onion over medium heat. Drain any excess fat if desired.
• Add broth, beans, corn, salsa, taco seasoning and salt. Simmer over medium heat, stirring occasionally, for 15 minutes. until vegetables are tender.
• Serve with optional toppings: tortilla chips, shredded cheese, avocado, lime wedges, or sour cream.

Video

Nutrition

Serving: 313grams | Calories: 217cal | Carbohydrates: 21g | Protein: 24g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 1046mg | Potassium: 882mg | Fiber: 7g | Sugar: 5g | Vitamin A: 851IU | Vitamin C: 29mg | Calcium: 47mg | Iron: 3mg

The post Easy Taco Soup recipe 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

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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 Shepherd’s Pie is a classic cozy comfort food! Juicy ground beef and veggies simmered in a rich tomato sauce, then topped with creamy mashed potatoes.

Shepherd’s Pie is one of those classic comforting meals that you can whip up any time and it just sounds good.

Flavorful ground beef in a rich tomato-y sauce with the perfect blend of veggies all topped off with a layer of buttery, creamy mashed potatoes. I mean, does comfort food get any better than that?

I know we all have our own version of this classic (and yes, we’ll get into the lamb v. beef debate down below!), but this is mine, and I hope you enjoy it as much as we do!

Looking for more Shepherd’s Pie-inspired recipes? Check out my BBQ Chili Shepherd’s Pie, Creamy Turkey Shepherd’s Pie, or Meat Lover’s Shepherd’s Pie!

Ingredients Needed:

• Oil: use a neutral flavored oil to sauté the veggies and brown the beef.
• Aromatics: we’re creating a flavor base with the classic veggie trio made up of carrots, celery, and onion.
• Seasonings: a simple blend of salt, minced garlic, and black pepper kick the flavor of the ground beef up a notch.
• Ground Beef: use lean ground beef so it isn’t too oily. You can also swap this with ground pork, turkey or chicken.
• Beef Broth and Cornstarch: whisked together to form a slurry which helps absorb moisture and thicken the beef mixture.
• Ketchup and Tomato Paste: adds richness and flavor to the sauce.
• Worcestershire Sauce: provides the tomato sauce with a subtle salty tang.
• Frozen Veggies: we’re adding some extra color and texture with the addition of frozen peas and frozen corn.
• Mashed Potatoes: we’re making a quick homemade mashed potatoes recipe with russet or golden potatoes, milk, butter, dried parsley, salt, and pepper.

How to Make Shepherd’s Pie

This classic comfort food recipe takes just 15 minutes to prep!

1. Sauté the aromatics and beef: In a skillet, heat oil over medium-high heat, then add in the carrots, celery, and onion. Cook until translucent, then add in garlic, salt, pepper, and beef. Continue cooking until the beef is browned.
2. Make the sauce: In a bowl, whisk together broth and cornstarch. Add that to the skillet, then mix in ketchup, tomato paste, Worcestershire sauce, peas, and corn. Cook until thickened.
3. Make the potatoes: Place potatoes into a pot of cold water, salt well, and bring to a boil over high heat. Cook until softened, then drain the water. To the potatoes, add milk, butter, and seasonings. Mash until smooth.
4. Assemble the pie: Spread mashed potatoes over the beef mixture, then brush the top with 2 tablespoons of melted butter. Bake until heated through.

Shepherd’s Pie FAQs

Variations

• Use another meat. Ground lamb or ground turkey would also be delicious.
• Try other potatoes. You can put any mashed potatoes you like over your ground beef and veggies. Try Cheesy Make Ahead Mashed Potatoes, Garlic Mashed Potatoes, or Cream Cheese Mashed Potatoes.
• Add more veggies. Sauté more veggies with the onion, celery, and carrot or add frozen mixed veggies with the peas and corn. You really can’t go wrong!
• Make it vegetarian. Swap the ground beef out for a meatless variety or add more veggies to bulk it up.
• Make it cheesy. Layer on a handful of shredded cheddar for a gooey, cheesy finish.

Serving Suggestions

This Shepherd’s Pie can totally be a complete meal all on its own, but if you want to bulk it up a bit, feel free to serve it alongside any of your favorite side dishes.

I love a slice of Garlic Bread, a pile of Roasted Green Beans, or Roasted Vegetables.

More Savory Pie Recipes You’ll Love

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Shepherd’s Pie

This Shepherd's Pie is a classic cozy comfort food! Juicy ground beef and veggies simmered in a rich tomato sauce, then topped with creamy mashed potatoes.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Calories 418cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 2 large carrots peeled and diced
• 2 ribs celery finely chopped
• 1 medium onion finely chopped
• 1 teaspoon salt
• 1 teaspoon minced garlic
• ¼ teaspoon black pepper
• 1 lb lean ground beef
• 1 ½ cup low sodium beef broth
• 1 tablespoon corn starch
• ¼ cup tomato ketchup optional
• 3 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 cup frozen peas
• 1 cup frozen corn

Mashed Potatoes

• 1 ½ lbs russet or golden potatoes (peeled and cut into 1/2" pieces)
• ¼-½ cup milk
• ¼ cup + 2 tablespoons butter, divided
• ½ teaspoon dried parsley
• salt and pepper to taste

US Customary – Metric

Instructions

• Heat oil in a large oven-safe skillet (about 3 quarts or 12" diameter) over medium-high heat. (If you don't have an oven-safe skillet, simply transfer the beef mixture to a baking dish after cooking).
• Add carrots, celery and onion and cook until onion is softened and translucent. Stir in garlic, salt and pepper and cook 1 minute.
• Add beef and cook until completely browned.
• Whisk together broth and corn starch. Add broth and scrape any browned bits off the bottom of the pan.
• Stir in ketchup, tomato paste, Worcestershire sauce, frozen peas and corn. Cook until slightly thickened.
• Set aside.

Mashed Potatoes

• Place potatoes in a large pot and cover with cold water. Salt well and bring to a boil over high heat. Reduce heat and boil until tender, about 10-12 minutes.
• Drain potatoes. Add ¼ cup milk, ¼ cup butter, parsley and season to taste. Mash until smooth, adding more milk as necessary.

Assembly

• Preheat oven to 375 degrees F.
• Spread mashed potatoes over beef mixture.
• Melt 2 tablespoons butter and brush over the top of the potatoes.
• Bake for 20-25 minutes, until light golden brown and heated through.

Nutrition

Calories: 418cal | Carbohydrates: 42g | Protein: 23g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 898mg | Potassium: 1268mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4158IU | Vitamin C: 24mg | Calcium: 69mg | Iron: 4mg

The post Shepherd’s Pie appeared first on The Recipe Rebel.

This American Goulash recipe is a classic dinner that’s ready in just 30 minutes! It’s made up of macaroni noodles, tender ground beef, and veggies simmered in a rich and flavorful tomato-based sauce.

I think we can all agree that one-pot meals are every parent’s best friend.

Well, this One Pot American Goulash is no exception! This recipe comes together in just 30 minutes and is loaded up with everything you could want in a meal: pasta, veggies, ground beef, and a whole lot of flavor.

This recipe is simple, inexpensive, super quick to make, and a total crowd pleaser! Just throw everything into a skillet, cook it up, finish it off with a sprinkle of fresh parmesan, and dinner is served!

Looking for an even more hands-off version? Check out my Instant Pot Goulash!

What is Goulash?

There are a couple of types of Goulash: Hungarian goulash and American goulash. The goulash we’re making today is the American version!

American goulash, also known as “slumgullion”, “hamburger goulash”, or “American chop suey”, is a pasta dish that’s made up of macaroni noodles tossed in a rich, spiced tomato sauce with ground beef, onion, and pepper.

Ingredients needed for Goulash:

• Oil: you can use whatever oil you have on hand to sauté the veggies and brown the beef.
• Veggies: I keep it simple with green bell pepper and onion but feel free to use any other veggies you like.
• Ground Beef: I use lean ground beef. If you use a fattier meat, you may have to drain more of the grease off after cooking before adding the other ingredients.
• Tomato Paste: adds richness and flavor depth to the tomato sauce.
• Garlic: use freshly minced garlic for the best flavor.
• Seasonings: a simple blend of Italian seasoning, salt, crushed red pepper flakes, black pepper, and paprika gives the tomato sauce so much flavor.
• Tomato Sauce: I use jarred marinara sauce.
• Diced Tomatoes: I use a 14 ounce can of diced tomatoes with no salt added. No need to drain them. The liquid incorporates right into the sauce.
• Broth: use whatever low sodium broth you like. Beef, chicken, or vegetable.
• Macaroni Noodles: no need to cook them first. They cook right in the broth. I use high fibre white pasta to add nutritional value but any kind works!
• Mozzarella Cheese: or another kind of cheese you like. Sharp cheddar would also be delicious.

How to make Goulash

This One-Pot Goulash recipe comes together in a total of 30 minutes!

1. Cook the beef and veggies: Heat oil in a skillet over medium-high heat. Add in the onion and pepper, cook until softened, then stir in the ground beef. Cook until browned.
2. Add the broth ingredients: Stir in the tomato paste, garlic, and seasonings. Cook for 1 minute, then add in the tomato sauce, tomatoes, and broth. Bring to a boil.
3. Add the pasta: Mix in the dry pasta, reduce the heat, cover, and cook until the pasta is al dente.
4. Finish and serve: Stir in the cheese until melted, then serve and enjoy!

Goulash FAQs

Tips and tricks

• Use lean ground beef. I prefer to use lean ground beef because it’s less oily than fattier meat. If you do use a fattier variety, you may need to drain the grease after cooking it.
• Cook the pasta al dente. I recommend slightly undercooking the pasta. It will soften as it sits in the sauce and we don’t want it to be too mushy.

Variations

• Add more veggies. Feel free to cook any veggies you like right along with the bell pepper and onion. Try corn, peas, diced carrots or celery, or chopped green beans. You could also add chopped spinach at the end.
• Use another pasta. I keep it classic with macaroni noodles, but really any smaller pasta shape will work. I don’t recommend any long pasta shapes because they don’t incorporate as well into the meat sauce.
• Use another meat. Swap the ground beef out for ground turkey, pork, or chicken if preferred.

• Play with texture. If you prefer a soupier goulash, add more broth. If you prefer a thicker texture, simmer it longer to allow moisture to evaporate. Keep in mind it will also thicken as it cools!
• Make it creamy. Create a richer, creamier sauce by adding a splash of half-and-half or heavy cream. You could also add a scoop of sour cream or melt in some cream cheese.
• Make it vegetarian. You can easily make vegetarian goulash by swapping the ground beef out for plant based crumbles.

Serving suggestions

Since Goulash contains veggies, carbs, and protein, it can be a pretty darn complete meal all on its own!

However, if you do want to pair it with a side dish or two, try a simple green salad, roasted mixed veggies or green beans, or garlic bread!

More beefy pasta recipes

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One Pot Beef and Tomato Macaroni Soup

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Healthy One Pot Spaghetti and Meat Sauce

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One Pot Goulash

This One-Pot Goulash is an American classic that's ready in just 30 minutes! It's made up of macaroni noodles, tender ground beef, and veggies simmered in a rich and flavorful tomato-based sauce.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5 servings

Calories 440cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 1 medium onion (finely diced)
• 1 green bell pepper (finely chopped)
• 1 pound lean ground beef
• 1 tablespoon tomato paste
• 3 cloves garlic (finely minced)
• 2 teaspoons Italian seasoning
• ¾ teaspoon salt (reduce if using salted broth)
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• 2 cups tomato sauce (marinara)
• 398 ml diced tomatoes (14 oz) – no salt added
• 2½ cups low sodium beef, chicken or vegetable broth
• 1½ cups uncooked macaroni noodles*
• 1 cup shredded mozzarella cheese (or another kind!)

US Customary – Metric

Instructions

• Heat oil in a large skillet over medium-high heat. Add onion and green pepper and cook until softened, about 2-3 minutes.
• Add ground beef and cook until browned, about 4-5 minutes. (If there is excess grease in the pan, you can push some paper towel around the pan to soak it up before continuing).
• Add tomato paste, garlic, Italian seasoning, salt, red pepper flakes, pepper and paprika and cook 1 minute.
• Add tomato sauce, tomatoes and broth and bring to a boil over medium-high heat.
• Stir in dry pasta, reduce the heat to medium low, and cover. Cook for 8-10 minutes, stirring often, until pasta is al dente. Most of the liquid will be absorbed.
• Stir in cheese and let melt. Serve.

Video

Notes

*I like to use high fibre white pasta to add to the nutritional value of this recipe, but any kind will work. 

**This recipe will thicken as it sits. If it becomes too thick, simple thin with broth, water or milk. To reheat, add a splash of liquid before heating.

*** Sometimes tomato paste can have a bitter taste. If desired, add 1 teaspoon of sugar after tasting and before serving.

Tips:

• Use lean ground beef. I prefer to use lean ground beef because it’s less oily than fattier meat. If you do use a fattier variety, you may need to drain the grease after cooking it.
• Cook the pasta al dente. I recommend slightly undercooking the pasta. It will soften as it sits in the sauce and we don’t want it to be too mushy.

 

Storage:

Leftover goulash will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. To reheat, thaw overnight in the fridge if frozen then microwave or warm on the stove until heated through.

Nutrition

Serving: 397grams | Calories: 440cal | Carbohydrates: 47g | Protein: 36g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1138mg | Potassium: 1126mg | Fiber: 4g | Sugar: 8g | Vitamin A: 899IU | Vitamin C: 36mg | Calcium: 206mg | Iron: 6mg

The post One Pot American Goulash appeared first on The Recipe Rebel.

This Lasagna Soup Recipe is a spin off of a classic! It’s packed with all of the best lasagna flavors, but in a one-pot soup. Made with lean ground beef, veggies, and three types of cheese!

This post is generously sponsored by Furlani and Canada Beef and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

There are so many lasagna-inspired recipes we love! From this Classic Lasagna recipe and Skillet Lasagna, to Taco Lasagna, BBQ Chili Cheese Lasagna, you name it.

But this Lasagna Soup? Well, it’s been touted by my kids as one of the best meals they’ve ever had.

This Lasagna Soup recipe is everyone’s favorite pasta bake in soup form! It has all of the delicious flavors and textures of lasagna, but instead of taking time to assemble a lasagna casserole, you can just toss it all into one pot and dinner is ready in no time.

This soup is loaded with so much sweet tomato flavor, veggies, three types of cheese, the perfect blend of seasonings, and lean ground beef that’s raised right here with pride by Canadian farmers and ranchers in each and every province across the country. Like all beef, Canadian beef is packed with protein and vital nutrients like iron, zinc and vitamin B12.

I love to serve a steaming hot bowl of lasagna soup next to a side of toasted garlic bread from Furlani, which makes the perfect easy side dish. Just heat it up in the oven and bask in its buttery, garlicky goodness!

I love to keep a stash in the freezer for a quick addition to any meal!

Ingredients for lasagna soup:

• Oil: used to cook the ground beef and onion. If you are using a non-stick skillet, you can even skip this part.
• Ground Beef: I use lean ground beef for this recipe — Canada’s most popular meat sold! You can swap for medium or regular  ground beef, but you will want to drain the meat after browning and before you continue making the soup. Regular and Medium ground beef do deliver more of a beefy flavour punch, just be sure to drain the fat after browning. Extra Lean is also an option that works well.
• Onion: sautéed with the beef to add flavour.
• Tomato Paste: helps thicken the soup and enhance the tomato flavour.
• Garlic: I like to use freshly minced garlic for a more intense flavour, but pre-minced will work as well.
• Seasonings: you’ll need a simple blend of Italian seasoning, salt, black pepper, and red pepper flakes.
• Beef Broth: a flavourful base for the soup. Always use low sodium and adjust the seasonings to taste.
• Diced Tomatoes: no need to drain the can. The liquid becomes part of the broth so you get all of that flavour with it!
• Tomato Pasta Sauce: just use your favourite variety.
• Parmesan Rind: optional but the rind dissolves into the hot soup and gives it so much salty, cheesy flavour!
• Spinach: use fresh, chopped spinach. Frozen spinach will work as well, but you will want to add it while the pasta cooks so that the spinach has time to thaw.
• Pasta: you can cook the pasta first or cook it directly in the soup depending on your preference! You can use any short pasta, and even broken lasagna or oven ready lasagna noodles. Oven ready noodles may cook more quickly than regular lasagna noodles.
• Garlic Toast: this Lasagna Soup served next to a slice of Furlani® garlic Texas toast just can’t be beat!
• Toppings: top each bowl of soup off with a scoop of ricotta, a sprinkle of mozzarella, shredded Parmesan cheese, fresh parsley, and fresh basil! Feel free to use whichever cheeses and herbs you have on hand.

How to make Lasagna Soup

This lasagna soup recipe takes just 10 minutes to prep!

1. Cook beef and onion: Heat oil in a large pot or Dutch oven, then add in ground beef and onion. Cook until the beef is brown and the onion is soft.
2. Add the broth ingredients: Add in tomato paste, garlic, and seasonings, then stir in broth, diced tomatoes, tomato sauce, and Parmesan rind. Bring to a boil, then add in dry pasta. Cover, reduce heat, and simmer until the pasta is al dente.
3. Make garlic bread: While the soup is simmering, prepare Furlani® garlic Texas toast according to heating instructions.
4. Garnish and serve: Once the pasta is cooked, stir in the spinach. Serve the soup topped with cheeses and fresh herbs with a slice of garlic toast for dunking!

How to make Instant Pot Lasagna Soup

This lasagna soup is also super easy to make in the instant pot! Here’s how:

1. Sauté the beef and onion: Set the instant pot to sauté and cook until the beef is browned.
2. Add other ingredients: Add in tomato paste, garlic, and seasonings and cook for 1 minute. Hit cancel, then add in broth, diced tomatoes, pasta sauce, parmesan rind, spinach, and uncooked pasta.
3. Pressure cook: Put the lid on and pressure cook on high for 3 minutes. Let the pressure release then open and serve!

Lasagna soup FAQs

Variations

• Add more veggies. Kick the veggie portion up a notch by simply adding more veggies with the beef and onion. Add diced bell peppers, zucchini, mushrooms, carrots, celery, you name it.
• Make it creamy. The soup becomes creamier with the addition of the cheeses, but you can make the broth even creamier with a splash of half-and-half, heavy cream, cream cheese, or even sour cream just before serving.
• Spice it up. Make your lasagna soup extra spicy by adding more red pepper flakes or cayenne pepper.

Serving suggestions

I always serve this lasagna soup with garlic Texas toast from Furlani®! You can find Furlani bread products in the bakery and frozen food section at your local grocery store.

The combination of buttery bread and cheesy soup makes the absolute perfect meal! Round out your meal up even more with a side of steamed or raw veggies if you desire.

More soup recipes you’ll love

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One Pot Beef and Tomato Macaroni Soup

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Stuffed Pepper Soup

Dinner

Hamburger Soup Recipe

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Lasagna Soup recipe

This Lasagna Soup Recipe is a spin off of a classic! It's packed with all of the best lasagna flavors, but in a one-pot soup. Made with lean ground beef, veggies, and three types of cheese!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 550cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 1 lb lean ground beef
• 1 medium onion (finely diced)
• 1 tablespoon tomato paste
• 1 tablespoon freshly minced garlic (3 cloves)
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes
• 4 cups low sodium beef broth
• 398 ml diced tomatoes with Italian seasonings (14 oz)
• 1 ½ cups tomato pasta sauce (seasoned)
• 1 Parmesan rind (optional but adds a ton of flavour!)
• 2 cups dry small pasta (or broken lasagna noodles) 120 grams
• 1 package Furlani® garlic Texas toast
• 1 cup fresh chopped spinach
• ¼ cup ricotta cheese (1 tablespoon per serving)
• ½ cup shredded mozzarella (2 tablespoons per serving)
• 4 teaspoons shredded Parmesan cheese (1 teaspoon per serving)
• fresh parsley and fresh basil for serving as desired

US Customary – Metric

Instructions

• In a large soup pot or Dutch oven, heat oil over medium-high heat.
• Add ground beef and onion and cook, stirring often, until beef is browned and onion has softened.
• Add tomato paste, garlic, Italian seasoning, salt, pepper and crushed red pepper flakes. Cook and stir 1 minute.
• Stir in broth, diced tomatoes, tomato sauce and parmesan rind (if using). Bring to a boil and add dry pasta (*see notes below for cooking pasta separately).
• Cover, reduce heat to medium-low, and simmer for 10-15 minutes, stirring occasionally, until pasta is al dente.
• While soup is cooking, place garlic Texas toast slices on a parchment-lined baking sheet and bake at 425 degrees F for 5-6 minutes or until toasted, flipping half way.
• When pasta is cooked, stir in spinach. Serve with ricotta, mozzarella, fresh parsley and basil on top and Furlani® garlic Texas toast for dunking!

Video

Notes

*To cook the noodles separately, simply cook in a large pot of boiling, salted water until al dente. This is a good option if you will be serving the soup later or over several days, as you can add the noodles just before serving so they don’t become bloated. We love to save on dishes and when this soup is on the table there are rarely leftovers, so we opt to cook the pasta in the soup.

** Nutrition information does not include garlic toast.

Storage:

Leftover lasagna soup will last in the refrigerator for up to 3 days. To reheat, warm in the microwave or on the stove until heated through. Keep in mind that the longer the soup sits, the softer the pasta will be.

It freezes best without the pasta. If you plan on freezing the soup, follow the instructions to make the soup without the pasta. You can store the soup in an airtight container in the freezer for 2-3 months. When you’re ready to serve, thaw in the fridge, warm on the stove, and mix in freshly cooked pasta.

Nutrition

Serving: 523grams | Calories: 550cal | Carbohydrates: 55g | Protein: 45g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1808mg | Potassium: 1668mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1540IU | Vitamin C: 22mg | Calcium: 260mg | Iron: 6mg

The post Lasagna Soup Recipe appeared first on The Recipe Rebel.

This Crockpot Vegetable Beef Soup is a hearty and healthy recipe that takes just 15 minutes to prep! It’s loaded with chunks of tender beef and tons of veggies.

This crockpot soup is perfect for meal prep. Store it in the fridge and heat it up throughout the week or keep it in the freezer!

It’s soup time again!

Honestly though, it was never not soup time around here…I’m not mad about it.

My kids? They’d prefer I crank out a few more mac and cheese or spaghetti recipes. One day I’ll get them to love soup. And maybe this Crockpot Vegetable Beef Soup will be the one that changes their minds. I mean, it is pretty hard not to love.

This soup is cozy, comforting, healthy, and easy to make ahead of time and stash in the slow cooker! It’s packed with veggies, tender beef, so much delicious flavor, and makes the perfect easy weeknight meal.

Ingredients needed for Vegetable Beef Soup:

• Oil: used to brown the beef and aromatics before adding them to the slow cooker.
• Beef: any cut of beef will work! The crockpot does a great job at tenderizing normally tough cuts of meat.
• Carrot, Celery, and Onion: the trio of veggies, called a mirepoix, that creates a flavor base in so many soups and stews.
• Tomato Paste: adds richness and flavor depth.
• Garlic: I like to use freshly minced garlic for the best flavor, but pre-minced will work as well.
• Seasonings: you need a simple blend of salt, dried parsley, dried thyme, paprika, and black pepper to give this soup tons of flavor.
• Beef Broth: I use low sodium beef broth. If you use regular beef broth you may want to lessen the amount of salt you add yourself.
• Additional Vegetables: I like to use a blend of potatoes, canned and diced tomatoes, fresh or frozen green beans, and frozen corn.
• Tomato Sauce: thickens the broth and adds even more flavor.
• Bay Leaf: adds a subtle undertone that helps enhance the other flavors within the soup. Be sure to remove the bay leaf before serving!

How to make Vegetable Beef Soup in the Crockpot

This crockpot soup requires just 15 minutes of hands-on time. Just prep your meat and veggies and toss it all in the slow cooker!

1. Brown the beef, veggies, and aromatics: In a frying pan, heat oil then add in the beef. Cook until browned. Add in carrots, celery, and onion, then stir in tomato paste and seasonings. Cook for 1 minute.
2. Combine and cook: Transfer the beef/veggie mixture to the slow cooker, then add in the broth, veggies, and bay leaf. Cover and cook on low for 8 hours.

Crockpot vegetable beef soup FAQs

Variations on this crockpot soup:

• Use another meat. You can swap the cubed beef for ground beef (cooked and drained) or try it with shredded chicken instead! Alternatively, check out my stovetop Chicken Vegetable Soup recipe.
• Make it creamy. Prefer a creamier soup? Add a splash of half-and-half or heavy cream before serving!
• Add other veggies. This soup is definitely not limited to the veggies I used. Feel free to add in whatever veggies you like! Broccoli, cauliflower, frozen peas, kale or spinach, sweet potatoes, you name it.

Serving suggestions

I love to serve this soup with a bread to soak up the broth! Try it with garlic bread, breadsticks, or homemade garlic herb dinner rolls!

More beef soup recipes you’ll love

Dinner

Honey Balsamic Instant Pot Beef Stew recipe

Dinner

Hamburger Soup Recipe

Dinner

One Pot Beef and Tomato Macaroni Soup

Dinner

Slow Cooker Beef Barley Soup

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Crockpot Vegetable Beef Soup (full of flavor!)

This Crockpot Vegetable Beef Soup is a hearty and healthy recipe that takes just 15 minutes to prep! It's loaded with chunks of tender beef and tons of veggies.

Course Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 8 hours hours 15 minutes minutes

Total Time 8 hours hours 30 minutes minutes

Servings 8 servings

Calories 193cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 1 lb beef cubes *see post for notes
• 2 large carrots peeled and finely chopped
• 2 ribs celery chopped
• 1 small onion finely chopped
• 2 tablespoons tomato paste
• 2 teaspoons minced garlic
• 1½ teaspoons salt
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• ¼ teaspoon paprika
• ¼ teaspoon black pepper
• 4 cups low sodium beef broth
• 1 lb potatoes finely chopped (about 4 medium)
• 14 oz canned diced tomatoes
• 1 cup chopped green beans fresh or frozen
• ¾ cup tomato sauce
• ½ cup canned or frozen corn
• 1 bay leaf

US Customary – Metric

Instructions

• In a large frying pan over high heat, fry beef in oil just until browned on all sides. Add beef to a 6 quart crockpot.
• To the same frying pan, add carrots, celery and onion to the pan and cook until onions are softened. Stir in tomato paste, garlic, salt, parsley, thyme, paprika and pepper and cook for 1 minute.
• Add the vegetables in the pan to the slow cooker with the broth, potatoes, tomatoes, green beans, tomato sauce, corn and bay leaf.
• Cover and cook on low for 8 hours, until beef and vegetables are tender. Serve immediately or keep on warm until ready to serve.

Notes

Storage:

This soup will last in an airtight container in the fridge for 4-5 days.

This soup also freezes great! Simply cool it to room temperature and place it into a large freezer bag or container. I like to use bags because it freezes in a thin layer and thaws more quickly. Freeze for up to 3 months.

To serve, thaw overnight in the refrigerator or for 6-8 hours at room temperature. If you need to thaw it quickly, place it in the sink in a few inches of room temperature water for 30 minutes, breaking it into chunks. Warm in the microwave or on the stove until heated through.

Nutrition

Serving: 257grams | Calories: 193cal | Carbohydrates: 21g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 927mg | Potassium: 1019mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2901IU | Vitamin C: 15mg | Calcium: 56mg | Iron: 3mg

The post Crockpot Vegetable Beef Soup Recipe (full of flavor!) appeared first on The Recipe Rebel.

This Instant Pot Pot Roast recipe is an easy, comforting dinner that comes together so quickly in the pressure cooker! With tender veggies (not mushy!), a fall apart tender roast and seasoned gravy. With step by step VIDEO

Love pot roast? Try my Easy Pot Roast recipe or my Slow Cooker Pot Roast next!

This recipe was originally posted in 2018, but has been updated to include new step by step photos and video.

September is one of the best months of the year, and not just because it’s my birthday month. It means that things like this Instant Pot Pot Roast are back on the table.

Comfort foods, especially those that are healthy and nourish our bodies, are my favorite kinds of meals!

This Potato Soup, this Rigatoni Pasta Bake, and so many of these Easy Crockpot Meals are popping up on our table again and again (and no one’s mad about it).

When the weather starts cooling off, there is just nothing like a cozy meal to gather around with the family — especially if it’s cooking in the Instant Pot, hands off!

This Instant Pot Roast comes out perfectly cooked and has the best gravy (just check out the reviews below!), plus no mushy vegetables to speak of!

You can even throw the roast in completely frozen if you’ve got a little extra time to let it cook (and it turns out just as great as these Frozen Chicken Breasts in the Instant Pot and this Instant Pot Whole Chicken you can cook from frozen as well!)

Why we love this Pressure Cooker Pot Roast!

This Instant Pot Roast is so tender it falls apart when you try to take it out. It has such great flavor, that you can even skip the searing if you want (I’ll be honest, I am often to lazy to sear my meat first!).

One thing it is missing? Mushy vegetables.

Vegetables in the Instant Pot cook very quickly, often just a few minutes or less, so it’s better to leave them out while the roast cooks, and add them later at the end.

I know that this is an extra step and you might be wondering if it’s worth it.

Trust me on this one.

This way, you will have a perfectly juicy and tender pot roast, and perfectly cooked but still totally appetizing veggies.

You know I’m not into any extra unnecessary steps (or dishes, or ingredients!), but the potatoes and carrots will cook in just a few minutes and if you buy small, pre-washed potatoes, you don’t even need to chop them.

How to make Instant Pot Pot Roast:

1. Season and sear: Cut your roast beef into roughly 1 pound pieces and coat them with the seasoning blend. Meanwhile, turn your Instant Pot to saute, and brown each piece in oil on every side. You can skip this step, but I find it does add a lot of flavor and helps to keep the juices in the meat.
2. Remove the beef and cook the onions: cooking the onions adds another layer of flavor to our gravy! Then add the garlic and cook just a minute, so that it doesn’t burn.
3. Deglaze the pot: Add the rest of the gravy ingredients (still on saute). Scrape the bottom of the Instant Pot with a wooden spoon to remove any bits that might be stuck on the bottom.
4. Add the roast and pressure cook until tender: If your roast is cut into 1 lb chunks, it shouldn’t matter how large it was to begin with — they will all cook in about the same amount of time. I cook mine for 60-65 minutes. Depending on the type of roast you have and how you like your meat cooked, you may want to add additional time.
5. Let the pressure release and add the vegetables: at this point you have the option to remove the roast if it is cooked and tender, and shred it while the vegetables cook, or just add the vegetables on top of the roast.
6. Once everything is cooked, let the pressure release again and serve: Letting the pressure release naturally, completely (turning it off and not opening the valve until the pin goes down on its own) is the best way to ensure moist and juicy pot roast. Once the pressure is released, open it up and thicken the gravy on saute if desired.

Instant Pot Pot Roast FAQs

Tips for making the best Instant Pot Pot Roast:

• Like I mentioned before, please do not add the veggies for the first cook time. You do not want your veggies cooking an extra 60+ minutes under high pressure! 3 minutes and they are perfectly tender and fluffy.
• You can skip searing the meat if you need to cut out some prep time, but it does add significant flavor to the dish overall. If you don’t sear, you’ll find that your juices (and therefore gravy if you thicken it) will be more “beefy” and you will taste less of the other flavors.
• If you need to save some time, cut the roast into 2-3″ chunks and pressure cook for 40-50 minutes, or save even more time by using pre-cut stewing beef.
• All of my Instant Pot recipes are tested in a 6 quart Instant Pot.

Looking for more Instant Pot dinner recipes?

• Instant Pot Honey Garlic Pork Tenderloin & Potatoes
• Juicy Instant Pot Chicken Breast
• Creamy Italian Instant Pot Chicken Breasts
• Easy Instant Pot Baked Ziti Recipe

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Instant Pot Pot Roast (with the BEST gravy!)

This Instant Pot Pot Roast recipe is an easy, comforting dinner that comes together so quickly in the pressure cooker! With tender veggies (not mushy!), a fall apart tender roast and seasoned gravy. With step by step VIDEO 

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Time to build and release pressure 40 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 8 servings

Calories 447cal

Author Ashley Fehr

Ingredients

• 2 teaspoons seasoning salt (I use Lawry’s)
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 3 lb beef chuck roast cut into 1lb chunks
• 2 tablespoons canola oil
• 1 medium onion (finely chopped)
• 3 garlic cloves (finely minced)
• 2 cups low sodium beef broth
• 3 tablespoons balsamic vinegar
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 ½ lb Creamer potatoes (or baby potatoes) whole
• 3 large carrots peeled and cut into thick slices
• 1 tablespoon ketchup (or honey)
• 2 tablespoons corn starch
• 2 tablespoons water

US Customary – Metric

Instructions

• In a small bowl, combine seasoning salt, garlic, parsley, onion powder and pepper. Sprinkle over roast to season.
• Turn Instant Pot to saute. When it reads hot, add the oil and sear roast on all sides. To do this, place the roast in the pot and do not move for 2-3 minutes. When you flip it, it should release from the pan easily. You may need to add extra oil to brown all of the pieces and cook them in 2 batches. When browned, removed the meat from the Instant Pot.
• Add the onion and cook, stirring, until softened (adding more oil if necessary). Add the garlic and cook 1 minute.
• To the Instant Pot add broth, vinegar, tomato paste, and Worcestershire sauce — if there are brown bits stuck to the bottom from the meat, give them a scrape with a wooden spoon and they should release easily — this will help to prevent a burn message. Stir to combine. 
• Add the meat back into the pot. Put the lid on and turn the valve to sealing. Select Manual or Pressure Cook and set the cook time for 65 minutes on high pressure (90-100 minutes for a frozen roast).
• When the cook time is over, turn the Instant Pot off and let the pressure release naturally (this should take 10-15 minutes) before turning the valve to venting and opening the lid.
• Remove the roast to a plate, cover and let rest for 10 minutes. Add the potatoes and carrots, put the lid back on, turn the valve to sealing and select Manual or Pressure Cook for 3 minutes.
• While the potatoes and carrots cook, shred the beef and keep warm.
• When the cook time is over, let pressure release naturally for 5 minutes before moving the valve to venting, gradually releasing remaining pressure and opening the lid. 
• Remove potatoes and carrots from Instant Pot and place on a platter with the beef.
• Stir in ketchup (it's not necessary but as a nice brightness and contrast to the savory flavor of the beef). Whisk together corn starch and water and stir into gravy.
• Turn Instant Pot to saute and cook, stirring often, until gravy has thickened. Serve with roast beef and vegetables.

Video

Notes

*UPDATED December 3, 2021. 

I made a few changes to this recipe to make it even more flavorful (and get us more gravy!). I wanted to list them here so you can see what has happened.

• I added a sauteed onion and garlic to the gravy. You can skip this if you didn’t miss it
• I increased the broth to 2 cups from 1 cup — this gives us more gravy! I also increase the vinegar, tomato paste and Worcestershire sauce to match.
• I removed the roast after pressure cooking to add the potatoes and carrots, but you can still do it either way. This way, the roast has time to rest and we can shred it while the vegetables cook. 
• I added a tablespoon of ketchup to the gravy — this just brightens the flavors and adds a subtle touch of sweetness.

Nutrition

Serving: 261grams | Calories: 447cal | Carbohydrates: 24g | Protein: 36g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 943mg | Potassium: 1236mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3921IU | Vitamin C: 21mg | Calcium: 62mg | Iron: 5mg

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

This Slow Cooker Mongolian Beef with Pineapple is made up of tender strips of steak cooked low and slow in a rich, sweet, sticky, and slightly spicy sauce. It’s a classic Asian takeout dish you can easily make right at home!

Serve over cooked rice, quinoa, or even cauliflower rice!

At our house, we love Asian food. But I’ll be the first to admit that I’m no expert in Asian cooking. Which is why I’m sharing my good friend Kelly’s recipe from her cookbook, “The Asian Slow Cooker.”

I’ll be honest, there are so many amazing recipes in this cookbook that I had a hard time choosing which to share.

But this Slow Cooker Mongolian Beef with Pineapple was calling to me.

Why? Because 1. It’s tender beef cooked in a sweet, spicy, sticky sauce (hello, that sounds way too good to pass up), and 2. I’m mildly obsessed with pineapple. I put it in everything (BBQ sauce, fruit crisps, squares, meatballs, and lasagna.)

Okay, maybe the obsession is not so mild.

Why is it called Mongolian Beef?

Although the name Mongolian Beef often leads people to believe that the dish originated in Mongolia, this classic Asian meal actually originated in Taiwan.

The name Mongolian Beef refers instead to the Mongolian BBQ style of cooking—not the place!

Slow Cooker Mongolian Beef ingredients and substitutions:

• Cornstarch, Baking Soda, Salt, and Pepper: coats the beef to add flavor and absorb moisture so it can get that nice, crispy finish as it browns.
• Canola Oil: used to brown the beef before adding it to the slow cooker which locks in moisture and flavor.
• Steak: you can use flank steak or sirloin steak depending on what you prefer. Flank steak is the classic cut of meat for Mongolian beef.
• Beef Broth, Brown Sugar, Hoisin Sauce, Thai Sweet Red Chili Sauce, Minced Garlic, and Minced Ginger: these ingredients make up a sweet, spicy sauce for the steak. If you like a bit of extra heat, try adding a drizzle of sriracha or a sprinkle of red pepper flakes!
• Pineapple Chunks: I use canned pineapple chunks. Don’t forget to reserve the juice! You’ll use that for the cornstarch slurry.
• Pineapple Juice and Cornstarch: makes up a cornstarch slurry which helps thicken the sauce.
• Matchstick Carrots: if you don’t like carrots feel free to leave these out, but they do add a nice crunch and a little bit of color.
• Green Onions: optional, for garnish.
• Hot Cooked Rice: you can use white rice, brown rice, quinoa, or even cauliflower rice for a low carb option.

How to make Slow Cooker Mongolian Beef

This easy slow cooker dinner takes just 25 minutes to prep!

1. In a large ziploc bag, combine cornstarch, baking soda, salt, and pepper. Add in the beef and shake until coated.
2. Heat oil in a large skillet, add in the coated beef, and sear for 1-2 minutes per side. Transfer to your slow cooker.
3. In a bowl, whisk together soy sauce, broth, sugar, hoisin sauce, chili sauce, garlic, and ginger.
4. Pour the sauce into the slow cooker with the beef, then cover and cook on low for 3-4 hours.
5. About 30 minutes before serving, whisk together cornstarch and pineapple juice. Pour that into the slow cooker, then add in pineapple chunks and carrots.
6. Cover again, turn the slow cooker to high, and cook for 30 minutes or until the sauce thickens to your liking.

What cut of meat to use for Mongolian beef?

The classic cut of meat for Mongolian beef is flank steak. It’s tougher than other cuts of beef, but it becomes super tender in the slow cooker.

If you don’t love flank steak, feel free to use sirloin steak, skirt steak, or round steak instead.

Can you put raw beef in the slow cooker?

Technically, yes, but I like to brown it first. This helps lock in moisture and flavor. It also gives the beef a crispier exterior which really takes this dish to another level.

Tips and tricks for making mongolian beef

• Slice against the grain. This shortens the long muscle strands which makes the beef more tender.
• Reserve the pineapple juice. Drain but don’t discard the juice from the canned pineapple. You’ll use it in the recipe.
• If you don’t like pineapple, check out my classic slow cooker Mongolian beef instead.
• Add more heat. Kelly’s original recipe had red chili flakes in the sauce. Since I’m cooking for the kiddos I left it out, but if you like spice feel free to add it back in!

Serving suggestions

I recommend serving this Mongolian beef over cooked brown rice (this Instant Pot Brown Rice is our favorite!) and topped with green onions for garnish.

You can also serve it over white rice, quinoa, or even cauliflower rice for a low carb option.

How to store leftover Mongolian beef

Leftovers will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.

To enjoy again, thaw in the fridge if frozen, then microwave or warm on the stove with a splash of pineapple juice or water to thin the sauce (if necessary.)

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Slow Cooker Mongolian Beef with Pineapple

This Slow Cooker Mongolian Beef is sweet, sticky and a little spicy and loaded with pineapple! It’s your new favorite Asian takeout dish made at home in the crockpot!

Course Main Course

Cuisine American

Prep Time 25 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 25 minutes minutes

Servings 4 servings

Calories 576cal

Author Ashley Fehr

Ingredients

• 1/2 cup plus 1 ½ tablespoons corn starch divided
• 1 teaspoon baking soda optional
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons canola oil
• 1 1/2 lbs flank or sirloin steak sliced thinly
• 1/2 cup low sodium soy sauce
• 2/3 cup beef broth
• 1/3 cup brown sugar packed
• 2 tablespoons hoisin sauce
• 1 tablespoon Thai sweet red chili sauce
• 1 teaspoon minced garlic
• 1 teaspoon fresh minced ginger
• 1/4 cup reserved pineapple juice
• 1 cup canned pineapple chunks drained and juice reserved
• 1/2 cup matchstick carrots
• green onions
• hot cooked rice

US Customary – Metric

Instructions

• In a large ziploc bag, combine corn starch, baking soda, salt and pepper. Add beef and shake until coated.
• Heat oil in a large skillet and sear the beef, about 1-2 minutes per side, before adding to the slow cooker.
• In a medium bowl, whisk together the soy sauce, broth, sugar, hoisin sauce, chili sauce, garlic and ginger until combined and pour over beef. Cover with lid and cook on low for 3-4 hours.
• About 30 minutes prior to serving, whisk together the remaining 1½ tablespoons corn starch and pineapple juice. Add to the slow cooker along with the pineapple and carrots.
• Cover, turn to high, and cook 30 minutes until the sauce thickens. If sauce becomes too thick, thin with a little more pineapple juice.
• Garnish with green onions and serve over hot cooked rice.

Notes

Recipe from “The Asian Slow Cooker” by Kelly Kwok

 

Leftovers:

Leftovers will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.

To enjoy again, thaw in the fridge if frozen, then microwave or warm on the stove with a splash of pineapple juice or water to thin the sauce (if necessary.)

 

Tips:

• Slice against the grain. This shortens the long muscle strands which makes the beef more tender.
• Reserve the pineapple juice. Drain but don’t discard the juice from the canned pineapple. You’ll use it in the recipe.

Nutrition

Calories: 576cal | Carbohydrates: 79g | Protein: 40g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 104mg | Sodium: 1914mg | Potassium: 941mg | Fiber: 3g | Sugar: 44g | Vitamin A: 2745IU | Vitamin C: 16.2mg | Calcium: 99mg | Iron: 4.3mg

The post Slow Cooker Mongolian Beef with Pineapple appeared first on The Recipe Rebel.