Ingredients

To make these easy slow-cooker beef brisket tacos, you’ll need two sets of ingredients:

For the Slow Cooker Brisket

Made with the most flavorful and fresh ingredients, this is easily the best brisket taco recipe for Mexican food lovers. Crowds will go wild for this simple recipe’s rich, seasoned taste.

• Brisket: I recommend using 3-4 pounds of brisket for this beef brisket taco recipe—the perfect size for six servings. When selecting your taco brisket, find a piece of meat with significant marbling and a layer of fat on top for extra flavor.
• All-purpose flour: Flour is the key to making a thick, flavorful sauce for brisket tacos. However, you can omit this ingredient if you follow a gluten-free diet.
• Onion: Robust yet mellow, onions give great depth to these brisket crock pot tacos. Cut your onions into thick half-moon slices before adding them to the slow cooker.
• Peppers: Spice lovers will love the addition of jalapeno or poblano peppers to this easy taco recipe. Chop your peppers well, and you’re good to go!
• Beef broth: I use beef broth in my taco beef brisket to give it a complex, hearty taste. However, chicken broth or even vegetable broth would also work.
• Tomato paste: Rich tomato paste will give your brisket gorgeous color and an irresistibly piquant taste.
• Fresh thyme sprigs: Thyme is the ultimate flavor-booster ingredient in hearty meat dishes. Earthy and lemony, this simple addition will lighten your beef’s taste.
• Seasonings: I recommend using paprika, chili powder, onion powder, garlic powder, and salt for seasoning your beef.
• Red wine vinegar: A small dash of red wine vinegar will brighten the smoky sweetness of this slow cooker brisket recipe. However, you could also use apple cider vinegar or any other vinegar you have on hand.

Brisket Taco Toppings

The sky is the limit when it comes to toppings for brisket tacos. Any of your favorite taco toppings would work, but you can find nearly a dozen tasty ideas below. You can use flour tortillas, make your own corn tortillas (following this masa tortilla recipe), or buy them at the store if you are short on time.

• Guacamole: No one can resist a classic when considering what to put on brisket tacos. You only need four ingredients to make my creamy, fresh, and super easy guacamole recipe, perfect for shredded brisket tacos.
• Tomatoes: Lighten up these brisket slow cooker tacos with the simple addition of tomatoes. You can use your favorite store-bought salsa, cherry tomato salsa, dice up fresh tomatoes, or make homemade pico de gallo.
• Jalapenos: If you’re a fan of spice, topping a handful of fresh or pickled jalapenos will give your Mexican brisket just the right amount of kick.
• Mexican cheese: Tangy and mild, a blend of Mexican cheeses is guaranteed to add a creamy taste to your brisket tacos. For extra freshness, you can even crumble cotija cheese on top of your tacos.
• Pickled red onions: Anyone who likes bold flavors will adore the tangy punch of this easy red onion topping. For the most authentic flavors, try my Mexican Red Onion recipe. Or, you can also use roasted red onion slices if you are not a fan.
• Fresh cilantro: Cilantro is optional, but it is a nice addition if you are a fan.
• Lime wedges: If you like a little zing to your tacos, serve them with fresh lime juice. Lime wedges are a visually stunning way to add a citrusy bite.
• Sour cream: Cool and tangy, a dollop of sour cream is just what your Mexican brisket tacos need to balance out their robust, spicy taste.
• Sauce: Nothing pairs better with this shredded brisket recipe than its leftover juices we reduce at the end. Simply follow the steps in the recipe to make the sauce that takes this recipe to the next level.

How to Make Shredded Brisket for Tacos

Anyone—beginner and master chefs alike—can easily whip up pulled brisket tacos. You can let your slow cooker do the work when following these easy instructions.

1. Make the meat rub: In a small bowl, mix the paprika, chili powder, onion powder, garlic powder, and salt.
2. Prick the meat: Use a sharp knife to puncture both sides of the meat in several places. I recommend pricking the beef about 20-30 times for maximum flavor. Then, use a paper towel to pat dry the meat.
3. Rub the meat: Rub the spice mixture into both sides of the beef before wrapping it tightly with stretch film or plastic wrap. Let the meat marinate in the fridge for 4-8 hours.
4. Let the beef rest: On the day of cooking, remove the spice-rubbed beef from the fridge. Let it rest for 30-45 minutes while prepping the remaining ingredients.

5. Dust the meat with flour: Remove the stretch film from the beef, and sprinkle both sides with flour. Shake off any excess flour.
6. Whisk the broth: Whisk together the beef broth and tomato paste in a measuring cup and set the mixture aside.
7. Layer the slow cooker: Place half of the sliced onions, pepper, and minced garlic at the base of the crock pot. Transfer the meat, fat-side-up, on top of the veggies. Then, add the remaining vegetables on top of the beef. Pour the broth mixture atop the brisket, adding the thyme and bay leaves to the liquid.
8. Cook the brisket: Cover the slow cooker and cook the beef on low for 8-10 hours. By the end, the meat should be fully cooked and easily shreddable.

9. Shred the beef: Transfer the cooked meat to a cutting board or cookie sheet. Before adding it to your tacos, shred the brisket with two forks. Cover it with aluminum foil until ready to serve.

10. Prepare the sauce: Place a colander over a saucepan and strain the leftover liquid. Discard the veggies. Then, bring the sauce to a boil over medium-high heat, then reduce it to medium heat. Let the mixture simmer for 15 minutes or until it reduces by half. Taste the sauce and add any extra seasoning, if desired. Just before serving, add the red wine vinegar.

How to Assemble Brisket Tacos

The most fun part about making brisket street tacos is assembling them. Design your tacos using whatever toppings you like, and you’ll have a photo-ready main the entire family will love.

1. Prepare the taco station: Place the taco toppings in individual serving bowls, including the shredded brisket and the reduced sauce.
2. Warm the tortillas: If desired, warm the tortillas in a small pan or microwave.
3. Assemble shredded beef tacos: Lay out a tortilla, and add a helping of shredded brisket. Drizzle the meat with a tablespoon of the sauce, and then add your favorite toppings on top of the tacos. Repeat this process with the remaining tortillas.
4. Serve: Garnish the beef brisket tacos with fresh lime and serve.

How to Make Ahead, Store, Freeze, Thaw, and Reheat?

Storing brisket for tacos is one of the easiest meal preps you’ll ever do. Make your brisket ahead or store the meat and juices for simple lunches throughout the month.

• Make ahead: You can prepare this brisket taco recipe up to 2 days in advance. Not only does this process make meal prep a cinch, but it also lets the flavors develop before serving the brisket for leftover tacos.
• Storage: To store your slow cooker brisket tacos, shred the leftover meat and let it reach room temperature. Then, portion the brisket leftovers into airtight containers, add a little juice and store them in the refrigerator for up to 2 days.
• Freezing and thawing: Before you freeze your brisket, shred it and let it cool to room temperature. Portion the meat and leftover sauce into several airtight containers, labeling them with dates so you can keep track of their freshness. Then, place each airtight container in the freezer for up to 2 months. When ready to eat, thaw the brisket in the fridge overnight.
• Reheat: I recommend reheating the leftovers in a pan with the juices for maximum juiciness. However, you could also place the leftover beef brisket in the oven at 350 degrees F. for 15-20 minutes. Be sure to drizzle them with some of the juices so they won’t dry out in the oven.

Expert Tips

You don’t have to be a master chef to learn how to make brisket tacos. These pro tips will ensure your beef is as tender and flavorful as possible.

• Don’t skip the resting: To get delicious flavor into every bite of brisket, I recommend letting your meat rest for at least 4 hours, preferably overnight. This step ensures that your beef absorbs its savory seasonings before adding it to the slow cooker.
• Low and slow: A great way to ensure soft, tender meat is to take time with the recipe. Cook the brisket for at least 8-10 hours on low heat, letting the meat relax and absorb its juices. If you want to serve the tacos at night, begin cooking early in the morning. If you plan to serve these tacos during the day, start slow cooking the night before.
• Skim the fat: Because this beef brisket recipe cooks off much of the meat’s fat in the crock pot, I recommend skimming off the extra fat from the meat mixture with a wooden spoon before serving.
• Reduce the leftover liquid to use as a sauce: My favorite way to dress my own tacos is by transforming the brisket’s cooking liquid into a mouthwatering sauce. Let the liquid simmer for 15 minutes until it reduces by half. Then, add extra seasonings and serve!
• Taste for seasoning: There are two times I recommend tasting your tender brisket recipe for seasoning: just after shredding your meat and when you first taste the reduced sauce (i.e., while it’s simmering). Since we are “cooking off” most of the liquid, adding seasonings to the sauce too soon may produce an overly salty sauce.
• Customize it to your liking: Brisket tacos are one of my favorite foods because of how much fun you can have customizing them! Play with whatever toppings you want, experimenting with new combinations until you find your favorite.

FAQs

Want to know more about how to make brisket in a crock pot for tacos? I’ve answered all your questions here so you can enjoy melt-in-your-mouth eats any day of the week.

Other Beef Recipes You Might Like:

Can’t get enough of this beef brisket taco recipe? These other beef dishes will satisfy your cravings with hearty, fresh flavors even a pro chef wouldn’t be able to resist.

• Thai Steak Noodle Salad
• Potato and Meatballs
• Recipe for Turkish Meatballs
• Flank Steak Tacos
• Pasta Bolognese
• Instant Pot Chuck Roast
• Check out all our beef recipes
• Love Mexican food? Check out all our Mexican-inspired recipes

If you try this recipe, please take a moment to give it a star rating and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Slow Cooked Brisket Tacos Recipe

This Slow Cooker Beef Brisket Tacos Recipe requires little hands on time, but every minute is worth the effort. Corn tortillas filled with slow cooked brisket, guacamole, and pickled red onion are out-of-this-world delicious.

Course Meat

Cuisine Mexican Cuisine

Diet Gluten Free

Prep Time 30 minutes minutes

Cook Time 10 hours hours

Marinading time 8 hours hours

Total Time 18 hours hours 30 minutes minutes

Servings 6 servings

Calories 642kcal

Author Aysegul Sanford

Ingredients

For The Seasoning (Meat Rub)

• 1 tablespoon paprika
• 1 tablespoon chili powder
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 ½ teaspoons salt
• 3 lbs. beef brisket flat cut; trimmed of excess fat and “silver skin”
• 2 tablespoons of all-purpose flour
• 1 onion halved and sliced ½ inch thick
• 1 jalapeno or poblano pepper; seeds removed and roughly chopped
• 4 garlic cloves minced
• 3 cups beef broth
• 1 tablespoon tomato paste
• 3 sprigs fresh thyme or 1 teaspoon dried thyme
• 2 bay leaves
• 1 tablespoon red wine vinegar

For The Tacos:

• 12 6-inch corn tortillas
• 1 ½ cups guacamole
• 1 tomato cut into small pieces
• 1 jalapeno pepper seeded and sliced
• 1 cup Mexican cheese such as queso fresco or cotija cheese
• 1 cup pickled red onions
• ½ cup fresh cilantro leaves chopped
• Lime wedges for serving

Instructions

For Slow Cooker Brisket:

• Prepare the meat rub: Mix the paprika, chili powder, onion powder, garlic powder, and salt in a bowl.
• Prick both sides of the meat in several places ( about 20-30 “hits”) using the tip of a sharp knife. Then pat dry the meat on both sides using a sheet of paper towel.
• Rub the spice mixture over both sides of the meat. Wrap it tightly with stretch film or plastic wrap and let it marinate in the fridge for at least 4 hours or preferably overnight (up to 8 hours.)
• On the day of cooking, remove the meat from the refrigerator and let it rest for 30 minutes while you prepare the rest of the ingredients.
• Remove the stretch film. Sprinkle it with the flour on both sides, shaking off the excess.
• Whisk together beef broth and tomato paste in a measuring cup until combined. Set it aside.
• Place half of the sliced onions, pepper, and minced garlic at the bottom of the slow cooker. Place the meat with the fat side up on top of the mixture.
• Add the remaining sliced onions, pepper, and minced garlic on top of the meat. Pour the mixture over the meat. Add the thyme and bay leaves to the liquid.
• Cover and cook on low heat setting for 8-10 hours or until meat is fully cooked and shreds easily.
• Transfer the now-cooked brisket onto a cutting board (or cookie sheet) and cover it with aluminum foil to keep it warm. Right before serving, shred the meat using two forks. When done, cover it with aluminum foil to keep it warm.

To Make The Sauce:

• Using a large spoon, skim off the liquid fat layer in the crock pot as much as you can*. Place a colander over a saucepan, strain the leftover liquid, and discard the veggies.
• Bring the liquid to a boil over medium-high heat. Turn the heat down to medium and let it simmer for 15 minutes or until it is reduced by half and slightly thickened. Taste for seasoning and add more if necessary. Add the red wine vinegar at the last minute to brighten the flavor.

To Assemble the tacos:

• Set up your taco station by placing the toppings in individual serving bowls, the now-shredded meat, and the reduced sauce.
• If preferred, warm tortillas.
• To assemble the brisket tacos, place shredded brisket over a corn tortilla. Drizzle it with a tablespoon (or more) of the reduced sauce, and then add the toppings. Repeat the same process with the rest of the tortillas.
• Garnish with fresh lime and serve!

Notes

• Taste for seasoning: There are two times I recommend tasting this recipe for seasoning: First, just after shredding your meat, and then second, when the sauce is fully reduced after the simmering time is fully completed. Since we are “cooking off” most of the liquid, adding seasonings to the sauce too soon may produce an overly salty sauce.
• Make it your own: I included some topping suggestions, but as with any other taco recipe, the sky is the limit when dressing your tacos. Use this recipe as a place to start and customize it to your liking.
• Skim the fat: Do not skip removing the liquid fat at the top layer of the liquid. The amount of liquid fat you’ll end up with depends on how fatty your meat is. You can reserve (I usually freeze it) and use it in place of oil or butter in recipes or discard it. Alternatively, if you have it, you can use a fat separator to remove it.
• Make ahead: You can prepare the slow-cooked brisket recipe up to 2 days in advance. Doing so helps develop flavors and make them rich and even more delicious. When ready to serve, warm up the meat (and the sauce), prep taco toppings, and assemble at the table.
• Storage: To store your slow cooker brisket tacos, shred the leftover meat and bring it to room temperature. Then, portion the leftovers into airtight containers, add a little juice and store them in the refrigerator for up to 2 days.
• Freezing and thawing: Before you freeze your brisket, shred it and let it cool to room temperature. Portion the meat and leftover sauce into several airtight containers, labeling them with dates so you can keep track of their freshness. Then, place each airtight container in the freezer for up to 2 months. When ready to eat, thaw the brisket in the fridge overnight.
• Reheat: I recommend reheating the brisket in a pan with the juices for maximum juiciness. However, you could also place the leftovers in the oven at 350 degrees F. for 15-20 minutes. Be sure to drizzle them with some of the juices so they won’t dry out in the oven.

Nutrition

Calories: 642kcal | Carbohydrates: 36g | Protein: 58g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 158mg | Sodium: 1394mg | Potassium: 1315mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1502IU | Vitamin C: 14mg | Calcium: 215mg | Iron: 7mg

The post Slow Cooked Beef Brisket Tacos appeared first on Foolproof Living.

Trust the process with this one, as the low and slow cooking technique I learned from my mom is worth the wait. Love eggplant? Be sure to check out our collection of tasty eggplant recipes.

Ingredients

Many of the ingredients for this beef stew with eggplant are pantry staples, along with a few that are easy to grab on a quick trip to the grocery store. Here’s what you’ll need:

• Stew meat: You can use Sirloin steak tips, or a whole boneless beef chuck roast cut into 1 – 1 ½ inch cubes.
• Aromatics: Onions and garlic give it a deep, savory flavor.
• Olive oil
• Spices and seasonings: These include ground cumin, paprika, bay leaf, salt, and black pepper.
• Peppers: I like jalapenos for a kick of spice or red bell peppers for mild.
• Tomatoes: We are using tomato paste and canned tomatoes (diced or crushed).
• Eggplant: Globe eggplant is the easiest to find in grocery stores and commercial varieties mean you no longer have to deal with Sweating Eggplant. But feel free to use any Type of Eggplant you love.
• Chicken stock: Homemade Chicken Stock will provide the best flavor, but a store-bought chicken broth would also work.
• Green peas: Blanched Frozen Peas or store-bought frozen peas will both work.
• Herbs: Fresh parsley or fresh oregano leaves would also work.

How to Make Eggplant Beef Stew?

This beef with aubergine recipe takes some time and patience, but your efforts will be worth it in the end. Here’s how I like to make it:

1. Dry meat: Dry the stew meat with a paper towel on all sides.
2. Prep meat: Set the Dutch oven over low heat and add the meat and quartered onion. Cover with the lid and let it cook for 1 hour (no peeking).
3. Keep it low and slow: At the end of 1 hour, open the lid and give the meat and onions a stir. Cover again and continue to cook for another 2 hours. After 2 hours, you will see that the meat will release most of its juices. Do not be tempted to increase the heat – the beauty of this recipe is to cook it low and slow.

4. Finish beef: Continue cooking the meat for another 2 hours, stirring at the end of each hour. The meat should now be super soft. There may be some liquid in the pot, depending on the stew meat, which is totally fine. Give it a taste and make sure that it is soft and not too chewy. If it is, then continue cooking for another 30 minutes to an hour.
5. Remove meat: Remove the meat, onion, and all the juices from the Dutch oven into a bowl. Cover with foil to keep warm. Do not wash the Dutch oven.
6. Saute aromatics and spices: In the same Dutch oven, heat olive oil over medium heat and add chopped pepper, tomato paste, ground cumin, and paprika. Cook, stirring frequently, for 4 – 5 minutes. Stir in the garlic and cook for 1 minute, or until fragrant.
7. Add veggies & let it simmer: Add the prepared eggplant, tomatoes, chicken stock, bay leaf, salt, and pepper. Place the beef, onion, and all of the juices back into the pot. Give it a stir and cover it with the lid. Bring it to a boil, then reduce it to a simmer for 15-20 minutes. 
8. Add peas: After the 15-minute mark, add the frozen peas. Bring it to a final boil and let it simmer until ready to serve.
9. Serve: When ready to serve, remove the bay leaf. Garnish with parsley and serve.

What to Serve It With?

Any of my side dish recipes would pair wonderfully with this recipe. But if you are looking for some inspiration, some of my favorites include:

• Whole Grains and Pasta: Try it over Simple Wild Rice Pilaf, Lemon Garlic Quinoa, Green Pasta, or Vodka Pasta. Or try any one of our grain dishes.
• Green Salad: Serve it alongside Spring Mix Salad, Avocado Kale Salad, Mediterranean Quinoa Salad, or any one of our Quinoa Salad Recipes.
• Vegetable Sides: Any of our vegetable side dishes would work, but if I am serving it throughout the summer months, I serve it with Air Fryer Corn on the Cob. If I am serving this eggplant and beef stew during the winter months, I usually pair it with Honey Maple Carrots.

FAQs

Other Beef Recipes You Might Also Like:

• Instant Pot Pot Roast
• Pot Roast
• Vegetable Beef Soup recipe
• Crock Pot Vegetable Beef Soup
• Beef Stroganoff

If you try this recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Eggplant Beef Stew Recipe

Eggplant Beef Stew served with bulgur pilaf makes a satisfying dish with tender pull-apart meat. Cooked low and slow, this Turkish style beef stew is a must try!

Course Beef

Cuisine American, Turkish Cuisine

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6 servings

Calories 295kcal

Author Aysegul Sanford

Ingredients

• 2 lbs stew meat Sirloin steak tips or boneless beef chuck roast, cut into 1 ½ inch cubes
• 1 large yellow onions peeled and cut into quarters
• 1 tablespoon vegetable oil olive oil or avocado oil
• 3 jalapeno peppers seeded and chopped – or bell pepper would also work
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• 3 cloves garlic minced
• 1 eggplant cut into cubes ~ 1 lb.
• 1 can diced tomatoes 14.5 oz.
• 1 cup chicken stock
• 1 bay leaf
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper freshly ground
• 1 cup frozen peas no need to thaw
• 2 tablespoons Italian parsley freshly chopped
• Pinch red pepper flakes or Aleppo pepper if you can get your hands on it

Instructions

• Dry meat: Using paper towels, pat-dry the stew meat as much as you can.
• Cook meat: Place meat in a Dutch oven with the quartered onion over low heat. Put the lid on and let it cook for an hour without opening it. I recommend using the smallest burner on your stovetop.
• Keep it low and slow: At the end of an hour, give it a stir, put the lid back on and let it continue to cook for another two hours. At the end of two hours, you will see that the meat will release most of its juices. Do not be tempted to increase the heat or move to a larger burner; the beauty of this recipe is to cook low and slow.
• Finish beef: Continue to cook for another 2 hours, giving it a stir at the end of each hour mark. In the end, the meat should be super soft. Depending on the stew meat you are using, there may be some liquid in the pot, which is okay.
• Remove meat: Remove the meat and onion (and all the juices) from the pot into a bowl, cover with foil, and set it aside. Do not wash the dutch oven.
• Saute aromatics and spices: In the same dutch oven over medium heat, heat olive oil and add chopped pepper, tomato paste, ground cumin, and paprika. Cook, stirring frequently, for 4 to 5 minutes. Stir in the garlic and cook for a minute.
• Add veggies: Add the cubed eggplant, tomatoes, stock, bay leaf, salt, and pepper.
• Simmer: Put the now-cooked beef, onion, and all of the juices back into the pot. Give it a quick stir, cover it with the lid, bring it to a boil and let it simmer for 15-20 minutes. Add the frozen peas and let them come to one last boil.
• Serve: When ready to serve, make sure to take out the bay leaf. Garnish with parsley and serve.

Notes

• Make Ahead: The stew meat and onions can be prepped and slow-cooked (steps 1-5) up to 3 days in advance. This gives you a good head start if looking to prepare the stew on a weeknight.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat: Reheat leftovers in 30-second increments in the microwave or over medium heat on the stove until warmed through.
• Freeze: Bring to room temperature, then store in a freezer-safe container for 1-2 months.
• Thaw: Thaw overnight in the fridge, then reheat as instructed above.

Nutrition

Calories: 295kcal | Carbohydrates: 16g | Protein: 38g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 95mg | Sodium: 563mg | Potassium: 1025mg | Fiber: 5g | Sugar: 8g | Vitamin A: 601IU | Vitamin C: 31mg | Calcium: 80mg | Iron: 5mg

The post Eggplant Beef Stew appeared first on Foolproof Living.

Want to try out a different mix? Any of the following pot roast sides will delight your tastebuds and your dinner guests.

Best Potato, Pasta, and Whole Grain Side Dishes

What appetizer goes with a pot roast better than a hearty grain? Customize the flavor profile of your beef roast dinner with herby, spicy, or cheesy dishes guaranteed to please. From fluffy whipped potatoes to creamy mac and cheese to egg noodles, these filling recipes will ensure no one leaves your dinner table unsatisfied.

• Garlic Rosemary Mashed Potatoes: If you’re in the market for melt-in-your-mouth potato sides for chuck roast, this rosemary-infused garlicky mashed potato recipe makes for a savory side that excellently accompanies a rich beef roast.
• Muffin Tin Potatoes: This simple recipe is just what you need for potato side dishes that don’t require an extra trip to the grocery store. Four ingredients come together for an exquisite, filling side that will have the whole table reaching for seconds.
• Creamy Potato Salad with Capers: Potato side dishes are some of the best recipes to pair with a robust, meaty roast. Even beginner cooks can whip up this creamy potato side—up to three days in advance!
• Simple Mashed Sweet Potatoes: It’s no wonder why sweet potatoes make good sides for pot roast. Delicately sweet and bursting with color, this velvety, seven-ingredient recipe perfectly accentuates the rustic, beefy taste of a pot roast and gravy dinner.
• Baked Sweet Potato Fries: With a subtly crisp exterior and sweet, fluffy insides, these healthy sweet potato French fries are the perfect solution to meal-prep stress. This easy side dish is also gluten-, soy-, and peanut-free to accommodate every mouth at your dinner table.

• Gigi Hadid Pasta: You don’t have to be famous to eat like a star. Spicy vodka sauce, fresh basil, and tender pasta shells make for one of the most internet-popular sides that go with a roast.
• Green Pasta: Say goodbye to store-bought pesto and hello to effortless, home-cooked eats with this to-die-for dish. Nutty parmesan, zesty lemon juice, and nutrient-dense spinach will transform your bland pasta side into a garden-fresh flavor experience.
• Vegan Mac and Cheese: After you whip up this flavor-loaded mac and cheese, you’ll never search for another cheesy pasta side again. And it is one that happens to be made with good-for-you ingredients. Velvety cashew cheese sauce, earthy turmeric, and hearty garlic will delight anyone following a non-dairy, soy-free diet.
• Wild Rice Pilaf: Rice pilaf is a must when considering sides for a pot roast. This vegan, gluten-free dish contains tasteful and healthy ingredients, like fresh chopped parsley, mushroom, and garlic, and it takes less than an hour to prepare.
• Mexican Corn Pasta Salad: Who says Mexican dishes can’t be sides for a beef roast? This fabulously flavorful appetizer combines soft pasta, chili lime dressing, and tangy sour cream to please everyone at your dinner party.

Vegetables to Serve With Pot Roast

If you’ve ever wondered what the best vegetables for pot roast are, these nutritious ideas are just what you need. It doesn’t matter if you’re craving crisp roasted eggplant or smoky seared mushrooms. You’ll find all the savory, sweet, and earthy dishes you need to balance out your meaty main.

• Asparagus and Mushroom Saute: Out of all the side dishes for pot roast, mild asparagus and sauteed mushrooms make an unbeatable pair. Bursting with buttery taste, this beginner-friendly recipe is one of the best side dishes to serve alongside a hearty protein.
• Crispy Roasted Eggplant: Eggplant is one of the best vegetables to go with a roast. Smoky, savory, and tender, this rich eggplant recipe is coated with an addictive Parmesan-and-panko crumb coating.
• Oven Roasted Asparagus: You only need five ingredients to make this simple side dish (plus an irresistible Parmesan cheese topping!). If you’re short on time or prefer a different cooking method, Air Fried Asparagus and Pan-Seared Asparagus also make a great option.
• Baked Shiitake Mushrooms: This richly umami-packed dish is one of my favorite veggie sides to serve alongside a pot roast dinner. Tender and hearty, shiitake mushrooms will bring out the rich flavor of your savory pot roast.

• Green Beans with Garlic and Butter: Buttery, robust green beans are an ideal appetizer to make with pot roast. Not only can you whip up this easy side in just 15 minutes, but it also only uses five simple ingredients.
• Vegetarian Stuffed Eggplant: Finding tasty, low-calorie vegetables to go with roast doesn’t have to be complicated. This vegetarian recipe tops Whole Roasted Eggplant with herby Bulgur Wheat Pilaf and tangy Tahini Yogurt Sauce for photo-ready results.
• Roasted Maple Carrots: If you’re making the cult-favorite slow cooker Mississippi Pot Roast this sweet veggie side makes an ideal match. Caramelized in a sweet maple glaze and mixed with a dash of salt, these colorful carrots are the perfect side dish for a holiday dinner.
• Sauteed Cabbage: Looking for pot roast dinner sides that are off the beaten track? This seven-ingredient cabbage recipe is an excellent side dish to emphasize the rich undertones of your beef dish.
• Creamed Corn: You don’t need to sacrifice flavor when serving vegetables with pot roast and potatoes. This classic dish bathes tender golden corn kernels in a sweet cream sauce to make a complete meal even picky eaters will adore.

Bread Recipes That Go With Pot Roast

Nothing tastes better than sopping up rich roast beef juices with hearty bread. Everything from flaky loaves to buttery rolls makes an incomparable pair with a savory Sunday roast. With these beginner-friendly options, you’ll never wonder what bread goes with pot roast again.

• Brioche Buns: If you love the taste of fluffy, buttery homemade dinner rolls, this easy no knead brioche recipe will satisfy your cravings. Even those new to baking can prepare these spongy bread rolls with ease.
• No-Knead Dutch Oven Bread: Beginner bakers, foodies, and experienced chefs will love this ultra-simple four-ingredient bread recipe. If you prefer a brinier, more rustic option, you can also serve my Olive Loaf Bread for an equally simple dish.
• Almond Bread: This easy low-carb recipe is the ultimate gluten-free alternative to traditional bread recipes. Prepared with only ten ingredients, this filling dish is one of the best pot roast sides for those with dietary restrictions.

• Jiffy Jalapeño Cheddar Cornbread: Give your grain a kick with this Southern take on traditional cornbread. Cheddar cheese gives this dish a savory dairy flavor, while diced jalapenos lend each slice an incomparable spice.
• Yorkshire Pudding: Sometimes, the simplest recipes make the tastiest pot roast side dishes. With just five ingredients and a muffin tin, this British classic appetizer has a golden-brown exterior and pillow-soft insides.
• Savory Cornbread Muffins: There are dozens of tasty appetizers to serve with pot roast besides potatoes. These sweet-and-savory muffins are a great side dish to bring a pop of pepper and spice to your chuck roast meal.

Salads to Serve With Chuck Roast

Want to balance your robust chuck roast with garden-fresh flavors? This green list has everything from picnic-ready spring mixes to Middle Eastern Tabbouleh. These crisp, nutritious salads are the perfect dishes to serve with roast beef in the summer—or any time of the year!

• Coleslaw with Greek Yogurt: Coleslaw is one of my go-to summer salads side dishes for roast beef in the warmer months. Tangy Greek yogurt dressing has a light, creamy taste, while crisp garden vegetables give every bite an irresistible crunch.
• 5 Bean Salad: Want Southern sides for pot roast that will delight your taste buds? Like my Texas Caviar, this easy recipe comes together in only 20 minutes and is a good option for an effortless make-ahead side.

• Black Eyed Peas Salad: Gluten-free, vegan, and wholesome, this easy bean salad will give your pot roast meal breathtaking color. This recipe’s secret ingredient (lemon juice!) perfectly balances its fresh, natural flavors.
• Butter Leaf Lettuce Salad: This tender-crisp salad is a great way to complement your roast beef dinner with a bright leafy taste. You only need 20 minutes to toss the sweet green peas, bright red radish, and mild bibb lettuce of this green salad.
• Spring Salad: Made with a leafy spring mix, juicy tomatoes, and robust red onion, this classic recipe perfectly pairs with nearly any main dish. With this nutritious crowd-pleaser, you’ll never be at a loss for appetizing spring salads again.
• Goat Cheese Salad: Who can say no to the warm, gooey taste of Baked Goat Cheese Balls? Served atop a bed of fresh mixed greens and Dijon mustard dressing, your goat cheese recipe will impress all your dinner guests.
• Kardashian Salad: If you want to eat like a celebrity, this social media sensation is a must when it comes to Sunday roast sides. You’ll love every bite of this recipe’s savory salami, creamy mozzarella, and crisp iceberg lettuce.

• Kale and Brussel Sprout Salad: Superfoods make excellent side dishes for chuck roast. Hearty, healthy, and delicious, this recipe is one of my most iconic fall salads. You’ll savor every forkful of this dish’s Parmesan cheese, nutty almonds, and grassy Brussels sprouts.
• Avocado Quinoa Salad: This simple salad has everything from zesty Lemon Dressing to creamy avocado, crisp cucumbers, and flavorful quinoa—a combination so heavenly you’ll want to double the recipe! It’s no wonder why this is one of my favorite quinoa salads.
• Goat Cheese and Beet Salad: No one can resist the gourmet taste of earthy goat cheese, sweet beets, and tart balsamic vinegar. Topped with Balsamic Lemon Vinaigrette, this divine dish looks straight from a culinary magazine.
• Turkish Tabbouleh: This classic Mediterranean recipe bursts with herbaceous, zesty flavors. Packed with fresh herbs, green onions, and lemon dressing, this easy side comes together in 30 minutes—as quickly as my Quinoa Tabbouleh!

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35 Sides To Serve with Pot Roast – Rosemary Mashed Potatoes Recipe

These Rosemary Mashed Potatoes are a buttery, decadent side dish that makes the perfect side for pot roast dinner. One of our most popular sides to serve with pot roast, this creamy rosemary potato dish is the best accompaniment for a delicious meal that is guaranteed to impress.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 348kcal

Author Aysegul Sanford

Ingredients

• 2 pounds Yukon gold potatoes cut into chunks
• 1 tablespoon salt
• ½ cup whole milk or almond milk
• 6 tablespoons unsalted butter plus more as garnish if preferred
• 2 sprigs fresh rosemary plus more as garnish
• 3 cloves garlic* peeled and minced
• ½ teaspoon Kosher salt
• ¼ teaspoon ground white pepper or black pepper

Metric – US Customary

Instructions

• Boil the potatoes: Fill a medium saucepan with cold water and add the cubed potatoes. Stir in the salt and bring it to a boil on medium-high heat. Cook the potatoes until tender, 15-20 minutes. You can check doneness by inserting a sharp knife into a potato. If it comes in and out easily, it is ready to go. Drain potatoes, return to pot, and set them aside.
• Infuse the rosemary: Meanwhile, place milk and butter in a small saucepan over medium heat. Cook until butter is fully melted. You do not need to bring it to a boil. Turn the heat off, add in sprigs of rosemary and minced garlic and let it steep while you are mashing the potatoes. I recommend letting it sit for 10-15 minutes. However, you can let it steep longer. Be aware that the longer it steeps, the stronger the flavors of rosemary will be.
• Mash the potatoes: Using a potato masher or a food mill (if you have one), mash the potatoes until they reach your desired consistency.
• Add the milk mixture: Remove the sprigs of rosemary from the milk mixture and pour the mixture over the mashed potatoes and mix until completely combined. At first, it will look like it has too much liquid, but it will thicken as it sits.
• Season: Season with salt and pepper. Taste for seasoning and add in if needed.
• Serve: Transfer onto a serving bowl, garnish with chopped rosemary and more butter if preferred. Serve.

Notes

• Garlic: If you love a kick of garlic flavor and want to take these mashed potatoes to the next level, you can use roasted garlic in this recipe. Simply follow my recipe for Roasted Garlic (using heads of garlic), or make Air Fryer Roasted Garlic if you’re in a rush. In a pinch, you can also use garlic powder instead. 
• Make ahead & reheat: I recommend making these potatoes no more than a day in advance. To store, let the mashed potatoes cool to room temperature, place them in an oven-safe baking dish (to make for easy reheating), cover it with stretch film, and place it in the fridge. Reheat in a low-heat oven for about 15 minutes, making sure to stir a few times for even reheating. If you’re making this recipe for a holiday dinner, pop them in the oven after your turkey or ham comes out to take advantage of an already-warm oven. 
• Store: The best way to store this dish is in an airtight container in the fridge for up to 2-3 days. You can reheat it in a low-heat (300 degrees F) oven for 10-15 minutes or until warmed thoroughly.
• Freeze: To freeze leftovers, let them cool completely and store them in an airtight freezer bag or a freezer-safe container for up to one month. Thaw it in the fridge overnight.
• Consistency/texture: My favorite tool to use for mashed potatoes is a potato masher, but a food mill, potato ricer, or hand mixer would also work well to achieve a creamy, smooth texture. I recommend sticking to handheld tools and avoiding tools like food processors or blenders, as they result in a gummy texture.
• Double the recipe: If you’re serving this recipe for a holiday dinner or a large crowd, feel free to double the recipe as many times as you need. 
• Taste for seasoning: Mashed potatoes aren’t nearly as good when they’re bland, so make sure to taste for seasoning before serving. Feel free to add in some extra salt or ground pepper to enhance the flavors of the dish.

Nutrition

Calories: 348kcal | Carbohydrates: 42g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 2063mg | Potassium: 1020mg | Fiber: 5g | Sugar: 3g | Vitamin A: 594IU | Vitamin C: 45mg | Calcium: 77mg | Iron: 2mg

The post What To Serve With Pot Roast appeared first on Foolproof Living.

Ingredients

This Ina Garten pot roast recipe uses only wholesome, hearty ingredients. From savory beef chuck roast to garden-fresh veggies, you’ll find everything you need in this simple list.

• Boneless beef chuck roast: Barefoot Contessa uses beef chuck roast in her fancy pot roast recipe. However, other cuts of beef—like eye round roast (AKA London broil), beef rump roast (AKA bottom round roast), or brisket—will also work. Whichever cut you choose, just be sure to tie it with kitchen string to help it hold its shape. Double-knot your twine around the short edge of the meat in one-inch intervals down the entire cut.
• Salt and black pepper
• All-purpose flour
• Olive oil: Olive oil is necessary to sear the meat and saute the vegetables, ensuring your ingredients come out as tender and flavorful as possible.

• Veggies: To make this beef roast recipe, you’ll need carrots, yellow onions, celery, leeks, and garlic cloves. However, you can add one more onion if you don’t have any leeks.
• Liquid: For this dish, you’ll first need good red wine. Ina uses Burgundy in her original company pot roast, but your favorite Chianti or even Cabernet sauvignon would also work, as long as it’s a quality wine—a wine you would want to drink. You will also need one cup of chicken stock, such as the Ina Garten Chicken Stock Recipe I use in this dish. Alternatively, beef broth can also be used. Finally, you may also add two tablespoons of cognac or brandy to this recipe, though this addition is optional.
• Canned tomatoes: The original recipe uses whole plum tomatoes, though I use diced tomatoes in my version.
• Chicken bouillon: Though a chicken bouillon cube is optional (I prefer not to use it), it gives this roast beef recipe an extra salty flavor. If you are trying to cut back on salt, I would omit using it.
• Fresh herbs: Fresh thyme and rosemary perfectly balance the meaty overtones of this beef roast with light, earthy flavors.
• Unsalted butter: Ina thickens her pot roast with a mix of unsalted butter and flour. I skipped this step because the sauce did not need any more fat. It reached my preferred consistency after I pureed most of the sauce and added it back into the pot.

How to Make Ina Garten’s Pot Roast Recipe

Whether you prepare this pot roast for a crowd or a special weeknight dinner doesn’t matter. These simple instructions will give you tender, flavorful results every time.

1. Preheat the oven: Preheat the oven to 325 degrees F.

2. Prepare the meat: Pat dry your beef chuck roast on all sides using a sheet of paper towel. Tie it with kitchen twine, and season it with kosher salt and ground black pepper on all sides. Dredge the entire roast in flour, covering every exposed edge, and shake off any excess flour.

3. Sear the meat: Heat the oil over medium heat in a large Dutch oven. Once hot, cook the beef for 4-5 minutes on each side. To me, this is the most important step, as browning the meat will help the end result to have complex, delicious flavors. Yes, it does take 20 minutes or so to brown a big piece of meat, but it is so worth it. Transfer the meat to a large plate, cover it with aluminum foil and set it aside. Don’t wash the Dutch oven.
4. Cook the vegetables: Heat olive oil in the empty Dutch oven before adding the chopped carrots, onions, celery, leeks, garlic, salt, and pepper. Cook until the veggies soften but do not turn brown (12-15 minutes), stirring often.
5. Add liquids: Stir in the wine, brandy (if using), tomatoes, and chicken stock. 
6. Add the beef roast: Transfer the seared meat back to the Dutch oven. Make an herb bouquet by tying together fresh thyme and fresh rosemary, and add the bundle to the pan. Bring the mixture to a boil, then let it simmer for 12-15 minutes.

7. Cook the pot roast: Place the lid on the Dutch oven, and place it in the preheated oven. Roast it for 2½ hours or until the meat registers 160 degrees F. Turn the oven temperature down to 250 degrees F and let it continue to simmer at that low temperature for an hour.
8. Let it rest: Carefully remove the Dutch oven from the oven, open the lid, transfer the pot roast onto a cutting board, and cover it loosely with aluminum foil.

9. Purée the sauce: Discard the herb bundle. Use a large spoon to skim off as much fat as possible from the top of the juices. Transfer 3 cups of the sauce and vegetables into a bowl and puree until smooth. I use an immersion blender to perform this step, but you can also use a food processor fitted with a steel blade or a blender. Be very careful as the liquid is very hot.
10. Simmer the sauce: Add the pureed sauce back to the Dutch oven. Place the pot on the stovetop, turn the heat to medium-low, and return to a simmer.
11. Slice & serve: Remove the twine from the roast and slice the meat. When ready to serve, place two or more slices of roast beef on each dinner plate and spoon the sauce on top.

How to Store and Freeze?

Not only is this pot roast by Ina Garten irresistible on the day you make it, but its leftovers are just as tasty—if not more! Take the stress out of meal prep, storage, and serving with these pro tips.

• Store: To store the leftovers of your chuck roast, first bring it to room temperature. Then, portion the roast into your desired number of airtight containers (perfect for meal prep!) and store them in the fridge for up to five days.
• Reheat: You can reheat the leftovers by placing them in an oven-proof casserole dish and baking them for 20-25 minutes at 350 degrees F. Or, you can reheat your leftovers on the stovetop if desired.
• Freeze: To freeze this pot roast, place the meat with some juices in one airtight container and place the sauce in another. Separately freezing these components will ensure easy serving in the future. You can then store your two containers in the freezer for up to 2 months.
• Thaw: The easiest, safest way to thaw your company pot roast is to place it in the fridge overnight and reheat it just before serving.

Expert Tips

Even novice chefs can cook like Ina Garten using these insider tricks. From how to develop flavor to simple recipe changes, these tips will have your guests devouring the whole roast.

• Be careful: It goes without saying that this is a recipe that requires extreme caution. From searing 5 pounds of raw meat to carrying it from the stove to the oven to pureeing the hot liquid, you must be very careful as you perform each step. Also, do not open the lid while it is simmering in the oven, especially in the beginning. It is best to wait for the alcohol in wine (and cognac) to evaporate before opening the lid. In general, I recommend not removing the lid (even to take a quick peek) until the first two and a half hours of cooking time is fully completed.
• Skim the fat: After removing the cooked beef from the Dutch oven, a thin layer of fat will likely sit on top of the juices. I recommend removing as much excess fat as possible by skimming the surface of the mixture with a spoon.
• Tastes better the next day: The best part about this rump roast recipe is that it tastes even better the day after you make it, as the flavors develop and deepen overnight. For easy make-ahead meal prep, I recommend cooking your pot roast one day ahead, storing it overnight in the fridge, and heating it just before you’re ready to eat.
• Makes a lot of sauce: Because your meat requires sufficient liquid to cook correctly, this recipe produces a lot of extra sauce. Rather than let this liquid go to waste, I recommend turning it into a flavorful gravy. Strain the vegetables, then reduce the liquid on the stovetop for 20-25 minutes. You can then drizzle your gravy over mashed potatoes, add it to beef tacos, or even use it as a decadent pasta sauce.
• A few changes I made: When I first made this Barefoot Contessa roast, I followed the original recipe to a T. After several times making the dish, I made a few changes to enhance its flavor and texture. For instance, I didn’t add a chicken bouillon cube, which made the sauce too salty for my taste. I also chose not to add flour and butter to thicken the pot roast sauce at the end. I thought that there was enough fat in the liquid even after skimming most of it. 
• Short on time: There is a reason why people refer to this recipe as “Sunday Roast”. It is surely a labor of love. If you are short on time or prefer a quicker version of this recipe, be sure to check out my post on How to Cook Pot Roast in Pressure Cooker. The version made in the instant pot takes much less time and is just as delicious and flavorful.

FAQs

There’s no reason to stress when making this pot roast dinner for company. This straightforward guide will answer your questions, from selecting the best cut of meat to expert browning advice.

Other Dinner Recipes to Serve a Crowd

Rich, succulent, and photo-ready, this Ina Garten pot roast with vegetables is a go-to for hearty, elegant eats. For even more recipes to satisfy your cravings, you’ll love these tasty dinner dishes.

• Baked Ziti with Meat
• Turkish Stuffed Eggplant
• Crock Pot Vegetable Beef Soup
• Traditional Spaghetti Bolognese
• Tomatillo Soup

If you try this Ina Garten’s Company Pot Roast recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Ina Garten’s Pot Roast Recipe

This Ina Garten Pot Roast recipe (aka Company Pot Roast) is a rich, savory, and elegant dish that's perfect to serve for your next dinner party. In this foolproof guide, we'll teach you how to make it in the oven and in your slow cooker. However you choose to make it, it's sure to impress!

Course Main Dishes

Cuisine American

Diet Gluten Free

Prep Time 30 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 30 minutes minutes

Servings 8 servings

Calories 699kcal

Author Aysegul Sanford

Ingredients

For The Roast:

• 5 pounds Prime boneless beef chuck roast
• 1 tablespoon kosher salt
• 1 ½ teaspoons black pepper
• 5 tablespoons all-purpose flour
• 2 tablespoons olive oil

For The Vegetables:

• 2 tablespoons olive oil
• 2 cups carrots peeled and chopped
• 2 cups yellow onions chopped
• 2 cups celery chopped
• 2 cups chopped leeks chopped (both white and light green parts)
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 5 garlic cloves minced
• 2 cups red wine Burgundy or Chianti
• 2 tablespoons Cognac or brandy optional
• 1 large can diced tomatoes (28-ounce)
• 1 cup chicken stock
• 3 branches fresh thyme
• 2 branches fresh rosemary

Instructions

• Preheat the oven to 325 degrees F. (163 degrees C.).
• Place the meat on a cutting board and pat dry with a sheet of paper towel on all sides. Tie meat using kitchen twine. Season it with salt and pepper. Dredge the whole meat in flour, ensuring that all parts are covered with flour. Shake the excess flour.
• Heat the oil over medium heat in a large Dutch oven. Cook the meat for 4-5 minutes on each side. Transfer it to a large plate, cover it with aluminum foil, and set it aside. Do not wash the Dutch oven.
• Heat oil in the now-empty Dutch oven. Place chopped carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 teaspoon black pepper in the Dutch oven. Cook until all vegetables soften, 12-15 minutes, stirring often. You do not want the vegetables to turn brown.
• Stir in the wine and cognac (if using), followed by tomatoes and chicken stock. Make an herb bouquet by tying thyme and rosemary. Place in the pan.
• Transfer the roast back to the Dutch oven, bring it to a boil, and let it come to a simmer for 12-15 minutes.
• Put the lid on and place it in the oven. Roast for 2 ½ hours, or the internal temperature registers 160 degrees F (72 degrees C.) when inserted with a digital thermometer. Next, turn the heat down to 250 F Degrees (or 122 degrees C) and let it simmer at that low temperature for an hour.
• Carefully remove the pot roast onto a cutting board and cover it loosely with aluminum foil. Discard the bundle of herbs. Using a large spoon, skim off the fat on top of the juices as much as possible.
• Transfer 3-4 cups of the sauce (about half of the sauce) and vegetables into a bowl and puree until smooth. I used an immersion blender but a food processor fitted with the steel blade or a standing blender would also work.
• Pour the pureed sauce back into the pot. Put the Dutch oven on the stovetop, turn the heat on to medium-low, and return to a simmer for about 15 minutes.
• Remove the strings from the roast and slice the meat.
• When ready to serve, place 2 (or more) slices of meat on a dinner plate and spoon the vegetable sauce over it.

Notes

• A few changes I made to the original recipe: When I first made this Barefoot Contessa roast, I followed the original recipe to a T. After several times making the dish, I made a few changes to enhance its flavor and texture. For instance, I didn’t add a chicken bouillon cube, which made the sauce too salty for my taste. I also chose not to add flour and butter to thicken the pot roast sauce at the end. I thought that there was enough fat in the liquid even after skimming most of it.
• Store: To store the leftovers, first bring them to room temperature. Then, portion the roast into your desired number of airtight containers (perfect for meal prep!) and store them in the fridge for up to five days.
• Reheat: You can reheat the leftovers by placing them in an oven-proof casserole dish and baking them for 20-25 minutes at 350 degrees F. Or, you can reheat your leftovers on the stovetop if desired.
• Freeze: To freeze, place the meat with some juices in one airtight container and place the sauce in another. Separately freezing these components will ensure easy serving in the future. You can then store your two containers in the freezer for up to 2 months.
• Thaw: The easiest, safest way to thaw it is to place it in the fridge overnight and reheat it just before serving.

Nutrition

Calories: 699kcal | Carbohydrates: 17g | Protein: 57g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 197mg | Sodium: 2068mg | Potassium: 1329mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5874IU | Vitamin C: 8mg | Calcium: 102mg | Iron: 7mg

The post Ina Garten Pot Roast appeared first on Foolproof Living.

Perfectly tender and exquisitely seasoned, this beef loin recipe is the ultimate dish for special occasions. Adapted from Cook’s Country’s Classic Roast Beef Tenderloin recipe, following this step-by-step guide, you can now cook this expensive cut of meat with confidence.

All you need is the right technique, some planning, and just a few basic seasonings – salt and pepper! – to treat your family and friends to chateaubriand’s full-bodied flavor. Whether you serve this beef tenderloin for Christmas dinner, Easter dinner, or just because, this roast tenderloin recipe will be your go-to whenever you want to impress.

Ingredients You Will Need?

To prepare reverse-seared tenderloin, you’ll need two pounds of beef tenderloin (preferably the center cut, aka chateaubriand), kosher salt, black pepper, unsalted butter, vegetable oil, and roasted garlic butter.

This recipe uses Diamond Kosher Salt (affiliate link.) If you are using table salt or sea salt, please use half the amount of salt that is listed in the recipe card below.

Optional Seasoning Suggestions

• Fresh herbs: Give your beef tenderloin seasoning a garden-fresh taste by adding a layer of fresh herbs. Fresh rosemary and thyme are two of my favorite herbs to use in this dish.
• Creamy horseradish sauce with garlic: If you’d rather omit the garlic butter in this beef recipe, storebought or homemade creamy horseradish sauce makes an excellent substitute. 

How to Cook a Whole Beef Tenderloin?

Wondering how to prepare reverse sear tenderloin like a master chef? These step-by-step instructions will have you cooking a whole beef tenderloin without breaking a sweat.

1. Tie, pat dry, and season: Use kitchen twine to tie the tenderloin crosswise at equal, 1½-inch intervals. Then, pat dry the meat with paper towels on all sides. Dry brine the tenderloin by sprinkling it with an even layer of kosher salt. 
2. Let it rest: Transfer the beef loin to a plate, cover it with stretch film, and let it rest at room temperature for one hour. If you let the meat rest overnight, place the covered beef in the fridge and remove it one hour before cooking. It is best if the tenderloin has come close to room temperature before placing it in the oven.

3. Prepare the beef tenderloin for roasting: Preheat the oven to 300 degrees F., and place a wire rack in a sheet pan. Set the prepared pan aside. Then, use paper towels to pat dry the rested whole beef loin before sprinkling it evenly with black pepper. Spread an even layer of butter on all sides of the loin. Transfer the seasoned meat to the wire rack.

4. Roast in the oven: Roast the tenderloin for 45-55 minutes or until the thickest part of the meat registers 125 degrees F. with a digital thermometer (for rare). Or, cook the beef loin for 55-65 minutes or until its internal temp. reaches 135 degrees F. (for medium-rare). Be sure to flip the tenderloin halfway through the cooking process.
5. Reverse sear: Heat the oil in a large skillet (or cast iron skillet) over medium-high heat until shimmering hot. Sear the beef tenderloin roast for 1-2 minutes on each side (four sides for a total of 5-8 minutes) until browned.

6. Rest & slice: Transfer the reverse-seared beef tenderloin onto a cutting board, spread two tablespoons of roasted garlic butter over it, and let it rest (uncovered) for 10-15 minutes. Remove the kitchen twine, and slice the beef steak into ½-inch thick slices. Serve with extra roasted garlic butter on the side.

How to Store and Reheat Leftovers

This roast beef tenderloin recipe is so rich and delicious that you’ll want to savor every last bite. Keep it as tasty as the day you made it with these simple storage tips.

• Store: Bring the sliced baked beef tenderloin to room temperature. Then, place it in the fridge in an airtight container for up to four days.
• To reheat: When it comes to reheating, the goal is not to overcook it and, ideally, to maintain the crusty exterior and soft pink interior. So, to reheat:
  • Remove the sliced chateaubriand from the fridge and let it reach room temperature (10-15 minutes). 
  • Meanwhile, preheat the oven to 275 degrees F. 
  • While the oven heats, place the tenderloin steaks on a sheet of aluminum foil and drizzle them with a few tablespoons of cooking juices or beef stock. Wrap the beef loosely, fully covering each slice. 
  • Roast the wrapped tenderloin in the preheated oven for 10-15 minutes or until the meat’s internal temperature registers 135 degrees F. with a meat thermometer. 
  • Let it rest for 5 minutes, unwrap, and serve.

Pro tip: If you don’t like cooking with aluminum foil, wrap your beef with parchment paper before adding a layer of foil.

What to Serve it With?

Reverse-seared beef tenderloin is the ultimate special occasion dish. Complete your menu with a perfectly paired side by whipping up one of these sophisticated yet simple recipes.

• Chestnut Soup: When the beef tenderloin is cooking in the oven, make this velvety chestnut soup. Ready in 30 minutes, this easy soup recipe is the perfect starter for such an impressive main dish. 
• Warm Goat Cheese Salad: These herb-crusted goat cheese balls bring every bite of reverse sear chateaubriand to life. Served atop a bed of leafy greens, shallots, and Dijon mustard vinaigrette, this tasty side is just what your hearty protein needs.
• Mashed Potatoes with Rosemary: Nothing pairs better with slow-roasted beef tenderloin than this creamy classic. Buttery, rich, and whipped to perfection, these mashed potatoes are a go-to dish for a crowd.
• Roasted Asparagus: With only five ingredients, you can have this fiber-packed vegetable side ready to serve in fifteen minutes. This beginner-level recipe ensures that your expertly seasoned asparagus is tender and flavorful every time. 

Other Special Occasion Beef Dinner Recipes

If you loved this Christmas beef tenderloin recipe, your dinner guests won’t be able to resist these other restaurant-quality dishes. You can’t go wrong with these rich and tasteful mains.

• Pressure Cooker Roast
• Marinated Cornish Hens
• Roasted Turkey Tenderloin
• Instant Pot Lamb Shanks

If you try this Reverse Sear Roast Beef Tenderloin recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

This recipe has been adapted from America’s Test Kitchen’s Classic Beef Tenderloin recipe with minor changes to the originally published recipe.

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Reverse Sear Beef Tenderloin Recipe

This Reverse Sear Roast Beef Tenderloin recipe is a go-to elegant dish for any special occasion. The reverse sear method, which involves cooking in the oven and then searing on the stove, yields tender, perfectly pink slices of tenderloin- every time.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour 4 minutes minutes

Resting Time 1 hour hour 15 minutes minutes

Total Time 2 hours hours 29 minutes minutes

Servings 4 servings

Calories 673kcal

Author Aysegul Sanford

Ingredients

• 2 pounds beef tenderloin preferably center-cut aka Chateaubriand
• 2 teaspoons kosher salt* or 1 teaspoon table salt
• 1 teaspoon black pepper
• 2 tablespoons unsalted butter at room temperature
• 1 tablespoon vegetable oil such as avocado oil
• 1 recipe roasted garlic butter Optional

Instructions

• Tie the beef: Using kitchen twine, tie beef tenderloin crosswise at 1 ½ inch intervals.
• Pat dry: Pat dry with paper towels on all sides.
• Season: Sprinkle it evenly with kosher salt.
• Rest: Transfer onto a plate, cover it with stretch film and let it sit on the counter for one hour.
• Preheat the oven: Preheat oven to 300 degrees F. Place a wire rack in a sheet pan and set it aside.
• Prep for roasting: Pat dry the now-rested beef tenderloin. Sprinkle it with black pepper and spread it with butter on all sides, ensuring it's evenly distributed. Transfer it onto the wire rack.
• Roast: Roast for 45-55 minutes or until the thickest part of the meat registers 125 degrees (for rare) on a digital thermometer, or 55-65 minutes or until the internal temperature is 135 degrees F (for medium-rare). Be sure to flip the roast halfway through the roasting process.
• Sear: Heat oil in a large skillet (or a cast iron skillet) over medium-high heat until smoking hot. Sear tenderloin on all four sides for 1-2 minutes on each side (for a total of 5-8 minutes) until browned.
• Rest: Transfer the roasted beef tenderloin onto a cutting board and spread with 2 tablespoons of roasted garlic butter. Let it rest, uncovered, for 10-15 minutes.
• Slice: Remove kitchen twine and slice in ½-inch thick slices.
• Serve: Serve with more roasted garlic butter on the side.

Video

Notes

• Salt: This recipe uses Diamond Kosher Salt (affiliate link.) If you are using table salt or sea salt, please use half the amount of salt that is listed in the recipe card below.
• Serving size/: This reverse sear tenderloin recipe yields between eight to nine 1½-inch pieces. If you serve two slices per person, you should be able to feed four people using this recipe.
• Trim: It is best to ask your butcher to trim the beef tenderloin for you, but if you purchase one that is not trimmed, you will need to trim the fat, connective tissue, and silver skin. I would not recommend skipping this step as otherwise, your beef tenderloin will not be in a uniform size and cook evenly.
• What if I am cooking a larger piece? If your beef tenderloin is larger than 2 lbs., I recommend cutting it into 2 lb. pieces and roasting them side-by-side on a wire rack. This way, you can properly sear them in a 10-12 inch cast iron or stainless steel skillet.
• Store: Bring the sliced beef tenderloin to room temperature. Then, place it in the fridge in an airtight container for up to four days.
• To reheat: When it comes to reheating the leftover beef tenderloin slices, the goal is not to overcook it and, ideally, to maintain the crusty exterior and soft pink interior. So, to reheat:
  • Remove the sliced tenderloin from the fridge and let it reach room temperature (10-15 minutes). 
  • Meanwhile, preheat the oven to 275 degrees F. 
  • While the oven heats, place the tenderloin slices on a sheet of aluminum foil and drizzle them with a few tablespoons of cooking juices or beef stock. Wrap the beef loosely, fully covering each slice. 
  • Roast the wrapped tenderloin in the preheated oven for 10-15 minutes or until the meat’s internal temperature registers 135 degrees F. with a meat thermometer. 
  • Let it rest for 5 minutes, unwrap, and serve.
• Roasted Garlic Butter: I usually make a batch of this compound butter and keep it in my freezer. If you are short on time, you can mix 2 cloves of fresh garlic with salted room temperature butter and any fresh you have on hand and use that instead.
• Serving suggestion: In the photos, I served it with my Garlic and Butter Green Beans, but you can serve it with any of our side dishes.

Nutrition

Calories: 673kcal | Carbohydrates: 0.3g | Protein: 41g | Fat: 55g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 22g | Trans Fat: 0.2g | Cholesterol: 174mg | Sodium: 1275mg | Potassium: 698mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 178IU | Calcium: 20mg | Iron: 5mg

The post Reverse Sear Beef Tenderloin appeared first on Foolproof Living.

Mixed with bold garlic and hearty beef broth, this homemade beef gravy makes a decadent addition to mashed potatoes, steak, meatloaf, and dozens of other beef dishes.

Making brown gravy with beef broth is a surefire way to add a creamy, seasoned taste to dozens of tasty dishes. My easy beef gravy pairs with everything from roast beef to Rosemary Mashed Potatoes to beef tenderloin, and it only takes minutes to make. Say goodbye to stressful holiday dinner prep and start making gravy using my easy recipe.

Before we start, please note that people refer to beef gravy using various terms, such as brown gravy, dark gravy, and beef stock gravy. Essentially, all these terms refer to the same thing, which is gravy made with beef stock, broth, or pan drippings leftover from cooking beef. 

Ingredients

To make this homemade brown gravy recipe, you only need a handful of simple ingredients that you probably already have in your pantry. I prefer to prepare this dish with Low-Sodium Beef Broth (affiliate link), though you can also use my recipe for homemade Chicken Stock in a pinch and skip the grocery store altogether. 

You can also use beef stock instead of beef broth if you prefer making gravy from beef stock. Beef stock tends to have a thicker, milder flavor than beef broth, but you can use the two interchangeably in this recipe.

• To make beef gravy with cornstarch: To make this quick gravy, you’ll need cornstarch, butter, beef broth, garlic powder, onion powder, kosher salt, and black pepper. And if you need to make this recipe gluten-free, you can use arrowroot starch instead of cornstarch.
• To make brown broth gravy with flour, simply use the same ingredients except for all-purpose flour instead of cornstarch. You may also use gluten-free flour for a gluten-free gravy recipe.
• Homemade beef gravy with drippings: If you prefer making gravy from drippings, save the drippings from a pot roast, steak, beef roast, prime rib, beef tenderloin, or another beef dish for future use. Then, for every 2 cups of broth, use 2-3 tablespoons of pan juices instead of butter. In some cases, you might not have as much at the bottom of the pan. If that is the case, you can use a combination of butter and pan drippings.
• Beef gravy with bouillon: No beef broth? No problem! You can easily make beef gravy with bouillon cubes instead of broth. I recommend using one beef bouillon cube or one teaspoon of Better Than Boullion (affiliate link) for every cup of hot water. To give your make-ahead beef gravy recipe extra rich flavor, you can also use an equal mix of beef and chicken bouillon.

Optional Seasoning Ideas:

When it comes to seasoning beef gravy, you have several options. Here are some of my favorites:

• Fresh herbs: Add an exquisite, garden-fresh flavor by infusing your gravy with a bouquet of fresh herbs, like thyme, sage, parsley, and rosemary. 
• Switch up the fat: You can also use bacon fat instead of unsalted butter for extra savoriness. Or, give bold depth by adding smoky Roasted Garlic or creamy Garlic Butter.
• Worcestershire sauce: I use Worcestershire sauce as my secret ingredient for its sweet, vinegary undertones. However, you can omit it and add a splash of wine or sherry instead to brighten your gravy’s flavors. Another option is to add ½ teaspoon of Dijon mustard for a hint of tangy, sharp notes.

How to Make Brown Gravy Without Drippings?

Most people make brown gravy from pot roast, steak, beef tenderloin, and even bacon drippings. However, there are dozens of other tasty solutions if you don’t have drippings. For me, this is usually the case when I want to make it ahead of time and have it ready for serving. 

Below, you’ll find two methods to make a homemade beef gravy recipe without drippings. The first is made with flour and the second is made with cornstarch:

Using Flour

If you’re a fan of bold flavor, making gravy with beef broth and flour is the way to go. Slightly browned butter gives the mixture a rich, caramelized flavor, while its flour base helps the classic brown gravy store and reheat better.

The most important thing when it comes to making DIY beef gravy with flour is to thoroughly cook the butter and flour before adding the remaining ingredients. If you skip this step, you will end up with beef gravy with raw flour taste, and let’s face it, no one wants that. 

1. Prepare the flour roux: Melt the butter over medium heat in a medium saucepan or skillet. Then, add the all-purpose flour to the pan and cook, constantly whisking, until the flour mixture turns light golden brown (~3 minutes). The secret here is to be patient as you constantly whisk the mixture with a wire whisk (affiliate link). Initially the mixture will clump up and collect on the whisk, but it should loosen and turn brown as you continue whisking.
2. Thicken the beef broth: Pour the beef broth into the pan, ¼ cup at a time. Whisk it thoroughly after each pour. Once you add the beef broth, continue to whisk the liquid until it thickens (3-4 minutes).
3. Add seasoning: Stir in the seasonings. Taste your beef broth flour gravy and add in more as necessary.
4. Simmer the beef stock gravy: Turn the heat to medium-low and let it simmer for 5-7 minutes, stirring occasionally.

Using Cornstarch

Making beef gravy with cornstarch from scratch is quicker and easier. You use the same set of ingredients, except that you substitute plain flour with cornstarch.

1. Boil the mixture: Melt butter in a medium-sized saucepan over medium-high heat. Once melted, stir in the beef broth, Worcestershire sauce, and seasonings. Bring the beef mixture to a boil, then let it simmer for 2-3 minutes, stirring occasionally.

2. Prepare a cornstarch slurry: While it simmers, place the cornstarch in a medium-sized ramekin or measuring bowl. Then, transfer 4 tablespoons of the hot liquid to the ramekin and whisk it until it forms a paste. If it doesn’t form a paste right away, you can add more liquid until it does.
3. Thicken the beef base gravy: While whisking constantly, slowly pour the cornstarch paste into the beef mixture. Continue stirring until the gravy reaches your desired consistency (2-3 minutes). Keep a close eye on it, as this happens quickly. Please note that heating beef gravy with cornstarch for too long will thin it out. So, it is best to remove it from the heat as soon as it reaches your desired level of thickness. If it thins out, you can thicken it by making a small amount of cornstarch slurry and stirring it into the gravy.
4. Serve: Transfer the quick beef gravy into a cup or gravy boat and use it in your recipe.

FAQs

Other Beef Recipes You Might Like

• Kofte
• Stovetop Beef Stroganoff
• Baked Ziti with Ground Beef

If you try this Beef Gravy recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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How to Make Beef Gravy

Learn How to Make Beef Gravy with this simple recipe for rich, bold gravy you can pour over a variety of recipes. You can make gravy with either cornstarch or flour, and we'll teach you how to do both! Pick your favorite method and whip it up it only 10 minutes.

Course Condiment/Sauce

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 97kcal

Author Aysegul Sanford

Ingredients

• 2 tablespoons unsalted butter
• ¼ cup cornstarch* or all-purpose flour
• 2 cups beef broth

Seasonings:

• 1 tablespoon Worcestershire sauce optional
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon kosher salt plus more to taste
• ¼ teaspoon black pepper

Instructions

To Make Brown Gravy Using Flour:

• Make the roux: Melt butter in a medium saucepan or skillet over medium heat. Add the all-purpose flour and cook, whisking constantly, for about three minutes or until it turns light golden brown.*
• Add the broth: Slowly pour in the beef broth ¼ cup at a time while whisking well after each addition. Once you incorporate all of the beef broth, continue to whisk until it starts to thicken, which happens within the next 3-4 minutes.
• Add additional ingredients: Stir in the Worcestershire sauce, if using. Season it with garlic powder, onion powder, and salt and pepper. Taste for seasoning and add in more if necessary.
• Simmer: Turn the heat down to medium-low and let it simmer for about 5-7 minutes, stirring occasionally.

To Make Beef Gravy Using Cornstarch:

• Combine ingredients: In a medium-sized saucepan over medium-high heat, heat butter until melted. Stir in the beef broth, Worcestershire sauce (if using), garlic powder, onion powder, salt, and pepper. Bring to a boil and let it simmer for 2-3 minutes while stirring occasionally.
• Make the slurry: Meanwhile, place cornstarch in a medium size ramekin (or a measuring bowl). Carefully add 4 tablespoons of the hot liquid and whisk until it forms a paste.
• Thicken the gravy: Slowly pour the cornstarch slurry into the beef mixture while constantly whisking it. Continue to whisk until it reaches your desired consistency, about 2-3 minutes. This happens so fast, so do not leave it unattended.
• Serve: Pour into a cup and use it in your recipe.

Notes

• Cooking butter and flour: Be patient when whisking together the butter and flour. Initially the mixture will clump up and collect on the whisk, but it should loosen and melt as you continue whisking. 
• Color: If you are after the rich dark brown color of beef gravy, you can also add in a small cube of bouillon or a teaspoon of Better Than Boullion.
• Make ahead: You can make this beef gravy up to three days ahead of time. Be sure to bring it to room temperature, transfer it to an airtight container and store it in the fridge until ready to use.
• Reheat: When it comes to reheating, you have three options:
  • Microwave: Reheat in the microwave in 30-second increments (making sure to stir after each time) until it reaches your desired temperature. 
  • Stovetop: Reheat in a saucepan over medium-low heat, stirring regularly.
  • Oven: Reheat it in the oven alongside other dishes like turkey or beef roast. Remember that you might need to add more beef stock or water if your gravy is too thick.
• Store: To store leftovers, let them reach room temperature and store them in an airtight container in the fridge for up to 3-4 days.
• Freeze: You can freeze it in an airtight container for up to 2 months. When ready to use, thaw it overnight in the fridge.

Nutrition

Calories: 97kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 649mg | Potassium: 116mg | Fiber: 0.2g | Sugar: 0.5g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

The post How To Make Beef Gravy appeared first on Foolproof Living.

Why Should You Try This Recipe?

I can assure you that you are going to fall in love with this Thai beef salad with noodles upon the first bite. I know you’ll love it because:

• Crunch, crunch and more crunch. The more texture there is in my salad, the more crave-able they become. This has all the crunch, along with some creamy, too.
• Balanced and flavorful. It has a little bit of everything – sweet, savory, salty, spicy, sour, and that special umami essence you just can’t put your finger on. And the beef is phenomenal here. It is first soaked in a flavor-packed marinade, then quickly cooked on the grill or stovetop. You will be making this beef noodle salad all summer long!
• Easy to make ahead. The steak, dressing, and noodles can all be made ahead. This means all that’s left to do is some chopping and tossing come serving time.

Ingredients

The ingredients for this Asian steak noodle salad are broken down into a few parts – steak marinade, salad dressing, noodles, and salad.

For the steak marinade, you will need fresh ginger, garlic clove, soy sauce, coconut sugar, fresh lime juice, fish sauce, black pepper, olive oil, toasted sesame oil, NY strip steak, and Kosher salt.

For the Thai dressing, gather together fresh lime juice, hot chili paste, avocado oil, fish sauce, raw sugar, and honey.

For the noodles and salad, you will need ramen noodles, toasted sesame oil, large mango, arugula, carrots, scallions, savoy cabbage, tomatoes, avocado, cilantro, basil leaves, mint leaves, salted peanuts, and lime wedges.

How to Make

Houston’s Thai steak noodle salad recipe takes some prep work and an overnight marinade, but your patience will be rewarded. Here’s how I like to do it:

1. Prepare marinade: In a small bowl, whisk together the ginger, garlic, soy sauce, sugar, lime juice, fish sauce, black pepper, olive oil, and toasted sesame oil. Pour into an airtight container with a lid or a large resealable plastic bag. Place the steak in the marinade (or a small resealable plastic bag) and give it a gentle toss to ensure all parts of the steak are coated. Seal and let it marinate for 6-12 hours.
2. Prepare steak: Remove the steak from the marinade and place it onto a large plate lined with paper towels. Pat dry with another paper towel to remove the excess liquid. Discard marinade. Season with salt on both sides.
3. Grill steak: Preheat a gas grill to 450 degrees Fahrenheit. Grill, flipping the steak a few times during cooking until lightly charred on both sides. Check for doneness by inserting a thermometer (affiliate link) into the thickest part of the steak. Pull it off when it registers 120 degrees Fahrenheit for medium-rare or 130 degrees Fahrenheit for medium, depending on your desired degree. This takes about 9-11 minutes in total. Once off the grill, tent with aluminum foil. Allow it to rest on a cutting board for 10 minutes. Then, slice into 1-inch thick slices or cubes right before serving.

4. Make the salad dressing: In a small bowl or mason jar, whisk together lime juice, hot chili paste, avocado oil, fish sauce, sugar, and honey. Give it a taste and add more salt if needed.
5. Cook noodles: Bring a small pot of water to a boil. Cook noodles for 3 minutes, or according to package directions. Drain and transfer to a large salad bowl. Drizzle with the sesame oil and give it a gentle toss to coat.

6. Assemble salad: Place the mango, arugula, shredded carrots, scallions, finely shredded savoy cabbage, and tomatoes in the bowl with the noodles. Drizzle with the dressing and toss to combine. Finish with the sliced steak, avocado, fresh cilantro, basil, mint, and peanuts. Gently toss and divide amongst four plates. Serve with lime wedges on the side.

What to Serve it With?

This Thai steak salad recipe needs nothing more than some company to share it with. Serve it as:

• Main Meal: All it needs is a glass of red wine on the side.
• With Vegetables: Serve it alongside even more veggies on the side, such as baked asparagus, sauteed asparagus and mushrooms, garlic green beans or roasted shiitake mushrooms.

How to Store

This beef Thai salad will keep in an airtight container in the fridge for up to 2 days. After the 2-day mark, the vegetables break down and become mushy.

Other Thai Cuisine Recipes You’ll Enjoy:

• Thai Butternut Squash Curry Soup
• 30-Minute Thai Lemongrass Chicken
• Thai Inspired Coconut Milk Mussels with Ginger, Garlic and Lemongrass Recipe
• Sweet Potato ‘Noodle’ Pad Thai 
• Thai Cashew Chicken Salad
• Thai Quinoa Salad

If you try this Thai Steak and Noodle Salad recipe or any other beef recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

This recipe is adapted from Bon Appetit’s Thai Steak Noodle Recipe.

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Thai Steak and Noodle Salad Recipe

This Thai Steak and Noodle Salad is colorful, refreshing, and bursting with all the Asian flavors you love. This Houston's copycat summer salad combines a fresh herb and veggie base with sweet-spicy Thai dressing and perfectly marinated steak. Serve it as a complete meal next time you're craving Thai cuisine!

Course Salad

Cuisine Thai Cuisine

Diet Gluten Free

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Marinading time 6 hours hours

Total Time 6 hours hours 50 minutes minutes

Servings 4 servings

Calories 981kcal

Author Aysegul Sanford

Ingredients

For The Steak Marinade:

• 1 tablespoon grated fresh ginger from a 1 inch piece ginger
• 1 clove garlic minced
• ¼ cup soy sauce
• 3 tablespoons coconut sugar or light brown sugar
• 2 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• ½ teaspoon black pepper
• ¼ cup olive oil
• 1 tablespoon toasted sesame oil
• 1 pound New York Strip Steak or Filet Mignon Steak – 1 inch thick
• ¼ teaspoon Kosher salt

Salad Dressing:

• ¼ cup fresh lime juice
• ¼ cup hot chili paste such as sambal oelek
• ¼ cup avocado oil or any other tasteless vegetable oil
• 1 clove of garlic minced
• 2 tablespoons fish sauce
• 2 tablespoons cane sugar or granulated sugar
• 1 tablespoon honey

For The Noodles:

• 2 oz. dried ramen noodles seasoning package discarded
• ½ teaspoon toasted sesame oil

For The Salad:

• 1 ripe mango peeled, cut into 1-inch cubes
• 1 cup arugula washed and rinsed
• 2 carrots peeled and shredded
• 2 green onions sliced thinly
• 2 cups savoy cabbage sliced thinly – or green cabbage
• 1 cup chopped tomatoes from 1 large tomato
• 1 ripe avocado cut into cubes
• ½ cup fresh cilantro roughly chopped
• ½ cup fresh basil leaves torn
• ¼ cup fresh mint leaves torn
• ½ cup salted peanuts roughly chopped
• Lime wedges for serving on the side

Instructions

• To make the marinade: Whisk together ginger, garlic, soy sauce, sugar, lime juice, fish sauce, black pepper, olive oil, and toasted sesame oil in a bowl. Transfer it to an airtight container with a lid or pour it into a resealable plastic bag. Place the steak in the marinade, seal, and let it marinate for at least 6 hours or up to 12 hours.
• When you are ready to cook the meat, remove it from the marinade onto a large plate lined with paper towels and pat dry to remove the excess liquid. Season lightly with ¼ teaspoon kosher salt.
• To cook the steak: Preheat a gas grill* to 450 degrees. Grill, turning a few times until lightly charred on both sides and a thermometer inserted in the thickest part of the steak registers 120 degrees F for medium-rare or 130 degrees F for medium. This takes about 9-11 minutes in total. Cover it with aluminum foil, and let it rest on a cutting board for 10 minutes. Cut it into 1-inch pieces right before serving the salad.
• To make the salad dressing: Whisk together lime juice, hot chili paste, avocado oil, garlic, fish sauce, sugar, and honey in a bowl. Give it a taste and add more salt if needed. Set it aside.
• To cook the noodles: Cook noodles in a small pot of boiling water for 3 minutes. Drain and transfer to a large bowl. Drizzle with sesame oil and give it a toss.
• To assemble the salad: Place the mango, arugula, shredded carrots, scallions, cabbage, and tomatoes in the bowl with the noodles. Drizzle it with the prepared dressing. Give it a gentle toss to combine.
• Add sliced steak, avocado, fresh cilantro, basil, mint, and peanuts. Gently toss to combine.
• Divide amongst four plates and serve with wedges of lime on the side.

Notes

• *You can cook the steak on the stovetop in a grill pan or cast-iron skillet.
• Storing leftovers: This salad will keep in an airtight container in the fridge for up to 2 days. After the 2-day mark, the vegetables break down and become mushy.

Nutrition

Calories: 981kcal | Carbohydrates: 66g | Protein: 37g | Fat: 68g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 39g | Cholesterol: 91mg | Sodium: 2535mg | Potassium: 1558mg | Fiber: 12g | Sugar: 33g | Vitamin A: 7623IU | Vitamin C: 82mg | Calcium: 168mg | Iron: 5mg

The post Thai Steak and Noodle Salad appeared first on Foolproof Living.

Ingredients

To make this bacon avocado cheeseburger recipe, you will need three sets of ingredients:

1. To make the 4 Ingredient Guacamole Recipe, you will need garlic, lime juice, kosher salt, and ripe avocados.
2. For the turkey bacon, you will need one 8-oz. package of turkey bacon. You can choose to make your turkey bacon in an air fryer or the oven.

3. For the burger patties, gather organic ground beef, Worcestershire sauce, garlic powder, paprika, kosher salt, black pepper, vegetable oil, burger buns, and lettuce leaves. You can also choose to add sliced cheddar cheese.

How to Make

Follow the simple steps below for bbq avocado burgers that are just as delicious as any famous restaurant burger you can buy:

Make the Patties

1. Prepare the pan: Line a small sheet pan with parchment paper and set it aside.

2. Mix the ground beef: Add ground beef, Worcestershire sauce, garlic powder, paprika, salt, and black pepper to a large bowl. Mix the ingredients until thoroughly combined. Divide the meat mixture into four equal portions.
3. Shape burger patties: Flatten each piece into a burger patty roughly ¾-inch thick and three inches in diameter. 

4. Make an indentation in the middle: Use a small, flat-bottomed ramekin to make an indentation* in the center of each patty. (*See expert tips below for more information as to why we are doing this)
5. Transfer the patties: Move the patties to the prepared baking sheet. Cover them with plastic wrap and freeze for 30 minutes before grilling.

Cook the Turkey Bacon

1. Preheat the oven: Preheat the oven to 400 degrees F. Then, line the turkey bacon slices on the wire rack or a parchment paper-lined baking sheet with none of the strips overlapping. 
2. Cook the bacon: Bake the turkey bacon slices in the oven for ten minutes before removing them, flipping them, and baking them for another five minutes. Once cooked, set the bacon aside.

Make the Guacamole

1. Prep the ingredients: In a large bowl, mix the garlic, lime juice, and salt. Halve the ripe avocados, scoop them out, and place them into the same bowl.
2. Mix everything together: Use a fork or potato masher to mash the avocados until they reach your desired level of creaminess. Taste the mixture and add seasoning if necessary.

Get the Grill On

1. Prepare the grill: Preheat a gas grill to 400 degrees F (medium-high heat). Once heated, dip a wad of paper towels into vegetable oils and wipe the grates.
2. Grill the patties: Place the ground beef on the grill for 4-5 minutes. Then, flip the patties and cook for another four minutes, or until the center of each registers your desired temperature. The internal temperature should read 125 degrees F. for medium-rare,  130 degrees F. for medium, and 155-160 for well done (source)*.
3. Add the cheese: When done, move the beef patties off the direct heat, top each with a slice of cheese, and let the residual heat melt the cheese (45-60 seconds). Transfer the finished patties to a plate and cover them with aluminum foil. Let the beef rest for five minutes. You may also lightly toast your burger buns on the grill for 1-2 minutes while the burgers rest.

PRO TIP: If you choose not to grill your bacon avocado burger as described above, you can cook your patties on a grill pan or in a skillet.

Assemble the Bacon Avocado Cheeseburgers

Assemble the bacon guacamole burger: Place the bottom bun on a plate. Layer the hamburger with avocado, a tomato slice, a cooked patty, two slices of bacon, and a lettuce leaf.

Finish the burger stack with the top bun. Then, repeat this assembly process with the remaining burgers and serve.

How to Make Ahead & Store Leftovers

One bite of this bacon avocado burger recipe, and you won’t dare let another go to waste. Now you can whip up juicy burgers in a snap and store them like a pro—all with one simple guide.

• Make ahead: To make this burger recipe ahead of time, prepare your guacamole, turkey bacon, and ground beef mixture, and store each in a separate airtight container. Keep these ingredients in the fridge for up to one day, and only move your hamburger patties to the freezer 30 minutes before grilling.
• Storage: When storing your guacamole bacon burgers, place each ingredient in its own airtight container. When ready to eat, reheat and assemble them one by one.
• Reheat: To reheat your guacamole bacon burgers, reheat the meat in a low heat oven (300 degrees F for 7-10 minutes) or a skillet. Once warm, assemble the rest of your burger using the remaining ingredients.

FAQs

Other Ground Beef Recipes You Might Also Like:

• Beef Vegetable Soup
• Mexican Stuffed Bell Peppers
• Stuffed Cabbage Soup
• Spaghetti Bolognese Recipe

If you try this Avocado Bacon Barberque Burger recipe or any other one of our beef dinner recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Avocado Bacon Burger Recipe

If you love avocados and bacon, you must try this delicious Avocado Bacon Burger recipe. Simply put, it is made by layering beef burger patties with guacamole and turkey bacon in a buttery brioche burger bun. To me, this is a next-level burger with minimal effort.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Resting time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4 servings

Calories 759kcal

Author Aysegul Sanford

Ingredients

For The Burger:

• 1 lb ground beef I used 85/15
• ½ teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• Vegetable oil olive or avocado oil would work to oil the grates
• 4 slices of sliced cheddar cheese optional – American Cheese, Swiss Cheese or Pepper Jack Cheese would also work
• 1 large tomato sliced
• 4 burger buns I used my Brioche Buns
• 4 lettuce leaves

For The Bacon

• 8 slices turkey bacon (8oz) or regular bacon would also work

For The Guacamole

• 1 clove garlic minced
• 1 tablespoon lime juice
• ½ teaspoon kosher salt
• 2 ripe avocados

Instructions

• Line a small sheet pan with parchment paper. Set it aside.
• To make the burger patties: Place ground beef, Worcestershire sauce, garlic powder, paprika, salt, and black pepper in a large bowl. Mix until well combined. Divide it into 4 equal portions and flatten them into ¾-inch thick burger patties that are about 3 inches in diameter. Make a dent in the middle of each patty using a small flat-bottomed ramekin (please refer to how-to images for a visual).
• Transfer patties onto the prepared baking sheet. Cover them with plastic wrap and freeze for 30 minutes.
• To cook the bacon in the oven: Preheat the oven to 400 degrees Fahrenheit. Line turkey bacon slices on the wire rack (or on a parchment-lined baking sheet) making sure not to overlap. Bake in the preheated oven for 10 minutes. Remove from the oven, flip them and bake for another 5 minutes. Set them aside.
• To make the guacamole: Mix together garlic, lime juice, and salt in a large bowl. Cut the avocados in half and scoop out the avocados and place them into the bowl. Using the back of a fork (or a potato masher) mash the avocados until it reaches to your desired level of chunkiness. Taste for seasoning and add in if necessary.
• To cook the burgers: Preheat a gas grill* to 400 degrees F. Dip a wad of paper towel into vegetable oil and then generously wipe the grates. Place beef patties on the grill and cook for 4-5 minutes. Flip the burgers and cook for another 4 minutes or until a thermometer inserted in the middle registers 125 degrees F for medium-rare, 130 degrees F for medium, and 155-160 degrees F for well done.
• When they are done, move them from the direct heat and top each burger with a slice of cheese, if using. Let the residual heat melt the cheese for 45 seconds to a minute.
• Transfer the burgers onto a plate, cover them with foil and let them rest for 5 minutes.
• If preferred, while the burgers rest, lightly toast buns (off direct heat) on the grill, for a minute or two.
• To assemble the burgers: Place the bottom bun on a plate. Line it with avocado, tomato slice, burger meat, bacon, and a lettuce leaf. Put the top bun on. Repeat with the rest of the burgers. Serve!

Notes

• No grill, no problem: Alternatively, you can use a grill pan or a skillet to cook your burger patties on the stove top.
• This recipe is written for four people, but you can multiply it as many times as you want.
• Prefer pork bacon instead? Simply use regular bacon and if you need help, here is a great baked bacon recipe.
• Put a thumbprint in the burger: This tip is one of Bobby Flay’s tricks to make the best burgers – When placed on the grill, beef patties tend to bulge in the center, leading to unevenly cooked meat. Though you may want to fix misshapen burgers by pressing down on them with a spatula, this solution can lead to dry, flavorless meat. For best results, then, I recommend creating an indentation in the center of your uncooked beef patties using your thumb or a small, flat-bottomed ramekin. As the beef expands, the dent will disappear, and you’ll have perfectly shaped guacamole burgers.
• Storage: To store leftovers place each ingredient in its own airtight container. When ready to eat, reheat and assemble them one by one.
• Reheat: To reheat your guacamole bacon burgers, reheat the meat in a low heat oven (300 degrees F for 7-10 minutes) or a skillet. Once warm, assemble the rest of your burger using the remaining ingredients.

Nutrition

Calories: 759kcal | Carbohydrates: 34g | Protein: 39g | Fat: 53g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 1937mg | Potassium: 1112mg | Fiber: 8g | Sugar: 5g | Vitamin A: 2374IU | Vitamin C: 21mg | Calcium: 233mg | Iron: 5mg

The post Avocado Bacon Burger appeared first on Foolproof Living.

Whether you serve this freezer-friendly dinner on a bed of bulgur wheat pilaf or with a side of creamy tzatziki, it’s bound to make mouths water. If you’re still craving Turkish cuisine after this picture-perfect meal, there are so many other recipes to try! You’ll rave about my garlicky Eggplant Yogurt Dip, hearty Simit Recipe, and spicy Turkish Kofta Recipe.

What is Karniyarik?

Karniyarik is a popular Turkish eggplant dish usually made during the summer months when eggplants are in season.

The original recipe is made by first frying whole eggplants and then filling them with a ground beef mixture. They are then finished in the oven after being drizzled with a quick tomato sauce.

Our version of this popular eggplant dish is made healthier (and easier) by roasting whole eggplants in the oven rather than frying them in oil.

Ingredients

Because this Turkish brinjal dish uses so many home-grown ingredients, you can eat fresh without a last-minute trip to the grocery store.

Eggplants:

For this recipe, you’ll need 5 medium-sized eggplants. To make your Turkish aubergine recipes as authentic as possible, try to find eggplants that are long and lean. However, amongst all the different kinds of eggplants, globe eggplants (the ones I used in the pictures) are the easiest to find so I use them in my recipe.

If they are too large to fit in one baking dish, you may have to roast them in separate sheet pans.

Pro Tip: When you’re on the hunt for the perfect eggplants, try to select ones that are heavy for their size, firm to the touch, and not bruised. Also, try to choose eggplants that are of similar size to one another to ensure even cooking.

The Stuffing – Meat Filling Mixture:

For the ground beef filling, gather olive oil, chopped onion, ground cumin, bell peppers, ground beef, garlic, diced tomatoes, salt, black pepper, Italian parsley, hot water, and tomato paste.

How To Make Karniyarik

Whether you’re new to Turkish cuisine or someone who is interested in the flavors of the Middle East, you won’t believe how simple it is to make this Turkish baked eggplant filled with ground beef. 

1. Preheat the oven: Preheat the oven to 400 degrees F. and line a baking sheet with aluminum foil.

2. Prepare the eggplant: Wash the eggplants in the sink and dry them off with paper towels. Position them on a lined baking sheet and poke 7-10 holes in each with a fork.
3. Roast the eggplant in the oven: Place the eggplants in the preheated oven and bake for 50-60 minutes, turning them over once or twice to ensure even roasting. Then, remove the eggplants and let them cool for a couple minutes on the counter. Reduce the oven temperature to 350 degrees F.

4. Prepare the meat mixture: While the eggplant is roasting, make the ground beef stuffing. Heat the olive oil in a large skillet over medium heat. Then, add onion, ground cumin, pepper, and ground beef. Stir frequently for 10-12 minutes before adding garlic. Then, cook for 30 more seconds. 
5. Cook the stuffing: Add in the tomatoes, a little salt, and pepper. Bring the ground beef mixture to boil over medium heat before turning it down to medium-low. Let the stuffing simmer for 10-15 minutes (until the meat is fully cooked), and add more seasoning as necessary. Remove mixture from heat and add chopped parsley.

6. Assemble: Mix the water and tomato sauce in a measuring cup, and place eggplants in a large casserole dish. Use a knife to create a slit belly in the center of each eggplant. Fill the sliced eggplants with a heaping portion of the meat stuffing and spoon 2-3 tablespoons of the tomato sauce mixture over each eggplant’s top. Pour the remaining mixture into the bottom of the baking dish. Garnish each eggplant with a few tomato slices.

7. Bake: Cover the casserole dish with aluminum foil and bake for 15 minutes. Then, remove the foil and bake for 10 minutes more. 
8. Serve: Garnish with fresh parsley and serve.

More Turkish Eggplant Recipes You Might Also Like:

• Eggplant with yogurt
• Baba Ghanouj
• Eggplant Beef Stew
• Imam Fainted
• Turkish Eggplant Kebab
• Roasted Eggplant Pomodoro

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Karniyarik Turkish Stuffed Eggplant Recipe

This Turkish Stuffed Eggplant recipe, also known as Karniyarik, is made by stuffing roasted eggplants with tasty ground beef, pepper and tomatoes filling. Originated from the Ottoman cuisine, this is a delicious way to use eggplants that are in abundance during the summer months.

Course Dinner

Cuisine Turkish

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 5 portions

Calories 394kcal

Author Aysegul Sanford

Ingredients

• 5 medium sized eggplants preferably similar in size
• 1 tablespoon olive oil
• 1 medium onion chopped
• 1 teaspoon ground cumin
• 1 medium-size bell pepper seeded and chopped
• 1/2 lb ground beef 80/20
• 4 cloves garlic thinly chopped
• 1 cup diced tomatoes plus more as garnish on top
• 1/2 teaspoon kosher salt plus more for seasoning the belly of eggplants
• 1/4 teaspoon black pepper
• 1/2 cup Italian Parsley chopped more as a garnish
• 1 cup hot water
• 1 tablespoon tomato paste

Instructions

To Roast The Eggplants:

• Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
• Using a fork, poke 7-10 holes in each eggplant.
• Place them on the prepared baking sheet. Bake for 50 minutes to an hour making sure to turn once or twice for even roasting.
• Take it out of the oven and let it cool on the counter.
• Turn the heat down to 350 degrees F.

To Make The Meat Sauce:

• Meanwhile, make the meat sauce. Heat oil in a large skillet over medium heat.
• Add onion, ground cumin, pepper, and ground beef and cook, stirring frequently, for 10-12 minutes.
• Stir in the garlic and cook for 30 seconds.
• Add in the tomatoes, salt, and pepper. Bring it to a boil over medium heat, turn down the heat to medium-low, and let it simmer for 10-15 minutes or until the meat is fully cooked. Taste for seasoning and add more if necessary.
• Off the heat, stir in a cup of chopped parsley.

To Assemble:

• Mix together the water and tomato paste in a measuring cup.
• Place roasted eggplant in a large casserole dish. It might be tight and that is okay.
• Using a knife, gently cut a small opening in the "belly" of each eggplant. Lightly season the belly of each eggplant with salt (use 1/2 teaspoon salt in total.)
• Fill the opening of each eggplant with the meat mixture letting it mound through the slit.
• Spoon the tomato sauce & water mixture over the stuffed eggplant. You should use 2-3 tablespoons of the mixture for each eggplant. Pour the remaining mixture at the bottom of the casserole dish.
• To garnish, slice a large tomato (or two small ones) into 6 thin slices and place a few slices on top of each eggplant, like you see in the photos.
• Cover with aluminum foil. Bake for 15 minutes. Remove the foil and bake for another 10 minutes.
• Garnish with chopped parsley and serve.

Video

Notes

• Eggplant: You would have the adjust the amount of meat sauce based on the size of your eggplants. Mine were 1/2 to 2/3 pounds each. However, if yours are larger, I recommend using 2/3 pounds of ground beef.
• Storage: When stored in an airtight container, leftovers can stay fresh in the refrigerator for up to 5 days. To reheat, preheat the oven to 350 degrees F. and bake in a casserole dish for 15-20 minutes.
• Freezing: Bring the stuffed eggplants to room temperature and place them in an airtight container. Because karniyarik freezes so well, you can store it in the freezer for up to 2 months. 
• Thawing: Remove the stuffed eggplants from the freezer and let it thaw in the fridge overnight. When ready to serve, preheat the oven to 350 degrees F. Place the stuffed eggplant on a baking sheet and bake for 15-20 minutes or until fully warmed.
• Use ground lamb instead of ground beef for a lamb aubergine recipe bursting with a robust, tender flavor.
• Don’t have fresh tomatoes on hand? Try canned tomatoes instead. Only one cup is necessary to make this mouthwatering Turkish meal.

Nutrition

Calories: 394kcal | Carbohydrates: 51g | Protein: 19g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 396mg | Potassium: 2107mg | Fiber: 23g | Sugar: 29g | Vitamin A: 1287IU | Vitamin C: 63mg | Calcium: 128mg | Iron: 4mg

This recipe was originally published in July 2013 but updated with helpful notes in August 2021.

The post Karniyarik – Turkish Stuffed Eggplant Recipe appeared first on Foolproof Living.

They are stuffed with two of my favorite ingredients – black beans and corn. The addition of ground beef gives these Mexican-inspired stuffed peppers that extra boost of protein, while the cumin and coriander provide those Mexican flavors I’ve been craving! This is a great recipe that you can add to your collection of dinner and beef recipes as you are planning your weekly dinner menu.

Plus, this post includes all my tips on how to pick, prepare, stuff, and cook bell peppers for the most delicious (and foolproof) stuffed bell pepper recipe.

Ingredients:

The ingredients list for this Mexican peppers recipe might look long at a first glance but they are simple every day ingredients you probably already have on hand.

• Sweet, Summer Yellow, Orange or Red Bell Peppers: While shopping for peppers, I recommend picking ones that are in similar size so that they will cook at the same time.
• Yellow Onion
• Ground Cumin and Coriander – I used two of my favorite Mexican spices but you can also use your favorite taco seasoning
• Ground Beef, I used the 85% lean variety
• Garlic
• Canned, Diced Tomatoes
• Canned Black Beans, rinsed and drained
• Fresh Corn Kernels, but frozen can be substituted
• Cooked White Rice or Quinoa
• Fresh Cilantro, or Parsley if you don’t like the flavor of cilantro
• Shredded Cheddar Cheese, I prefer White Cheddar, but any version will do

How To Make This Recipe?

This Mexican Stuffed Bell Pepper recipe can be made in 3 folds.

First, prepare the bell peppers.

How to Prepare The Bell Peppers?

To prepare bell peppers: 

• Cut the tops of the peppers with a small paring knife and set aside. Remove the seeds and ribs (aka white membranes) with a large spoon and discard, as you will no longer need the insides. 
• Lightly salt each pepper with a pinch of salt. Alternatively, you can brush the insights lightly with olive oil as well.
• Chop the remaining tops to use in the filling. 
• Place peppers cut side up in a baking dish or cast-iron skillet, fitting in as many as you can (my skillet only fit 9, but if you can get 10, go for it!).

Second, preheat the oven to 375 degrees and prepare the filling. In a large skillet, heat the oil over medium heat. Place the chopped onions, peppers, cumin, coriander, salt, and pepper in the pot, and cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. 

Stir in the ground meat, using a wooden spoon to break up any large pieces, and cook until everything is combined and meat is cooked, 6-8 minutes. Add the garlic and cook for 30 seconds. Stir in the diced tomatoes, black beans, and corn, put the lid on, bring to a boil, reduce to a simmer, and let it cook for 3-4 minutes. 

Taste the beef mixture for seasoning and adjust, if necessary. Off the heat, add the cooked rice and cilantro and give it a gentle toss.

Finally, assemble the peppers. Divide the filling amongst the peppers, filling each pepper as evenly as you can, and top each pepper with a generous amount of shredded cheese.

Fill the bottom of the pan with a cup of water (more on that later), cover with aluminum foil (or parchment paper), and bake until the peppers are softened, the filling is heated through, and the cheese is melted about 50-55 minutes. 

Garnish with cilantro and enjoy!

How To Cook Stuffed Bell Peppers

After doing much research, I found several recipes that partially cook the peppers first and then bake them in the oven as I did with my Middle Eastern Stuffed Peppers recipe.

A properly cooked stuffed bell pepper is when the bell pepper is cooked all the way through while the filling is thoroughly warmed through, but still moist. There are techniques to par-boil them, pre-bake them, or even stick them in the microwave!

However, with the help of this Kitchn’s post, I found the best way to cook bell peppers is by adding 1 cup of water to the bottom of the baking dish or skillet, cover, and simply bake in the oven. The water at the bottom of the dish provides moisture so that the peppers will steam and cook evenly all the way through.

Can I Make This Recipe Ahead Of Time?

Yes! These Mexican stuffed bell peppers with black beans and corn can be prepped 1-2 days in advance. Follow the recipe up to assembling the peppers, but do not add the water or top with the cheese. Cover and refrigerate until ready to bake. 

Once ready, remove from the fridge at least 30 minutes before baking. At this point, you can preheat your oven, add the water to the bottom of the pan, and top with the cheese. Cover and bake for 50-55 minutes, or until completely warmed through.

How To Freeze:

Freezing your Mexican stuffed peppers is a huge time saver and a smart way to enjoy meals throughout the week. Frozen stuffed bell peppers will last in the freezer for up to 3 months.

To freeze properly:

1. Cook the stuffed peppers all the way through according to the recipe and cool completely.
2. Place all of the stuffed peppers in a freezer-safe airtight container (a large casserole dish works well), cover with aluminum foil, and then wrap the entire dish in plastic wrap to completely seal, leaving no part of the peppers exposed, or you risk freezer burn. Label, date, and place in your freezer.
3. Alternatively, wrap each individual pepper in plastic wrap and place in multiple freezer-safe plastic storage bags, making sure the bag is tightly sealed. Label, date, and place in your freezer.

How To Reheat:

To reheat leftovers from the fridge, preheat your oven to 350 degrees, place the peppers in an oven-safe baking dish, cover, and bake for 20-25 minutes, or until completely warmed through.

To reheat from frozen, preheat your oven to 350 degrees and remove all the wrapping, leaving the aluminum foil or parchment paper intact. Bake for 30-35 minutes, or until thoroughly warmed through. Alternatively, place the frozen peppers in the fridge to thaw overnight and follow the reheating instructions from the fridge, above.

Best Peppers To Use For This Recipe

The sweet red, orange, and yellow bell peppers you can find at the market or grocery store this time of year are the best.

If I had to choose, Mexican stuffed yellow peppers are my favorite, but I like to use a combination of colors to give it that special eye appeal. By all means, use any color combination that suits you!

Other Mexican Inspired Recipes You Might Like

• Mexican Quinoa Recipe
• Best Vegan Chili Recipe
• Mexican Corn Recipe
• Vegan Mexican Sauce
• Mexican Corn Salad
• Corn Tortilla Recipe
• Mexican Egg Bake
• Mexican Street Corn Pasta Salad
• Need more inspiration? Check out all our Mexican recipes

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Mexican Stuffed Peppers Recipe

Make these Mexican Stuffed Peppers for an easy weeknight meal. Stuffed with a filling made with ground beef, beans, corn, and rice, they are healthy and delicious. Perfect for meal prep!

Course Dinner

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 304kcal

Author Aysegul Sanford

Ingredients

To Prepare the Bell Peppers

• 8-10 medium size bell peppers choose between red, yellow and orange
• 2 teaspoons kosher salt
• ½ teaspoon ground black pepper

To make the filling:

• 1 tablespoon vegetable oil I used olive oil
• 1 medium-sized onion chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 pound ground beef I used 85% lean
• 3 cloves of garlic minced
• 1 15 oz diced tomatoes, juices drained
• 1 15 oz can black beans
• 1 cup fresh corn
• 1 cup cooked white rice or quinoa
• ½ cup fresh cilantro or parsley chopped
• 1 cup water
• 1 cup shredded cheddar

Instructions

• Prepare the peppers. Use a small knife to cut off the top of each bell pepper. Season the inside of each pepper with salt and pepper. Place peppers into a large baking dish (or a cast iron pan like I did), wedging them together as needed to fit in one layer. Set aside. 
• Gently, cut the stems from the tops and discard them. Chop the tops to use in the filling.
• Pre-heat the oven 375 F degrees. 
• To make the filling: Heat oil in a large pot over medium heat. Add in the onion, chopped peppers, ground cumin, ground coriander, salt and pepper. Cook, stirring frequently, until onions and peppers are softened, 5-7 minutes.
• Add in the meat. Using a wooden spoon break large pieces and cook until everything is combined and meat is cooked, 6-8 minutes.
• Stir in the garlic and cook for 30 seconds.
• Stir in the tomatoes, black beans, and corn. Put the lid on, bring it to a boil, and then let it simmer for 3-4 minutes. Taste for seasoning and add in if needed. 
• Off the heat add in the cooked rice and chopped cilantro. Give it a gentle stir.
• To assemble the peppers: Divide the filling amongst the peppers. Top each pepper with a generous amount of shredded cheese.
• Fill the bottom of the pan with a cup of water and cover the peppers with aluminum foil (or parchement paper).
• Bake in the oven until the peppers are softened and the filling is heated through for about 50-55 minutes. 
• If preferred, garnish with cilantro and serve.

Video

Notes

Notes:

• I find that a large shallow cast iron pan with a lid works very well for a recipe like this. The one I am using in the pictures and in the video is this Le Creuset Braiser 5qt. (affiliate link)
• While I listed 8-10 peppers in the ingredients list, the number of peppers you need will depend on their size. Obviously, the smaller the bell peppers the more you will need them. After cooked, the filling in this recipe is about 6 – 7 cups. During my recipe testings I found out that if you have 8-10 medium sized peppers you will have enough.
• How To Freeze:  To freeze properly:
  1. Cook the stuffed peppers all the way through according to the recipe and cool completely.
  2. Place all of the stuffed peppers in a freezer-safe dish (a large casserole dish works well), cover with aluminum foil, and then wrap the entire dish in plastic wrap to completely seal, leaving no part of the peppers exposed, or you risk freezer burn. Label, date, and place in your freezer.
  3. Alternatively, wrap each individual pepper in plastic wrap and place in multiple freezer-safe plastic storage bags, making sure the bag is tightly sealed. Label, date, and place in your freezer.
• How to Reheat: To reheat leftovers from the fridge, preheat your oven to 350 degrees, place the peppers in an oven-safe baking dish, cover, and bake for 20-25 minutes, or until completely warmed through.
  To reheat from frozen, preheat your oven to 350 degrees and remove all the wrapping, leaving the aluminum foil or parchment paper intact. Bake for 30-35 minutes, or until thoroughly warmed through. Alternatively, place the frozen peppers in the fridge to thaw overnight and follow the reheating instructions from the fridge, above.

Nutrition

Calories: 304kcal | Carbohydrates: 18g | Protein: 16g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 1008mg | Potassium: 503mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3901IU | Vitamin C: 155mg | Calcium: 132mg | Iron: 2mg

This recipe was originally published in July 2019. It is updated with additional helpful information with no changes to the original recipe in July 2021.

The post Mexican Stuffed Peppers appeared first on Foolproof Living.

I think a more appropriate title would be unstuffed cabbage roll soup, beef cabbage soup, or deconstructed cabbage soup since there is no stuffing involved! Basically, it’s a simple weeknight soup recipe that is made with ingredients similar to Polish stuffed cabbage rolls. But the best part – it simmers in one pot on the stovetop and is ready in under 45 minutes!

About This Stuffed Cabbage Stew Recipe:

I don’t know about you, but I love a big bowl of rolled stuffed cabbages topped off with garlicky yogurt sauce. But let’s face it, they take a long time to make. Certainly not conducive to make on a weeknight.

This cabbage roll soup, on the other hand, tastes almost the same without all the work. Everything comes together in one pot making it easier and great for a heartwarming weeknight meal.

Growing up, my mom served this dish with a big dollop of garlicky yogurt sauce (similar to my Tzatziki sauce recipe) on top, so I followed in her footsteps. While I highly recommend doing so, if you prefer serving it by itself or with a warm, crusty slice of no knead bread, it would still be good.

Ingredients You’ll Need:

This stuffed cabbage soup recipe is made with olive oil, onions, ground beef, cumin, paprika, garlic, tomato sauce, diced tomatoes, honey, homemade chicken stock, cabbage, white rice, white wine vinegar and fresh Italian parsley.

Although this list may seem long, most of them are pantry staples. Which means, all this recipe takes is a quick trip to the grocery store for a few meat and produce selections.

But as I mentioned before, this cabbage roll soup is customizable to suit your needs. Replace the ground beef with ground turkey (Turkey Cabbage Soup is also a regular in our house) or use cauliflower rice instead! We will discuss a few variations below.

How To Make This Soup?

This stuffed cabbage soup with ground beef is prepared on the stovetop in a few easy steps. Simply:

1. Sweat the aromatics and brown the meat. In a large pot or heavy-bottomed pot such as a Dutch oven, heat the olive oil over medium-high heat. Sweat the onion until translucent. Add the ground beef, cumin and paprika and cook, breaking up any larger pieces of meat, until browned, about 5-7 minutes. Add the garlic, cover and cook for an additional 30 seconds.
2. Add the liquids! Stir in the tomato sauce, diced tomatoes, salt, pepper, honey, stock and water and give it a gentle stir.
3. Stir in the cabbage and rice. Now add the sliced cabbage and white rice. Cover, bring the soup to a boil, then reduce to a simmer with the lid ajar for 25-30 minutes, or until rice is fully cooked. Make sure to give it a gentle stir a few times during cooking.
4. Garnish and Serve! Remove from the heat and add the white wine vinegar and parsley. Ladle into soup bowls and serve immediately with crusty bread and a dollop of Tzatziki!

Slow Cooker Method – How To Make it in Crockpot?

Beef cabbage soup can also be made in the crockpot. For best results, simply add all the ingredients, except the white wine vinegar and parsley, to your slow cooker and set on LOW for 5 hours or HIGH for 2 hours. Garnish and serve as instructed.

Variations & Ingredient Substitutions

• Brown Rice: Replace the white rice with brown rice and increase the cooking time to 35-40 minutes (since brown rice takes longer to cook through).
• Cauliflower Rice: Replace the white rice with 1 ½ cups cauliflower rice (about 1 package). The cauliflower rice will hold its shape during cooking, so add it at the same time you would normally add the rice in the recipe.
• Ground Chicken, Turkey, or Pork: Substitute ground beef with ground turkey, chicken or pork (piggy soup, anyone?) instead. The flavor will be lighter, but it’s a wonderful substitution for a leaner cabbage casserole soup recipe.
• Greens and Vegetables: If you’d like to up the nutritional content, add a few handfuls of baby spinach, sliced kale, green beans, or green peas at the very end when you add the garnish. The residual heat from the soup will naturally warm the vegetables through.

Freezing Instructions

This homemade cabbage soup recipe makes enough to serve a crowd, but it freezes beautifully, too!

To freeze properly, first cool completely and use one of three methods (depending on how many people you need to feed):

1. Airtight Container: Transfer to a large airtight container, place a piece of plastic wrap directly touching the surface of the soup and seal tight. Label, date and store in the freezer for up to 2 months.
2. Plastic Freezer Storage Bags: Transfer the soup to two large plastic freezer storage bags or reusable freezer bags (affiliate link), push out all the air, seal tight, label, date and place flat on a shelf in your freezer for up to 2 months. (This option is great if you only want to reheat half the soup at a time).
3. Individual Meal Prep Containers: Transfer the soup to 4-5 individual, freezer-friendly meal prep containers (affiliate link). Seal tight, label, date and put in the freezer for up to 2 months.

To reheat, defrost the frozen soup in the fridge overnight. Transfer to a large pot (or smaller pot for smaller portions), cover, and bring to a boil over medium heat, stirring a few times in between. Reduce to simmer, add freshly cooked rice (omit if you made the soup with cauliflower rice) and serve!

The soup thickens quite a bit the longer it sits, so if enjoying throughout the week or freezing and reheating for later, you may need to add 1-2 cups additional stock or water. Adjust the seasonings as necessary.

Similar Recipes You Might Also Like:

Other Cabbage Recipes You Might Also Like:

• Vegan Sloppy Joe
• Crunchy Asian Chicken Salad
• Chicken Lo Mein Recipe
• No Mayo Coleslaw Recipe

Other Heartwarming Soup Recipes You Might Like:

• Beef Vegetable Soup
• Healthy Chicken and Wild Rice Soup
• Best Chicken Chili Recipe
• Best Vegan Chili
• Vegan Butternut Squash Soup
• Turkish Lentil Soup
• Jerusalem Artichoke Soup
• Pumpkin Turkey Chili
• Need more inspiration? Check out all our Soup recipes

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Stuffed Cabbage Soup Recipe

Stuffed Cabbage Soup recipe that tastes just like the stuffed cabbage rolls, but done in one pot and in less than 45 minutes. This dish freezes well and is a great way to feed a crowd.

Course Dinner

Cuisine Mediterranean

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 449kcal

Author Aysegul Sanford

Ingredients

• 1 tablespoon olive oil
• 1 large onion chopped
• 1 pound ground beef *
• 1 teaspoon cumin
• 1 tablespoon paprika
• 2 cloves of garlic minced
• 8 oz. tomato sauce
• 1 can 28 ounces diced tomatoes
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 tablespoon honey
• 3 cups low-salt or homemade chicken stock
• 2-3 cups water*
• 1 medium-sized head of cabbage approximately 6-7 cups, cored and sliced thinly
• ½ cup rice white rice
• 1 tablespoon white wine vinegar or apple cider vinegar
• ¼ cups fresh Italian parsley chopped – more as garnish

Instructions

• Heat olive oil in a large pot (with a lid) over medium-high heat. Add in the onion and cook until translucent.
• Stir in the beef, cumin, and paprika. Cook, breaking the large pieces of the meat with the back of a wooden spoon, for 5-7 minutes.
• Stir in garlic and cook for 30 seconds.
• Add in the tomato sauce, diced tomatoes, salt, pepper, and honey and give it a stir.
• Pour in the stock and water. Stir in the cabbage and rice.
• Put the lid on and bring it to a boil. Keeping the lid ajar, turn down the heat to medium low, and let it simmer for 25-30 minutes or until rice is fully cooked. Stir it a few times during the cooking process.
• Right before serving, stir in the vinegar and parsley.
• Serve immediately with crusty bread and, if preferred, with a dollop of yogurt or Tzatziki sauce.

Video

Notes

• If you want to switch things up, you can substitute ground beef with ground turkey. While they taste slightly different, I like both versions.
• In the recipe below, for the liquid, I used a mix of chicken stock with water. I personally prefer using some water instead of all chicken stock as I find it to be a little too heavy for our taste. However, if you prefer it that way, feel free to omit water and use all chicken stock.
• I used a medium size green cabbage, which yielded 6-7 cups of sliced cabbage, but there are no rules here. If you have more cabbage, add in a little bit more liquid and vice versa.
• It is traditional to add in a little bit of sugar into this soup to balance all the flavors.  Most people use brown sugar. Since I no longer use refined sugars, I went with honey. But, either one would work.
• This dish freezes well. If you have leftovers, feel free to put it in an airtight container and freeze it upto 2 months. A day before you want to serve, thaw it in the fridge overnight.
• The soup thickens quite a bit the longer it sits, so if enjoying throughout the week or freezing and reheating for later, you may need to add 1-2 cups additional stock or water. Adjust the seasonings as necessary.

Nutrition

Calories: 449kcal | Carbohydrates: 43g | Protein: 24g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 57mg | Sodium: 1053mg | Potassium: 886mg | Fiber: 8g | Sugar: 12g | Vitamin A: 611IU | Vitamin C: 66mg | Calcium: 128mg | Iron: 4mg

This Stuffed Cabbage soup recipe was originally posted in Jan 2017. It has been updated in Jan 2021 with additional helpful information and a how-to video. No changes were made to the originally published recipe.

The post Stuffed Cabbage Soup appeared first on Foolproof Living.

Sunday Pot Roast was never a recipe my mom ventured to make when I was growing up. It wasn’t until I met my husband and moved to the States when I was introduced to the traditional Pot Roast dinner (thanks to Ina Garten’s Pot Roast recipe). And since my husband loves it so much, it has become a staple recipe in my house. It’s also a hearty and comforting recipe to share with family and friends during those cold winter months.

But the thing is… it just takes So. Much. Time. Until now!

If you feel the same way and want to figure out how to cook a chuck roast fast, you are in the right place, my friend.

This Instant Pot Pot Roast Recipe can be made in half the time as compared to the traditional Dutch oven method! And it tastes just as hearty and delicious, if not better! So long are the days slaving over the stove to get Sunday dinner on the table.

How To Cook A Roast In A Pressure Cooker

The method for electric pressure cooker pot roast comes together in 3 folds.

First, preheat the pressure cooker by selecting Saute on HIGH and add the vegetable oil. While the oil is heating, season the beef chuck roast with salt and pepper. Add to the Instant Pot and brown the meat for 3-4 minutes on each side. Transfer the meat to a plate and cover with foil (or parchment paper) to keep warm.

PRO TIP: If your meat is large and/or uneven in size make sure to follow the directions I used in Ina’s Pot Roast recipe and tie the beef chuck roast before seasoning and placing it in your Instant Pot. This will prevent it from spreading too much and losing those valuable juices.

If you watch the how-to video in the recipe card below you will see that I failed to do that. The end product was still good, but it would have been easier to manage in the end if I had tied it at the beginning. Here is a helpful video to show you how to tie beef.

Second, add the onion, garlic, broth, and thyme, and give it a stir making sure to scrape the brown bits at the bottom. Put the meat back into the pot and secure the lid. Select Manual, making sure the steam release handle is set to Sealing position, and cook at HIGH pressure for 60 minutes.

When cooking is complete, use natural release for 10 minutes and then quick release the remaining steam. Add in potatoes, carrots, and parsnips, making sure to submerge them in the cooking liquid. Select Manual and cook at HIGH for 10 minutes. When cooking is complete, use a natural release for 10 minutes and then release the remaining steam.

Finally, remove the roast and shred it with 2 forks. Place the vegetables on a serving plate and top them off (or place on the side) with shredded beef. If preferred, use a spoon and scrape the excess fat in the leftover juices and use an immersion blender to mix the juices to use as gravy to drizzle on top. Garnish with chopped fresh parsley and serve!

Need ideas to put your Instant Pot to good use? Check out all my Instant Pot recipes that are perfect for beginners like me.

Cooking Times

I found the ideal beef roast pressure cooker time per pound is 20 minutes. I cooked my 3 lb chuck roast recipe for 60 minutes, and it was the most perfect, fall apart chuck roast I’ve ever had!

Pot Roast Variations

Cooking pot roast in a pressure cooker for a traditional Sunday roast is always a hit, but there are a few variations to make it more interesting:

Change up the seasoning: Along with the salt and pepper, add some dried herbs and spices to the surface of the beef roast. Add 1 teaspoon each of dried oregano, rosemary, and thyme for a more savory kick. A few bay leaves added to the cooking liquid add a lovely, slightly aromatic flavor, too!

Blend or strain gravy: I found there are two methods to make the gravy.

What Can I Serve it With

As you can see in the pictures, I served my pressure cooker pot roast recipe with bulgur pilaf. However, you can also serve it with various whole-grain side dishes and/or one of my creative and easy vegetable side dishes (such as Whole Roasted Carrots, Sauteed Asparagus and Mushroom or Garlic Green Beans) or salads (like Asparagus Salad or Butter Lettuce Salad).

Need more inspiration for pot roast sides? Be sure to check out our post on What To Serve with Pot Roast for even more recipe ideas.

Expert Tips & Tricks:

• Want to ensure this quick chuck roast recipe is cooked evenly? Allow the meat to rest on the kitchen counter for 30 minutes before cooking. This helps take the chill off.
• For the best sear, pat the beef chuck roast dry with paper towels prior to seasoning. The dry surface and hot oil give you that extra crispy brown crust, which packs in so much flavor.
• Looking for pot roast with potatoes and carrots? Simply omit the parsnips and replace them with an equal amount of carrots.
• Beef Broth vs. Chicken Broth: As you’ll see in the recipe below, I used chicken broth as the liquid in the recipe. I personally find that my homemade chicken stock produces a lighter pot roast recipe. However, if you prefer beef broth feel free to swap an equal amount of it in place of chicken broth.

• Best Cuts of Beef for Pot Roast: For this easy Instant Pot chuck roast I’ve got some help from this post on TheKitchn. Feel free to refer to the image below for a visual to help you guide through the best cuts to use to make this instant pot roast recipe.
  • Chuck – The top pick for pot roast! It is cut from the shoulder, making it the toughest and most affordable piece of meat. The marbling (aka fat) is outstanding, which makes a fall apart chuck roast. Also called Chuck Roast, Arm Roast, Shoulder Roast, or Cross Rib.
  • Round – Cut from the back leg of the steer, this is actually a tough, but lean cut of meat. Even though lean meat is a good thing on occasion, that’s not what we want for a pot roast. Fat helps the meat breakdown into a more tender dish, giving you that silky, delicious texture. Also called Eye Round Roast, London Broil, or Round Tip Roast.
  • Sirloin – Cut from the back, near the hip bone all the way down to the belly (or flank), it is a bit tougher. Top sirloin is good for steaks and grilling, but it’s the bottom sirloin we are looking for, which is better for roasting. Also called Beef Rump Roast, Bottom Round Roast, Tri-Tip Roast, Ball Tip Roast, or Flap Roast.
  • Brisket – Cut from the breastbone, this is another very tough piece of meat, yet one of the most flavorful. When cooked the right way, it breaks down into a delicious dish. Although popular for BBQ or smoking, it makes a beautiful Sunday roast, too.

• What pressure cooker should I use? I prefer to use my Instant Pot (affiliate link), but any pressure cooker you own will work. Feel free to use your Electric Pressure Cooker, Power Cooker, Presto, Power Cooker XL, or Crock-Pot Express. Just make sure to follow the manufacturer’s cooking technique, as it varies between each brand.

Other Beef Recipes You Might Also Like

• Beef Vegetable Soup
• Brisket Tacos
• Brown Gravy Recipe
• Meatballs and Potatoes
• Homemade Beef Stroganoff
• Stuffed Cabbage Soup
• See all of my Easy Beef Recipes for dinner and meal planning

If you try this Pressure Cooker Pot Roast recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

This recipe has been adapted (with changes) from The Instant Pot Electric Pressure Cooker Cookbook (affiliate link).

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Pressure Cooker Pot Roast Recipe

Learn how to cook a roast in an instant pot using my foolproof method! Ready in less than 2 hours, this easy Pressure Cooker Pot Roast Recipe is perfectly tender and juicy.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 30 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 6 servings

Calories 623kcal

Author Aysegul Sanford

Ingredients

• 1 3-pound beef chuck roast, pat dry with paper towels on both sides
• 1 tablespoon kosher salt
• 1 teaspoon ground black pepper
• 2 tablespoons vegetable oil I use grapeseed oil
• 1 large onion halved and sliced
• 4 cloves of garlic peeled and minced
• 1 ¾ cups chicken stock preferably homemade (or beef stock)
• 4 fresh thyme sprigs more as a garnish
• 1 pound baby potatoes halved
• 5 large carrots cut into 3/4-inch pieces
• 3 large parsnips cut into 3/4-inch pieces*
• 2 tablespoons chopped fresh parsley

Instructions

• Season the meat with salt and pepper on both sides.
• Preheat the pressure cooker (I used my Instant Pot – affiliate link), select saute on high. Add in the oil.
• Once the pot is hot, brown the chuck roast, 3-4 minutes on each side. Transfer the meat onto a plate and cover with foil (or parchment paper) to keep warm. 
• Add in the onion, garlic, chicken stock, and thyme and give it a stir. 
• Put the meat back into the pot and secure the lid.
• Select manual, make sure that the steam release handle is turned to sealing position, and cook at high pressure for 60 minutes.
• When cooking is complete, use natural release for 10 minutes and then release the remaining steam.
• Add in the potatoes, carrots, and parsnips. Be sure to submerge them in the cooking liquid.
• Select manual and cook at high for 10 minutes.
• When cooking is complete, use a natural release for 10 minutes and then release the remaining steam.

Video

Notes

• Don’t have parsnips on hand? Use 2 more large carrots instead.
• Can I cook a frozen pot roast in my pressure cooker? You sure can. Cooking a frozen roast in an Instant Pot is actually quite easy. Place the frozen roast in the pressure cooker with the trivet underneath, to allow the heat to penetrate the entire surface of the roast, and add an additional 20 minutes to the cooking time. Frozen to pull-apart tender in no time!
• Two options for making gravy:
  • TO BLEND (preferred method): Remove the beef roast and vegetables from the pressure cooker and scrape off the excess fat from the remaining liquid in the Instant Pot. Then, simply use your immersion blender to blend the sauce together, creating an emulsified gravy.
  • TO STRAIN: Remove the beef roast and vegetables from the pressure cooker and scrape off the excess fat from the remaining liquid in the Instant Pot. Then, strain through a fine-mesh sieve into a saucepan over medium heat and simmer until reduced and slightly thickened, about 10-15 minutes.

Nutrition

Calories: 623kcal | Carbohydrates: 37g | Protein: 49g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 159mg | Sodium: 1496mg | Potassium: 1640mg | Fiber: 7g | Sugar: 9g | Vitamin A: 8666IU | Vitamin C: 36mg | Calcium: 107mg | Iron: 6mg

This recipe was originally published in September 2019. It has been updated with additional helpful information on Jan 2021 with no changes to the original recipe.

The post Pressure Cooker Pot Roast appeared first on Foolproof Living.

The mix of the right cut of beef and the homemade stroganoff sauce make this easy beef stroganoff recipe absolutely divine. And with the busy holiday season, sometimes all I want is a classic made with easy-to-follow steps and a guaranteed delicious end result. I have made this for my husband and I time and time again and it simply never gets old.

Easy Beef Stroganoff

This stovetop beef stroganoff is quick, easy, cheap (it’s all about the meat!), made without cream of mushroom soup and comes together in one skillet. Oh, and the stroganoff gravy is accented with the tangy, sweet goodness of sour cream! If that isn’t enough to get you in the kitchen, I don’t know what will! Ready in about an hour, it’s an absolutely delicious and comforting weeknight meal that can be enjoyed at any time of year.

What is beef stroganoff?

Beef or Boeuf Stroganoff, however you like to spell it, comes from the nationality of Russia. This classic Russian dish is a mix of sauteed pieces of beef mixed in a sauce made with smetana, aka sour cream.

Ingredients

There are two components to this homemade beef stroganoff recipe – the meat and noodles, and the sauce.

Ingredients for beef stroganoff

• Sirloin Steak Tips – I found this to be the most tender cut of beef, while also being economical, but we will talk more about the best cut of meat in a bit.
• Wide Egg Noodles – Egg noodles cook quicker than the usual pasta and require less liquid, which works perfectly in this easy stroganoff recipe.

Ingredients for the sauce

• Vegetable Oil – I like grapeseed oil, but any light-colored, neutral-flavored oil will do.
• Onions – One medium yellow onion is all you need – white onions will work, too.
• White Button Mushrooms – One 10-oz package of white button mushrooms, cleaned and sliced, is the perfect amount of mushroom goodness. If white button mushrooms are not available, cremini mushrooms are a good substitute.

• All-Purpose Flour – The flour plays a part in a roux, which helps to create a thick beef stroganoff sauce.
• Low-Sodium Chicken Broth – I really enjoy homemade chicken broth, but if you decide to purchase it from the store, make sure it is low-sodium. Regular chicken broth is packed with so much extra salt! Store the remainder sealed tight in the fridge and use within one week.
• Low-Sodium Beef Broth – Either beef broth or bone broth will do just the trick. Again, make sure it is of the low-sodium variety, store the remainder in the fridge and use within one week.
• Sour Cream – Here is the star of the beef stroganoff sauce recipe. Purchase a high-quality, full-fat sour cream for the best flavor.
• Lemon Juice – Freshly squeezed lemon juice adds that special brightness at the very end.
• Fresh Thyme or Italian Parsley – A final garnish of fresh thyme is both beautiful and delicious. Those small specks of green running throughout the sauce make this beef stroganoff all the more homemade. Fresh chopped parsley would be just as delicious, too!
• Salt and Pepper – Make sure to season as your cooking, as well as at the very end. Once the beef dish is ready, taste and adjust seasonings as necessary. A few fresh cracks of black pepper at the very end can make all the difference!

Best meat for beef stroganoff

The best cut of beef for stroganoff, and incidentally the most economical, is sirloin steak tips. Although you can use the fattier ribeye or more expensive tenderloin, I found sirloin tips provide exceptional flavor while still being easy on the wallet. The secret is in how the meat is cut prior to cooking.

A sirloin steak tip will either come in one large piece or already cut into 2-inch wide strips (just as the case with my meat). If the beef is not cut into 2-inch wide strips, slice it into 2-inch strips with the grain. Then, turn each strip parallel to you and cut into ½-inch strips against the grain. This technique of cutting against the grain produces a tender beef stroganoff.

How to make this easy beef stroganoff and sauce from scratch?

This easy beef stroganoff recipe comes together in 3 folds.

1. Prep the meat: prepare the meat as directed above and pat dry with paper towels. Do not skip this step as drying the meat thoroughly will help with perfect browning, which will result in tender, fall-off-the-bone kind of meat at the end.
2. Season the meat: Season the meat with salt and pepper. In a 12-inch skillet, heat one tablespoon oil over medium-high heat. Cook half the meat for 4-5 minutes, then transfer to a bowl. Add another tablespoon of oil and repeat with the remaining half of beef. Transfer the cooked meat in a bowl and cover with aluminum foil to keep warm.

3. Cook the aromatics: in the same skillet, add the remaining oil in medium-low heat. Add the onions, mushrooms, and salt and cook until the mushrooms have released all of their liquid, 8-10 minutes. Add flour and cook, stirring constantly, for one minute. Stir in chicken broth and beef broth, making sure to scrape the bottom of the skillet to get those bits of goodness. Return the beef back to the skillet. Put the lid on, bring it to a boil, reduce the heat to low, and let it cook until beef is tender about 30 minutes.
4. Stir in the egg noodles: Lastly, stir in the egg noodles, cover and let cook 10-12 minutes, stirring occasionally. Remove from heat and stir in the sour cream and lemon juice off the heat. Garnish with fresh thyme and/or parsley and enjoy!

How to thicken the sauce

A thick and quick beef stroganoff is made with the help of a roux. In other words, the combination of fat and flour creates a smooth, thick, luxurious sauce that evenly coats the beef and egg noodles. Just make sure to cook the flour for at least one minute prior to adding the liquid – this helps to remove that raw flour flavor.

What side dishes go with this recipe

Since the beef and sauce are the main components of this Russian dish, the blank canvas of egg noodles works as a perfect accompaniment to soak up all that flavorful gravy. For a balanced meal, you can also serve this beef stroganoff with egg noodles along with a simple green salad (or browse through my collection of easy salad recipes to pick one for yourself) or braised red cabbage.

Can you freeze beef stroganoff with noodles?

Yes, this beef mushroom stroganoff can be frozen with a few adjustments to the recipe. Since egg noodles are softer than your usual pasta, I do not recommend freezing it with the noodles.

Therefore, if you are planning to freeze, I recommend cooking the recipe until step 7, before you add the noodles, bring it to room temperature, place in an airtight container, and freeze.

A day before you are ready to serve, thaw it in the fridge overnight. Transfer it into the pan and heat over medium heat. Add in the noodles and cook until they are softened. You should have enough liquid, but if you feel like it needs more add in some broth or water. Off the heat add in the sour cream, lemon juice, and herbs.

Other beef dinner recipes you might also like

• Beef Vegetable Soup
• Brisket Tacos
• Pressure Cooker Pot Roast Recipe
• Turkish Meatballs
• Meatballs and Potatoes
• Baked Ziti with Ground Beef
• Thai Beef Salad

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One Skillet Easy Beef Stroganoff Recipe

One Skillet Easy Beef Stroganoff recipe cooked in one hour. Made from scratch, this beef, mushroom, and noodle dish is a complete meal in itself. Deliciously silky and creamy.

Course Dinner

Cuisine Russing

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 381kcal

Author Aysegul Sanford

Ingredients

• 1 1/2 lbs. sirloin steak tips
• 4 tablespoons vegetable oil
• 1 medium onion chopped
• 10 ounces white button mushrooms cleaned and sliced thinly
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth low sodium or homemade
• 1 1/2 cups beef broth low sodium
• 3 cups wide egg noodles
• 2/3 cup sour cream
• 2 teaspoons lemon juice freshly squeezed
• 2 tablespoons fresh thyme or Italian parsley chopped
• salt and pepper

Instructions

• To prepare the meat: First, cut it into 2-inch strips towards the grain, and then cut each strip into 1/2-inch strips against the grain. Place it on a baking sheet lined with paper towels and pat-dry as much as possible. Season the meat with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Heat 1-tablespoon oil in a 12-inch skillet over medium-high heat. Cook half of the meat, 4-5 minutes on each side. Transfer the cooked meat in a bowl. Repeat the same process for the other half. Cover it with aluminum foil and set aside.
• Once the meat is cooked, in the same skillet, heat the remaining 2 tablespoons oil. Add onion, mushroom, and 1/2 teaspoon salt, and cook, stirring frequently, until the juices of the mushrooms evaporate, 8-10 minutes.
• Add flour and cook, stirring constantly, for a minute.
• Stir in the chicken and beef broths. Scrape the bottom of the pan; making sure that all the bits and pieces of the meat is mixed in the liquid.
• Return the beef into the mixture. Put the lid on and let it cook over low heat until beef is tender for 25-30 minutes.
• Stir in the noodles, cover, and cook, stirring occasionally until noodles are cooked, 10 -12 minutes.
• Off the heat, add the sour cream and lemon juice. Give it a big stir.
• When ready to serve, garnish it with chopped thyme and/or fresh parsley.
• Serve.

Video

Notes

A FEW TIPS FOR THE BEST HOMEMADE BEEF STROGANOFF

• Get the beef sirloin really dry before adding to the skillet. A dry surface on the meat and a super hot skillet give you caramelized beef sirloin tips that provide exceptional flavor.
• Enough liquid in the pan? When I first tested this recipe, at first I felt like there was not enough liquid in the pan to cook the egg noodles, but it worked well in the end. Compared to pasta, egg noodles cooks faster and require less liquid. After the rest of the ingredients are added in, this dish ends up having a silky and creamy texture. So don’t be tempted to add more liquid. 
• Want it to have a deeper flavor? The original sirloin beef stroganoff recipe uses a little bit of alcohol to deepen the flavors. I wanted this to be a simple everyday-kind-of recipe so I did not include any. However, if you want to take this dish up a notch you can add in ⅓ cup of white wine or brandy into the sauce at the same time you are adding the chicken and beef broth.
• Want a bit more indulgence? Take beef stroganoff with sour cream up a notch by replacing the sour cream with indulgent creme fraiche.
• Want to make a healthier beef stroganoff? Replace the sour cream with an equal amount of Greek yogurt instead. It will have a little bit more of a sour taste, but will have less calories.

Nutrition

Calories: 381kcal | Carbohydrates: 20g | Protein: 31g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 96mg | Sodium: 529mg | Potassium: 744mg | Fiber: 1g | Sugar: 3g | Vitamin A: 171IU | Vitamin C: 7mg | Calcium: 71mg | Iron: 3mg

Recipe adapted with changes from America’s Test Kitchen.

The post One-Skillet Easy Beef Stroganoff appeared first on Foolproof Living.

But unlike my mom’s version that took hours on the stovetop, I’ve updated the recipe to make a quick bolognese sauce that can be prepared any night of the week. And the best part you ask? It is a crowd-pleaser.

Made with a creamy bolognese sauce this weeknight pasta dish will be one you’ll make time and time again in about one-third of the time it used to take my mom. The trick is all about good-quality ingredients – the best type of meat, the right tomatoes, and fresh herbs and spices.

What is spaghetti bolognese?

Spaghetti bolognese is just in the name – spaghetti tossed in a sauce made from tomatoes, minced beef, garlic, wine, herbs, and spices. It is a classic Italian dish that has some American roots.

A traditional bolognese sauce made in the northern city of Bologna, Italy is served with broad, flat noodles such as tagliatelle, pappardelle or fettuccine. Another popular way to prepare it is lasagna bolognese. The thinking is that the thick sauce blends better with wider-shaped pasta.

But tossing the bolognese sauce with spaghetti is an Americanized version of the classic. In other words, much quicker and easier, perfect for busy weeknights.

What is the difference between spaghetti bolognese and spaghetti sauce?

Bolognese sauce is a variation of ragu (but ragu is not bolognese – I know, confusing!). Typically, it is a mixture of beef, pork, white wine, milk, tomatoes, and a few additional herbs and seasonings.

Spaghetti sauce, on the other hand, is simply a tomato-based sauce seasoned with a few aromatics such as onions, garlic, herbs, and spices.

Pasta bolognese ingredients

The ingredients for pasta bolognese are broken down into four main groups – the sauce, the meat, the herbs and spices, and the pasta and garnish.

Sauce ingredients

• Vegetable Oil – I like this start this traditional bolognese with a mild Olive Oil from Italy.
• Onion + Garlic cloves – One large or two small onions and three cloves of garlic will produce a savory flavor that really allows the meat to shine. Many bolognese sauce recipes start with what is known as a soffritto (onions, carrots, celery), but I find that less is more here. If you would like to go the more traditional route, simply replace half the onions with an equal amount of chopped celery and carrots.
• Diced Tomatoes – High-quality canned diced or crushed tomatoes will produce the most flavorful meat sauce. I prefer San Marzano tomatoes, which are sweeter and richer in flavor. However, you can also used cherry tomatoes (during the summer months) or even plu tomatoes.
• Tomato Paste – An Italian tomato paste is best. Purchase a tomato paste that comes in a tube, rather than the can.
• Red Wine – The flavors of the wine will concentrate as they cook down, so choose a medium-bodied, dry red wine such as Pinot Noir, Merlot or Chianti.
• Chicken Stock – I prefer the lighter flavor of chicken stock, but for a richer, more complex bolognese sauce, use beef broth instead. Always make sure to purchase a low-sodium variety.

Best meat for this recipe

• 85/15 Ground Beef – I prefer to use only ground beef (some also call it “minced beef”) for my bolognese sauce. A lot of recipes typically include some type of pork, such as pancetta (uncured Italian bacon) or ground pork, but since I am not a big pork eater to begin with, I stick with using all ground beef. As always, go with what works for you.

Alternatively, if you want you can use ground turkey or ground chicken as well.

Herbs and spices

The list of spices and herbs to put in my bolognese meat sauce recipe could be as long or as short as you want. Below are the ones I used but feel free to switch it up with whatever herbs and spices you have on hand.

• Oregano – Dried oregano is a wonderfully classic herb that sings all things Italian to me. Make sure you don’t skip it!
• Thyme + Bay Leaves – I used the entire thyme spring and tie it in kitchen twine with the bay leaf. The delicate leaves from the thyme fall right off, so all I have to do is remove the wrapped stems and leaf when the bolognese sauce is done cooking.
• Kosher Salt + Black Pepper – Use the amount called for in the recipe. At the end of cooking, taste and adjust the seasoning as necessary.

Pasta and Garnish

• Dried Spaghetti – It’s spaghetti bolognese after all! We will talk more about how to cook pasta in a little bit, but any long shaped pasta, such as linguine or fettuccine, will work too.
• Fresh Basil – I included the basil in garnish since you want to add the basil just before serving. The residual heat from the pasta will lock in its fresh flavor and green color. If you were to add it to the sauce, the basil would wilt and turn black.
• Parmesan Cheese – A final sprinkling of Parmesan cheese is all this traditional bolognese meal needs.
• Optional: If you like heat, a pinch of red pepper flakes can also be sprinkled on top before serving.

How to make this recipe?

This homemade spaghetti bolognese comes together quick and easy by first cooking the minced meat, then the sauce and pasta, and mixing it all together – this is the trick to serving pasta!

Pasta should always cook with the meat tomato sauce for 1-2 minutes on the stovetop. This allows for the pasta and sauce to come together as one dish.

To properly cook pasta bolognese at home, simply:

Cook ground/minced beef

1. Sweat the onions. In a large Dutch oven (or a large skillet) over medium high heat, add 2 tablespoons of olive oil. Add the finely chopped onion, a pinch of salt and cook until softened, about 5-7 minutes.
2. Brown the meat. Add the ground beef and break it up into smaller chunks with a wooden spoon. Allow to cook for a few minutes without stirring to get crispy and brown, then stir with a wooden spoon and cook through (until meat is no longer pink), about 7-8 minutes.

Make the sauce

1. Add the tomatoes. Once the meat is nicely browned, add the diced tomatoes and tomato paste. Cook, stirring frequently scraping the bottom of the pan, for 5 minutes.
2. Add the herbs and liquids, then simmer. Add the garlic, oregano, thyme and bay leaf bundle, salt, pepper, red wine and chicken stock. Give the sauce a stir (making sure to scrape all the browned bits at the bottom) and bring it to a simmer. Reduce the heat to medium-low, cover and let cook 20-25 minutes, stirring occasionally. Give it a taste, and if necessary, season with more salt and pepper.
3. Cook the spaghetti noodles. Meanwhile, bring a large pot of water to a boil and season liberally with salt. Cook spaghetti one minute shy of al dente according to the package directions. Reserve 1 cup of the starchy cooking water and drain.
4. Toss! Remove the herb bundle from the sauce and add the cooked spaghetti. Toss it all together, making sure all the pasta is coated with the sauce. At this point, you can adjust the pasta bolognese as needed by adding a few splashes of the reserved pasta cooking water to loosen it up to your desired consistency. Simmer for 1-2 minutes to finish cooking the spaghetti, then remove from the heat.
5. Garnish and Serve. Finish with the fresh basil and Parmesan cheese. Transfer to serving bowls and enjoy!

How long does this recipe take to cook?

Typically, bolognese sauce takes a few hours to simmer on the stovetop to develop a deep, rich, savory flavor. But with just a few good-quality ingredients, this quick bolognese sauce recipe only takes 20-25 minutes to simmer.

Variations

Below are a few variations for this homemade bolognese sauce to help you create a richer sauce recipe as you make this in your own kitchen.

• Pork and Beef: Substitute half the ground beef with an equal amount of ground pork. To really bring out the pork flavor, before cooking the onions, render 4 oz of diced pancetta or bacon in the Dutch oven until browned and crispy. Remove with a slotted spoon, pour off all but 2 Tablespoons of the pork fat, omit the vegetable oil and begin making the bolognese sauce recipe. Add the pancetta or bacon back in when you add the remaining herbs and seasonings. If you need a suggestion, here is a more authentic bolognese sauce recipe you can try.
• With Cream: Once you remove the spaghetti bolognese from the heat, stir in ½ cup of room temperature heavy cream for a smooth, luxurious sauce.
• Without Wine: Replace the wine with an equal amount of chicken or beef stock. Remember the beef stock will produce a richer, meatier flavor.
• With Worcestershire Sauce: Adding 1-2 Tablespoons of Worcestershire sauce will give you a rich bolognese sauce. It’s a secret tip that gives this sauce that extra bit of zing!
• With Jar Sauce: Replace the diced tomatoes and tomato paste with a large jar of your favorite store-bought spaghetti sauce. 
• Want to make it in a slow cooker? Check out my friend Katie’s Slow Cooker Bolognese recipe.
• Serve it with Garlic Bread, Garlic Butter Green Beans, or a simple green salad like Butter Lettuce Salad.

How To Store Leftovers & How To Freeze?

If you have leftovers, you can place them in an airtight container and keep in the fridge. Leftover spaghetti bolognese will still be fresh up to 3 days.

Also, if possible, I recommend making just enough pasta to serve. Then keep the leftover sauce separate if you can. This way, when you are ready to serve it again you can make a fresh batch of spaghetti and top it off with the sauce.

This is especially a good idea if you are planning to freeze it. I do not recommend freezing bolognese sauce mixed with pasta. Rather, freeze the sauce in an airtight container after it fully cools down.

More Weeknight Beef Dinner Ideas:

• Stuffed Cabbage Soup
• Skillet Beef Stroganoff
• Turkish Meatballs
• Old Fashioned Vegetable Beef Soup Recipe
• Need more inspiration? Check out all my beef dinner recipes.

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Spaghetti Bolognese Recipe

A weeknight Spaghetti Bolognese recipe that is rich, filling, and hearty. Ready in about 45 minutes, this simplified Italian pasta dish delivers big flavors in little time.  

Course Dinner

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 623kcal

Author Aysegul Sanford

Ingredients

• 2 tablespoons vegetable oil
• 1 large or 2 small onion, chopped
• 1- pound ground beef 85% 15%
• 1 28 ounces can of diced tomatoes
• 2 tablespoons tomato paste
• 3 cloves of garlic minced
• 1 teaspoon dried oregano
• 1 sprig of thyme tied in a bundle
• 1 bay leaf
• 1 teaspoon Kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup red wine
• 1 cup chicken stock
• 1/2 cup fresh basil roughly chopped
• 1 cup Parmesan cheese shredded
• 1 pound (16 oz.) dried spaghetti or linguini

Instructions

• Heat olive oil in a Dutch oven (or any other heavy bottom pot) in medium heat. Add onion. Cook until wilted, 7-9 minutes.
• Stir in the tomatoes and tomato paste. Cook, stirring frequently for 5 minutes.
• Add in the ground beef. Using a wooden spoon break it into smaller chunks. Cook, stirring frequently, until it is browned, 7-8 minutes.
• Add the garlic, dried oregano, bundle thyme, salt, pepper, bay leaf, red wine, and chicken stock. Give everything a stir. Bring it to a simmer.
• Reduce the heat to medium-low, put the lid on, and let it to cook for 20-25 minutes, making sure to stir occasionally.
• Meanwhile, bring a large pot of salted water to boil and cook the spaghetti according to the instructions on its package. *Please read the Pro Tip below*
• Once the spaghetti is ready, drain it in a colander.
• Discard the thyme bundle and the bay leaf from the Bolognese sauce.
• Add drained pasta into the sauce. Stir it all together making sure that the pasta is generously coated with the sauce.
• Stir in the fresh basil and top it off with grated Parmesan cheese.
• Serve.

Video

Notes

VARIATIONS:

• Pork and Beef: Substitute half the ground beef with an equal amount of ground pork. To really bring out the pork flavor, before cooking the onions, render 4 oz of diced pancetta or bacon in the Dutch oven until browned and crispy. Remove with a slotted spoon, pour off all but 2 Tablespoons of the pork fat, omit the vegetable oil and begin making the bolognese sauce recipe. Add the pancetta or bacon back in when you add the remaining herbs and seasonings.
• With Cream: Once you remove the spaghetti bolognese from the heat, stir in ½ cup of room temperature heavy cream for a smooth, luxurious sauce.
• Without Wine: Replace the wine with an equal amount of chicken or beef stock. Remember the beef stock will produce a richer, meatier flavor.
• With Worcestershire Sauce: Adding 1-2 Tablespoons of Worcestershire sauce will give you a rich bolognese sauce. It’s a secret tip that gives this sauce that extra bit of zing!
• With Jar Sauce: Replace the diced tomatoes and tomato paste with a large jar of your favorite store-bought spaghetti sauce. 
• PRO TIP: Cook the pasta shy of one minute according to package directions, reserve 1 cup of the starchy cooking water, drain and add the pasta to the pot with the sauce. This is the secret to restaurant-quality pasta! The pasta will continue cooking in the pot with the sauce, releasing it’s natural starch and sticking to the sauce. The reserved cooking water is there for insurance, just in case you need to adjust the sauce’s consistency.

Nutrition

Calories: 623kcal | Carbohydrates: 62g | Protein: 30g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 66mg | Sodium: 810mg | Potassium: 521mg | Fiber: 3g | Sugar: 4g | Vitamin A: 317IU | Vitamin C: 2mg | Calcium: 240mg | Iron: 3mg

The post Easy Spaghetti Bolognese appeared first on Foolproof Living.

Why Should You Try This Recipe?

Beef and vegetables. Is there really anything better? If you ask me, the answer is no. Here are a few reasons why this crock pot vegetable beef soup recipe is awesome:

• Hands off cooking: Don’t get me wrong, I make my Stovetop Vegetable Beef Soup often and it simmering on the stove top is as comforting as possible on a cold winter day. But to be honest, sometimes I don’t want to spend all day in the kitchen cooking and cleaning. That’s the beauty of this CrockPot vegetable soup recipe. Other than searing the beef stew meat and chopping up the vegetables, there is little hands-on time to do anything else. Most of the work is done by the slow cooker.
• Stores & Freezes Well: The best part is that you can make a big batch to serve some right away and freeze the rest for later to have soup ready on hand whenever you don’t feel like cooking.
• A Crowd Pleaser: Serve it by itself with a loaf of crusty no knead bread, bulgur wheat pilaf, or one of my healthy quinoa salads on the side, it is guaranteed to be a great family meal.

Ingredients:

The ingredient profile for this soup is not much different from the stove-top vegetable beef soup recipe.

• Beef Stew Beef – The right cut of beef makes all the difference. I usually buy a whole chuck roast and cut it into smaller pieces myself. However, you can also purchase pre-cut stew meat to make this soup. Below I will go into detail about the other cuts of meat you can use.
• Kosher Salt + Black Pepper – For seasoning both the beef and slow-cooker stew.
• Vegetable Oil – My favorite vegetable oils are grapeseed or avocado oil.
• Onions, Carrots, Celery – Also known as mirepoix, this simple mix of aromatic vegetables offer so much flavor. I like to leave them in large pieces for a chunky beef stew.
• Garlic – Mince the garlic cloves, so they provide the most intense garlic flavor. 
• Yukon Gold Potatoes – Cut the potatoes in small cubes for size and textural variance in your vegetable beef soup.
• Diced Tomatoes
• Fresh Green Beans – Trimmed and cut in half, the smaller size makes it easier to scoop up the green beans with a spoon.
• Low-Sodium Chicken or Beef Stock – A low-sodium variety helps to control the amount of salt. This way, the seasoning is all up to you! Purchase a high-quality, organic brand for the best flavor or better yet make your own chicken stock.
• Tomato Juice – Make sure the label reads 100% tomato juice.
• Frozen Peas – No need to thaw the frozen green peas. The peas are small enough so that they simply warm through in the veggie stew. Or if you have it, you can also use blanched peas.
• Fresh Parsley

Best cut of beef for soup

I always buy a whole Chuck Roast (also known as Chuck Shoulder, Chuck-Eye Roast, or Top Chuck) and cut it into large chunks (about 1 ½ inch) myself – or ask the butcher behind the counter to do it for me.

This is just my personal preference, as stew meat is a mixture of pre-cut cuts of beef, so you never really know what you’re getting. The below passage is from TheKitchn and explains why getting pre-packaged stew meat is not the best option:

Chuck Roast is economical and comes with the added bonus of extra marbling (fat) throughout the meat, creating a fall-apart tender beef vegetable soup every time.

If you want to try making this soup with other cuts of beef, I would recommend buying Round Tip or London Broil (aka Top Round) and cutting them into smaller chunks.

Fresh vegetables vs frozen vegetables

• Crockpot vegetable beef soup with fresh vegetables – I prefer to use fresh vegetables that are in season, except for frozen peas, for the best texture and flavor. The beauty of using fresh vegetables is that you can make this CrockPot vegetable beef stew any time of year with any variety of your favorite vegetables that look best at the market.
• Slow cooker vegetable beef soup with frozen vegetables – If you do decide to go the frozen vegetable route, omit the fresh carrots, green beans, and frozen peas and purchase a 24-oz bag of frozen mixed vegetables instead and add them during the last 30 minutes of cooking. If you add the frozen vegetables too early, they will become gummy, overcooked and mushy.

Variations for this recipe

Below are a few recommendations to adjust the beef and veggie soup to your liking:

• With Leftover Pot Roast – A fun and interesting way to use up leftover pot roast in your fridge. Simply skip the seared beef steps, chop the pot roast into 1-inch pieces, and add all the remaining ingredients to the bowl of your slow cooker. Cook as directed.
• Without Potatoes – Replace the potatoes with another root vegetable of choice, such as rutabaga, turnips, or parsnips. Alternatively, use sweet potatoes during the fall months for that extra unique fall flavor.
• Without Tomatoes – Omitting the tomatoes will also omit the liquid that comes along with them. To replace that moisture, add an additional 2 cups low-sodium chicken or beef broth.
• Without Tomato Sauce/Juice – Omit the tomato juice and add an additional 1 ½ cups low-sodium chicken or beef broth.

Print

Hearty Crockpot Vegetable Beef Soup Recipe (Slow Cooker Method)

A hearty CrockPot Vegetable Beef Soup recipe packed with chunks of tender beef and healthy vegetables cooked in a rich broth. Great for meal prep and freezer friendly.

Course Soup

Cuisine American

Diet Gluten Free

Prep Time 45 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 45 minutes minutes

Servings 8 servings

Calories 445kcal

Author Aysegul Sanford

Ingredients

For The Beef:

• 2 pounds chuck roast or beef stew meat *, cut into 1-inch cubes
• 1 ½ teaspoons kosher salt
• ½ teaspoon black pepper
• 3 tablespoons of vegetable oil divided

For The Soup:

• 2 medium onions chopped (approximately 1 cup)
• 5 carrots peeled and cut into 1/2 -inch thick slices (approximately1 cup)
• 5 stalks of celery chopped (approximately 1 cup)
• 3 cloves of garlic peeled and minced
• 1 pound Yukon gold potatoes cut into small cubes
• 1 can 15 oz. diced tomatoes
• 1 ½ cups green beans
• 4 cups chicken or beef stock low sodium or no salt added
• 1 ½ cups of tomato juice
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 cup frozen peas
• ¼ cup fresh parsley chopped

Instructions

• Dry the beef: Line a baking sheet with a few sheets of paper towels. Transfer the cubed beef onto the sheet and pat dry with paper towels. Season with salt and pepper on all sides.
• Heat 1 tablespoon oil in a large saute pan (I used my cast iron skillet) over medium-high heat. When the oil is sizzling hot, add in the cubed meat (as many as you can without crowding the pan) and cook for 3-4 minutes on each side or until the meat is nicely browned. Continue the same process with the rest of the meat. I had to do it in 3 batches.
• Place the seared meat onto a plate and set aside.
• To make the soup, place onion, carrots, celery, garlic, potatoes, diced tomatoes (with all its juices), green beans, seared meat, and salt and pepper into the bowl of your slow cooker. 
• Pout in the beef stock and tomato juice. Give it a gentle stir.
• Cook on low for 8-9 hours or on high for 6-7 hours.
• Stir in the frozen peas in the last 30 minutes. 
• Ladle into bowls, garnish with parsley, and serve.

Notes

• The Best cut of beef for this soup: I always buy a whole Chuck Roast (also known as Chuck Shoulder, Chuck-Eye Roast, or Top Chuck) and cut it into large chunks (about 1 ½ inch) myself – or ask the butcher behind the counter to do it for me.
• Store in an airtight container: Ladle into individual airtight containers and pop one out of the freezer to defrost in the fridge overnight every time the craving strikes.
  To rewarm, bring to a boil over medium heat in a small saucepan, pour into a serving bowl and enjoy!
• Store in silicone reusable bags or plastic resealable bags: Transfer the beef vegetable soup to a few reusable silicone bags or freezer-safe plastic storage bags, with a bit of room at the top.
  Push out all the air, seal tight, label, date, and lay flat in your freezer. Remove from the freezer the night before to defrost in your fridge. Transfer to a large pot, bring to a boil over medium heat, and reduce to low to keep warm. Ladle into bowls and enjoy!

Nutrition

Calories: 445kcal | Carbohydrates: 35g | Protein: 31g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 82mg | Sodium: 1188mg | Potassium: 1198mg | Fiber: 7g | Sugar: 9g | Vitamin A: 7048IU | Vitamin C: 37mg | Calcium: 90mg | Iron: 5mg

The post Hearty Crockpot Vegetable Beef Soup (Slow Cooker Method) appeared first on Foolproof Living.

I love baked ziti, I really do. Similar to my Spaghetti Bolognese, it is one of those classic Italian-American recipes that simply never gets old. It’s the perfect combination of pasta to meat sauce to cheese.

The beauty of this pasta bake recipe is truly in the fact that it can feed a crowd, offering a hearty and comforting meal for your dinner guests. But it’s also great because if you don’t have many people to feed, such as the case for my husband and I, leftovers can be stored in the freezer so that dinner can be on the table in a matter of minutes!

What is Ziti Pasta?

Ziti pasta, sometimes referred to as ziti noodles, is an extruded, tubular pasta a bit smaller in size than rigatoni and similar to penne, but with straight cut ends rather than a diagonal. Ziti can either have smooth sides or ridges, which is known as ziti rigate.

What is baked ziti?

Baked ziti is one of those popular baked pasta dishes that layers ziti pasta with Neapolitan-style tomato sauce cooked with your choice of meat (more on this later!) and cheese. Hearty, comforting, and super cheesy, it’s the ultimate comfort food!

How to make this recipe?

This quick and baked ziti casserole recipe has 3 folds.

First, preheat the oven to 375 degrees. In a large skillet over medium heat, heat the olive oil, then add the ground beef and cook 8-10 minutes, stirring occasionally while breaking up the large pieces of beef with a wooden spoon. Add onions and cook 7-8 minutes, until translucent. Add the tomatoes, garlic, red wine vinegar, red pepper, cumin, salt, and pepper. Bring to a simmer and continue to cook for another 10-12 minutes, or until it thickens. Turn off the heat and add the fresh basil.

Second, while the meat sauce is cooking, bring a large pot of water to a boil. Add 1 Tablespoon of salt and ziti. Cook 7-8 minutes, or 1-2 minutes less than the package directions. Drain and set aside.

Lastly, spread a thin layer of tomato sauce on the bottom of an oven-proof 9×11 inch casserole dish. Add half of the ziti noodles, pour half of the meat and tomato sauce over the pasta, and then dollop with ½ cup ricotta (I use Ina Garten’s Homemade Ricotta recipe). Spread the remaining ziti evenly over the cheese, then top with the remaining meat and tomato sauce and spread evenly. Dollop the rest of ricotta cheese and spread evenly over top. Sprinkle with shredded mozzarella. Bake for 30 minutes, or until the top is golden brown. Sprinkle with fresh parsley and dinner is ready!

Can I assemble this recipe a day in advance and keep it in the fridge?

Yes, you can. However, be sure to let it cool and cover it tightly with stretch film before placing it in the fridge. Alternatively, you can make the meat sauce a day in advance, quickly cook the pasta and assemble on the day you are ready to serve.

If you end up with leftovers, as long as you keep the pasta bake with ground beef in an airtight container in the fridge, they will still be good for the next 1-2 days.

Can I freeze it?

Yes. Once you assemble the dish, simply bring the baked ziti with cheese to room temperature and cover the entire casserole dish tightly with stretch film and aluminum foil. Keep it in the freezer for up to 3 months. Let it thaw overnight in the fridge a day before you are ready to serve and bake as directed in the recipe. It might take just a few minutes longer, but once the cheese is golden brown, you are good to go.

Additionally, in the past, I have frozen the already baked ziti leftovers as described above. While I prefer the first method, this version works well, too.

Can I make it without ricotta cheese?

Yes, of course. If you do not like ricotta cheese, you can swap it with 1 1/2 cups of mozzarella cheese.

Variations

Although baked ziti is such a classic recipe, there are a number of variations to make it your own. A few of my favorites include:

• Baked Ziti with Sausage Recipe: Replace the ground beef with 1 lb sweet or spicy Italian ground sausage that has been removed from the casings.
• Baked Ziti with Chicken: Replace the ground beef with 1 lb ground chicken or 1 lb boneless, skinless chicken breasts that have been cut into ½ inch pieces.
• Baked Ziti with Spinach: Add 2 cups fresh spinach to the meat and tomato sauce when you add the basil.
• Meatless Baked Ziti: Omit the meat completely or make a vegetarian Eggplant Pasta Bake.

Served with a simple green salad, this classic baked ziti with meat recipe makes a perfect meal that you can feed your family with ease.

You Might Also Like:

Other Pasta Recipes you might like:

• Mexican Street Corn Pasta Salad Recipe
• Caprese Pasta Salad with Pesto
• Eggplant Pasta
• Eggplant Baked Ziti

Other easy ground meat recipes you might like:

• Stuffed Cabbage Soup
• Easy Beef Stroganoff
• Turkish Stuffed Eggplant
• Stuffed Peppers Recipe
• Turkish Meatballs