Monday, September 17, 2012

Slow Cooker Pot Roast

I used to hate pot roast as a child, but I think only because I would smell it all day to the point that I was no longer hungry.  Today, it is one of my comfort foods, and I don't have to smell it all day while I'm at work.  Surprisingly I haven't cooked a pot roast (or at least blogged it) in the slow cooker until tonight.  I read a lot of reviews on different recipes and created this recipe from a lot of different opinions.  It was really delicious, and so convenient!  I hope you enjoy!

  • 4 lb boneless chuck roast
  • 1 tbsp paprika
  • 1 tbsp black pepper
  • 1 tbsp salt
  • 6 small red potatoes, peeled and cubed
  • small bag of baby carrots
  • medium sized white onion, chopped
  • 1 cup beef stock
  • 1 package Lipton Beefy Onion Soup Mix
  • 1 tsp Worcestershire sauce
Mix together paprika, pepper, and salt and rub over roast brought to room temperature.  Heat large pan over medium heat with a little bit of olive oil.  Brown roast on all four sides (approximately 4 minutes per side).  Meanwhile, chop and peel potatoes and chop onion.  Place chuck roast in large slow cooker and cover with potatoes, onion, and carrots.  Refrigerate over night at this point if you're cooking it tomorrow.  Otherwise, cover with beef stock, soup mix, and Worcestershire sauce.  Cook on LOW 8-10 hours or HIGH for 5 hours.  Remove roast and veggies.  Add about 2 tbsp flour to liquid mixture and whisk until thickened.  Serve warm with a green salad and bread rolls.

Tuesday, September 4, 2012


I know it's still 105 degrees outside, but inside I'm creating the smells and images of fall with this classic Italian soup.  I got inspired after I had Olive Garden's soup, salad, & bread sticks the other day.  This recipe was delicious, as I'm sure there are many other great ones out there.  I hope you enjoy!
  • 1 lb. kielbasa sausage, cut in half lengthwise and sliced
  • 1 onion, diced
  • 2 bell peppers, diced
  • 3 carrots, peeled and diced
  • 4 stalks of celery, diced 
  • 2 cloves garlic, minced
  • 1 28 oz. can whole plum tomatoes, Italian style or regular, and their juice
  • 1 quart chicken broth or stock
  • 1 14.5 oz can Great Northern or canellini beans, rinsed and drained
  • 1/4 tsp dried oregano
  • 1-2 Tbsp fresh basil (or 1 tsp. dry)
  • 1 1/2 cups dry medium-sized pasta
  • olive oil, salt & pepper
In a large soup pot or Dutch oven, brown sausage in a small drizzle of olive oil.  Remove sausage and set aside.
Add onion, bell peppers, carrots, and celery to pot, stirring to scrape down any brown bits.  Sprinkle with a little salt and pepper and continue to cook over medium heat until veggies are crisp-tender, about 10 minutes.  Add garlic to pot and cook 1 minute more.  Return sausage to soup pot.
Using your hands, break up or crush tomatoes into the soup pot.  Add tomato juices and the chicken broth.  Stir in beans, oregano, and basil.  Cover and bring to simmer over medium heat.  Simmer about 20 minutes.
Meanwhile, while soup is simmering, cook pasta according to package directions in a separate pot.  Cook until al dente.  Drain and add to soup.  Stir to combine and add 1-2 cups of additional water if necessary or if more broth is desired.