French Onion Pot Roast

 

A new twist on French Onion Soup! Try this delicious roast with all the same ingredients. This recipe can be easily transformed into the crock pot or instapot if you are unable to cook it in the oven. The only hard part of this recipe is the slicing of 4 onions. Pair this with mashed potatoes, rice, or pasta. 

Serves:  8

Calories per serving: 640

Ingredients:

• 4 Pounds Chuck Roast
• 2 Tablespoons Vegetable Oil
• 1 Teaspoons Salt
• 1/2 Teaspoons Black Pepper
• 4 Cups Beef Broth
• 2 Tablespoons Worcestershire Sauce
• 1 Cups Gruyere Cheese, Shredded

Preparation notes:

1. Preheat your oven 325 degrees
2. Season chuck roast with salt & Pepper
3. Add the vegetable oil to a pan. Add in your roast and brown 4-5 minutes per side
4. Add sliced onions, beef broth, worcestershire sauce, thyme and cook covered for 3-3 1/2 hours
5. Remove from the oven and remove Thyme Sprigs
6. Turn oven to broil
7. Shred Beef in large chunks and place to the side.
8. Top sliced baguettes with gruyere cheese, place bread on a sheet pan
9. Place into oven for 1-2 minutes, until cheese begins to bubble and brown
10. Serve immediately with mashed potatoes, rice, and or pasta

Recipe from: Dinnerthendessert.com

Slow Cooker Italian Beef Sanwiches

A sandwich that is quick for those busy nights, has lots of flavor, and you will be wanted to save room for a second. This is one of our many favorites quick meals that everyone actually eats and with two very picky children that is not easy. So throw everything in and enjoy a great meal after work or a long day of activities. 

Ingridients:

2 pounds Sirloin Roast 

2 Cups Beef Broth

1/2 Teaspoon Salt & Pepper

1 Teaspoon Onion Powder

1 Teaspoon Garlic Powder 

1 Teaspoon Italian Seasoning

1 Teaspoon Crushed Red Pepper 

1 Cup Diced Sweet Peppers

1/2 Cup Sliced Pepperoncini Peppers

Directions:

Rub in salt and pepper onto roast and sear beef until it forms a crust on each side. Place roast into crock pot and place all other spices and beef broth over roast. Place into slow cooker on high for 4 hours or low for 6 hours. When roast is done shred and place back into juice in the slow cooker. 

Place diced and sliced peppers into a bowl and mix.

Place Shredded Roast and Pepper Mixture onto a hoagie or steak roll.

Enjoy

Burrito Bowl

Taco Tuesday nights are great because there so many things you can make and this here has become quite a favorite in our home. This combination is great without the mess of a burrito shell and super simple to just throw together. 

Ingredents:

3 Cups of brown rice

2 pounds of stew meat

1 Cup of cheese

Package of Taco Seasoning

Optional: Tomatoes, lettce, sour cream, and guacamole 

Directions: 

Cook the stew meat until done and add in the taco seasoning according to the package.

Make rice while meat is cooking. 

After meat and rice are done simply place rice, meat, cheese and any optional ingredients and stirt and enjoy! 

Mississippi Roast

During the cold months I live off of slow cookers and soups, my two favorite things and this roast recipe is a favorite in my home. It is semi spicy, just has that perfect kick and will just fall apart as you shred it. So if you want to enjoy a sinfully slight spicy simple 4 ingredient roast. Make this.

I would like to also add I wrote down this recipe years ago but kept forgetting to take photos of it and put it on my blog. I do not know who the original poster is because this recipe is everywhere. So whoever you are thank you for the recipe. 

Ingredients:

3lb Roast (any kind you like)

1 Packet of Dry Ranch

1 Pack of Au Jus

1 stick of butter

8 Pepperoncini peppers

1 Tablespoon olive oil

salt & pepper

Instructions:

Place Olive Oil in pan and salt and pepper the roast, sear it just until it is brown on both sides. 

Take out and place into the slow cooker. Sprinkle on the ranch and aujus; place the stick of butter on top of the roast and top off with your peppers. 

Place on low for 6 hours or high for 3 hours.

Shred when done, you can thicken the juices for a gravy and serve with mashed potatoes or rice.

Simple Crock Pot Chili

It is officially fall and that means it is soup season in my house.  I could live off of soup, I really could, there is nothing better than a soup on a cold day and today it is 53 so, soup it is.

I make this chili when I don't have a lot of time on my hands and it is so simple just to throw it in the crock pot and let it simmer all day long. It has the perfect amount of spice and the upside is that you don't have to chop up anything? Not kidding, learn my trick below.  Happy Soup Season!

Ingredients:

1 lb Ground Beef

2 cans, 15 oz, Tomato Sauce

1 can, 15 oz, Dark Kidney Beans, Rinsed

1 can, 15 oz, Light Kidney Beans, Rinsed

1 jar or 1 1/2 cups, Chunky Salsa

2 tablespoons Chili Powder

1 Tablespoon Paprika

1 Teaspoon Onion Powder

1/4 Teaspoon Pepper Flakes

Instructions:

Brown meat and place meat and all other ingredients into slow cook, mix and place on low for 6 hours, high for 3 hours.

Top off with crackers, cheese, sour cream, gold fish, or even corn muffins.

Potato Skin Shrepherds Pie

Happy St. Patrick's Day! We love shepherd's pie but have you ever had it in a potato skin?  It is something you have to try I mean who does not love a portable shepherd's pie!  With the delicious beef mixtures of vegetables inside crispy potato skin and topped with creamy garlic mashed potatoes.  Sounds good right?

6 Large Baker Potatoes

*Filling*

1 Lb Hamburger Beef

1 Can Cream of mushroom

1 Cup mixed vegetables

1 Tablespoon Worcestershire Sauce

1 Teaspoon Garlic Powder

1 Teaspoon Onion Powder

1 Teaspoon Pepper

1 Teaspoon Salt

*Mashed Potato*

Potatoes from baked potatoes

1 stick of butter

1/4 cups milk

1 Tablespoon Garlic Powder

salt and pepper to taste

**Directions**

Preheat oven to 400*

Poke baker potatoes with fork and place into microwave until soft and done (I use microwave for a faster cook)  Cut in half and scoop out the insides and place potatoes in a bowl and place skins a side.

Cook beef until done in pan and add in cream of mushroom, vegetables, Worcestershire, garlic powder, onion powder, salt and pepper.  Cook until your bring to a boil and take off of burner.

Place butter,milk and garlic powder in your bowl of potatoes and mix until smooth, add more milk if needed.  Salt and pepper to taste

Place beef mixture into potato shells and top off with mashed potatoes.  I put mine into a piping bag to make it pretty.

Place in the oven for 20 minutes or until top of potatoes in brown.

Beef Barley Soup

Hello all long time no see!!  So it has been a while....well more like a year a very long year.  My laptop broke down and I had no computer for a while and we were finally able to buy one but mostly because I will be starting college online in the fall and of course in the mean time I will be blogging like crazy.  So for my first post in a year I bring you Beef Barley Soup, one of my many favorites, yes I know I say that a lot but I have many favorites.  This soup warms my soul and it reminds me of childhood, my mother makes amazing barely soup, so here is my version.

1 Tablespoon Vegetable Oil

1 LB Stew Beef

1 Teaspoon salt & pepper, each

4 Tablespoon Beef Base

10 Cups of water

1 Tablespoon Worcestershire

1/2 onion, chopped

1 clover garlic minced

2 Large carrots shredded

1 Large potato shredded

1 cup Barley

Instructions:

Put oil in a large soup kettle and put in stew beef, cook until browned.

Add salt and pepper.

Add onions and garlic and stir for one minute.

Pour in water, beef base (better than bouillon or a powder mix) and Worcestershire. 

Bring to a boil and then set to a simmer, put lid on and let simmer for 2 hours.

When the 2 hours is up put in shredded carrots, potato and barley. Put heat on med for 1 hour.

Salt and pepper to taste

Steak Sandwich

This is my all time favorite sandwich.  It is quick and the whole family will love it and great to serve guests.

You can never turn down sweet sauteed onions over steak?

• 2 Spanish or Sweet onions, sliced thinly
• Dash of salt
• 5  tablespoons of butter (separated)
• 2 pounds of boneless rib steak, sliced thinly
• 2 tablespoons olive oil
• Salt and Pepper to taste
• 1 Teaspoon Garlic Seasoning
• 1 Teaspoon Steak Seasoning
• 2 cups mozzarella cheese
• 4 Hoagie buns, split

Preheat your oven to 400 degrees F. Line a rimmed cookie sheet with parchment. Set aside.
Start your onions first. They will take longer than the steak. Heat 3 Tablespoons Butter until it melts, add the onions. Add a hit of salt to speed up the sweating process, and keep stirring every now and again, but not constantly. You can lower to a medium low setting if they are starting to cook too quickly. Slower is better with onions, so don't rush the process. Once the moisture is out hit them with the butter and continue cooking until they caramelize. The process should take about 15 minutes on a nice medium heat, or up to 25/30 on a lower heat. Transfer to a plate and set aside till needed.

Slice the meat as thinly as you can. It's helpful to have the meat cold during the cutting process if you're not adept with your knife skills. So you can pop it in the freezer for 15 or 20 minutes before cutting it if you like. Let the steak get to room temp before cooking.

Mix 2 Tablespoons of butter, garlic and steak seasoning together and add to a pan and melt.  Add the beef and cook while stirring it about occasionally. You can cook it to your taste. I'd recommend 3 to 5 for a medium rare, and 5 to 8 minutes for well done, which is how we like ours.
Add some salt and pepper to taste.

Butter your hoagie buns and toast them slightly on the inside by placing them on a hot skillet. Only takes about 2 minutes. Now place them cut side up on the cookie sheet.  Place on meat, onions and cheese.  Place back into oven until cheese is melted.

Patty Melt

Oh my favorite diner food buttery,greasy,burger topped with onions and swiss cheese covered with rye bred, no burger is better than this.

1 stick Butter

1 whole Large Onion,  Sliced

1-1/2 pound Ground Beef

 1/4 Teaspoon Salt

1/4 Teaspoon Pepper

1/4 Teaspoon Garlic Powder

1 Tablespoon  Worcestershire Sauce

8 slices Swiss Cheese

8 slices Rye Bread

In a medium skillet, melt 2 tablespoons of butter over medium-low heat. Throw in the sliced onions and cook slowly for 20 to 25 minutes, stirring occasionally, until the onions are golden brown and soft.

In a medium bowl, mix together the ground beef, garlic, salt & pepper, and Worcestershire. Form into 4 patties.

Melt 2 tablespoons butter in a separate skillet over medium heat. Cook the patties on both sides until totally done in the middle.

Assemble patty melts this way: Slice of bread, slice of cheese, hamburger patty, 1/4 of the cooked onions, another slice of cheese, and another slice of bread. On a clean griddle or in a skillet, melt 2 tablespoons butter and grill the sandwiches over medium heat until golden brown. Remove the sandwiches and add the remaining 2 tablespoons of butter to the skillet. Turn the sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until cheese is melted.

Slice in half and serve immediately!

Hungarian Goulash

This is one of my all time favorite meals even growing up.  I totally forgot about it to tell you the truth, so a few years back when my mom said she was making it for dinner I wanted to sprint over to her house so I could taste the amazing flavor of this dish.  So I asked for the recipe and I was in heaven, just an amazing taste of childhood.

Hungarian Goulash is a soup or stew that is seasoned with Paprika, your taste buds will thank me later.

2 LBS Cubed Stew Meat

1 Medium Onion, diced

1 Garlic Clove, Minced

1/4 Cup Shortening

3 Cups Water

1 1/2 Cup Ketchup

5 Tablespoons Worcestershire Sauce

3 Tablespoons Brown Sugar

4 Teaspoons Salt

4 Teaspoons Paprika

1 Teaspoon Dry Mustard

1/2 Teaspoon Cayenne Pepper

1/2 Cold Water

4 Tablespoons Flour

Cook and stir beef, onions and garlic in shortening until beef is brown, drain.

Stir in 3 cups of water, ketchup, Worcestershire, brown sugar, salt, paprika, mustard, and cayenne.

Heat to boiling, reduce head and cover and simmer until beef is tender, 2 1/2 hours.

Shake 1/2 Cup Cold Water and flour in tightly covered container.  Stir gradually into beef mixture, heat to boiling, stirring constantly.  Boil for one minute and serve over hot noodles.

Meatball Sliders

Meatballs are kind of a big thing in this house and they are the only form of hamburger meat my middle daughter will eat, which is just absolutely crazy in my opinion.  This is also a simple, delicious, quick and they were gone in minutes.  

1 pound Italian Sausage
1 pound ground beef
1/4 cup onion, grated
2 cloves garlic, grated
1/3 cup fresh parsley, chopped
1/3 cup plain breadcrumbs
1/3 Parmesan cheese, grated
2 eggs
1/2 cup milk
1/2 teaspoon dried red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 24-ounce jars marinara sauce
dinner rolls, for serving
2 cups grated mozzarella cheese

In a large bowl, combine the onion, garlic, parsley, breadcrumbs, Parmesan, eggs, milk, red pepper, flakes, oregano, Italian seasoning, salt and pepper. Stir to combine thoroughly before adding the meat.

Then add the meat to the breadcrumb mixture.

Form the meatballs, using the size of your dinner rolls as a guide. I made mine a little bigger than a golf ball.

Preheat oven 350* and bake meatballs for 20 minutes or until done.

While Meatballs are cooking broil or toast your buns.

While the meatballs cook, heat up the marinara sauce in a saucepan on medium heat.

After the meatballs are cooked through, remove them from the oven and place them into the hot marinara sauce.

Lower the heat and simmer the meatballs for another 15 minutes.

Place one meatball onto each bun, and top each meatball with a generous sprinkle of mozzarella cheese.

Broil them at 400 degrees F for 3-5 minutes, just until the cheese is melted.

Place a bun top onto each slider, then serve.

Copy Cat: Crunch Wrap Supreme

I haven't had Taco Bell in years and I mean in probably 10 years because the small town I was in got rid of the Taco Bell and the closest one I know of is 3 hours away. So I really really wanted this and decided that heck I will make it and it turned out amazing,not one person will leave the table disappointed.

6 Burrito flour tortillas 

6 tostadas

1 pound ground beef

1 package taco seasoning

sour cream

Queso

Taco Sauce

shredded lettuce

1 diced tomato

brown ground beef in a skillet, then add taco seasoning (according to package directions). Set aside.

Microwave the flour tortillas, one at a time (because they cool off quickly), for about 10 seconds to warm them up; this will make wrapping easier. You could also warm them up in the oven; just wrap them in aluminum foil and heat them up for about 10 minutes at 350 degrees.

Mix together the taco sauce and diced tomatoes

Lay out the flour tortilla. Spoon some of the seasoned beef into the center of the tortilla. Top with some Queso. Place the crunchy corn tortilla on top of the cheese/beef; spread a dollop of sour cream on top of it, tomato mixture and lettuce,

Starting with the bottom of the tortilla, fold the edge up to the center. Continue doing this in a clockwise or counter-clockwise movement until all of the tortilla is folded over, and the filling is entirely enclosed. If your filling isn't entirely enclosed and you have an open spot, simply cut out a circle from another flour tortilla and place it on the exposed area, then wrap the tortilla again. 

Spray a frying pan with cooking spray.  Carefully place the Crunchwrap, seam-side down, in the pan. Press with a spatula and cook on medium-low heat, for about 3 minutes, until the bottom is nice and brown. Flip it over and cook for another 3 minutes.