Best Pot Roast I Have Ever Made

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So it’s well known I am not a chef, I can cook all the basics and we seem to survive and so every once in a while I will branch out and try something new and am actually successful with it. These are the ones where Guy makes a point of telling me to write down EXACTLY what I did. This is one of those, a Pot Roast like I have never made. Mine in the past have actually turned out so badly that I really wasn’t excited to try again when Guy requested this for dinner. He rarely asks for anything specific so when he does I usually go ahead and make it. This was the case this time.

I did what everyone does and hit up Google and read several different versions and then decided to take a bit from this recipe and a bit from that to create this meal.. Here is what I did.

Note: This was completely prepared in our 6 quart Cast Iron Dutch Oven by Lodge.

Thaw out 3 lb. Chuck Roast
Brown all sides, let it take its time, at least 3 minutes each side, when done take out and set aside.

Slice up large onion, add to Dutch Oven and cook until lightly golden, do not over cook.
Half way through the onion cooking process add 2 tablespoons garlic.

Mix one package Lipton Beefy Onion Soup mix with one cup water
When Onion/Garlic has finished browning put roast back in Dutch right on top of the onions and then pour the Lipton Soup mixture over the meat.

Add 2 cups of beef broth, plus 1-2 tablespoons Worcestershire sauce, cover and place in over at 300 degrees for 2 hours.

Just before the 2 hours is up, cut up 2 large russet potatoes into reasonable bite sizes and at the 2 hour mark add the potatoes and a handful or two of baby carrots, check water level, if you need more broth add it. I did not.

Return it the oven for an additional 2 hours at 300.

That is it, serve up with some crusty bread if you have it. The left overs were even better, Guy said he could actually live on this pot roast 2 days later which makes it a winner for me.

Let me know if you try it.

Easy Steak Tips

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OMG.. So easy and SO Good!! This is definitely a new favorite and would be a great camping meal as it takes no time to prep or to make when ready to cook up a fast meal after a day of exploring.

From this website: https://jenniferbanz.com/the-easiest-steak-tips-recipe

The Easiest Steak Tips Recipe

INGREDIENTS

INSTRUCTIONS

  • Place the steak bites in a large bowl and mix in the salt, garlic powder, pepper, and Worcestershire sauce.  Cover and set aside for 15-30 minutes.

  • Heat a heavy bottom skillet over medium-high heat.  Add the Avocado oil

  • When the oil just starts to smoke, add 1/3 to half of the steak bites, being careful not to crowd the pan.

  • let cook on the first side until a brown crust appears, about 3 minutes.  Flip the steak tips and cook for 1-2 minutes more.

  • Remove from the pan and continue with the rest of the steak bites.  

  • Let the cooked steak bites rest for 5-10 minutes before serving.

InstaPot Quick Sunday Pot Roast

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We had a chuck roast in the freezer that we needed to use this weekend so I created this recipe to make Sunday Pot Roast. The combination of Better than Bouillon paste with the Lipton Beefy Onion Soup mix proved to be a winner and this will now be my go to pot roast recipe.

  • 3 lb chuck roast
  • 1-2 tablespoons Olive Oil
  • 1 large onion cut into large pieces and separated
  • Garlic
  • Black Pepper
  • 3 cups water and Better than Bouillon Beef  paste
  • 1 package Lipton Beefy Onion Soup mix mixed into Bouillon Beef mixture
  • Carrots (few handfuls of either mini carrots or chopped carrots)
  • Potatoes (I used two large russets since that is what we had, cut down middle and then cut in large chunks)
  • Brown Gravy mix or make gravy using the juices

Directions:

In the InstaPot :

* Add olive oil, warm up pot well then sear chuck roast on all sides, remove, season with black pepper to your liking and set aside.

Add onions and garlic to the IP and saute for 3-4 minutes

Place InstaPot grate over onions

Layer starting with chuck roast, then carrots, then potatoes

Pour the bouillon mixture into InstaPot on the side so as not to cover/drown the chuck roast

Seal IP and set on Manual, high for 60 minutes. Allow to naturally release pressure. While natural release is occurring make homemade or store bought gravy

We served this with side of green beans and rolls.

"Best Ever" InstaPot Beef Stew

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The title doesn't lie!  This may be the only way we make Beef Stew from now on! From the website The Salty Marshmallow.
  • 1 1/2 Pounds Beef Stew Meat
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1 Teaspoon Italian Seasoning
  • 2 Tablespoons Worcestershire Sauce
  • 3 Cloves Garlic, Minced
  • 1 Large Onion, Chopped
  • 1 16 Ounce Bag Baby Carrots, Cut Into Slices
  • 1 Pound Potatoes, Cubed
  • 2 1/2 Cups Beef Broth
  • 1 10 Ounce Can Tomato Sauce
  • 2 Tablespoons Cornstarch
  • 2 Tablespoons Water
  1. Add the olive oil to the instant pot and turn on the saute function. When the oil starts to sizzle add the meat and season with the salt, pepper, and Italian seasoning.
  2. Cook the meat until Browned on all sides.
  3. Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.
  4. Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce.
  5. Close the lid and steam valve on the instant pot.
  6. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
  7. Mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.

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