Best Pot Roast I Have Ever Made

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.

Honey Teriyaki Chicken {Slow Cooker or Instant Pot}

From Fabulously Frugal

Yield: 6-8 servings

Ingredients

• 2 to 3 pounds boneless skinless chicken breast

• 1/2 cup low-sodium soy sauce

• 1/2 cup honey

• 1/4 cup rice vinegar

• 1/4 cup chopped onion

• 2 garlic cloves, crushed (minced for slow cooker)

• 1/4 teaspoon pepper

• 3/4 teaspoon ground ginger

• 1/4 cup water

• 3 tablespoons cornstarch

• optional garnish: chopped green onions, sesame seeds

Instructions

Slow Cooker:

1. Spray the inside of the slow cooker with nonstick cooking spray, or use a slow cooker liner. Place the raw chicken breasts into the slow cooker.

   1. In a small bowl, whisk together the soy sauce, honey, rice vinegar, onion, minced garlic, pepper, and ginger. Pour over the chicken.

   2. Cook on high for 3-4 hours or low for 4-5 hours, or until chicken is cooked through and shreds easily. Once chicken is cooked, remove it from the pot and shred.

   3. Whisk together the water and cornstarch. Slowly whisk it into the sauce and heat on high until the sauce begins to thicken, while continuing to stir or whisk. (You can thicken the sauce in a saucepan on the stove top at medium high heat, if that works better for you.)

   4. Place the shredded chicken back into the pot with the sauce and stir to coat. Serve over rice and garnish, if desired.

Instant Pot:

1. Spray the inside of the Instant Pot inner pot with nonstick cooking spray. Place the raw chicken breasts into the pot.

2. In a small bowl, whisk together the soy sauce, honey, rice vinegar, onion, crushed garlic, pepper, and ginger. Pour over the chicken.

3. Cook on high pressure for 15 minutes, or until chicken is cooked through and shreds easily. Once chicken is cooked, remove it from the pot and shred.

4. Whisk together the water and cornstarch. Slowly whisk it into the sauce and use the Saute setting, continuing to whisk. Cook for a few minutes while the sauce begins to boil and thicken.

5. Turn off the pot. Place the shredded chicken back in with the sauce and stir to coat. Serve over rice and garnish, if desired.

Slow Cooker Chunky Beef & Potato Stew

From Skinnyms.com

Yields: 10 servings | Calories: 317 | Total Fat: 16g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 194mg | Carbohydrates: 24g | Fiber: 4g | Sugar: 2g | Protein: 21g | Smart Points: 10 |

Ingredients

• 2 pounds lean chuck or other beef stew meat, cut into large bite-sized pieces
• 1/4 cup white whole wheat flour or all-purpose flour
• 3 large potatoes, peeled and chopped into large bite-sized pieces
• 1 (14.5 ounce) can diced fire-roasted diced tomatoes, with juice (BPA-free cans)
• 1 clove garlic, minced
• 1/2 cup chopped onion
• 1 teaspoon balsamic vinegar
• 1 bay leaf
• 1/2 teaspoon kosher or sea salt
• 1/2 teaspoon black pepper
• 1-1/2 cups low sodium beef broth
• 2 teaspoons worcestershire sauce
• 1 teaspoon dried oregano or 1 tablespoon fresh, chopped oregano leaves
• 1 teaspoon paprika

Directions

Whisk flour, salt, and pepper together in a bowl.

Dredge the beef cubes in the flour mixture.

Place oil in a large skillet over high heat. Place half of beef cubes into the skillet and sear on all sides, for about 30 seconds per side. Do not cook the meat through, just brown the outside. Remove and set aside. Add the rest of the oil and the remaining beef cubes and repeat.

Add meat pieces to the slow cooker. Add onions, potatoes, worcestershire sauce, and can of diced tomatoes with juice.

Stir balsamic vinegar along with broth, garlic, oregano, and paprika, and add in. Cover and cook on high for 4 to 6 hours or low for 8 to 10 hours. Stir well.

Enjoy!

Instapot on Manual for 20 minutes high

Slow Cooker Vegetable Soup

**This has quickly become a family favoriteFrom:  Martha | Simple Nourished Living

 Ingredients

• 1½ pounds raw boneless skinless lean chicken breasts
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• ½ cup finely diced onion
• 2 carrots, chopped
• 3 cups dry coleslaw mix
• 2 cans (14 to 15 ounces each) low sodium chicken broth
• 1 can (14 to 15 ounces) cannellini (white kidney) beans, drained and rinsed
• 1 can (14 to 15 ounces) stewed tomatoes, not drained
• 1 cup frozen peas
• 1 teaspoon dried thyme leaves
• 1 bay leaf

Instructions

1. Evenly season chicken with ¼ teaspoon salt and the pepper. Place all ingredients in the crock pot and stir. Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 - 8 hours, until chicken is fully cooked and the vegetables are tender.
2. Remove and discard the bay leaf. Remove the chicken and place in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot and stir into the soup.
3. Season to taste with salt and pepper.

Cook's Notes

Nutritional Estimates Per Serving (1 cup): 150 calories, 1g fat, 15g carbs, 4 g fiber, 20.g protein and 3 Weight Watchers Points Plus.2 Smartpoints