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Slow Cooker Tri-Tip Roast Recipe With Vegetables

Andrea + Stef — Fri, 23 Dec 2022 20:46:17 +0000

This slow cooker tri-tip roast recipe with vegetables is a great alternative to a traditional Sunday pot roast. However, it is also a delicious meal for any special occasion. While this easy recipe only uses simple ingredients, it creates the most tender and juicy roast and perfectly cooked and seasoned potatoes and carrots. This nourishing meal tastes especially good during the colder months and can be served with roasted vegetables such as broccoli, green beans, cauliflower or Brussels sprouts. This is undoubtedly the best tri-tip roast recipe and your whole family will want to eat it over and over again!

Why You’ll Love This

Notable: incredibly tender and juicy slow cooker sirloin tip roast with flavorful gravy and potatoes and carrots cooked to perfection
Main Ingredients: red potatoes, carrots, onion, olive oil, tri-tip roast, canola oil, beef broth, garlic, Worchestershire sauce, cornstarch and spices
Cooking Method: Crockpot
Nutrients: amazing source of protein with 53g per serving
Cooking Time: 15 minutes of prep time, 2.5-8 hours cook time
Pairs well with: crusty bread, salad, broccoli, green beans, cauliflower or Brussels sprouts
Diets: gluten free, dairy free
Special Equipment Needed: slow cooker, small bowl, large skillet, wooden spoon, strainer, knife and cutting board, instant read thermometer

Ingredients

You may have all of these ingredients for this slow cooker tri-tip roast recipe with vegetables in your refrigerator or pantry and not need to make a trip to the local grocery store! If this is your first time making this tri tip roast in the crockpot you might want to read the possible variations before deciding on your ingredients.

Vegetable Ingredients

1 ½ pounds baby red potatoes (cut in half)
4 large carrots (peeled and cut into 1-inch pieces)
1 large onion (cut into chunks)
2 tablespoon olive oil
2 teaspoon Italian seasoning
1 teaspoon salt

Tri-Tip Ingredients

2 pounds tri tip roast
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried rosemary
1 teaspoon salt
2 tablespoon canola oil

Sauce Ingredients

2 cups beef broth
4 cloves of garlic (minced)
2 tablespoon dried onion flakes
¼ teaspoon dried parsley flakes
⅛ teaspoon paprika
⅛ teaspoon freshly ground black pepper
1 tablespoon Worchestershire sauce

Optional Slurry

2 tablespoon water
2 tablespoon cornstarch

Variations and Substitutions

Canola Oil: You can substitute any other oil with a high smoke point such as vegetable or peanut oil, for example.

Tri-Tip Roast: Substitute chuck roast or rump roast, in case you cannot find a bottom sirloin roast.

Beef Broth: Additionally to beef broth, you can also use beef stock or chicken broth.

WHAT TO MAKE NEXT: For a fun twist on a traditional roast, try Stef’s Mississippi Pot Roast. By adding some ranch dressing mix and pepperoncinis, this juicy roast is simply bursting with flavor.

Pros & Cons of Cooking a Tri-Tip in a Crockpot

PROS

You don’t have to turn on the oven.
You can cook the whole meal at one time.
Most of the work is done at the beginning then you can forget about it until it’s done.
The gravy is a nice addition that you can’t get with a grilled tri-tip.
Nice alternative to a traditional Sunday pot roast.
You don’t have to own a grill.

CONS

Unlike grilled tri-tip, there is no caramelized exterior with the crockpot method.
The tri-tip has more of a slow cooked pot roast flavor than a steak flavor when cooked in the crockpot.

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Crockpot — This recipe requires a slow cooker. We use a 6 qt. basic Crockpot brand slow cooker. It works wonderfully. If you’re planning to take your Crockpot to potlucks you’ll want to check out this one that has a locking lid. A slow cooker has an inner pot called the crock. Neither the crock nor the lid are oven safe on most machines. Do not put them in the oven.

Instructions

This section shows how to cook tri-tip roast with vegetables in the slow cooker, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

PREPARE VEGETABLES: Firstly, arrange the potatoes, carrots, and onion in a large slow cooker. Then drizzle the vegetables with olive oil and sprinkle them with Italian seasoning and salt. Afterward, gently toss to coat.

SEASON AND SEAR MEAT: Make the tri-tip rub by combining the dried thyme, rosemary, salt and pepper in a small bowl. Then rub it into the whole roast. Afterwards, heat 2 tablespoons of canola oil in a large skillet set over medium-high heat. Quick sear the roast for 2 minutes on all sides. Then place the roast on top of the vegetables in the slow cooker.

PREPARE COOKING JUICES: Add the minced garlic to the skillet, then pour in ½ cup of broth and scrape the browned bits off the bottom with a wooden spoon. Stir in the remaining broth, as well as the spices and Worcestershire sauce. Then bring to a simmer, before pouring over the roast in the slow cooker.

SLOW COOK: Cover and cook on low for 6 to 8 hours or on high for 2.5 hours. Remove from the crockpot when potatoes and carrots are fork tender. See notes for internal temperature suggestions for the roast.

OPTIONAL GRAVY: After removing the roast, potatoes and carrots to a platter, place a fine mesh strainer over a sauce pot. Then pour the juices from the crockpot into the strainer and discard leftovers from the strainer. Heat the cooking liquid over medium high heat on the stove. Make a cornstarch slurry. When juices are simmering, slowly whisk in the slurry to make a gravy and cook for 3-5 minutes until thickened.

FINISH: Finally slice tri-tip and pour gravy over the top of the vegetables and serve.

WHAT TO MAKE NEXT: If you love tender beef with flavorful gravy then you’ll love our Instant Pot Beef Tips. The beef in this comfort food dinner falls apart in your mouth and the rich brown gravy with mushrooms and onions is the perfect pairing.

Recipe Tips

Follow these tips to make the best slow cooker tri-tip roast recipe with vegetables.

Tip: Make sure not to cut the carrots too small. Otherwise they will be mushy by the time the meat and potatoes are done.
Tip: Don’t skip the searing. Browning the meat before cooking locks in the juices and adds a great deal of flavor.
Tip: For best results, slice a tri tip roast against the grain.

What To Serve With Slow Cooker Tri-Tip Roast Recipe with Vegetables

We love to eat this tri tip roast slow cooker recipe all by itself. But sometimes you need to serve it as a meal. Try one of these delicious recipes:

Bread: Serve slow cooker tri-tip roast with crusty bread or soft dinner rolls. Garlic French Bread is made with fresh parmesan cheese and store-bought french bread. If you have extra time make Pizza Dough Garlic Knots, brushed with butter, seasoning and parmesan. Additionally, Andrea’s Copycat Lion House Rolls also go perfectly with this dish.

Salad: Pair this tender roast with a fresh salad. A green salad like our fabulous Italian Salad or Strawberry Avocado Salad with Poppyseed Dressing. Moreover, a Fall Fruit Salad with apples, grapes and dried cranberries would also go well.

Vegetable Sides: Traditionally, crock pot tri tip roast is served with Air Fryer Broccoli, Cauliflower, Green Beans or Brussels sprouts, for example. It would taste great with Air Fryer Beets as well.

More Pot Roast Recipes

If you love juicy and tender roasts that fall apart in your mouth, then you have to try our other scrumptious pot roast recipes for the Instant Pot and dutch oven:

How To Store

Refrigerate: Store leftovers in an airtight container or ziploc bag in the refrigerator for up to 3 days. Additionally, you can cover plated leftovers with plastic wrap, cling wrap or aluminum foil, for example. Put uneaten crockpot tri-tip roast with vegetables into the fridge no later than 2 hours after cooking.

Freeze: After the slow cooker roast and vegetables have cooled completely, transfer leftovers to a freezer-safe container or freezer bag and freeze for up to 3 months.

Defrosting: The best way to thaw leftover tri tip roast with vegetables is overnight in the refrigerator.

How To Reheat

Reheat tri tip roast leftovers in the microwave.

Common Questions

What is a tri tip roast?

Tri tip roast is a triangular cut of meat from the bottom of the beef sirloin. It has gotten its name from its triangular shape, as it is wide on the top and tapers down to a tip. This triangle roast from the lower portion of the sirloin is also called California cut, Santa Maria steak, Newport steak or bottom sirloin tip.

Is this tri-tip roast slow cooker recipe good for sandwiches?

In case you end up with some leftover roast, you can in fact make amazing tri tip sandwiches the next day. Simply cut your favorite roll in half and add thinly sliced, cold tri tip roast. Then top with a slice of cheese, a little bit of mayonnaise, mustard, pickles and lettuce, for example, and you end up with the most scrumptious sandwich.

What is the ideal inside temperature of tri-tip roast au jus?

Due to the nature of this cut, the tri-tip temp when cooked, is similar to that of a steak. Cook to 130 to 135 °F for medium rare, 135 to 145 °F for medium, and 145°F to 155°F for medium well. Use an instant read meat thermometer to determine when your roast is done.

Slow Cooker Tri-Tip Roast Recipe With Vegetables

Incredibly tender meat with flavorful gravy and perfectly cooked potatoes and carrots. A perfect Sunday roast the entire family will love.

Course Main Dish

Cuisine American, Italian

Diet Gluten Free, Low Lactose

Keyword crockpot tri tip roast recipe, slow cooker tri tip roast recipe, slow cooker tri tip roast with vegetables, tri tip roast in the crockpot

Prep Time 15

Cook Time 8

Total Time 8 15

Servings servings

Calories 679kcal

Author Andrea + Stef

Equipment

crockpot
large skillet
wooden spoon
strainer
meat thermometer

Ingredients

Vegetable Ingredients

1½ lbs baby red potatoes cut in half
4 large carrots peeled and cut into 1-inch pieces
1 large onion cut into chunks
2 tablespoon olive oil
2 teaspoon Italian seasoning
1 teaspoon salt

Tri-Tip Roast Ingredients

2 lbs tri-tip roast
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried rosemary
1 teaspoon salt
2 tablespoon canola oil or other high heat oil

Sauce Ingredients

2 cups beef broth
4 cloves of garlic minced
2 tablespoon dried onion flakes
¼ teaspoon dried parsley flakes
⅛ teaspoon paprika
⅛ teaspoon freshly ground black pepper
1 tablespoon Worcestershire sauce

Optional Slurry

2 tablespoon water
2 tbsp cornstarch

Instructions

In a large slow cooker, arrange the potatoes, carrots, and onion. Drizzle the vegetables with 2 tablespoons of olive oil and sprinkle with the Italian seasoning and 1 teaspoon salt. Gently toss to coat.
Make the tri-tip rub in a small bowl. Combine the dried thyme, rosemary, salt and pepper.
Then rub it into the tri-tip roast.
Afterwards, heat 2 tablespoons of canola oil in a large cast-iron skillet set over medium-high heat. Sear the roast for 2 minutes on all sides.
Place the roast on top of the vegetables in the slow cooker.
Add the minced garlic to the skillet, then pour in ½ cup of broth and scrape the browned bits off the bottom with a wooden spoon. Stir in the remaining broth, as well as the onion flakes, dried parsley, celery seed, paprika, pepper and Worcestershire sauce.
First bring to a simmer, then pour over the roast in the slow cooker.
Cover and cook on low for 6 to 8 hours or on high for 2.5 hours. Remove from the crockpot when potatoes and carrots are fork tender. See notes for internal temperature suggestions.
Remove the roast, potatoes and carrots to a platter.
Optional: Make a gravy. Place a fine mesh strainer over a sauce pot. Pour the juices from the crockpot into the strainer. Discard spices leftover in the strainer. Heat the saucepan with the juices over medium high heat on the stove. Make a cornstarch slurry. Mix together 2 tablespoons of water and 2 tablespoons of cornstarch. When juices are simmering, slowly whisk in the slurry to make a gravy. Cook for 3-5 minutes until gravy is thickened.
Slice tri-tip and pour gravy over the top of the vegetables and serve.

Notes

Potatoes and carrots will take longer to cook than the tri-tip if they are too large.
Due to the nature of this cut, the tri-tip temp, when cooked, is similar to that of a steak. Cook to 130 to 135 °F for medium rare, 135 to 145 °F for medium, 145°F to 155°F for medium well.
Slice a tri tip against the grain.
Tri tip is great for making sandwiches because you can get nice slices of meat.

Serving

Serve with a side salad, crusty bread, broccoli, green beans, cauliflower or brussels sprouts

Nutrition

The post Slow Cooker Tri-Tip Roast Recipe With Vegetables appeared first on Family Dinners.

Crockpot Ham and Bean Soup Recipe

Andrea + Stef — Thu, 10 Nov 2022 01:18:18 +0000

In case you are a big fan of soups, then this easy and delicious crockpot ham and bean soup recipe is perfect for you. It comes together in only 5 minutes and cooks to perfection all by itself in the slow cooker. This flavorful soup is packed with ham, white beans, carrots and celery is one of the best homemade soups you will ever eat. Additionally, this ham and beans recipe is the perfect way to put leftover holiday ham or turkey to good use. This soup is a real family favorite in our house and best served with crusty white bread or cornbread.

What is Slow Cooker Ham and Beans?

This delicious crockpot ham and bean soup recipe combines chicken broth with beans, carrots, celery and diced ham for a flavorful soup that everyone loves. The addition of rosemary, thyme and a hint of garlic make this ham and bean recipe especially irresistible.

Why You’ll Love This

Notable: flavorful soup full of tender ham, beans and vegetables that makes a perfect weeknight dinner
Main Ingredients: chicken broth, Great Northern beans, carrots, celery, yellow onion, garlic, ham and spices
Cooking Method: Crockpot
Nutrients: low in carbohydrates, high in fiber and protein
Cooking Time: 5 minutes prep time, 6 hours cooking time
Pairs well with: crusty bread, cornbread, garlic bread
Diets: gluten free, dairy free
Special Equipment Needed: slow cooker, knife and cutting board, ladle

Stef says….

This delicious one-pot soup is perfect for busy weeknight dinner time. Set it in the morning and come home to an amazing home cooked meal.

Ingredients

You may have all of these ingredients for this crockpot ham and bean soup recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this slow cooker ham and beans you might want to read the possible variations before deciding on your ingredients.

Slow Cooker Ham and Bean Soup Ingredients

6 cups chicken broth or chicken stock
1 pound dried Great Northern beans (rinsed)
3 large carrots (diced)
3 celery stalks (diced)
1 small yellow onion (diced)
4 cloves garlic (minced, 4 teaspoons)
½ teaspoon cracked black pepper
1 teaspoon dried rosemary
½ teaspoon dried thyme
1 bay leaf
1 large meaty ham bone (3-5 lbs.)

Optional Garnish

Fresh parsley

Variations and Substitutions

Ham: Instead of ham bone you can also use ham hock, ham shank, leftover holiday ham or diced ham steaks.

Beans: Instead of Great Northern beans you can substitute navy beans, cannellini beans, pinto beans or bean mix such as Hurts’s hambeens, for example.

Potatoes: If you like you can add diced potatoes or sweet potatoes to this hearty soup.

Bacon: For some extra flavor add some cooked bacon to this slow cooker soup.

WHAT TO MAKE NEXT: If you love this ham and bean recipe, try our Easy Chili. You’ll love it because this is a hearty ground beef chili with beans and tomatoes and just the right amount of spice.

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Instructions

This section shows how to cook ham and beans soup in the slow cooker, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

PREPARE: Firstly, in a large crockpot, layer broth, white beans, diced carrots, diced celery, chopped onions, minced garlic, salt, pepper, rosemary, thyme and bay leaf. Then, stir to combine. Afterwards submerge the ham bone in the broth and beans.

COOK: Then, cover and cook on high until the beans are tender, about 6-8 hours.

FINISH: Remove the lid and discard the bay leaf. Afterward let the ham bone cool for a moment. Once cool enough to handle, dice any ham meat and stir it into the bean soup.

SERVE: Finally, season soup with additional salt and pepper, to taste. Then ladle into bowls, garnish with fresh parsley and serve.

WHAT TO MAKE NEXT: If you love scrumptious meat and bean dinners then you’ll love our Frito Pie With Ground Beef. This yummy, quick and easy comfort food combines perfectly seasoned beef and beans with melty cheese and crispy Frito chips.

Make Ahead

You can in fact make this soup up to 3 days ahead of time. This will give the flavors time to develop and blend even better so the soup might actually taste better the next day. Store it in the refrigerator until ready to use. Reheat in the microwave or on the stovetop.

Recipe Tips

Follow these tips to make the best crockpot ham and bean soup recipe.

Tip: Use dried beans, not canned beans, because they give the broth much more depth of flavor that cannot be achieved with canned beans.
Tip: Cut all the vegetables into approximately the same size so they are cooked through at the same time.
Tip: Use a ham bone if possible, since it enriches the soup with a ton of flavor.

What To Serve With Slow Cooker Ham and Beans Soup

We love to eat crockpot ham and beans all by themselves. But sometimes you need to serve it as a meal. Try one of these delicious recipes:

Bread: Serve easy crockpot ham and beans with Garlic French Bread made with fresh parmesan cheese and store-bought French bread. If you have extra time make Pizza Dough Garlic Knots, or homemade Cornbread Muffins. Additionally, Andrea’s Copycat Lion House Rolls also go perfectly with this dish.

Salad: Pair white bean soup with a fresh salad. A green salad like our fabulous Italian Salad or Strawberry Avocado Salad with Poppyseed Dressing. Or even a Caprese Salad with tomatoes, mozzarella and basil.

Low carb: This bean and ham soup would also taste great with Cheesy Cauliflower Breadsticks in case you want to keep it low in carbohydrates.

More Soup Recipes

Especially during the colder months there is nothing better than a steaming bowl of delicious soup. Try one of our other amazing soup recipes that work great for lunch or dinner:

How To Store

Refrigerate: Let soup cool completely. Then store leftover ham and beans in an airtight container or ziploc bag in the fridge for up to 3 days.

Freeze: Store ham and bean soup leftovers in an airtight, freezer safe container. If you’re storing in a zip top plastic bag, try to get as much air out as possible. Freeze for up to 3 months.

Defrosting: A great way to defrost your crockpot ham and bean soup is in the refrigerator overnight.

How To Reheat

You can reheat this delicious soup in the microwave or on the stovetop.

Andrea says….

For best results, use dry beans and ham bone. They add incredible flavor to this great recipe.

Common Questions

Can I make this soup with leftover ham?

Of course, this easy ham and bean soup works perfectly with any kind of leftover holiday hams, such as bone-in ham for example. Moreover, instead of juicy ham, you can also try this soup with leftover thanksgiving turkey.

Is it possible to make this soup on the stove top?

Yes! You can combine the ingredients for this easy soup in a dutch oven or large soup pot and simmer on the stovetop over medium low heat. However, the cooking process will still take at least 3-4 hours.

How do I give this easy slow cooker ham and bean soup a bit of spicy kick?

In case you like your soup a bit more on the spicy side, add some red pepper flakes or chili powder to this easy recipe. Additionally you can add some of your favorite hot sauce to adjust the spiciness.

Crockpot Ham and Bean Soup Recipe

Amazingly flavorful soup loaded with chopped ham, white beans and vegetables. It's an ultimate comfort food that the whole family will love.

Course Main Dish, soup

Cuisine American

Diet Gluten Free, Low Lactose

Keyword crockpot ham and bean soup recipe, crockpot ham and beans, ham and bean soup in the crockpot, slow cooker ham and beans, slow cooker ham and beans soup

Prep Time 5

Cook Time 6

Total Time 6 5

Servings servings

Calories 294kcal

Author Andrea + Stef

Equipment

crockpot
knife and cutting board
ladle

Ingredients

6 cups chicken broth
1 lb dried Great Northern beans rinsed
3 large carrots diced
3 celery stalks diced
1 small yellow onion minced
4 cloves garlic minced, 4 teaspoons
½ teaspoon cracked black pepper
1 teaspoon dried rosemary
½ teaspoon dried thyme
1 bay leaf
1 large meaty ham bone 3-5 pounds

Optional Garnish:

fresh parsley

Instructions

In a large crockpot, layer broth, beans, carrots, celery, onion, garlic, salt, pepper, rosemary, thyme and bay leaf. Stir to combine.
Submerge the ham bone in the broth and beans. Cover and cook on high until the beans are tender, about 6-8 hours.
Remove the lid and discard the bay leaf. Remove ham bone and let sit until cool for a moment.
Once cool enough to handle, dice any ham meat and stir it into the bean soup.
Season soup with additional salt and pepper, to taste. Ladle into bowls and garnish with fresh parsley. Serve.

Nutrition

The post Crockpot Ham and Bean Soup Recipe appeared first on Family Dinners.

Instant Pot Pork Roast

Andrea + Stef — Mon, 12 Sep 2022 05:57:52 +0000

If you love cooking a whole meal in one pot, then this delicious fork tender Instant Pot pork roast recipe is perfect for you. It combines juicy meat that falls apart in your mouth with carrots, potatoes and the most scrumptious gravy. Everything is cooked to perfection in the Instant Pot, so you have dinner ready in 90 minutes that feeds the entire family. This pressure cooked pork roast is really easy to make, but looks and tastes like you’ve spent hours in the kitchen. This is the best Instant Pot pork roast recipe. You will have a perfect Sunday dinner that everyone will love.

What is Instant Pot Pork Roast?

Instead of slow roasting pork in the oven for 2-3 hours, we cooked our pork roast in the Instant Pot. This way the entire meal is ready to serve in only 90 minutes. Not only does pressure cooking the meat drastically reduce the cooking time, it also produces the most tender and succulent pork roast. Furthermore, you can cook vegetable sides, like potatoes and carrots, alongside the meat in the Instant Pot, so there is no need in dirtying more pots. The Instant Pot creates a tender pork roast in a fraction of the time it takes to cook in the oven or slow cooker.

Why You’ll Love This

Notable: This red wine pork roast is very tender. This is juicy pork with flavorful sauce and perfectly cooked vegetables, a perfect Sunday dinner.
Main Ingredients: pork shoulder or butt roast, olive oil, red wine, onion, garlic, chicken broth, carrots, red potatoes, balsamic vinegar, cornstarch, brown sugar and spices
Cooking Method: Instant Pot
Nutrients: 29g of protein per serving
Cooking Time: 5 minutes of prep time and 85 minutes of cooking time
Pairs well with: roasted vegetables, egg noodles, crusty white bread
Diets: gluten free, dairy free
Special Equipment Needed: Instant Pot, metal trivet, mixing bowls, whisk

Ingredients

You may have all of these Instant Pot pork roast ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

Pantry Ingredients: light brown sugar, olive oil, red wine, chicken broth, balsamic vinegar, cornstarch
Produce Ingredients: white onion, garlic, carrots, red potatoes
Meat Ingredients: pork shoulder or butt roast
Spices: garlic powder, onion powder, dried thyme, dried oregano, sea salt, black pepper

WHAT TO MAKE NEXT: Looking for another scrumptious recipe for pork shoulder roast made in the Instant Pot? Then our flavor bursting, melt in your mouth Instant Pot Carnitas are perfect for you! They are easy to make and oh so good!

Recommended Tools

Links are affiliate links.

Instant Pot– This recipe requires an Instant Pot or other electric pressure cooker. This Instant Pot isn’t the fanciest you can buy but we love it and it will work for most people’s needs. If you’re looking for one with all the bells and whistles, this 10-in-1 Instant Pot is amazing. Make sure your sealing ring is in good shape. You can buy replacement silicone sealing rings if you need one. These seal the pot and keep the pressure inside the machine.

Instructions

This section shows how to cook a pork roast in the Instant Pot, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

MAKE SPICE RUB AND SEASON: In a small bowl, mix together the spice rub ingredients. Then gently rub the spices all over the pork roast. You can remove the netting or keep in place to keep your roast together. Next, turn the Instant Pot to sauté setting and add 2 tablespoon of oil.

SEAR: When oil is hot in saute mode, sear roast for about 2 minutes on each side, until it’s lightly browned. Remove and turn sauté off. Then pour red wine into the pot and deglaze by scraping any browned bits off the bottom of the pot.

PRESSURE COOK: Add the onion, cloves garlic and broth to the bottom of the pot. Then place the metal trivet into the instant pot on top of the onions. Place the roast onto the trivet. Lock the lid, seal and set to high pressure for 65 minutes. Once cook time is done do a quick release to release the pressure in the pressure cooker.

ADD VEGETABLES: Add potatoes and carrots around the outside of the roast. Lock the lid, seal and set to high pressure for 5 minutes. Once cook time is done do another quick release to release pressure. Use an instant read meat thermometer to measure the internal temperature of the roast. Pork roast is safe to eat at 145°F.

MAKE SAUCE AND FINISH: Remove the roast, metal trivet and vegetables from the pot. Shred the roast with two forks. Strain and skim the fat off the cooking liquid, if desired. In a small bowl, whisk balsamic vinegar and cornstarch to make a cornstarch slurry. Once combined, pour into the pot and whisk until dissolved. Cook the sauce until it is slightly thickened, about 6-7 minutes, on the sauté setting. Drizzle the sauce over the shredded roast. Serve with the vegetables.

Make Ahead

Pork roast is a great meal to make ahead since you can either refrigerate it for up to 3 days or freeze it for up to 3 months. Make sure you let the dish cool completely before transfering it to an airtight or freezer safe container. You can reheat the roast in the microwave, on the stovetop or in the slow cooker.

Stef says….

Nothing quite says Sunday lunch like a tender and juicy Pot Roast with large chunks of soft potatoes, carrots, herbs, and of course…the gravy! For a fun twist on a traditional roast, try my Mississippi Pot Roast. By adding some ranch seasoning and pepperoncinis, this juicy roast is simply bursting with flavor.

Other Ways to Prepare a Pork Roast

Pork roast can be prepared many different ways. Besides the Instant Pot, you can also cook a roast in the oven or in the slow cooker.

OVEN: Sear the meat in a dutch oven first then set aside. Cook the vegetables in the same pan for a couple of minutes, then deglaze the pan. Return the meat to the pot and cover with a lid. Then slow roast the meat for about 3 hours at 300ºF.

SLOW COOKER: Sear the meat in a large pan first then set aside. Cook the vegetables in the same pan for a couple of minutes, and deglaze the pan. Then transfer everything to your slow cooker. Make sure you scrap the bottom of the pan for all the good stuff! Cook on low for 8-10 hours.

Recipe Tips

Follow these tips to make the best pork roast cooked in the Instant Pot.

Tip: Use pork shoulder for this recipe. Pork shoulder has just the right fat/lean ratio for roasting and therefore produces the moistest, most flavorful roast.
Tip: Don’t skip the searing. Browning the meat before cooking locks in the juices and adds a great deal of flavor.
Tip: Don’t add the vegetables until the roast is cooked. Potatoes and carrots would be totally overcooked after an hour in the Instant Pot. Do not do a natural pressure release with the vegetables or they will become overcooked.

More Instant Pot Recipes

How To Store

Refrigerate: After cooking, put uneaten pork into the fridge within 2 hours of cooking. Store pork roast leftovers in an airtight container or ziploc bag in the refrigerator for up to 3 days.

Freeze: Transfer leftover pork roast and sides to a freezer safe container or freezer bag and freeze for up to 3 months.

Defrosting: Thaw overnight in the refrigerator. Reheat in the microwave.

Reheating: Reheat your pork in a covered microwave safe dish.

Andrea says….

Dry rubs don’t only add immense flavor to roasts but ribs as well. Trust me, this dry rub recipe for baby back ribs in the oven and air fryer is the secret to the most delicious BBQ ribs ever. They’re easy to make, fall off the bone tender and you can’t beat this flavor!

WHAT TO MAKE NEXT: If you love cooking pork to tender perfection in the Instant Pot then you’ll love our Instant Pot Country Style Ribs. These amazingly juicy pressure cooked ribs are full of flavor and fall apart in your mouth.

Common Questions

What is the best cut of pork to use for this recipe?

We recommend using either a pork shoulder or pork butt roast. Both cuts have an ideal fat/lean ratio and produce juicy and flavorful roasts. We do not recommend using pork loin in the pressure cooker. Pork loin (same thing as pork loin roast) is a very lean cut of meat and can overcook very easily in the Instant Pot. Pressure cooked pork tenderloin is often dry and no real joy to eat.

Can I skip the searing step and just put the roast into the Instant Pot raw?

Searing the meat is important for multiple reasons. First, it caramelizes the outside of the meat and therefore adds immense flavor to your roast. Additionally, searing seals up the meat and therefore locks in all the amazing juices that keep your roast nice and moist. So, while it is not impossible to skip this step, we highly recommend searing the roast before cooking in order to create a perfect pork roast.

Instant Pot Pork Roast Recipe

Fork tender and flavorful pork roast with perfectly cooked potatoes and carrots and the most delicious balsamic gravy. It only takes 5 minutes to prep this Instant Pot meal.

Course Main Dish

Cuisine American

Keyword how to cook frozen pork in the Instant Pot, how to cook pork in the Instant Pot, how to pressure cook a pork roast, how to shred leftover pork roast, Instant Pot pork roast

Prep Time 5

Cook Time 1 25

Total Time 1 30

Servings servings

Calories 566kcal

Author Andrea + Stef

Equipment

Instant Pot
metal trivet
small mixing bowls
whisk

Ingredients

Rub Ingredients:

1 tablespoon light brown sugar
½ tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon sea salt
½ teaspoon ground black pepper

Roast Ingredients:

2-3 lbs pork shoulder or butt roast (not pork loin)
2-4 tablespoon olive oil
¼ cup red wine
½ cup white onion chopped
1 tablespoon garlic minced, (3 cloves)
½ cup chicken broth
3 large carrots peeled, and cut into thick sticks
8 medium red potatoes halved
¼ cup balsamic vinegar
1 tablespoon cornstarch

Optional Garnish:

fresh parsley chopped
fresh rosemary
fresh thyme

Instructions

Mix together the rub ingredients.
Gently rub the spices all over the pork roast.
Set Instant Pot to saute setting. Add 2 tablespoon of oil. (Adjust amount of oil as needed; you can add a bit more oil when flipping the roast.)
When oil is hot, place pork roast into the pot. Sear roast for about 2 minutes on each side, until it’s lightly browned. Remove and turn saute off.
Pour red wine into the pot and deglaze by scraping any browned bits off the bottom of the pot.
Add the onion, garlic and broth to the bottom of the pot.
Place the metal trivet into the instant pot on top of the onions. Place the roast onto the trivet.
Lock the lid, seal and set to high pressure for 65 minutes.
Once cook time is done do a quick release.
Add potatoes and carrots around the outside of the roast.
Lock the lid, seal and set to high pressure for 5 minutes.
Once cook time is done do another quick release.
Remove the roast and vegetables. Shred the roast with two forks.
Remove the metal trivet from the pot. Optional: Pour remaining liquid through a fine mesh strainer into a bowl and return to the pot. Skim fat off the top, if desired.
In a small bowl, whisk balsamic vinegar and cornstarch. Once combined, pour into the remaining sauce in the pot. Whisk until dissolved.
Set pot to saute setting and stir until the sauce is slightly thickened, about 6-7 minutes.
Drizzle the sauce over the shredded roast. Serve with the vegetables.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze in an airtight container or freezer bag for up to 3 months.
Peel and cut the vegetables while the pork is roasting.
You can substitute any type of broth for the chicken broth.
For a 4 pound pork roast, pressure cook initially for 80 minutes. Do a quick release and add vegetables as directed.

Nutrition

The post Instant Pot Pork Roast appeared first on Family Dinners.

Instant Pot Chicken Soup

Andrea + Stef — Mon, 01 Aug 2022 12:29:00 +0000

There is nothing more synonymous with comfort food than a warm, hearty and delicious bowl of chicken soup. We are preparing this traditional and insanely flavorful dish in the Instant Pot, so you are ready to enjoy your soup in only 30 minutes.

You can serve this gluten free, dairy free, low carb and keto friendly chicken soup with egg noodles, crusty white bread or cheesy rolls for an amazing lunch or dinner.

Fresh ingredients and just the right amount of seasoning will make this wholesome dish a staple in your meal planning. Additionally, Instant Pot chicken soup is always a much appreciated treat for a sick friend or relative.

Table Of Contents

WHAT IS CHICKEN SOUP?
CHICKEN SOUP INGREDIENTS
INSTRUCTIONS
RECOMMENDED TOOLS
HOW TO MAKE AHEAD
HOW TO COOK ON THE STOVETOP
TIPS FOR THE BEST CHICKEN SOUP RECIPE
HOW TO STORE
WHAT TO SERVE WITH SOUP
MORE SOUP RECIPES
FREQUENTLY ASKED QUESTIONS
Instant Pot Chicken Soup

WHAT IS CHICKEN SOUP?

Traditional chicken soup is made by cooking parts of a chicken (depending on preference) in chicken broth together with various vegetables, such as carrots, onions, celery and garlic. Chicken soup can be prepared on the stove top, in a pressure cooker or in the Instant Pot. It is one of the most popular comfort foods as well as a nutritious meal when you are not feeling well.

❤️ WHY YOU’LL LOVE THIS INSTANT POT SOUP RECIPE

✔️ Notable: This fresh chicken soup tastes like fresh vegetables, chicken and childhood!

✔️ Main Ingredients: chicken, carrots and celery

✔️ Cooking Method: Instant Pot

✔️ Nutrients: great source of protein, 31 g per serving

✔️ Time: Ready in only 35 minutes, start to finish

✔️ Pairs well with: crusty white bread, cheesy bread

✔️ Diets: keto friendly, gluten free, dairy free

CHICKEN SOUP INGREDIENTS

This section explains how to choose the best ingredients for Instant Pot chicken soup, what each one does in the recipe, and substitution options. For measurements and printable instructions, see the recipe card below.

You may have all of these hearty chicken soup ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

Chicken Breast: Use fresh chicken, not frozen.
Garlic
Chopped Onion, Carrots and Celery Stalks: This mix is also known as mirepoix and gives this soup immense flavor.
Chicken Stock
Bay Leaves
Lemon Juice: Use freshly squeezed lemon juice for best flavor.
Salt and Pepper

WHAT TO MAKE NEXT: If you love chicken soup then you’ll love our Instant Pot Chicken Tortilla Soup Recipe.

INSTRUCTIONS

This section shows how to cook chicken soup in the Instant Pot, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

PREPARE: First, sauté diced onion, carrots, celery and garlic for 5 minutes using the sauté setting of your Instant Pot. After turning off the Instant Pot, add chicken breasts, chicken stock, water, and bay leaves. Stir to combine.

🔴 TIP: Don’t skip the sauté step! This will leave your onions softer and your garlic more fragrant.

COOK: Lock the lid, set the release valve to closed and set the Instant Pot to pressure cook for 10 minutes. Afterwards allow a 15 minute natural release, before carefully opening the pressure valve to release the pressure.

FINISH: Remove the bay leaves, shred the chicken and return it to the soup. Finally, season with lemon juice, parsley, salt and pepper to taste. Serve.

🔴 TIP: Taste the soup while seasoning. The sodium content can be different in different chicken broth brands. You may want to add more or less salt, pepper and lemon than the recipe calls for.

WHAT TO MAKE NEXT: If you love chicken soup then you’ll love our ****White Chicken Chili Recipe****add link when we have it.

RECOMMENDED TOOLS

HOW TO MAKE AHEAD

Instant Pot chicken soup can easily be made completely ahead of time. It is important though not to add the noodles, if using. The pasta will continue to soak up liquid and therefore get mushy and slimy. The soup would no longer be a joy to eat. Cook the noodles separately and only add them to the soup when you are ready to serve.

HOW TO COOK ON THE STOVETOP

Sauté the oil, onion, carrots and garlic over medium heat in a dutch oven or heavy bottom stock pot.
Add the chicken broth, water, chicken, bay leaves. Stir.
Cover and simmer until the chicken is cooked through. Remove the chicken and shred then return it to the pot.
Add salt, pepper, and lemon juice. Remove the bay leaf.
Garnish and serve.

TIPS FOR THE BEST CHICKEN SOUP RECIPE

Follow these tips to make the best hearty chicken soup.

✔️ Use fresh chicken, not frozen. You can use frozen but it will add a lot of water to the soup and will need to cook a bit longer.

✔️ Don’t skip the sauté step! This will leave your onions softer and your garlic more fragrant.

✔️ Taste the soup while seasoning. The sodium content of different chicken broths is very different and you may want more/less salt, pepper and lemon than the recipe calls for.

HOW TO STORE

Refrigerate: Store instant pot chicken soup in an airtight container or ziploc bag in the fridge for up to 3 days.

Freeze: Store in an airtight, freezer safe, container. If you’re storing in a zip top plastic bag, try to get as much air out as possible. Freeze for up to 3 months.

Defrosting: A great way to thaw your chicken soup is in the refrigerator overnight. Then reheat in a pot on the stovetop or in the microwave.

WHAT TO SERVE WITH SOUP

We love serving a simple side of crusty white bread with Instant Pot chicken soup. You can also boil some of your favorite pasta and add it to the soup. Crispy garlic French bread, air fryer 3 cheese bombs or easy cheesy garlic rolls are other great sides to serve with this mouthwatering soup. If you want to keep the meal low carb and keto friendly, cheesy cauliflower breadsticks are an amazing side dish choice.

MORE SOUP RECIPES

Warm soup is one of our favorite comfort foods. We love our amazingly flavorful Instant Post Chicken Tortilla Soup, Andrea’s Crockpot Chicken Noodle Soup, or Stef’s Rich, Homemade Tomato Bisque.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking this easy chicken soup recipe.

Is chicken soup healthy?

Chicken soup is a healthy, low calorie and low carb meal choice. Above all, it only has 323 calories per bowl but provides 31g of protein. Additionally, chicken soup is gluten free, dairy free and keto friendly.

What is a mirepoix?

Mirepoix is a vegetable mix made from onion, carrots and celery, that is usually browned in some oil before other ingredients are added. It is used in many sauces, stews and soups to add rich flavor.

What other vegetables can I add to this soup?

In addition to carrots, celery and onion, you could also add some corn, diced potatoes, diced peppers, or parsnips. If you are a big fan of leafy greens, you could stir in some chopped fresh spinach or kale at the end of the cooking process. Then heat through until the greens wilt.

Instant Pot Chicken Soup

This hearty chicken soup recipe is easy to make and tastes fresh and delicious.

Course dinner, Main Dish

Cuisine American

Keyword easy chicken soup recipe, hearty chicken soup, how to make chicken soup, Instant Pot chicken soup, stove top chicken soup recipe

Prep Time 10

Cook Time 10

Release Time: 15

Total Time 35

Servings servings

Calories 323kcal

Author Andrea + Stef

Equipment

Instant Pot
cooking spatula
cutting board
knife and fork

Ingredients

2 large chicken breasts defrosted
2 tbsp olive oil
1 large yellow onion diced
5 cloves of garlic minced, (5 teaspoons)
3 large carrots diced
3 large stalks of celery diced
4 cups chicken stock
2 cups water
2 bay leaves
2 tablespoon lemon juice
freshly ground black pepper
salt to taste

Optional Garnish:

1 small handful of fresh parsley chopped

Instructions

First, turn Instant Pot to sauté setting. Then, sauté diced onion, carrots, celery and garlic for 5 minutes.
Turn Instant Pot to cancel or off setting. Add chicken breasts, chicken stock, water, and bay leaves. Stir.
Close and lock the lid. Set release valve to closed. Set the Instant Pot to pressure cook for 10 minutes.
Once pressure cooking is done allow a 15 minute natural release.
Carefully turn the pressure valve to open to release the pressure.
Remove the chicken breasts from the pot and shred on a cutting board with 2 forks or a knife and fork. Then return the shredded chicken to the pot.
Remove the bay leaves. Add lemon juice, salt, pepper and fresh parsley. Stir.
Serve.

Nutrition

The post Instant Pot Chicken Soup appeared first on Family Dinners.

Air Fryer Carrots with Balsamic Glaze

Andrea + Stef — Fri, 20 May 2022 09:43:00 +0000

Our quick and easy recipe for air fryer carrots with balsamic glaze is the perfect side dish for most meaty entrées. The mouthwatering combination of sweet carrots and tangy balsamic reduction makes this vegetarian side dish simply irresistible.

Balsamic carrots are done in less than 30 minutes and therefore make the perfect weeknight dinner side. However, you can also serve these scrumptious gluten free and dairy free carrots on Thanksgiving, Christmas Eve or at any fancy dinner.

Our homemade balsamic glaze is incredibly easy to make but a thousand times better than store bought. It takes this roasted vegetable dish to a whole other level.

❤️ WHY YOU’LL LOVE THIS AIR FRYER CARROTS WITH BALSAMIC GLAZE RECIPE

✔️ It only takes 5 minutes to prepare this dish.

✔️ The balsamic glaze perfectly compliments the sweet flavor of carrots. The sweet and tangy flavor is perfect.

✔️ The air fryer cooks the carrots to perfection.

✔️ Crowd pleasing side dish that goes well with most meats.

INGREDIENTS

This section explains how to choose the best ingredients for air fried balsamic carrots, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You may have all of these balsamic carrots ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

Fresh Carrots: Use fresh, crisp, whole carrots. This way you can determine which way you want to cut them and keep the size more evenly. Baby carrots will work in a pinch.
Olive Oil: You can also substitute avocado oil.
Honey: Any type of honey works in this recipe. Make sure your honey is fairly liquid, so it tosses easily and coats the carrots well. In case your honey is a bit solid, warm it up in the microwave for a couple of seconds.
Salt
Pepper
Garlic Powder
Balsamic Glaze: Use your favorite store bought balsamic reduction or make your own. Check out our super easy and quick recipe for homemade balsamic glaze. It tastes incredible!
Unsalted Butter

VARIATIONS: Try Finishing Your Carrots in Different Ways!

Not a big fan of balsamic glaze? You can easily omit the balsamic reduction and simply toss your carrots with butter and parsley.
If you love sweeter carrots, try drizzling them with maple syrup instead of balsamic glaze.

INSTRUCTIONS

This section shows how to cook balsamic carrots in the air fryer with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

PREPARE CARROTS: Wash, peel and cut carrots into ½” thick pieces. Cut diagonally or cut into sticks or rounds, if you prefer.

COAT CARROTS: In a bowl, toss the carrots with olive oil, honey, salt, pepper and garlic to coat.

COOK: Spray air fryer basket with non-stick cooking spray to prevent the carrots from sticking. Place the carrots into the air fryer basket. Cook at 400°F for about 20 minutes. Stir or toss the carrots once or twice while cooking. Remove from the air fryer when they’re tender crisp or the consistency you prefer.

🔴 TIP: Adjust cooking time if necessary. Some air fryers have a pre-heat option. Preheating may reduce the cooking time a little bit. Do not overcook carrots. They will become mushy. A fork should be able to poke into the cooked carrot with a little resistance.

GLAZE CARROTS: Mix carrots with 1 tablespoon of balsamic glaze and melted butter.

SERVE: Garnish with 1 tablespoon of balsamic glaze drizzled over the top. Sprinkle with fresh parsley.

RECOMMENDED TOOLS

Air Fryer – The air fryer perfectly cooks the carrots by circulating hot air around them without adding a lot of oil.

HOW TO MAKE AIR FYER CARROTS AHEAD

You can peel and cut your carrots up to 3 days in advance. Just make sure you store them in an airtight container or ziplock bag in the fridge. Only toss them with the honey and seasoning right before cooking.

Another way to make this roasted vegetable dish ahead is cooking the carrots up to 2 days ahead of time. Follow our recipe steps 1-4. Let them cool completely after they come out of the air fryer and store them in the fridge in an airtight container. When you are ready to serve the carrots, reheat them in the air fryer at 400ºF for 1-2 minutes or until heated through. Then toss with melted butter and balsamic reduction. Garnish and serve.

HOW TO MAKE BALSAMIC GLAZED CARROTS IN THE OVEN

Preheat the oven to 400ºF. Line a baking sheet with parchment paper or spray with cooking spray.
Wash, peel and cut carrots into ½” thick pieces. Cut diagonally or cut into sticks or rounds, if you prefer.
In a bowl, toss the carrots with olive oil, honey, salt, pepper and garlic to coat.
Transfer carrots onto the baking sheet at roast in the oven for about 30 minutes. Turn carrots after 10-15 minutes, using a cooking spatula.

🔴 TIP: Monitor carrots. Cooking time depends on the actual size of your carrot pieces. To avoid overcooking, start checking them after 20 minutes in the oven.

Mix carrots with 1 tablespoon of balsamic glaze and melted butter.
Garnish with 1 tablespoon of balsamic glaze drizzled over top. Sprinkle with fresh parsley.

TIPS FOR THE BEST AIR FRYER CARROTS WITH BALSAMIC GLAZE

Follow these tips to make the best balsamic glazed carrots.

✔️ Make your own balsamic glaze. Follow our quick and easy recipe to make the most delicious homemade balsamic reduction. Way better than store bought!

✔️ Don’t crowd the air fryer. Depending on the size of your air fryer, you might have to cook in batches. Make sure carrots leave enough room for the air to circulate properly.

✔️ Make sure not to overcook carrots. A fork should be able to poke into the cooked carrot with a little resistance.

STORAGE TIPS

Refrigerate: Let leftover air fried carrots cool completely. Then store them in an airtight container or ziploc bag in the fridge for up to 3 days.

Freeze: Transfer cooled balsamic carrots to a freezer safe container or freezer bag and freeze for up to 3 months.

Defrosting: Thaw your carrots overnight in the refrigerator or at room temperature for a couple of hours. To reheat, pop them into the microwave or air fryer until heated through.

WHAT TO SERVE WITH AIR FRYER CARROTS WITH BALSAMIC REDUCTION

Serve air fried carrots with balsamic glaze with a hearty meat dish, such as our chicken in white wine sauce or mouthwatering marinated tri-tip roast. To complete the meal serve creamy mashed potatoes, lion house rolls or easy cheesy garlic rolls. For a side salad we recommend fresh caprese salad or crisp and delicious greek salad.

Roasted balsamic carrots also pair well with caprese stuffed chicken breast, caprese stuffed portobello mushrooms and caprese chicken thighs. Also check out our amazingly delicious caprese pizza recipe.

MORE AIR FRYER VEGETABLE RECIPES

If you love love air fried balsamic carrots you’ll enjoy our other air fryer vegetables. We also love making beets, cauliflower, broccoli, green beans and Brussels sprouts in the air fryer. Try drizzling any of these amazingly flavorful roasted vegetables with our mouthwatering homemade balsamic glaze.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking .

Can I use parchment paper in the air fryer?

If you prefer to use less oil, you can line your air fryer basket with parchment paper. We recommend using special air fryer paper or making your own. Simply cut a piece of parchment paper slightly smaller than your air fryer basket and punch a couple of holes into it. Only add the parchment paper right before adding your carrots.

I don’t have an air fryer. Is it possible to make this dish in the oven?

Yes. Follow the detailed instructions provided above on how to make balsamic carrots in the oven.

Are air fryer carrots healthy?

Air fryers use relatively little oil and cook by circulating hot air. This cooking process doesn’t add many calories to the vegetables, therefore making them a healthier option compared to other cooking methods. Additionally, our air fryer carrots with balsamic glaze are gluten and dairy free. They can be served as part of vegetarian and vegan meals.

Air Fryer Carrots with Balsamic Glaze

Perfectly cooked sweet and savory air fryer carrots drizzled with flavorful balsamic reduction.

Course Side Dish, Vegetable

Cuisine American, vegan, vegetarian

Keyword air fryer carrots, air fryer carrots with balsamic glaze, balsamic carrots in air fryer, balsamic carrots recipe

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 99kcal

Author Andrea + Stef

Equipment

Air Fryer
vegetable peeler
knife and cutting board
mixing bowl
cooking spoon or spatula

Ingredients

1 lb fresh carrots
1 tablespoon olive oil
1 tsp honey
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
2 tbsps balsamic glaze divided
1 tablespoon butter melted

Garnish (optional):

2 tsps fresh parsley chopped

Instructions

Wash, peel and cut carrots into ½” thick pieces. Cut diagonally or cut into sticks or rounds, if you prefer.
In a bowl, toss the carrots with olive oil, honey, salt, pepper and garlic to coat.
Spray air fryer basket with non-stick cooking spray to prevent the carrots from sticking.
Place the carrots into the air fryer basket. Cook at 400°F for about 20 minutes. Stir or toss the carrots once or twice while cooking. Remove from the air fryer when they’re tender crisp or the consistency you prefer.
Mix carrots with 1 tablespoon of balsamic glaze and melted butter.
Garnish with 1 tablespoon of balsamic glaze drizzled over top. Sprinkle with fresh parsley.

Notes

Air Fryer Notes:

Some air fryers have a pre-heat option. Preheating may reduce the cooking time a little bit.

Recipe Notes:

Do not overcook carrots. They will become mushy. A fork should be able to poke into the cooked carrot with a little resistance.
To double the recipe, cook carrots in shifts in the air fryer. You do not want to overcrowd the air fryer.

Nutrition

The post Air Fryer Carrots with Balsamic Glaze appeared first on Family Dinners.

Easy Cottage Pie

Andrea + Stef — Mon, 01 Mar 2021 06:29:15 +0000

If you have pot roast leftovers or leftover shredded or ground beef you can make this easy cottage pie recipe quickly. It’s often called a shepherd’s pie but a traditional shepherd’s pie recipe is made with lamb. You can swap the shredded beef in this recipe for shredded lamb, if you prefer.

A cottage pie has a layer of meat and vegetables and a layer of potatoes. It’s then oven baked to golden perfection.

❤️ WHY YOU’LL LOVE THIS COTTAGE PIE RECIPE

✔️ Great way to use leftovers! Make pot roast one night and this dish the next.

✔️ 490 calories and 34 grams of protein per serving.

✔️ Perfect comfort food for any time of year!

✔️ Everything is good with mashed potatoes!

Enjoy this easy shepherds pie as a full meal paired with these other recipes:

Side: Roasted Brussels Sprouts– This classic side dish pairs well with this.
Bread: Parmesan Garlic Bread – This is good with everything. We usually make it with a store bought french bread but you can also make your own.
Drink: Red Wine Sangria – This is one of my all time favorite sangria recipes. Use the rest of the wine leftover from your marinara recipe.
Dessert: Rose Black and White Shortbread Cookies – These are so pretty!

Ingredients:

Vegetables: Use yukon gold potatoes, carrots, yellow onions and frozen peas. You could also add celery or any other vegetables you like.
Dairy: We use real butter and heavy cream to make the potatoes creamy. If you are avoiding dairy you could use whole fat coconut milk from a can and a butter substitute.
Beef: Use tender roast beef mince or pot roast leftovers for the meat component. Alternatively, you can use ground beef or ground lamb (shepherd’s pie). Save some of the natural gravy from your pot roast to use in this recipe. You can also use beef broth or a packet of gravy if you don’t have any gravy leftover.
Spices: Sea salt (or kosher salt), black pepper, paprika and fresh time give this cottage pie recipe the right amount of spice.

Shepherd’s pie ingredients.

How to Make Cottage Pie (Shepherd’s Pie Recipe With Beef):

If you already have leftover mashed potatoes you can skip the steps to make mashed potatoes. This easy cottage pie recipe recipe assumes you already have pot roast leftovers (or ground beef or lamb). If you need to cook the meat you should do that before step 1.

1. Preheat the oven

Preheat oven to 350°F. You’ll cook the cottage pie in the oven after you saute the vegetables on the stove and make the mashed potatoes.

2. Cook Potatoes

Peel and dice the potatoes. Place potatoes and 1 tablespoon of sea salt in a stock pot and cover with water. Bring to a boil and cook until potatoes are cooked. Drain.

Cover potatoes with water.

Add butter, cream, salt and pepper to cooked potatoes.

3. Mash potatoes.

Mash drained potatoes, ¼ cup butter, heavy cream and milk until smooth and creamy. We prefer using a hand held potato masher tool but you can also gently mix with a hand mixer.

4. Heat skillet.

Meanwhile, heat 2 tablespoons of butter over medium heat in a skillet.

Put carrots and onions in pan with butter.

Saute carrots and onions.

5. Saute carrots and onions.

Saute onions and carrots until onions are soft and translucent. Add peas and leftover pot roast to the vegetable mixture.

4. Add peas.

Add peas to the vegetable mixture. Stir.

Add frozen peas.

Add beef.

7. Add beef.

Add leftover pot roast to the vegetable mixture.

8. Spread beef mixture in baking dish.

Spread meat/vegetable mixture into a casserole dish. Add as much gravy as you have left in the pot. (Follow packet instructions to make extra gravy if desired and stir into the meat/vegetable mixture.)

Stir to combine.

Spread beef mix in dish.

9. Top with mashed potatoes.

Top beef and vegetable mixture with the mashed potatoes.

10. Sprinkle with seasonings.

Sprinkle paprika, salt, pepper, and fresh thyme over the top of the casserole.

Mash potatoes.

Top beef mixture with the mashed potatoes.

11. Top potatoes with melted butter.

Melt remaining butter and pour over the mashed potatoes.

12. Bake.

Bake for 25-30 minutes or until the gravy is bubbling from the bottom of the dish and the potatoes are beginning to brown.

Pour butter over top of mashed potatoes.

Distribute butter evenly over top of potatoes.

WHAT TO SERVE WITH COTTAGE PIE

While this can be a whole meal by itself, you might want to include some bread and maybe more vegetables with it as well. Try one of these recipes:

FREQUENTLY ASKED QUESTIONS

How long can you refrigerate cottage pie?

Allow your casserole to cool then cover and refrigerate for up to 3 days. Reheat in the oven or microwave.

Can you freeze cottage pie?

Allow the casserole to cool then cover tightly and freeze for up to 2 months. It can be reheated from frozen. Adjust cooking time accordingly.

How do you make cottage pie gluten free?

Make sure your beef is gluten free and hasn’t used any all purpose wheat flowers to thicken the gravy. This recipe is naturally gluten free.

What is the difference between cottage pie and Shepherd’s pie?

Americans often use the name Shepherd’s pie for what is actually cottage pie. There is no difference between the two other than the type of meat in each. A shepherd’s pie recipe has lamb (makes sense) while a cottage pie has beef.

How do you prevent the mashed potatoes from sinking into the beef while it’s cooking?

One trick to prevent the potatoes from sinking into the shredded beef and vegetable mixture is to allow the beef to cool before adding the potatoes.

Easy Cottage Pie

Use pot roast leftovers and mashed potatoes to make the ultimate comfort meal with this easy cottage pie.

Course Main Dish

Cuisine American

Keyword easy shepherd’s pie, shepherd’s pie with pot roast

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 490kcal

Author Andrea + Stef

Ingredients

2 pounds Yukon gold potatoes
½ cup salted butter, divided
¼ cup heavy cream
¼ cup whole milk
1 cup carrots diced
½ cup yellow onions diced
1 cup frozen peas
3-4 cups leftover pot roast and gravy or 1 pound ground beef plus one packet of beef gravy
½ teaspoon paprika
fresh thyme for garnish
salt and pepper to taste

Instructions

Peel and dice the potatoes. Place potatoes and 1 tablespoon of sea salt in a stock pot and cover with water. Bring to a boil and cook until potatoes are cooked. Drain.
Preheat oven to 350°F.
Mash drained potatoes, ¼ cup butter, heavy cream and milk until smooth and creamy.
Meanwhile, heat 2 tablespoons of butter, onions and carrots over medium heat in a skillet.
Saute vegetables until onions are soft and translucent. Add peas and leftover pot roast to the vegetable mixture.
Spread meat/vegetable mixture into a casserole dish. Add as much gravy as you have left in the pot. (Follow packet instructions to make extra gravy if desired and stir into the meat/vegetable mixture.)
Top with the mashed potatoes.
Sprinkle paprika, salt, pepper, and fresh thyme over the top of the casserole.
Melt remaining butter and pour over the mashed potatoes.
Bake for 25-30 minutes or until the gravy is bubbling from the bottom of the dish and the potatoes are beginning to brown.

Video

Notes

See full cottage pie recipe at familydinners.com. Use leftovers from our pot roast recipe as the beef for this recipe.

Nutrition

The post Easy Cottage Pie appeared first on Family Dinners.

Dutch Oven Pot Roast

Andrea + Stef — Wed, 13 Jan 2021 15:51:32 +0000

This classic American comfort food recipe is not as easy as throwing some meat in a pot. You can make bad pot roast. But you won’t be disappointed with the flavors and tenderness of this dutch oven pot roast recipe.

Follow our instructions to create the most tender, fall apart in your mouth, pot roast your whole family will enjoy. If you have any leftovers we’ve got some suggestions for you!

❤️ WHY YOU’LL LOVE THIS POT ROAST RECIPE

✔️ We explain what all the different cuts of meat are and which are best to use in this recipe.

✔️ Tender meat that falls apart, everytime you make this recipe!

✔️ Dairy free with instructions on how to make it gluten free.

✔️ 33 grams of protein per serving.

✔️ No fancy equipment needed! Just a pot that can go from your stove to the oven at 300°F.

Make it a Meal!

Turn this recipe into a whole meal! It pairs well with:

Side Dish: Mashed Potatoes– This classic side dish is the perfect complement to roast!
Veggie Side: Roasted Brussels Sprouts – If you’ve never eaten brussels sprouts this way you’re missing out!
Bread: Garlic French Bread – Crunchy and perfect with this roast!
Drink: Red Wine Sangria – This is one of my all time favorite sangria recipes.
Dessert: Chocolate Lasagna – This needs no introduction!

What is Pot Roast?

Pot roast is usually a tough beef cut (it’s usually a cheap cut, perfect for slow cooking). Chuck roast and round roast are the most common cuts used for pot roast. You can also use brisket. It’s then seared and cooked slow with veggies in broth.

The slow cooking transforms the tough cut of beef into a tender, fall apart in your mouth, pot roast.

How to Choose Your Cut of Meat

Not all meat is equal. In a pinch, any chuck roast, brisket or round roast will do. They all cook up a little differently so choose the one you prefer.

Chuck Roast: This is a more tender meat. It falls apart and is easy to shred.
Brisket: This has a lot of connective tissue which makes it a fattier cut that gets tender while cooking slow, but can still be sliced for serving. This is great if you’re making sandwiches with leftovers.
Top Round or Bottom Round: These a leaner cut and easy to slice for roast beef sandwiches.

Ways to Use Pot Roast

French dip: Slice your leftover pot roast. Place roast beef slices on toasted french rolls, melt a little provolone over your beef and dip in the leftover juice from the pot roast.
Add to noodles: Use the beef in a beef and noodle dish.
Shredded beef tacos: Grab some tortillas, cheese, fresh salsa and some cabbage and make a tasty taco.
Burritos: Whip up some of these super easy burritos.

Ingredients:

Stock: Use homemade or store bought beef stock.
Vegetables: Carrots and onions are classically paired with pot roast.
Oil: Use a good olive oil or a vegetable oil.
Flour: All purpose flour is the best for this purpose.
Spices: Salt and pepper!
Beef: We feel that the best cut of meat for pot roast recipes is the beef chuck roast. Often people like to make pot roast because you don’t have to buy the best meat (or most expensive) and it still tastes wonderful.

Possible Pot Roast Variations

Add bacon and garlic cloves: Before cooking your onions, cook up 4-5 pieces of bacon. Once it’s cooked, remove from the dutch oven and set aside. Once your roast is browned, crumble the bacon and put it on top of the roast. Add the garlic when you are browning the vegetables.
Give it some zing: Add a 6 oz jar of horseradish to the pot before cooking. Decrease the beef broth by that amount. You could also add some worcestershire sauce.
A Mediterranean twist: Add olives, mushrooms and a can of fire roasted diced tomatoes to your pot under your pot roast. Sprinkle with oregano and rosemary.
Just plum good: Omit the beef broth and add 1 cup hoisin sauce and 3 halved and pitted plums.
Potatoes, of course: Peel and quarter some potatoes or sweet potatoes and place them in the bottom of the slow cooker with the carrots before cooking.

How to Make Pot Roast Gluten Free

Pot roast can easily be made gluten free. I prefer to substitute the all purpose flour for an all purpose gluten free flour mix. Alternatively, you may omit the flour all together. Make sure your beef broth is gluten free.

How to Make Pot Roast Dairy Free

While not all roast beef recipes or pot roast recipes are dairy free, this dutch oven pot roast recipe is naturally dairy free.

Equipment Needed for Pot Roast

One of these is needed for this pot roast, not all.

Dutch Oven: We love a good enamel covered cast iron dutch oven. They’re heavy and heat evenly while not burning things to the bottom. You can use them on the stove top or in the oven.
Stock Pot: You could also use any stock pot.
Electric Pressure Cooker: If you have an electric pressure cooker like an Instant Pot you can use our instructions above to cook the roast in it instead of the dutch oven or stock pot.
Slow Cooker: A Crock Pot and other slow cookers are a great way to start a meal in the morning and have it ready for you when you’re done with work for the day.

How to Make Dutch Oven:

Step 1: Preheat oven to 300°F. Pot roasts are cooked best low and slow.

Step 2: Remove the beef chuck roast from its packaging, leaving any twine around the roast intact. Use a paper towel to pat dry.

Step 3: Combine the flour, salt, and pepper on a sheet of parchment paper or large plate. Dip each side of the roast into the flour mixture to coat all sides.

Step 4: Heat the oil in a large stockpot or Dutch oven over medium-high heat.

Step 5: Add the flour-coated roast to the Dutch oven and sear to brown well on each side. Don’t skip this step!

Step 6: Remove the roast from the pot and reduce heat to medium. Add the carrots and onions. Add a bit more oil if needed.

Step 7: Cook the vegetables over medium heat until onions just begin to brown. Remove from heat. Optional: Add a bay leaf or sprigs of thyme or other fresh herbs like parsley if you’d like.

Step 8: Pour the beef broth and the browned roast into the pan over the vegetables. Deglaze by scraping the bottom of the pot with a wooden spoon or spatula to get those great flavors and brown bits into the liquid. Cover with a lid and place in the oven to cook for about 3 hours. The roast is done when it easily falls apart if you pull at it with a fork. Keep shredding until you have about 2-inch pieces.

Preserve the gravy if you love to pour it over your potatoes.

Serve in the pot while warm or put on a platter with mashed potatoes or baby red potatoes, roasted brussels sprouts, this super easy broccoli grape salad and some crusty garlic french bread!

Cook Pot Roast in a Slow Cooker Instead

Prefer to use a slow cooker instead of a dutch oven? No problem! The best pot roast recipes won’t skip the searing step so make sure you still complete steps 1 through 7 on the stove. Then transfer everything to your slow cooker. Make sure you scrap the bottom of the pan for all the good stuff! Cook on low for 8-10 hours.

Cook Pot Roast in an Instant Pot Instead

I love using my instant pot for pot roast as well. You’ll want to use the sauté function to start. Turn it on to sauté then wait for it to heat up. About 8 minutes. Complete steps 1 through 7.

After you’ve added everything to your instant pot for step 8 make sure your venting knob is in the in venting position. Close the lid and then turn venting knob to the sealing position. You’ll pressure cook at high pressure for 45 minutes then allow the full natural release for about 25 minutes. Open the lid carefully. When budgeting time, remember that initial pressurizing will take time.

Frequently Asked Questions

Q. How long can you store pot roast in the refrigerator?

A. Like most cooked beef, you can store leftover pot roast in the refrigerator in an airtight container for 3-4 days. You can also wrap tightly in aluminum foil or plastic wrap.

Q. How long can you store cooked pot roast in the freezer?

A. You can freeze cooked pot roast in the freezer for up to 3 months. Store in a freezer safe airtight container. When you’re ready to eat it, defrost in the refrigerator then throw it in the slow cooker on low for 8 hours to heat.

Q. Is pot roast better in a crock pot or Dutch oven?

A. As long as you flour and sear your roast on the stove (follow steps 1-7) you should have good results using either method.

Q. Does pot roast get softer the longer you cook it?

A. Generally the pot roast will continue to get more tender when you cook it on low heat for longer times. Make sure you have enough cooking liquid in the pot. Add more if much has boiled off.

Q. Why is y pot roast still tough?

Undercooked pot roast can be tough and chewy. Avoid this by making sure you have enough cooking liquid in your pot and you cook it as long as the recipe requires. Cooking longer at low temperatures is more ideal than shorter at higher temperatures.

Dutch Oven Pot Roast

Rich, melt in your mouth pot roast slow cooked with sweet carrots.

Course Main Dish

Cuisine American

Keyword classic pot roast, dutch oven pot roast

Prep Time 5

Cook Time 3 10

Servings

Calories 384kcal

Author Andrea + Stef

Ingredients

2 pound chuck roast
2 tablespoons canola oil
4-5 medium carrots peeled and cut into chunks
1 large yellow onion cut into chunks
½ cup all-purpose flour
2 cups beef broth
1 teaspoon sea salt
1 teaspoon black pepper

Instructions

Preheat oven to 300°F.
Remove the chuck roast from its packaging, leaving any twine around the roast intact.
Combine the flour, salt, and pepper on a sheet of parchment paper or large plate. Dip each side of the roast into the flour mixture to coat all sides.
Heat the oil in a large stockpot or Dutch oven over medium heat.
Add the flour-coated roast to the Dutch oven and brown well on each side.
Remove the roast from the pot and add the carrots and onions. Add a bit more oil if needed.
Cook the vegetables over medium heat until onions just begin to brown. Remove from heat.
Add the beef broth and the browned roast into the pan over the vegetables. Cover with a lid and place in the oven to cook for about 3 hours. The roast is done when it easily falls apart if you pull at it with a fork.

Video

Nutrition

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