The post BEST Hamburger Helper Recipe appeared first on The Recipe Rebel.
]]>This homemade Hamburger Helper recipe is a savory one-pot meal that’s better than the original boxed version! Made with tender elbow pasta, savory ground beef, cheese, tomato sauce, and veggies, it’s ready in 30 minutes or less and impossible to resist!
Cozy up with more comfort food recipes like Three Cheese Gnocchi Bake, One Pot BBQ Chicken and Bacon Pasta and Sausage Tortellini Soup.
Confession time: I can’t honestly remember the last time I purchased or prepared a box of Hamburger Helper.
It’s not that I never have—like most moms, I’m familiar with the beloved boxed pasta (it’s one of my childhood favorites!). But somewhere along the way, I discovered that it’s actually quite easy to make homemade hamburger helper.
My recipe for homemade Hamburger Helper is the only one you need for a number of reasons: it comes together in one pot, with real ingredients, in roughly the same amount of time. Since then, I haven’t looked back!
Let’s take a quick look at how to make homemade hamburger helper! Find the detailed recipe down in the recipe card.
Leftover Hamburger Helper will keep in the fridge for 2-3 days. Make sure to store it in an airtight container.
Add a splash of milk, water or broth and reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.
Yes! To freeze homemade hamburger helper, spread the cooked pasta into a foil or freezer-safe baking dish, and cover with a layer of plastic wrap and then a lid or a layer of tin foil. The plastic wrap helps prevent freezer burn (thanks Grandma, for that trick!).
To reheat frozen hamburger helper, uncover the dish, remove the layer of plastic wrap, and then replace the layer of foil. Bake the dish at 350°F for about one hour, removing the foil at about the 40 minute mark, to allow the cheese to brown somewhat.
Freezing Note: If you’re planning to freeze and reheat pasta, you can slightly undercook the pasta before freezing. That way, when you reheat it, it won’t turn out mushy.
Reheating Note: if you’re moving a glass dish from the freezer to the oven, it’s a good idea to let the dish sit out at room temperature for a couple hours beforehand to warm slightly. You may not have to cook it as long.
You can serve this pasta all on its own! It truly is a meal all in one pot! However, if you’d like to add a few side dishes, these are some great, easy options:
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]]>The post Easy Taco Soup recipe appeared first on The Recipe Rebel.
]]>Taco Soup is bold, comforting, easy to customize and always a family favorite! Ground beef and black beans fill every serving with plenty of protein while veggies offer some nutrients. This one pot soup recipe checks all the right boxes!
Stay warm with more of the best soup recipes like Chicken Dumpling Soup, Tuscan White Bean Soup and Sausage Orzo Soup.
Taco soup is one of those recipes that’s great for cleaning out your fridge/pantry! Some of my most favorite recipes are the ones where you can just toss a bunch of stuff into a pot and call it dinner.
It also helps that my family is obsessed with this taco soup recipe. I love serving it, because it’s a great way to sneak protein and nutrients into the mouths of even the most selective eaters!
Flavorful, easy, versatile, family friendly… This beef taco soup seriously satisfies.
Take a quick look at how I make the BEST taco soup recipe! Scroll to the bottom of this page for more detailed instructions and ingredients.
Once it’s cooled to room temperature, transfer taco soup to an airtight container and store it in the fridge for 3-4 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.
Sure thing! Allow the soup to fully cool before storing it in a freezer-safe container. I recommend pouring it into a zip-lock bag and laying it flat on a baking sheet to freeze, that way it optimizes how much room you have in your freezer.
Freeze for up to 3 months and let it slowly defrost in the fridge prior to reheating.
Yes! This easy Taco Soup is also a perfect Crockpot soup recipe!
You sure can.
When the weather cools off, all I want is soup, stews and chilis! If you’re the same, you’ll love these cozy dinner ideas:
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]]>The post Easy Pot Roast recipe (the BEST gravy!) appeared first on The Recipe Rebel.
]]>This easy oven Pot Roast recipe makes a truly delicious dinner idea, perfect for a family meal or holiday dinner! With juicy roast beef seasoned in a homemade spice rub, it’s cooked with potatoes and carrots until tender in a flavorful gravy made from scratch – it’s the perfect pot roast!
Looking for more ways to prepare a chuck roast? Check out this Perfect Instant Pot Pot Roast or this Slow Cooker Pot Roast with the BEST gravy!.
There’s something truly special about a classic pot roast recipe that’s been slowly cooked to perfection.
The meat is melt-in-your-mouth tender, complemented with savory vegetables and the best gravy, it’s such a welcoming and comforting meal!
While this recipe has a longer cooking time, it’s made with simple ingredients and only requires 15 minutes of prep time. Plus, the cook time is hands off!
For more delicious Sunday dinner recipes, check out my Slow Cooker Honey Balsamic Pulled Pork, Honey Baked Ham, or these Baked Tuscan Chicken Breasts!
This recipe is easy to make, but the slow cooking method does take some time, so be sure to plan accordingly. Full instructions are included in the recipe card below.
Store leftover pot roast once it has fully cooled Stored correctly in the refrigerator, your pot roast should remain delicious for up to 3-4 days.
To reheat, you can place it in a large pot over medium-high heat, stirring occasionally until it’s warmed through. Add a splash of beef broth to rejuvenate the dish and ensure the meat remains moist.
If you’ve made a larger batch or simply want to save the roast at a later date, you can freeze it. Keep in mind that the potatoes and carrots will have a softer texture after freezing, so you might prefer to freeze just the beef in the gravy and add vegetables after thawing.
Make sure it’s in a freezer-safe, airtight container, and it can last up to 2-3 months in the freezer. To enjoy, thaw in the refrigerator overnight and then reheat as mentioned above.
This Pot Roast is a great one pot meal, with the meat and veggies cooked together in a melody of aromatic flavor!
It’s the epitome of comfort food, and it’s perfect for serving at a dinner party.
If you want to make it go further or have some extra things to make it more of a complete meal, try some extra vegetables and bread side dishes.
These Roasted Green Beans, Roasted Vegetables would provide more color and nutrients to the meal and don’t require much prep to make.
Try some of our favorite bread side dishes too, like these Homemade Dinner Rolls, Mom’s Homemade Buns, and my Homemade Crescent Rolls!
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]]>This Shepherd’s Pie is a classic cozy comfort food! Juicy ground beef and veggies simmered in a rich tomato sauce, then topped with creamy mashed potatoes.
Shepherd’s Pie is one of those classic comforting meals that you can whip up any time and it just sounds good.
Flavorful ground beef in a rich tomato-y sauce with the perfect blend of veggies all topped off with a layer of buttery, creamy mashed potatoes. I mean, does comfort food get any better than that?
I know we all have our own version of this classic (and yes, we’ll get into the lamb v. beef debate down below!), but this is mine, and I hope you enjoy it as much as we do!
Looking for more Shepherd’s Pie-inspired recipes? Check out my BBQ Chili Shepherd’s Pie, Creamy Turkey Shepherd’s Pie, or Meat Lover’s Shepherd’s Pie!
This classic comfort food recipe takes just 15 minutes to prep!
Traditional shepherd’s pie is a minced meat pie made up of a mixture of ground lamb, veggies, and seasonings topped off with mashed potatoes.
The key difference between cottage pie and Shepherd’s Pie is the meat. Traditional shepherd’s pie is actually made using ground lamb, while cottage pie is made using ground beef. So, I guess this recipe is technically a cottage pie, but we always called it Shepherd’s Pie growing up!
Leftover Shepherd’s Pie will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months. To reheat, thaw overnight in the fridge, then warm covered in the oven or in the microwave until heated through.
This Shepherd’s Pie can totally be a complete meal all on its own, but if you want to bulk it up a bit, feel free to serve it alongside any of your favorite side dishes.
I love a slice of Garlic Bread, a pile of Roasted Green Beans, or Roasted Vegetables.
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]]>This American Goulash recipe is a classic dinner that’s ready in just 30 minutes! It’s made up of macaroni noodles, tender ground beef, and veggies simmered in a rich and flavorful tomato-based sauce.
I think we can all agree that one-pot meals are every parent’s best friend.
Well, this One Pot American Goulash is no exception! This recipe comes together in just 30 minutes and is loaded up with everything you could want in a meal: pasta, veggies, ground beef, and a whole lot of flavor.
This recipe is simple, inexpensive, super quick to make, and a total crowd pleaser! Just throw everything into a skillet, cook it up, finish it off with a sprinkle of fresh parmesan, and dinner is served!
Looking for an even more hands-off version? Check out my Instant Pot Goulash!
There are a couple of types of Goulash: Hungarian goulash and American goulash. The goulash we’re making today is the American version!
American goulash, also known as “slumgullion”, “hamburger goulash”, or “American chop suey”, is a pasta dish that’s made up of macaroni noodles tossed in a rich, spiced tomato sauce with ground beef, onion, and pepper.
This One-Pot Goulash recipe comes together in a total of 30 minutes!
While they do have the same name, there are pretty big differences between the two. Hungarian goulash is a hearty soup made with stew meat, veggies, and paprika. American goulash, which is what we’re making today, is a macaroni pasta dish made with ground beef in a tomato-based sauce.
Almost! This American goulash is made with ground beef and macaroni pasta in a tomato-y sauce which are all characteristics of the Hamburger Helper. However, goulash is more heavily spiced and tomato-focused while Hamburger Helper tends to be creamier, and cheesier. If you’re looking for a Hamburger Helper recipe instead, check out my Easy Homemade Hamburger Helper!
Leftover goulash will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. To reheat, thaw overnight in the fridge if frozen then microwave or warm on the stove until heated through.
Since Goulash contains veggies, carbs, and protein, it can be a pretty darn complete meal all on its own!
However, if you do want to pair it with a side dish or two, try a simple green salad, roasted mixed veggies or green beans, or garlic bread!
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]]>This Lasagna Soup Recipe is a spin off of a classic! It’s packed with all of the best lasagna flavors, but in a one-pot soup. Made with lean ground beef, veggies, and three types of cheese!
This post is generously sponsored by Furlani and Canada Beef and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!
There are so many lasagna-inspired recipes we love! From this Classic Lasagna recipe and Skillet Lasagna, to Taco Lasagna, BBQ Chili Cheese Lasagna, you name it.
But this Lasagna Soup? Well, it’s been touted by my kids as one of the best meals they’ve ever had.
This Lasagna Soup recipe is everyone’s favorite pasta bake in soup form! It has all of the delicious flavors and textures of lasagna, but instead of taking time to assemble a lasagna casserole, you can just toss it all into one pot and dinner is ready in no time.
This soup is loaded with so much sweet tomato flavor, veggies, three types of cheese, the perfect blend of seasonings, and lean ground beef that’s raised right here with pride by Canadian farmers and ranchers in each and every province across the country. Like all beef, Canadian beef is packed with protein and vital nutrients like iron, zinc and vitamin B12.
I love to serve a steaming hot bowl of lasagna soup next to a side of toasted garlic bread from Furlani, which makes the perfect easy side dish. Just heat it up in the oven and bask in its buttery, garlicky goodness!
I love to keep a stash in the freezer for a quick addition to any meal!
This lasagna soup recipe takes just 10 minutes to prep!
This lasagna soup is also super easy to make in the instant pot! Here’s how:
I use Mafalda Corta pasta which look like mini lasagna noodles! If you can’t find Mafalda Corta, any smaller pasta shape will work. Try fusilli, rotini, or even bowtie! You can also use regular lasagna noodles that are broken into small pieces.
Nope! This lasagna soup is a one-pot recipe so the pasta is cooked directly in the broth. If you do prefer to cook the pasta separately, you totally can. This is a good option if you’re serving the soup later or over several days so the pasta doesn’t become soggy. To do so, simply cook the pasta al dente according to box directions and reduce the broth by ½ cup.
Absolutely! To make this recipe in the slow cooker, check out my crockpot lasagna soup recipe instead.
Leftover lasagna soup will last in the refrigerator for up to 3 days. To reheat, warm in the microwave or on the stove until heated through. Keep in mind that the longer the soup sits, the softer the pasta will be.
It can! However, it freezes best without the pasta. If you plan on freezing the soup, follow the instructions to make the soup without the pasta. You can store the soup in an airtight container in the freezer for 2-3 months. When you’re ready to serve, thaw in the fridge, warm on the stove, and mix in freshly cooked pasta.
I always serve this lasagna soup with garlic Texas toast from Furlani®! You can find Furlani bread products in the bakery and frozen food section at your local grocery store.
The combination of buttery bread and cheesy soup makes the absolute perfect meal! Round out your meal up even more with a side of steamed or raw veggies if you desire.
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]]>The post Crockpot Vegetable Beef Soup Recipe (full of flavor!) appeared first on The Recipe Rebel.
]]>This Crockpot Vegetable Beef Soup is a hearty and healthy recipe that takes just 15 minutes to prep! It’s loaded with chunks of tender beef and tons of veggies.
This crockpot soup is perfect for meal prep. Store it in the fridge and heat it up throughout the week or keep it in the freezer!
It’s soup time again!
Honestly though, it was never not soup time around here…I’m not mad about it.
My kids? They’d prefer I crank out a few more mac and cheese or spaghetti recipes. One day I’ll get them to love soup. And maybe this Crockpot Vegetable Beef Soup will be the one that changes their minds. I mean, it is pretty hard not to love.
This soup is cozy, comforting, healthy, and easy to make ahead of time and stash in the slow cooker! It’s packed with veggies, tender beef, so much delicious flavor, and makes the perfect easy weeknight meal.
This crockpot soup requires just 15 minutes of hands-on time. Just prep your meat and veggies and toss it all in the slow cooker!
Any cut you want! Because the meat is slow-cooked in broth, it doesn’t need to be an expensive cut to be super tender. I like to check my grocery store flyers to see what’s on sale. If there’s a particular roast that’s going for a good price, I’ll buy one, cube it up, and use it in this soup. If there’s extra, I stash it in the freezer for my next soup craving!
It’s not totally necessary, but I like to do so. Browning the beef adds a delicious layer of flavor that just can’t be quite achieved by only cooking it in the slow cooker. If you’re lower on time and want to skip that step, that’s totally fine too.
Yes! If you’re shorter on time, you can make beef stew on the stove using my stovetop beef stew recipe which is ready in under an hour!
Absolutely! This soup is great for making ahead because it just gets better as it sits. You can make it ahead and keep it warm in the crockpot if you’re serving it the day you make it. You can also transfer it to an airtight container and keep it in the fridge for 4-5 days.
This soup freezes great! Simply cool it to room temperature and place it into a large freezer bag or container. I like to use bags because it freezes in a thin layer and thaws more quickly. Freeze for up to 3 months.
To serve, thaw overnight in the refrigerator or for 6-8 hours at room temperature. If you need to thaw it quickly, place it in the sink in a few inches of room temperature water for 30 minutes, breaking it into chunks. Warm in the microwave or on the stove until heated through.
Keep in mind that the texture of potatoes does change when they are frozen, so if you are picky about that, this might not be the best soup for your freezer stash.
I love to serve this soup with a bread to soak up the broth! Try it with garlic bread, breadsticks, or homemade garlic herb dinner rolls!
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]]>The post Perfect Instant Pot Pot Roast Recipe (the BEST gravy!) appeared first on The Recipe Rebel.
]]>This Instant Pot Pot Roast recipe is an easy, comforting dinner that comes together so quickly in the pressure cooker! With tender veggies (not mushy!), a fall apart tender roast and seasoned gravy. With step by step VIDEO
Love pot roast? Try my Easy Pot Roast recipe or my Slow Cooker Pot Roast next!
This recipe was originally posted in 2018, but has been updated to include new step by step photos and video.
September is one of the best months of the year, and not just because it’s my birthday month. It means that things like this Instant Pot Pot Roast are back on the table.
Comfort foods, especially those that are healthy and nourish our bodies, are my favorite kinds of meals!
This Potato Soup, this Rigatoni Pasta Bake, and so many of these Easy Crockpot Meals are popping up on our table again and again (and no one’s mad about it).
When the weather starts cooling off, there is just nothing like a cozy meal to gather around with the family — especially if it’s cooking in the Instant Pot, hands off!
This Instant Pot Roast comes out perfectly cooked and has the best gravy (just check out the reviews below!), plus no mushy vegetables to speak of!
You can even throw the roast in completely frozen if you’ve got a little extra time to let it cook (and it turns out just as great as these Frozen Chicken Breasts in the Instant Pot and this Instant Pot Whole Chicken you can cook from frozen as well!)
This Instant Pot Roast is so tender it falls apart when you try to take it out. It has such great flavor, that you can even skip the searing if you want (I’ll be honest, I am often to lazy to sear my meat first!).
One thing it is missing? Mushy vegetables.
Vegetables in the Instant Pot cook very quickly, often just a few minutes or less, so it’s better to leave them out while the roast cooks, and add them later at the end.
I know that this is an extra step and you might be wondering if it’s worth it.
Trust me on this one.
This way, you will have a perfectly juicy and tender pot roast, and perfectly cooked but still totally appetizing veggies.
You know I’m not into any extra unnecessary steps (or dishes, or ingredients!), but the potatoes and carrots will cook in just a few minutes and if you buy small, pre-washed potatoes, you don’t even need to chop them.
The short answer? About 1 hour.
The long answer:How long a roast will need to be pressure cooked depends mostly on how large the roast or the pieces are that you cut it into. I prefer to cut my roasts into chunks that are approximately 1 lb in size (so if you have a 3lb roast, you’ll cut it into 3 pieces).
However, the cook time also depends on the thickness of the pieces, so there has to be some wiggle room. To be on the safe side, you can always allow for a little extra time pressure cooking the meat — I opt for about 1 hour pressure cooking on high for smaller pieces.
If your roast is frozen, or it is in one large piece, you will want to add a significant amount of time to ensure that your meat is fall apart tender.
Absolutely!
Increase the cook time to 90-100 minutes for a 3 lb roast, and 100-110 minutes for a 4 lb roast, and 120 minutes for anything larger than 4 pounds.
You won’t sear a frozen roast, but you can sprinkle the seasoning on and add the liquids as the recipe calls for below.
Chances are, it just hasn’t cooked long enough. A beef roast will safe to cook long before it is tender, so giving it a little extra time doesn’t hurt anything.
I like to cut my pot roast into smaller chunks so that it cooks and tenderizes more quickly. If you are using a less-than-ideal type of roast (something lean with not much fat), you may want to cut it into even smaller pieces.
It’s up to you! I don’t usually trim much, as the fat makes the roast so juicy as it cooks. It can easily be trimmed once it is cooked.
If you prefer less fat cooking with your fat, you can trim the larger pieces.
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]]>The post Slow Cooker Mongolian Beef with Pineapple appeared first on The Recipe Rebel.
]]>This Slow Cooker Mongolian Beef with Pineapple is made up of tender strips of steak cooked low and slow in a rich, sweet, sticky, and slightly spicy sauce. It’s a classic Asian takeout dish you can easily make right at home!
Serve over cooked rice, quinoa, or even cauliflower rice!
At our house, we love Asian food. But I’ll be the first to admit that I’m no expert in Asian cooking. Which is why I’m sharing my good friend Kelly’s recipe from her cookbook, “The Asian Slow Cooker.”
I’ll be honest, there are so many amazing recipes in this cookbook that I had a hard time choosing which to share.
But this Slow Cooker Mongolian Beef with Pineapple was calling to me.
Why? Because 1. It’s tender beef cooked in a sweet, spicy, sticky sauce (hello, that sounds way too good to pass up), and 2. I’m mildly obsessed with pineapple. I put it in everything (BBQ sauce, fruit crisps, squares, meatballs, and lasagna.)
Okay, maybe the obsession is not so mild.
Although the name Mongolian Beef often leads people to believe that the dish originated in Mongolia, this classic Asian meal actually originated in Taiwan.
The name Mongolian Beef refers instead to the Mongolian BBQ style of cooking—not the place!
This easy slow cooker dinner takes just 25 minutes to prep!
The classic cut of meat for Mongolian beef is flank steak. It’s tougher than other cuts of beef, but it becomes super tender in the slow cooker.
If you don’t love flank steak, feel free to use sirloin steak, skirt steak, or round steak instead.
Technically, yes, but I like to brown it first. This helps lock in moisture and flavor. It also gives the beef a crispier exterior which really takes this dish to another level.
I recommend serving this Mongolian beef over cooked brown rice (this Instant Pot Brown Rice is our favorite!) and topped with green onions for garnish.
You can also serve it over white rice, quinoa, or even cauliflower rice for a low carb option.
Leftovers will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.
To enjoy again, thaw in the fridge if frozen, then microwave or warm on the stove with a splash of pineapple juice or water to thin the sauce (if necessary.)
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]]>The post Slow Cooker Pot Roast with the BEST gravy! appeared first on The Recipe Rebel.
]]>This Slow Cooker Pot Roast has incredible flavor and the best gravy! Creamy potatoes, tender carrots, fall apart roast beef — it’s pure comfort food!
Looking for more ways to cook pot roast? Try my Easy Pot Roast recipe (the BEST gravy!) or my Perfect Instant Pot Pot Roast Recipe!
There are days when you just need a simmering slow cooker full of comfort food, and this Slow Cooker Pot Roast is just the ticket.
The roast beef is fall apart tender, and a couple special ingredients give this roast beef so much incredible flavor!
The gravy on this pot roast, you guys… it’s the best.
It’s not just thickened beef broth or drippings or onion soup mix. You might not think the tomato paste and balsamic vinegar would do that much, but they really pack in a lot of flavor!
The potatoes and carrots come out perfectly tender and coated in that delicious sauce. You really need to try it to believe it!
With school starting again and the days turning cloudier, there’s nothing I’d rather curl up with after a busy day than a big bowl of this pot roast! (But if I had to choose a second and third, this Crockpot Mac and Cheese and this Crockpot Potato Soup would be right up there!)
Would you believe I already have an Instant Pot Pot Roast recipe here? And would you believe that I based this recipe off of that one because it was so.dang.good.
Believe it.
If you want to make this in your pressure cooker, click here for my Instant Pot Pot Roast recipe.
The short answer? No.
The long answer? Yes and no.
Yes, if you want to seal in the juices and add extra flavor to your pot roast. Browned food equals flavor, so any time you are browning meat, you’re adding more flavor to the recipe. It also keeps the juices inside the meat and doesn’t dilute your gravy.
No, if you just plain don’t have time or you are making the recipe with a one year old on your hip like I sometimes do.
Your gravy will be more diluted with the juices from the meat, but it will be fine and good. Taste test at the end, and add a splash of balsamic vinegar or extra seasoning at the end if need be. It will be fine.
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