beef roast Archives - The Recipe Rebel

Chicken Pot Pie Soup

Garlic Parmesan Orzo Pasta recipe

Pasta

BEST Hamburger Helper Recipe

Chicken

Chicken Gnocchi Soup

Pin this recipe to save for later

Easy Pot Roast Recipe (with the BEST gravy!)

This easy oven Pot Roast recipe makes a truly delicious dinner centerpiece, perfect for the whole family for Sunday dinners or special occasions! With juicy 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!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 3 40

Total Time 3 55

Servings servings

Calories 548cal

Author Ashley Fehr

Ingredients

2 tablespoons oil

Spice Rub

1 medium onion (cut into 1" pieces)
1½ teaspoons seasoning salt I use Lawry’s
1½ teaspoons garlic powder
1½ teaspoons Italian seasoning
½ teaspoon onion powder
¼ teaspoon black pepper

Pot Roast

1.2-1.5 kg beef roast (about 2.5 -3 lbs (chuck or blade is best)
1½ cups beef broth (divided)
3 large carrots (peeled and cut into 1.5" pieces)
1½ lbs baby potatoes

Gravy

2 tablespoons balsamic vinegar
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon honey
1 tablespoon corn starch
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons ketchup optional

Instructions

Heat oil in a large dutch oven on the stovetop over medium-high heat. Turn the oven to 275 degrees F.
Cook the onion in the dutch oven until beginning to brown, then remove from the pot.
Combine seasoning salt, garlic powder, Italian seasoning, onion powder, and ¼ teaspoon black pepper and rub over roast on all sides. If you have a larger roast, you can cut it into 2 equal pieces and season.
Sear the roast in the dutch oven on all sides until golden brown, about 2 minutes per side.
Pour ½ cup broth into the dutch oven and scrape the bottom with a wooden spoon to remove any browned bits.
Add the onions back in along with the carrots and potatoes (optional: you can add the potatoes and carrots after 1½ hours cook time has passed for firmer vegetables).
Whisk together remaining 1 cup broth, vinegar, tomato paste, Worcestershire sauce, honey, corn starch, paprika, salt and pepper. Pour over vegetables and meat.
Put the lid on and roast at 275 degrees F for 3-3½ hours, until the vegetables are tender and the meat pulls apart easily with two forks.
If desired, remove the roast and the vegetables to thicken the gravy further. Place the dutch oven on the stove top on medium heat and whisk together 1 tablespoon corn starch and 1 tablespoon water. Stir into the sauce with the ketchup (optional, but really helps to brighten the flavor!) and cook until thickened.
Slice or shred the meat and serve with vegetables and gravy.

Video

Notes

*This recipe makes 2 cups gravy.

Ingredients and Substitutions:

Chuck or blade roasts are best, as they have the perfect amount of fat to melt down and get nice and tender. You can use a leaner roast, but it may not be as tender. For better results with a lean roast, you can cut it into 2-3 pieces to cook.
Potatoes: I like to use baby or Creamer potatoes and leave them whole since we will be cooking them for a long time. You can also use Yukon gold potatoes, but I’d recommend cutting them into large pieces, about 2–3 inches in diameter.
Balsamic vinegar and ketchup: these two ingredients might seem like untraditional additions, but they really add a lot of punch to the flavor. I don’t like boring gravy! You can omit them or add them gradually at the end if you are unsure about the flavor.

Storage

Store: 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.
Freeze: If you’ve made a larger batch or simply want to save the roast at a later date, you can freeze it. 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.

Nutrition

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!

The post Easy Pot Roast recipe (the BEST gravy!) appeared first on The Recipe Rebel.

Crockpot Vegetable Beef Soup Recipe (full of flavor!)

Ashley Fehr — Thu, 06 Jan 2022 06:37:00 +0000

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!

Ingredients needed for Vegetable Beef Soup:
How to make Vegetable Beef Soup in the Crockpot
Crockpot vegetable beef soup FAQs
Variations on this crockpot soup:
Serving suggestions
More beef soup recipes you’ll love
Crockpot Vegetable Beef Soup (full of flavor!) Recipe

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.

Ingredients needed for Vegetable Beef Soup:

Oil: used to brown the beef and aromatics before adding them to the slow cooker.
Beef: any cut of beef will work! The crockpot does a great job at tenderizing normally tough cuts of meat.
Carrot, Celery, and Onion: the trio of veggies, called a mirepoix, that creates a flavor base in so many soups and stews.
Tomato Paste: adds richness and flavor depth.
Garlic: I like to use freshly minced garlic for the best flavor, but pre-minced will work as well.
Seasonings: you need a simple blend of salt, dried parsley, dried thyme, paprika, and black pepper to give this soup tons of flavor.
Beef Broth: I use low sodium beef broth. If you use regular beef broth you may want to lessen the amount of salt you add yourself.
Additional Vegetables: I like to use a blend of potatoes, canned and diced tomatoes, fresh or frozen green beans, and frozen corn.
Tomato Sauce: thickens the broth and adds even more flavor.
Bay Leaf: adds a subtle undertone that helps enhance the other flavors within the soup. Be sure to remove the bay leaf before serving!

How to make Vegetable Beef Soup in the Crockpot

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!

Brown the beef, veggies, and aromatics: In a frying pan, heat oil then add in the beef. Cook until browned. Add in carrots, celery, and onion, then stir in tomato paste and seasonings. Cook for 1 minute.
Combine and cook: Transfer the beef/veggie mixture to the slow cooker, then add in the broth, veggies, and bay leaf. Cover and cook on low for 8 hours.

Cut beef into small pieces

Cook until browned

Cook vegetables until slightly softened

Add tomato paste, herbs and seasonings

Cook for 1-2 minutes

Add remaining ingredients to slow cooker

Crockpot vegetable beef soup FAQs

What cut of beef to use?

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!

Should you brown the beef first?

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.

Can this be made on the stove?

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!

Can vegetable beef soup be made ahead of time?

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.

How do you freeze this crockpot vegetable beef soup?

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.

Variations on this crockpot soup:

Use another meat. You can swap the cubed beef for ground beef (cooked and drained) or try it with shredded chicken instead! Alternatively, check out my stovetop Chicken Vegetable Soup recipe.
Make it creamy. Prefer a creamier soup? Add a splash of half-and-half or heavy cream before serving!
Add other veggies. This soup is definitely not limited to the veggies I used. Feel free to add in whatever veggies you like! Broccoli, cauliflower, frozen peas, kale or spinach, sweet potatoes, you name it.

Serving suggestions

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!

More beef soup recipes you’ll love

Honey Balsamic Instant Pot Beef Stew recipe

Hamburger Soup Recipe

One Pot Beef and Tomato Macaroni Soup

Slow Cooker Beef Barley Soup

Pin this recipe to save for later

Crockpot Vegetable Beef Soup (full of flavor!)

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.

Course Soup

Cuisine American

Prep Time 15

Cook Time 8 15

Total Time 8 30

Servings servings

Calories 193cal

Author Ashley Fehr

Ingredients

1 tablespoon oil
1 lb beef cubes *see post for notes
2 large carrots peeled and finely chopped
2 ribs celery chopped
1 small onion finely chopped
2 tablespoons tomato paste
2 teaspoons minced garlic
1½ teaspoons salt
1 teaspoon dried parsley
½ teaspoon dried thyme
¼ teaspoon paprika
¼ teaspoon black pepper
4 cups low sodium beef broth
1 lb potatoes finely chopped (about 4 medium)
14 oz canned diced tomatoes
1 cup chopped green beans fresh or frozen
¾ cup tomato sauce
½ cup canned or frozen corn
1 bay leaf

Instructions

In a large frying pan over high heat, fry beef in oil just until browned on all sides. Add beef to a 6 quart crockpot.
To the same frying pan, add carrots, celery and onion to the pan and cook until onions are softened. Stir in tomato paste, garlic, salt, parsley, thyme, paprika and pepper and cook for 1 minute.
Add the vegetables in the pan to the slow cooker with the broth, potatoes, tomatoes, green beans, tomato sauce, corn and bay leaf.
Cover and cook on low for 8 hours, until beef and vegetables are tender. Serve immediately or keep on warm until ready to serve.

Notes

Storage:

This soup will last in an airtight container in the fridge for 4-5 days.

This soup also 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.

Nutrition

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!

The post Crockpot Vegetable Beef Soup Recipe (full of flavor!) appeared first on The Recipe Rebel.

Perfect Instant Pot Pot Roast Recipe (the BEST gravy!)

Ashley Fehr — Fri, 03 Dec 2021 06:50:00 +0000

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.

Why we love this Pressure Cooker Pot Roast!
How to make Instant Pot Pot Roast:
Instant Pot Pot Roast FAQs
Tips for making the best Instant Pot Pot Roast:
Looking for more Instant Pot dinner recipes?
Instant Pot Pot Roast (with the BEST gravy!) Recipe

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!)

Why we love this Pressure Cooker Pot Roast!

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.

How to make Instant Pot Pot Roast:

Season and sear: Cut your roast beef into roughly 1 pound pieces and coat them with the seasoning blend. Meanwhile, turn your Instant Pot to saute, and brown each piece in oil on every side. You can skip this step, but I find it does add a lot of flavor and helps to keep the juices in the meat.
Remove the beef and cook the onions: cooking the onions adds another layer of flavor to our gravy! Then add the garlic and cook just a minute, so that it doesn’t burn.
Deglaze the pot: Add the rest of the gravy ingredients (still on saute). Scrape the bottom of the Instant Pot with a wooden spoon to remove any bits that might be stuck on the bottom.
Add the roast and pressure cook until tender: If your roast is cut into 1 lb chunks, it shouldn’t matter how large it was to begin with — they will all cook in about the same amount of time. I cook mine for 60-65 minutes. Depending on the type of roast you have and how you like your meat cooked, you may want to add additional time.
Let the pressure release and add the vegetables: at this point you have the option to remove the roast if it is cooked and tender, and shred it while the vegetables cook, or just add the vegetables on top of the roast.
Once everything is cooked, let the pressure release again and serve: Letting the pressure release naturally, completely (turning it off and not opening the valve until the pin goes down on its own) is the best way to ensure moist and juicy pot roast. Once the pressure is released, open it up and thicken the gravy on saute if desired.

Combine seasoning blend and rub over roast

Sear roast in Instant Pot on saute

Remove beef and saute onions

Deglaze the pot with broth and add gravy ingredients

Add roast back into the liquid and pressure cook

Remove the roast and pressure cook the potatoes and carrots

Instant Pot Pot Roast FAQs

What is the best cut of meat for pot roast?

You don’t have to spend big money on a great cut of meat to make a pot roast — the Instant Pot tenderizes an inexpensive roast in an hour or less! This is one time where you can save a little and still have an amazing meal.

With that being said, chuck roast (as it will be called in the United States) or blade roast (as it is called in Canada) is the most common choice for pot roast. It is not an expensive cut, but it has great marbling which leads to very tender meat. You can use other varieties, but one that is labelled “pot roast” in Canada will be your best bet!

How long do you cook a pot roast in the Instant Pot?

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.

Can I cook a frozen roast in the Instant Pot?

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.

Why is my pot roast tough?

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.

Do I have to trim my roast?

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.

Tips for making the best Instant Pot Pot Roast:

Like I mentioned before, please do not add the veggies for the first cook time. You do not want your veggies cooking an extra 60+ minutes under high pressure! 3 minutes and they are perfectly tender and fluffy.
You can skip searing the meat if you need to cut out some prep time, but it does add significant flavor to the dish overall. If you don’t sear, you’ll find that your juices (and therefore gravy if you thicken it) will be more “beefy” and you will taste less of the other flavors.
If you need to save some time, cut the roast into 2-3″ chunks and pressure cook for 40-50 minutes, or save even more time by using pre-cut stewing beef.
All of my Instant Pot recipes are tested in a 6 quart Instant Pot.

Looking for more Instant Pot dinner recipes?

Pin this recipe to save for later

Instant Pot Pot Roast (with the BEST gravy!)

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

Course Main Course

Cuisine American

Prep Time 15

Cook Time 1 15

Time to build and release pressure 40

Total Time 2 10

Servings servings

Calories 447cal

Author Ashley Fehr

Ingredients

2 teaspoons seasoning salt (I use Lawry’s)
1 teaspoon garlic powder
1 teaspoon dried parsley
½ teaspoon onion powder
½ teaspoon black pepper
3 lb beef chuck roast cut into 1lb chunks
2 tablespoons canola oil
1 medium onion (finely chopped)
3 garlic cloves (finely minced)
2 cups low sodium beef broth
3 tablespoons balsamic vinegar
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 ½ lb Creamer potatoes (or baby potatoes) whole
3 large carrots peeled and cut into thick slices
1 tablespoon ketchup (or honey)
2 tablespoons corn starch
2 tablespoons water

Instructions

In a small bowl, combine seasoning salt, garlic, parsley, onion powder and pepper. Sprinkle over roast to season.
Turn Instant Pot to saute. When it reads hot, add the oil and sear roast on all sides. To do this, place the roast in the pot and do not move for 2-3 minutes. When you flip it, it should release from the pan easily. You may need to add extra oil to brown all of the pieces and cook them in 2 batches. When browned, removed the meat from the Instant Pot.
Add the onion and cook, stirring, until softened (adding more oil if necessary). Add the garlic and cook 1 minute.
To the Instant Pot add broth, vinegar, tomato paste, and Worcestershire sauce — if there are brown bits stuck to the bottom from the meat, give them a scrape with a wooden spoon and they should release easily — this will help to prevent a burn message. Stir to combine.
Add the meat back into the pot. Put the lid on and turn the valve to sealing. Select Manual or Pressure Cook and set the cook time for 65 minutes on high pressure (90-100 minutes for a frozen roast).
When the cook time is over, turn the Instant Pot off and let the pressure release naturally (this should take 10-15 minutes) before turning the valve to venting and opening the lid.
Remove the roast to a plate, cover and let rest for 10 minutes. Add the potatoes and carrots, put the lid back on, turn the valve to sealing and select Manual or Pressure Cook for 3 minutes.
While the potatoes and carrots cook, shred the beef and keep warm.
When the cook time is over, let pressure release naturally for 5 minutes before moving the valve to venting, gradually releasing remaining pressure and opening the lid.
Remove potatoes and carrots from Instant Pot and place on a platter with the beef.
Stir in ketchup (it's not necessary but as a nice brightness and contrast to the savory flavor of the beef). Whisk together corn starch and water and stir into gravy.
Turn Instant Pot to saute and cook, stirring often, until gravy has thickened. Serve with roast beef and vegetables.

Video

Notes

*UPDATED December 3, 2021.

I made a few changes to this recipe to make it even more flavorful (and get us more gravy!). I wanted to list them here so you can see what has happened.

I added a sauteed onion and garlic to the gravy. You can skip this if you didn’t miss it
I increased the broth to 2 cups from 1 cup — this gives us more gravy! I also increase the vinegar, tomato paste and Worcestershire sauce to match.
I removed the roast after pressure cooking to add the potatoes and carrots, but you can still do it either way. This way, the roast has time to rest and we can shred it while the vegetables cook.
I added a tablespoon of ketchup to the gravy — this just brightens the flavors and adds a subtle touch of sweetness.

Nutrition

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!

The post Perfect Instant Pot Pot Roast Recipe (the BEST gravy!) appeared first on The Recipe Rebel.

Slow Cooker Pot Roast with the BEST gravy!

Ashley Fehr — Wed, 18 Aug 2021 06:16:00 +0000

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!

How to make Slow Cooker Pot Roast:
What’s the best cut of meat for pot roast?
How to make this Slow Cooker Pot Roast in the Instant Pot:
Variations on this Slow Cooker Pot Roast:
Do you have to brown your roast before adding it to the slow cooker?
Slow Cooker 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!)

How to make Slow Cooker Pot Roast:

Combine your seasoning and sprinkle it all over the roast. Press it in so it sticks well!
Brown your roast in a skillet over high heat, just so you have a nice golden crust. (Can you skip this part? Yes, sort of. See my tips below)
Add onion, and then the other gravy ingredients to the same pan — they will cook down and suck up all of that browned beef flavor at the same time!
Throw everything into the slow cooker and let it all hang out until fall apart tender and full of flavor.
Finish your sauce with a bit of ketchup. Yes, I said KETCHUP. You can skip it if you want, but it does help to bring a little brightness back to the sauce after spending so long simmering.

What’s the best cut of meat for pot roast?

You don’t have to spend big money on a great cut of meat to make a pot roast — the slow cooker can tenderize almost any cut of beef as it cooks through the day.
That being said, a chuck roast (as it will be called in the United States) or blade roast (as it is called in Canada) — often labelled “pot roast” is the most common choice for pot roast.
It is not an expensive cut, but it has great marbling which leads to very tender meat.
You can use other varieties, but one that is labelled “pot roast” in Canada will be your best bet!

How to make this Slow Cooker Pot Roast in the Instant Pot:

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.

Variations on this Slow Cooker Pot Roast:

This crock pot roast recipe is already naturally gluten and dairy free, just be sure to wash your vegetables and check your labels before serving to anyone with food allergies or sensitivities.
To brighten the flavors even more after such a long cook time, throw in some fresh chopped parsley or an extra tablespoon of balsamic vinegar
You can swap the potatoes for cauliflower for a lower carb version, just remember that cauliflower cooks more quickly than potatoes so you may want to add them halfway through the cook time.

Do you have to brown your roast before adding it to the slow cooker?

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.

Pin this recipe to save for later

Slow Cooker Pot Roast

This Slow Cooker Pot Roast has such incredible flavor and the best gravy! Creamy potatoes, tender carrots, fall apart roast beef — it’s pure comfort food!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 8

Total Time 8 15

Servings servings

Calories 536cal

Author Ashley Fehr

Ingredients

1 1/2 teaspoons seasoning salt (I use Lawry’s)
1 1/2 teaspoons garlic powder
1 1/2 teaspoons Italian seasoning
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1.2 kg beef roast about 2.5lbs (chuck or blade is best)
2 tablespoons oil
1/2 medium onion finely chopped
1 cup beef broth
1 tablespoon tomato paste
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon liquid honey
1 tablespoon corn starch
1 tablespoon water
2 large carrots peeled and sliced
1.5 lbs baby potatoes halved if large
2 tablespoons ketchup optional

Instructions

In a small bowl, combine seasoning salt, garlic powder, Italian seasoning, onion powder and pepper. Rub over roast completely.
Heat a frying pan over high heat and add oil. Sear roast on all sides, just until browned. Place roast in 4-6 quart slow cooker.
Add onion to the same pan and cook over medium heat until translucent. Add broth, tomato pasta, vinegar, Worcestershire sauce and honey to the pan with the onions. Whisk together corn starch and water and add to the pan.
Cook and stir over low heat, scraping any bits off the bottom of the pan, for 2-3 minutes.
Place potatoes and carrots around roast in slow cooker and pour the sauce over top. Cook on low for 8 hours (low is better, but you can also do high for 4 hours), until roast shreds easily and potatoes are tender.
Remove roast to slice or shred. Stir in ketchup if desired (it just brightens the flavor after a long cook time) and serve juices with roast and vegetables.

Video

Notes

*Be sure not to cut your potatoes or carrots too large or too small — you don’t want them to turn to mush during the long cook time but you also don’t want them rock hard.

Nutrition

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!

The post Slow Cooker Pot Roast with the BEST gravy! appeared first on The Recipe Rebel.

Classic Beef Stew

Ashley Fehr — Wed, 10 Mar 2021 06:16:00 +0000

This classic Beef Stew is recipe is rich, flavorful and comes together in one pot! With tender chunks of beef and plenty of vegetables, it’s healthy and comforting.

See the step by step recipe video down in the recipe card.

What is the best cut of meat for beef stew?
Do I have to brown the meat first?
Can I skip the red wine?
More variations and substitutions for this beef stew recipe:
How can I prep this Beef Stew ahead?
More stews and soups you’ll love!
Beef Stew Recipe

This post is generously sponsored by The Little Potato Company and I have been compensated for my time in creating this recipe. Thank you for supporting that brands that make The Recipe Rebel possible!

While the weather is warming slightly and we’re all looking forward to summer, there is nothing as nourishing after a long day as a bowl of classic beef stew with some crusty bread for dunking.

Even though we love this Instant Pot Beef Stew and this Slow Cooker Beef Stew with honey balsamic flavors (one of my favorite flavor combos!), I wanted to come up with a classic Beef Stew that is still rich and flavorful, but in a more traditional way.

This Beef Stew is filled with all of the flavors you’d expect: sauteed onions, carrots and celery; rich and tender chunks of beef; full-bodied beef stock and red wine; and our favorite, creamy Little potatoes.

I chose Little potatoes for this recipe because while this stew is made in one pot in a relatively short amount of time, you know I’ll do anything to cut down on prep time without sacrificing flavor.

Little potatoes have a thin, smooth skin that doesn’t require peeling, and they come washed and ready to use! I simply halve them and toss them in, and they soak up so much of that flavorful broth as they cook.

I used Boomer Gold in this recipe, but any of the varietals will work great!

What is the best cut of meat for beef stew?

Usually, chuck roasts or steaks (known as “blade” in Canada) are used in stews and soups and recipes that require a long, low cook time.

The connective tissue in the meat (and there is more in, say, a chuck or blade roast than in a lean cut of beef like sirloin) breaks down as it cooks and makes the meat incredibly tender.

If you can’t find chuck or blade, a round roast is your next best option.

Basically, the meat that you would never cook quickly, is your best option when cooking slowly.

Do I have to brown the meat first?

Not necessarily, but it is recommended.

I’m all about skipping steps when we won’t notice a difference (or it will be negligible), but brown the beef in this Beef Stew recipe is an easy way to add lots of flavor — and we don’t need any extra pots!

Bits of the meat may stick and caramelize somewhat on the bottom of the pot, but when we deglaze with our wine and stock all of that flavor is added back into the stew. It will add incredible depth!

Can I skip the red wine?

Yes, but:

If you have some, and you won’t waste a bottle opening it and using just ½ cup, I recommend it.

It gives it a little something extra special — a French twist on a simple beef stew à la Boeuf Bourguignon.

If you don’t have any or don’t want to use it, simply swap in additional beef broth for the wine.

More variations and substitutions for this beef stew recipe:

Vegetables: You can absolutely add additional vegetables to this recipe: saute some mushrooms with the onions, add in turnips or parsnips with the potatoes, or stir in some fresh or frozen green beans near the end of the cook time.
Seasoning: I kept the seasoning for this stew recipe simple, because we have a lot of other flavors coming into play, but you can swap them out or add in your favorites.
Slow Cooker: You definitely can make this in the slow cooker if you’re going to be out and want to come home to a delicious home-cooked meal. I would still recommend browning the meat and sauteeing the onion, then deglazing before adding everything to the crockpot and cooking on low for 8 hours.

How can I prep this Beef Stew ahead?

This classic stew can be prepared completely and reheated at a later time, which makes it a great meal to prep ahead when you have a little more time.

Simply prepare completely, then let cool slightly before covering and refrigerating up to 4 days.

To reheat, place on the stove top over low heat, and cook, stirring often, for 15-30 minutes or until heated through. The juices may thicken as they sit, so feel free to add a splash of beef broth, wine, or water to loosen things up.

I don’t recommend freezing this beef stew, as potatoes have a different texture after being frozen.

More stews and soups you’ll love!

Chicken Stew — another classic with loads of flavor!
Chicken Pot Pie Soup
Beef Barley Soup — save the rest of your beef roast for this one!

Pin this recipe to save for later

Beef Stew

This classic Beef Stew is recipe is rich, flavorful and comes together in one pot! With tender chunks of beef and plenty of vegetables, it's healthy and comforting.

Course Main Course

Cuisine American, French

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 466cal

Author Ashley Fehr

Ingredients

2 tablespoons canola oil
1 lb beef blade or chuck roast cut into 1" cubes
salt and pepper
1/2 onion finely chopped
2 ribs celery sliced
2 large carrots peeled and chopped
2 teaspoons minced garlic
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
2 tablespoons corn starch
1/2 cup dry red wine
2 cups low sodium beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 bay leaf
1 lb Little potatoes, quartered
1 cup frozen peas

Instructions

Heat a large dutch oven or soup pot over medium heat. Add oil and let heat 2 minutes.
Add cubes of beef and season with salt and pepper. Cook until browned (2-3 minutes), then flip and brown on the other side. You may have to brown your beef in two batches to allow room for every piece.
Remove the browned beef from the pot and set aside.
Add the onion, celery and carrots, cooking and stirring until onion has softened and is starting to brown (add additional oil if pan is too dry).
Stir in garlic, salt, pepper, thyme — cook and stir 1 minute.
Stir in corn starch until all white is gone.
Add red wine to the pot, and use a wooden spoon to scrape any browned bits from the bottom of the pan.
Stir in the beef broth, tomato paste, Worcestershire sauce, bay leaf, potatoes and browned beef. Bring to a simmer over medium heat, then cover and reduce the heat to low.
Simmer, covered, stirring occasionally, until potatoes and carrots are tender, about 20 minutes. Stir in peas, adjust seasoning to taste and serve.

Video

Notes

*Serving size is estimated

Nutrition

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!

The post Classic Beef Stew appeared first on The Recipe Rebel.

Slow Cooker Beef Barley Soup

Ashley Fehr — Wed, 17 Feb 2021 06:38:12 +0000

This Slow Cooker Beef Barley Soup is an easy crockpot meal perfect for fall or winter! Loaded with vegetables and tender chunks of beef.

See the step by step recipe video down in the recipe card.

Why we love this Beef and Barley Soup:
Tips and Tricks for Making the best Slow Cooker Beef Barley Soup:
What can I do with the leftovers?
More Slow Cooker Soups you’ll love!
Slow Cooker Beef Barley Soup Recipe + VIDEO Recipe

There is just nothing better for cold weather comfort food than this Slow Cooker Beef Barley Soup.

It is cozy, hearty and loaded with flavor — plus the slow cooker means that it basically cooks itself!

This classic Beef and Barley Soup is another favorite, but sometimes you just don’t want to stand over the stove (or you can’t!). The crockpot is a great option for those busy days.

Why we love this Beef and Barley Soup:

it’s thick and chunky — I don’t want to be hungry in an hour!
It’s loaded with vegetables, which is one of my favorite ways to get them in
it slow cooks most of the day, which means your house will smell amazing and you don’t have to worry about dinner at 5:00!
it’s big on flavor — browning the meat adds a ton of flavor, so don’t skip that step if you’ve got a few minutes!
it’s healthy! Full of protein, whole grains, fibre, vegetables all in a neat little delicious package.

Tips and Tricks for Making the best Slow Cooker Beef Barley Soup:

Normally, I’m not about adding extra steps to recipes. But in this case, I decided to brown my meat before adding it because it seals in the juices and I think you end up with a better texture to the meat after cooking for so long. It also adds extra flavour to the soup! You can skip this step if you need to.
You can mix up the veggies here to suit your family’s tastes: You can leave some out or add in other favorites: peppers, spinach, mushrooms, kale, or throw in frozen peas or corn before serving.
Sometimes slow cooker recipes can lack a little “oomph” by the end of cooking time — they are a little bland. You can add in a small amount of balsamic vinegar or even a little ketchup (don’t judge! It is sweet and tangy and savory) you really punch up the flavor! Feel free to taste and adjust as you go — everyone’s tastes are different!

What can I do with the leftovers?

We love soup leftovers! They usually reheat well and are perfect for quick lunches.

You can store leftover soup in the refrigerator for up to 4 days, and in the freezer even longer!

Because this soup is made with barley, it freezes perfectly! You can freeze it all together or in individual servings in an airtight freezer-safe container or in zip-top freezer bags. Freeze for up to 3 months, and just place it in the fridge overnight to thaw before reheating.

More Slow Cooker Soups you’ll love!

Slow Cooker Garlic Parmesan Chicken Stew — creamy and comforting!
Slow Cooker Zuppa Toscana — better than Olive Garden!
Crockpot Chicken Taco Soup — made with 6 ingredients!
Crockpot Potato Soup — thick and creamy.

Pin this recipe to save for later

Slow Cooker Beef Barley Soup Recipe + VIDEO

This Slow Cooker Beef Barley Soup is an easy crockpot meal perfect for fall or winter! Loaded with vegetables and tender chunks of beef. Includes step by step recipe video.

Course Soup

Cuisine American

Prep Time 15

Cook Time 6

Total Time 6 15

Servings servings

Calories 338cal

Author Ashley Fehr

Ingredients

1 tablespoon oil
1 lb beef stewing meat
1 small onion finely diced
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon Italian seasoning
1/4 teaspoon black pepper
3 large carrots peeled and chopped
2 ribs celery chopped
1/2 cup pearl or pot barley rinsed
2 tablespoons tomato paste
2 bay leaves
4 cups low sodium beef broth
fresh parsley for serving

Instructions

Heat a large pan over medium-high heat. Add oil and let heat 1 minute.
Brown meat in batches (allowing space around each piece) medium-high heat. Remove from pan and place in a 4-6 quart slow cooker.
Add onions to the saute pan and cook over medium heat until translucent — they will pick up all the brown bits left by the meat! Stir in garlic, salt, Italian seasoning and pepper and cook 1 minute.
Add the onions to the slow cooker on top of the beef, along with the carrots, celery, barley, tomato paste and bay leaves. Stir well, and then stir in the beef broth.
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until vegetables and barley are tender.
Stir in fresh parsley as desired and season to taste. Serve.

Video

Notes

This recipe makes 2 quarts of soup. One serving is 2 cups.

Nutrition

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!

The post Slow Cooker Beef Barley Soup appeared first on The Recipe Rebel.

Crock Pot Beef and Noodles

Ashley Fehr — Mon, 09 Nov 2020 06:11:00 +0000

This Crock Pot Beef and Noodles is an easy 6 ingredient dinner that requires little prep time! Rich, creamy and comforting! Step by step recipe video down in the recipe card.

What kind of beef roast is best for this recipe?
What if my beef roast is more than 1 pound?
How to make Beef and Noodles in the crockpot:
Variations on this Crockpot Beef and Noodles recipe:
More ways to use that roast beef you’ll love:
Crock Pot Beef and Noodles Recipe

Today’s 6 Ingredient Supper is one of our favorite meals for fall!

This Crock Pot Beef and Noodles has tender shredded beef and egg noodles in a rich and creamy gravy. It’s fall comfort food made so easy!

In the past, we’ve often served beef roasts with potatoes and a batch of Mom’s Homemade Buns, but this Beef and Noodles recipe might just change us forever!

The egg noodles soak up that creamy sauce so perfectly, and they cook easily and quickly in the slow cooker.

This cozy dinner is now one of our favorite ways to do up a roast, alongside this Instant Pot Pot Roast with potatoes and carrots!

What kind of beef roast is best for this recipe?

In Canada, roast beef cuts are labelled differently than in other countries, including the U.S., so some recipes can be confusing.

In Canada, beef roasts are labelled for one of 3 uses: pot roast, oven roast, and rotisserie roast, which makes it easy to figure out which one you want. Any pot roast roast will be great in this recipe.

I recommend a blade or cross rib roast in Canada, or a chuck roast in the United States.

What if my beef roast is more than 1 pound?

This recipe calls for a (roughly) 1 pound chunk of beef roast. It’s rare that you will get a 1lb roast from the grocery store, but that’s no problem.

While you’ll only need 1lb of beef for this recipe, you can cut any roast into 1lb chunks and cook for the same amount of time, then shred and store the extra in the refrigerator or freezer for another meal.

It’s a great way to meal prep!

How to make Beef and Noodles in the crockpot:

Here is a quick overview and some extra tips! See the detailed recipe down below.

Start with your beef: Cook low and slow until tender and shreddable — you can do this in the pot or on a cutting board if it’s easier..
Mix together cream and corn starch, and add to the juices to form the sauce in the crockpot.
Add the noodles and let cook just until al dente — 15-30 minutes on high depending on the thickness of the pasta.
Give it a good stir and serve! Don’t forget the crusty bread for dunking in that glorious sauce.

Variations on this Crockpot Beef and Noodles recipe:

Add in some veggies: traditioanlly, beef and noodles doesn’t have any veggies but you can always add some in! Carrots would do well if added from the beginning, but most vegetables will be overcooked in the time it takes to cook the beef and should be added near the end.
Bump up the herbs: since this is part of my 6 ingredient suppers series, I stuck to the basics and I can promise you it is not missing anything. But that doesn’t mean you can’t get creative or tailor this recipe more to your tastes!
Spice it up: if you like everything on the spicy side, you can always add in some hot peppers or chili flakes to get that kick you desire.
Swap the noodles for potatoes if you love the creamy sauce but can’t have gluten — be sure to add them at the beginning of the cook time or within the first couple hours for best results.

More ways to use that roast beef you’ll love:

This Italian Beef is a reader favorite!
This Instant Pot Beef Stew has a couple secret ingredients that take the flavor to the next level.
Slow Cooker Pot Roast is the easiest Sunday dinner!
Beef Barley Soup is hearty and freezer friendly.

Pin this recipe to save for later

Crock Pot Beef and Noodles

This Crock Pot Beef and Noodles is an easy 6 ingredient dinner that requires little prep time! Rich, creamy and comforting!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 6 15

Total Time 6 25

Servings servings

Calories 492cal

Author Ashley Fehr

Ingredients

1 lb beef roast blade, cross rib or chunk recommended
2 cups low sodium beef broth
1 teaspoon Italian seasoning
1 teaspoon salt
1/4 teaspoon black pepper
3/4 cup heavy cream
2 tablespoons corn starch
3 cups dry egg noodles

Instructions

Place roast in a 3-4 quart slow cooker. Add broth, Italian seasoning, salt, and pepper.
Cover and cook on low for 6-8 hours until tender.
Remove beef to a cutting board. Shred with two forks and cover to keep warm.
Turn crockpot to high.
Whisk together cream and corn starch and add to the crockpot. Stir well. Stir in noodles — try to press as many down into the liquid as possible.
Cook for 15-25 minutes on high (depending on the size and thickness of your noodles), stirring once after 10 minutes to check doneness and to ensure noodles cook evenly. Stir in shredded beef and serve.

Video

Nutrition

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!

The post Crock Pot Beef and Noodles appeared first on The Recipe Rebel.

Italian Beef

Ashley Fehr — Mon, 20 Jan 2020 06:07:17 +0000

Easy shredded Italian Beef made in the crockpot, just SIX ingredients and loaded with flavor! Includes Instant Pot method and step by step video.

Where did Italian Beef originate?
What is the best cut of meat for Italian Beef:
How to make this shredded Italian Beef in the Instant Pot:
What do I serve with Italian Beef?
How do I store leftover shredded Italian Beef?
Italian Beef Recipe

If there’s anyone who has trouble straying from a traditional roast beef with gravy, they need to try this crockpot Italian Beef!

I will admit I myself was a little skeptical, because I’m a little wary of spicy food and don’t use pepperoncini much in my day-to-day cooking.

But the flavor of this beef and the sauce is so incredible, it’s worth a try!

As much as I love a classic Slow Cooker Pot Roast or a big bowl of Honey Balsamic Slow Cooker Beef Stew, this is a fun and flavorful twist on crockpot beef that everyone loves!

This crockpot Italian Beef is the perfect make ahead meal because it needs a long (think really long) cook time in order to break down and become tender, so get it started early in the morning and you won’t have to think about making dinner!

Although, you will have to smell it cooking all day long

The leftovers make amazing sandwiches, quesadillas and more — see my list below of ways to store it for later or use it up!

Where did Italian Beef originate?

Believe it or not, Italian Beef is not an Italian recipe (spoiler: most Italians probably don’t use a whole lot of Italian dressing mix ).

Italian Beef is a Chicago specialty, and there are piles and piles of places to get an amazing authentic Italian Beef sandwich.

My recipe here is a shortcut, and I don’t generally load mine up with pickled vegetables like many are down in Chicago, but you definitely could!

What is the best cut of meat for Italian Beef:

Because we are cooking this roast beef low and slow, there are many different cuts of beef that will work just as well.

Typically, most pot roast or shredded beef recipes call for “chuck roast”, which can be difficult to find labelled that in Canada.

The chuck roast is from the shoulder of the cow, is leaner, and has a lot of connective tissue. When cooked quickly, it’s not that appetizing, but in the slow cooker? It develops amazing flavor!

In Canada, look for “blade” or “cross rib” roasts, though I have used almost any roast in this recipe — the long cook time breaks down meat that would otherwise be tough.

If you don’t have a blade or cross rib roast, a round roast would be your next best bet!

How to make this shredded Italian Beef in the Instant Pot:

You can easily make Instant Pot Italian Beef by combining all of the ingredients in the Instant Pot and cooking for 70-90 minutes depending on the size of your roast.

If you want to cook it more quickly, or you have a very large roast, you may want to break the roast down into 1-1.5 lb chunks just to ensure it is tender when you pop it out!

Serve with buns and cheese as desired.

What do I serve with Italian Beef?

This shredded Italian Beef makes one amazing sandwich, which is normally how it’s served, with crusty rolls and provolone cheese.

Not into sandwiches?

Try serving with some of my favorites:

It’s also wonderful over plain cooked egg noodles or rice!

How do I store leftover shredded Italian Beef?

You can store leftover Italian Beef in the refrigerator for up to 3-4 days, or place in a freezer bag or freezer-safe container for up to 3 months.

Need some creative ideas to use up your leftovers? Try these:

Quesadillas
Tacos
Sliders
Pizza
Over pasta
Nachos
Shepherd’s Pie
Beef Pot Pie

Pin this recipe to save for later

Italian Beef

Easy shredded Italian Beef made in the crockpot, just SIX ingredients and loaded with flavor! Includes Instant Pot method and step by step video.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 10

Total Time 10 10

Servings servings

Calories 433.66cal

Author Ashley Fehr

Ingredients

3-4 lb beef roast (chuck, blade or round recommended)
1 teaspoon salt
1/4 teaspoon black pepper
1 package Italian dressing mix or garlic herb seasoning
2 cups low sodium beef broth
1 jar pepperoncini peppers with juice*
12 sub or hoagie rolls
12 slices provolone, havarti or mozzarella cheese

Instructions

Place roast in a 4-6 quart crockpot. Season all over with salt, pepper and Italian dressing mix.
Pour beef broth and ¾ cup brine from the jar of pepperoncinis into the bottom of the crockpot. Add ½ cup sliced pepperoncini peppers on top. (*For less spice, use only the brine and no peppers)
Cook on low for 10-11 hours until fall apart tender (if you want it to cook more quickly, cut into 3-4 smaller pieces and cook for 8 hours).
Shred beef in juices and serve on buns with cheese and additional pickled pepperoncinis as desired.

Video

Nutrition

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!

The post Italian Beef appeared first on The Recipe Rebel.

Beef and Barley Soup

Ashley Fehr — Tue, 03 Sep 2019 06:17:28 +0000

This easy Beef and Barley Soup is a hearty, healthy soup recipe that is made with tender chunks of beef, loads of vegetables and pearl barley. Make ahead freezer friendly.

Recipe posted first on The Recipe Critic

Soup season is here and I’m ridiculously (strangely) excited!

If you were hanging around here last year you know that soup is one of my biggest loves.

Soup is an easy, mostly healthy, one pot meal, and is also perfect for making ahead and meal prepping, which makes my life easier on a crazy weeknight.

Who doesn’t want that?

If you’re as much of a soup lover as myself, you will find a ton of amazing recipes in my Crockpot Soup Recipes collection and my Instant Pot Soup Recipes collection.

Why we love this Beef and Barley Soup:

It’s healthy — the beef and the barley give this soup a ton of protein and fiber, which gives it more staying power than a lot of easy soup recipes.
You’re not going to be hungry in an hour — anyone else have this problem with soup? I love it, but then in an hour I’m hangry because I didn’t get enough protein and complex carbs. This recipe is the answer to our problems!
You can make it ahead — it can be refrigerated up to 3-4 days and frozen for up to 3 months for easy meals down the road.
You can make it on the stove top or in the slow cooker, which gives me a lot of flexibiltiy on hectic days.

How to make Beef Barley Soup:

Choose and prepare your beef — I like to purchase a steak or beef roast and cut it into cubes for this recipe (and every recipe that usually requires beef “stewing” meat. There’s no difference between stewing beef and any other cut except that it’s cut up for you — don’t pay the extra money for this! Choose a cut of beef that’s on sale (it will become tender in the soup anyway), and trim and chop it yourself.
Brown your beef — this gives the soup an incredible flavor base so don’t skip this part! You may have to do this in a couple batches to ensure they brown and don’t steam.
Add your onions and spices and give them a quick toast in the pan — this wakes up dried spices and helps bring out their flavor.
Add your vegetables, your broth, and your barley and simmer just until everything is tender. This can take a little time, so plan accordingly and enjoy the amazing scent that will fill your kitchen!

Can I make this Beef Barley Soup in the Crockpot?

Absolutely!

If you want to make Beef Barley Soup in the slow cooker, check out my Slow Cooker Beef Barley Soup Recipe here — it includes a step by step video.

How do you freeze this Beef and Barley Soup?

One of the great things about this soup is how well it freezes!

Barley freezes better than pasta or potatoes (though both can be done!) and you don’t lose any quality by making it ahead.

I like to pour my soup into a large freezer bag, then seal and freeze flat so that it can be quickly thawed when you need it.

If you don’t want to use freezer bags, you can find freezer-safe jars and use those instead to freeze in single portions.

Pin this recipe to save for later

Beef and Barley Soup

This easy Beef and Barley Soup is a hearty, healthy soup recipe that is made with tender chunks of beef, loads of vegetables and pearl barley. Make ahead freezer friendly.

Course Soup

Cuisine American

Prep Time 30

Cook Time 35

Total Time 1 5

Servings servings

Calories 345cal

Author Ashley Fehr

Ingredients

1 tablespoon oil
1 lb beef cut into cubes
1 small onion finely diced
3-4 large carrots peeled and chopped
2 ribs celery chopped
2 teaspoons minced garlic
1 1/2 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon black pepper
5 cups low sodium beef broth
3/4 cup pearl or pot barley rinsed
3 tablespoons tomato paste
2 bay leaves
fresh parsley

Instructions

In a large dutch oven or soup pot, brown meat in oil over medium-high heat, just until browned on each side, about 2 minutes per side. Remove from the pot and set aside.
Add onion, carrots, and celery and cook and stir 3-4 minutes, just until onion is translucent.
Add garlic, salt, thyme and pepper and cook and stir 1 minute.
Stir in broth, barley, tomato paste and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, add the beef back in, cover and simmer for 35-45 minutes, stirring occasionally, until barley and carrots are tender.
Serve with a sprinkle of fresh parsley if desired.

Nutrition

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!

The post Beef and Barley Soup appeared first on The Recipe Rebel.

Honey Balsamic Instant Pot Beef Stew recipe

Ashley Fehr — Wed, 13 Feb 2019 06:35:18 +0000

This Honey Balsamic Instant Pot Beef Stew is the BEST pressure cooker beef stew you’ll find! The sauce is rich and tangy and just sweet enough — you’ll never go back to your old stew recipe!

How to make Instant Pot Beef Stew:
Variations on this pressure cooker beef stew:
Important Tips for successful Instant Pot Beef Stew:
Can I make this Honey Balsamic Instant Pot Beef Stew with frozen beef?
Can I make this pressure cooker beef stew in the slow cooker instead?
Honey Balsamic Instant Pot Beef Stew Recipe

This Instant Pot beef stew recipe has been a long time coming.

Slowly but surely, I’m converting some of my favorite recipes (and yours!) over to the Instant Pot, as I’m getting more and more requests for them! The Honey Balsamic beef stew was originally a slow cooker recipe, and it knocked my socks off.

I’ve never been a big beef stew lover, but the sweet and tangy honey balsamic combo, it has so much depth of flavor and it totally won me over. This is not your usual boring beef stew!

I’m confident it will win you over too!

If you do try it, be sure to share a picture on Instagram and #thereciperebel, or share it in our Facebook group!

Hearty, healthy comfort food is our jam over here, and based on the popularity of this Instant Pot Pot Roast, Creamy Italian Instant Pot Chicken Breasts, and this Instant Pot Potato Soup, among others, I know you’re on board!

If you’re just starting out and looking for more easy Instant Pot recipes, start with this post on How to Cook Frozen Chicken Breasts in the Instant Pot or this Instant Pot Pork Tenderloin recipe.

How to make Instant Pot Beef Stew:

Start by browning your beef. This step isn’t totally necessary, but it gives the meat a ton of flavor and keeps the gravy from being “watered” down by all the beef juices.
Brown bits on the bottom of your Instant Pot? Totally fine! Add the broth next and give the bottom a good scrape with a wooden spoon. This is important because it will prevent you from seeing the burn notice that happens when you get food stuck on the bottom of the Instant Pot.
Add the rest of your vegetables and seasoning, and give it a stir.
Turn to manual or pressure cook, high pressure, and cook for 20 minutes. *Note that your vegetables will be quite soft after this time, even if they are whole potatoes and large chunks of carrots. If you prefer your vegetables to be firmer, you can set the Instant Pot for 15 minutes, then add your vegetables and cook for 5 more minutes.
Stir in the rest of the sauce/gravy ingredients to thicken those beautiful juices — serve with crusty bread!

Variations on this pressure cooker beef stew:

This recipe is naturally gluten-free and dairy free, but be sure to check all of your package ingredients.
This recipe is obviously not vegetarian, but if you wanted you could substitute the beef for some sauteed mushrooms and I bet it would be amazing!
I’ve never made this recipe with pork or chicken, but I’m sure it would be amazing as well! (Honestly, I put this honey balsamic sauce on pretty much everything)
Feel free to switch up the veggies for ones you love — just keep the cooking time in mind. Some vegetables that cook quickly don’t go over well in the Instant Pot because they turn to mush, so just be mindful of what you’re putting in there.

Important Tips for successful Instant Pot Beef Stew:

I use a 6 quart Instant Pot with wifi — I know that some of the newer models and the 8 quart models have a higher minimum liquid requirement but mine calls for minimum 1 cup, and I’ve never had any trouble with it coming to pressure.
You don’t have to brown the meat first, but it adds great flavor and I find it doesn’t release as much of the juices into the sauce as it would otherwise.
Do not cut your vegetables too small. Normally, I do little or baby potatoes for 3-4 minutes total and they are perfect. We don’t want them to turn to mush! Everything cooks very quickly in the Instant Pot.

Can I make this Honey Balsamic Instant Pot Beef Stew with frozen beef?

You can absolutely make this recipe using frozen cubes of beef!

It will work best if the beef is in separate cubes, and not stuck together in one chunk. If it is in one big chunk, my best advice would be to thaw it and continue with the recipe as written.

If you have frozen cubes of beef, you will skip the searing and add 3-5 minutes to your cook time.

Can I make this pressure cooker beef stew in the slow cooker instead?

Again, absolutely!

This honey balsamic Instant Pot Beef Stew is based off of my very popular Honey Balsamic Slow Cooker Beef Stew.

Pin this recipe to save for later

Honey Balsamic Instant Pot Beef Stew

This Honey Balsamic Instant Pot Beef Stew is the BEST pressure cooker beef stew you’ll find! The sauce is rich and tangy and just sweet enough — you’ll never go back to your old stew recipe!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 28

Total Time 43

Servings servings

Calories 298cal

Author Ashley Fehr

Ingredients

1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon paprika
1 tablespoon canola oil
1 lb stewing beef* see notes
2 cups low sodium beef broth
1 lb little potatoes
1 lb carrots peeled and cut in large chunks
1 medium onion diced
2 ribs celery sliced
1/3 cup balsamic vinegar
3 tablespoons honey
3 tablespoons corn starch
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce

Instructions

Turn Instant Pot (I use a 6 quart Instant Pot) to saute and wait until it says hot.
Stir together salt, garlic powder, pepper and paprika.
Season beef with half of the seasoning mixture.
Add oil and a single layer of beef cubes (you may have to do this in two parts). Cook on each side until browned, about 2-3 minutes.
Turn off the Instant Pot, and add broth to the pot while it is still hot, scraping the bottom well with a wooden spoon to prevent any bits from sticking.
Add potatoes, carrots, onion and celery to the bottom and sprinkle with the rest of the seasoning. Stir.
Put the lid on, turn the valve to sealing, and select manual or pressure cook for 20 minutes. It will take 10-15 minutes to reach pressure and begin counting down.
When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 10-15 minutes before opening the valve and removing the lid.
Turn the Instant Pot to saute.
Whisk together balsamic vinegar, honey, corn starch, tomato paste and Worcestershire sauce and add to the pot, cooking and stirring for 2-3 minutes until thickened. Serve.

Video

Notes

*I prefer to cut my own beef stew chunks from a less expensive roast. You’ll pay a premium for stewing meat just because it’s a convenience item, so you can usually get twice as much roast for half as much money if you’re willing to cut it yourself.

Nutrition

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!