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Ultimate Slow Cooker Roast Beef Manhattan Recipe

Tender roast beef served over creamy mashed potatoes
Tender slow-cooked roast beef served with creamy mashed potatoes

Welcome to our crockpot roast beef Manhattan recipe! You're about to get the low down on a delicious Hoosier staple...it's pure comfort food. And it takes 7 simple ingredients. And 15 minutes to prep. That makes it perfect even for busy weeknights! 

We're also supplying you with 5 ways to make it! All the same ingredients...five ways to prep. We're doing crockpot as our preferred method. 'Cause we want exceptionally tender roast beef. And also...time for all those flavors to merge. BUT if you prefer the Instant Pot, stovetop or oven...we got you there too. Plus there's freezer meal prep. Woohoo!

Next up, we're gonna talk about ingredients. What I used, what you can use, etc. Why? So you can make this deliciousness a different way here and there and have a completely different meal idea...

Open face beef sandwiches ingredients with chuck roast, broth, gravy mix and mashed potatoes
Simple ingredients for Crockpot Beef Manhattan

Beef Manhattan Ingredients and Substitutes

  • Roast - I used a chuck roast. I think it gets the most tender. But you can use just about any cut of meat. Even ground beef. And you can also use chicken or turkey. Leftover turkey Manhattan after Thanksgiving...that's classic comfort food too.
  • Olive Oil - This is what I used. I don't always. Butter, tallow, etc...it all works. You're just searing the roast.
  • Broth - I used beef broth. You can also use beef stock. If you go with turkey or chicken meat...use chicken broth or stock.
  • Onion Soup Mix - Yes, yes. I buy them. Not always, but mostly. We moved and I don't have a good spice setup yet. If you don't have any, you can make it. 3 tablespoons dried minced onion + 2 teaspoons beef bouillon powder + 1/2 teaspoon each onion and garlic powder + 1/4 teaspoon black pepper.
  • Bread - I used leftover white bread. You can do toast. You can do rolls. You can do the leftovers you've been tossing in your freezer for a month. It's fine.
  • Mashed Potatoes - I had frozen mashed potatoes. Crazy right? You can check out our Crockpot Mashed Potatoes for another easy recipe if you like.

Recipe

Beef Manhattan with tender roast beef, rich gravy and mashed potatoes

Printable Slow Cooker Beef Manhattan Recipe

Gwen@SlowCookerKitchen.com
This Roast Beef Manhattan is classic Midwestern comfort food made with tender chuck roast and rich gravy. Serve the shredded beef and savory gravy over white bread with a bed of creamy mashed potatoes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main
Cuisine American
Servings 6 people

Ingredients
  

  • 3 pounds beef chuck roast
  • 1 tablespoon olive oil
  • 2 cups beef broth
  • 1 packet brown gravy mix
  • 1 packet onion soup mix
  • 8 slices white bread
  • 4 cups prepared mashed potatoes

Instructions
 

Slow Cooker Manhattan Hotshot

  • Season the chuck roast with salt and black pepper.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Sear the roast for 3–4 minutes per side, until browned.
  • Transfer the seared roast to the Crock Pot.
  • Add a splash of beef broth to the skillet and scrape up the browned bits from the bottom of the pan.
  • Pour the broth into the slow cooker.
  • Add the remaining beef broth, brown gravy mix, and onion soup mix.
  • Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is fork-tender.
  • Shred the beef and stir it into the rich gravy.
  • Serve over white bread with creamy mashed potatoes and additional gravy spooned over the top.
  • Optional Slow Cooker Step
  • For a simple recipe with minimal effort, skip searing the roast and place it directly into the Crock Pot with the broth, gravy mix, and onion soup mix.

Instant Pot Beef Manhattan

  • Select Sauté and heat the olive oil.
  • Season the roast and sear for 3–4 minutes per side.
  • Remove the roast and set aside.
  • Pour in the beef broth and scrape the browned bits from the bottom of the pot.
  • Add the brown gravy mix and onion soup mix and stir well.
  • Return the roast to the Instant Pot.
  • Lock the lid and cook on HIGH pressure for 60 minutes.
  • Allow a 15-minute natural pressure release, then carefully release the remaining pressure.
  • Remove and shred the tender beef.
  • Return the shredded beef to the gravy and serve over white bread and mashed potatoes.

Dutch Oven Beef Manhattan

  • Preheat the oven to 325°F.
  • Heat the olive oil in a Dutch oven over medium-high heat.
  • Season the roast and sear for 3–4 minutes per side.
  • Remove the roast and reduce the heat to medium.
  • Add a splash of beef broth and scrape the browned bits from the bottom of the pan.
  • Add the remaining broth, brown gravy mix, and onion soup mix.
  • Return the roast to the Dutch oven and cover.
  • Bake for 3–3½ hours, or until the beef is fork-tender.
  • Shred the beef and stir it into the gravy.
  • Serve over white toast with mashed potatoes and gravy.

Stovetop Beef Manhattan

  • Heat the olive oil in a large Dutch oven over medium-high heat.
  • Season and sear the roast for 3–4 minutes per side.
  • Add the beef broth, scraping up the browned bits.
  • Stir in the brown gravy mix and onion soup mix.
  • Bring to a gentle simmer.
  • Reduce to low heat, cover, and cook for 3–3½ hours.
  • Turn the roast occasionally and add a splash of broth if necessary.
  • When the beef is tender, shred it and return it to the flavorful gravy.
  • Serve with white bread and creamy mashed potatoes.

Freezer Meal Instructions

  • Add the beef chuck roast, brown gravy mix, and onion soup mix to a freezer-safe bag.
  • Remove as much air as possible, seal, label, and freeze for up to 3 months.
  • Do not add the beef broth, olive oil, bread, or mashed potatoes before freezing.
  • Thaw overnight in the refrigerator. Add the contents to the slow cooker with the beef broth and cook according to the slow cooker directions.
  • Freezing Leftover Beef Manhattan
  • Cool the shredded beef and gravy completely. Transfer to an airtight container and freeze for up to 3 months.
  • Thaw overnight in the refrigerator and reheat over low heat, adding a splash of beef broth if the gravy becomes too thick.
  • Prepare fresh mashed potatoes and toast when ready to serve.

Notes

Optional additions:
Salt and black pepper, to taste
1 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
Fresh parsley for serving
Cornstarch and cold water for thicker gravy
Garlic toast or garlic bread instead of white bread
For the best results, use a beef chuck roast. Rump roast also works. But chuck is my first choice for slow cooking. It becomes especially tender and easy to shred.
Keyword beef manhattan recipe crockpot, crockpot beef manhattan, roast beef and mashed potatoes, roast beef manhattan recipe, slow cooker beef manhattan
Tried this recipe?Let us know how it was!

Wrappin' Up Roast Beef Manhattan Recipe

And there you have it. An amazingly simple comfort meal. Don't forget to double the recipe. You an freeze your leftovers if you want...but the best flavor happens on refrigerator days two and three.

Give it a shot. Holler with questions. Enjoy!

Crockpot Beef Manhattan recipe with slow cooker, Instant Pot, oven, stovetop and freezer meal methods
Make Beef Manhattan in the slow cooker or choose another easy cooking method

Easy Leftover Pork Carnitas Recipe & Serving Ideas

Crock Pot crispy pork carnitas with rice, tomatoes and jalapeños
Comfy, cozy Crock Pot crispy pork carnitas

Welcome to our recipe page that's all about leftover pork carnitas! We're talking about how to make them and what to serve to go with them. Even how to serve them and even carnitas dinner ideas.
Like I said, this easy recipe is a delicious way to use up your leftovers and create a fabulous meal of leftover carnitas meat.

We're starting with leftover, cooked pork. And we're turning it into an a quick meal. But even if you've already got leftover carnitas meat...there's are several sections here that will help you. Read on for all the details and the printable recipe card too.

How to Serve Your Leftover Pork Carnitas Recipe

Once you've got those crispy carnitas, you've got all sorts of options. One of my favorite ways is the carnitas bowl shown in the photos. Add fluffy white rice to a bowl and top it with carnitas meat, ripe avocado, fresh tomatoes, green onions, sliced jalapeños and lime wedges. A little fresh lime juice over the whole thing brings all those flavors together.

Carnita Leftovers Ideas

But that's just one way to do it. Here are some other easy ways to serve pork carnitas:

  • Carnitas tacos: Spoon the crispy pork into warm corn tortillas or flour tortillas. Add your favorite taco toppings like white onions, fresh cilantro, pico de gallo, salsa verde, sour cream or cotija cheese.
  • Carnitas burrito bowls: Start with cilantro lime rice or Mexican rice. Add black beans or pinto beans, carnitas, avocado, homemade salsa and whatever fresh toppings your family likes.
  • Pork carnitas quesadillas: Add carnitas and cheese between two tortillas and cook until the tortillas are golden brown and the cheese melts. Serve with salsa, sour cream or guacamole.
  • Carnitas nachos: Spread tortilla chips on a sheet pan and top them with leftover carnitas meat, cheese, black beans and jalapeños. Bake until everything is hot and the cheese melts, then pile on the fresh toppings.
  • Carnitas taco salad: Add warm carnitas to romaine lettuce with tomatoes, avocado, red onion, black beans and crispy tortilla strips.
  • Pork enchiladas: Roll the shredded meat in tortillas, cover with green enchilada sauce and cheese, then bake until hot and bubbly.

That's the best part about making a batch of carnitas. The meat is the main ingredient, but it doesn't have to be the same meal every time. You can make tacos for taco night, turn the leftovers into burrito bowls the next day and still have a completely different dinner.

And if you've got picky eaters, set everything out separately and let everyone build their own tacos or carnitas bowls. Everybody gets what they want...and you don't have to make four different dinners. Win-win.

Slow cooker crispy pork carnitas recipe made with leftover pork
Crispy pork carnitas made from leftover pork

What to Serve With Pork Carnitas

Pork carnitas have a lot of flavor, so the best side dishes are usually pretty simple. Rice and beans are the obvious choices, but you've got plenty of other options depending on whether you're making a quick meal, taco dinner or feeding the whole family.

What to Eat With Carnitas

  • Mexican rice: A classic side dish and a great way to turn carnitas tacos into a complete meal.
  • Cilantro lime rice: The fresh lime and cilantro work really well with rich, savory carnitas. It's also the perfect base for carnitas bowls.
  • Black beans: Keep them simple or season them with cumin, chili powder and a little lime juice.
  • Mexican pinto beans: Another easy choice, especially for taco night. Refried beans work too.
  • Mexican street corn: Sweet corn with a creamy, tangy topping is a great addition to crispy pork carnitas.
  • Sweet potatoes: Roasted sweet potatoes or sweet potato fries give you that sweet-and-savory combination with the pork.
  • Pico de gallo: Tomatoes, onion, fresh cilantro and lime add fresh flavors without making the meal heavy.
  • Homemade salsa: Red salsa, salsa verde, tomatillo sauce or even pineapple salsa all work. Pineapple is especially good if you like a little sweetness with your pork.
  • Avocado: Serve sliced ripe avocado like we did in the carnitas bowl, or make guacamole for tacos and tortilla chips.
  • Fresh veggies: Tomatoes, romaine lettuce, red onions, green onions, poblano peppers or sliced jalapeños are all easy options.
  • Warm tortillas: Warm corn tortillas are my first choice for carnitas tacos, but flour tortillas work just as well if that's what your family prefers.
  • Tortilla chips: Add salsa and guacamole and you've got one of the easiest side dishes possible.

More Side Ideas

You don't need to make five different sides either. For a busy night, pick one starch, one bean or veggie... and a couple of fresh toppings. That's plenty.

And if you've got lots of leftovers, change the sides the next day. Serve this leftover pork carnitas recipe with rice and beans tonight, then pull out warm tortillas, salsa and avocado tomorrow. Same batch of carnitas...two completely different meals.

Easy pork carnitas served with rice, tomatoes, avocado and lime
No-fuss crispy pork carnitas with multiple cooking methods

Carnitas Dinner Ideas

Now that you've got the carnitas and plenty of side dish ideas, let's put everything together. The nice thing about this versatile dish is that one batch of carnitas can turn into several completely different dinners.

Carnitas Dinner Ideas

  • Taco Night: Serve crispy pork carnitas with warm corn tortillas, pico de gallo, fresh cilantro, white onions and lime wedges. Add Mexican rice and refried beans on the side for a complete taco dinner.
  • Carnitas Burrito Bowl: Start with cilantro rice or fluffy white rice. Add black beans, carnitas meat, ripe avocado, tomatoes and green onions. Top it with salsa, sour cream or cotija cheese.
  • Loaded Carnitas Nachos: Spread tortilla chips on a sheet pan. Add the meat with beans and cheese. Jalapenos if you want them too...Bake til hot. Add pico de gallo, avocado and your favorite toppings.
  • Carnitas Quesadilla Dinner: Make crispy carnitas quesadillas and serve them with Mexican street corn, salsa and sliced avocado. This is also a great way to stretch a smaller amount of leftover carnitas.
  • Carnitas Taco Salad: Skip the tortillas! Serve those warm carnitas over lettuce.  Top that majesty with black beans, tomatoes, red onion, avocado and crispy tortilla strips. Add salsa or a creamy dressing on top.
  • Pork Enchilada Night: Roll carnitas in tortillas. Cover them with red or green enchilada sauce and cheese. Bake until bubbly. Serve with rice, beans or a simple salad.
  • Quick Carnitas & Rice: Serve the carnitas over white rice with whatever fresh toppings you've got. Add a squeeze of fresh lime juice and dinner is done.

You can also set everything out buffet-style. Then folks and do their own thing. This is freaking awesome for picky eaters...and it's one less thing for you to worry about at dinner time.

A batch of carnitas is also great for meal prep. Cause you don't have to eat the same thing over and over.  With all the ideas listed...that can even cover a whole week.

Leftover pork carnitas bowl with rice, avocado, tomatoes, jalapeños and lime
Crispy leftover pork carnitas served as an easy rice bowl

Recipes for Leftover Carnitas

So you turned your leftover pork into carnitas...and now you've got a leftover pork carnitas recipe. That's actually a good problem to have. Store the leftover carnitas meat in an airtight container in the refrigerator. THEN turn it into another tasty recipe the next day.

Carnitas Dinner Ideas

  • Carnitas Breakfast Tacos: Warm the shredded meat in a skillet until the edges crisp back up. Add it to warm tortillas with scrambled eggs, cheese, avocado and hot sauce.
  • Carnitas Quesadillas: Add leftover carnitas and cheddar cheese to flour tortillas. Cook in a frying pan until the tortillas are golden brown and the cheese melts. Serve with sour cream, homemade salsa or pico de gallo.
  • Pork Enchiladas: Roll the carnitas in tortillas, add green enchilada sauce and cheese and bake until hot and bubbly.
  • Loaded Sweet Potatoes: Split baked sweet potatoes and fill them with warm carnitas. Add black beans, green onions, avocado or your favorite toppings.
  • Carnitas Nachos: Scatter tortilla chips over a baking sheet, then add carnitas meat, beans, cheese and jalapeños. Bake until everything is hot, then add your fresh toppings.
  • Carnitas Grilled Cheese: Add a small amount of carnitas between slices of bread with plenty of cheese. Grill until the bread is crispy and the cheese is melted.
  • Carnitas & Eggs: Reheat the pork in a cast iron skillet and serve it with fried eggs, warm tortillas and salsa for an easy breakfast or dinner.
  • Carnitas Pizza: Use the carnitas in place of your regular pizza meat. Add red onions, green chiles and cheese, then drizzle with salsa verde after baking.

And don't forget the freezer. If everybody is tired of carnitas... don't keep serving the poor things until nobody ever wants to see them again. Freeze what's left in meal-size portions instead.

Then the next time you need a quick meal on a busy weeknight, you've already got flavorful pork ready for tacos, burrito bowls, quesadillas or whatever sounds good.

Crockpot pork carnitas graphic with leftover pork, citrus, garlic and spices
Turn leftover pork into quick crockpot carnitas

Recipe

Leftover pork carnitas bowl with rice avocado tomatoes jalapeños and lime

Easy Leftover Pork Carnitas Recipe

Gwen@SlowCookerKitchen.com
Turn leftover pork roast or shredded pork into crispy carnitas with fresh citrus, garlic and Mexican-inspired spices. It's a quick and easy way to transform cooked pork into an entirely different meal.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Course Main
Cuisine Mexican
Servings 5 people

Ingredients
  

  • 4 cups shredded pork
  • 2 tablespoons olive oil divided
  • 1/2 cup orange juice
  • 2 tablespoons lime juice
  • 2 cloves garlic minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Pinch red pepper flakes optional

Instructions
 

Skillet

  • Shred the leftover pork or cut it into small pieces.
  • In a small bowl, combine the orange juice, fresh lime juice, garlic cloves, chili powder, cumin, oregano, kosher salt, black pepper and optional red pepper flakes.
  • Heat 1 tablespoon olive oil in a large frying pan or cast iron skillet over medium-high heat.
  • Add the shredded pork and pour the citrus juice and spice mixture over the meat. Toss well.
  • Cook for 3 to 5 minutes, stirring occasionally. The pork will be hot and most of the liquid will have cooked away.
  • Spread the carnitas meat into a single layer. Let it cook without stirring for 1 to 2 minutes, or until the bottom develops crispy edges.
  • Flip sections of the pork and let the other side cook until golden brown. Add the remaining olive oil if the pan gets dry.
  • Finish with additional fresh lime juice if desired and serve hot.

Oven

  • Preheat the oven to 425°F.
  • Combine the orange juice, lime juice, garlic and seasonings in a small bowl.
  • Toss the leftover pork with the citrus mixture and 1 tablespoon olive oil.
  • Spread the pieces of pork in a single layer on a baking sheet or sheet pan.
  • Bake for 8 to 10 minutes, until the pork is heated through.
  • Turn the broiler to HIGH. Broil for 2 to 4 minutes, watching closely, until you have crispy pork carnitas with browned edges.
  • Toss the pork and return it under the broiler for another minute if you want even more crispy perfection.

Air Fryer

  • Preheat the air fryer to 375°F.
  • Combine the orange juice, fresh lime juice, garlic and seasonings.
  • Toss the shredded pork with the seasoning mixture and 1 tablespoon olive oil.
  • Arrange the carnitas in a single layer in the air fryer basket. Work in batches if necessary.
  • Air fry for 5 minutes, toss and cook for another 3 to 5 minutes, until the pork is hot with plenty of crispy edges.
  • Serve immediately with lime wedges.

Slow Cooker

  • The slow cooker is a great way to season and reheat a large batch of carnitas, but you'll still need one extra step for crispy carnitas.
  • Add the leftover pork to the crock pot.
  • Combine the orange juice, fresh lime juice, garlic and seasonings. Pour the mixture over the pork and toss.
  • Cover and cook on LOW for 1 to 2 hours, just until the pork is hot and has absorbed some of the amazing flavors.
  • Transfer the pork to a sheet pan using a slotted spoon.
  • Spread it into a single layer and broil for 2 to 4 minutes, until the edges are golden brown and crispy.
  • Don't slow cook the pork all day. Unlike a traditional slow cooker pork carnitas recipe...this one doesn't start with raw pork shoulder or pork butt. We're starting with pork that's already cooked. A short time is all we need to turn it into easy pork carnitas.

Instant Pot

  • You can also use an Instant Pot or pressure cooker to quickly season and reheat the leftover pork before crisping.
  • Pour 1 cup of water into the bottom of the Instant Pot and add the trivet.
  • Place the leftover pork in an oven-safe bowl that fits inside the pressure cooker.
  • Combine the orange juice, lime juice, garlic and seasonings. Pour the mixture over the pork and toss.
  • Place the bowl on the trivet and lock the lid.
  • Cook on HIGH pressure for 2 minutes.
  • Carefully perform a quick release.
  • Transfer the carnitas meat to a baking sheet and spread it into a single layer.
  • Broil for 2 to 4 minutes, until you have juicy pork carnitas with crispy edges.
  • Instant Pot Note: We're using steam to reheat the pork rather than pressure cooking the meat from scratch. Keeping the leftover pork above the water helps prevent it from becoming waterlogged.

Freezer Meal

  • Freeze before crisping: Combine the leftover pork with the orange juice, fresh lime juice, garlic and seasonings. Transfer the meat mixture to a freezer bag or freezer-safe airtight container. Remove as much air as possible and freeze for up to 3 months.
  • Thaw overnight in the refrigerator. Reheat and crisp using the skillet, oven or air fryer directions above.
  • Freeze after cooking: Cool the carnitas completely and transfer them to a freezer bag or airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator. For the best results, reheat the pork in a hot cast iron skillet with a little olive oil to bring back those crispy edges.

Notes

Leftover pork roast, pulled pork, pork shoulder, pork loin or tenderloin will work.
If your pork is already well seasoned, taste before adding the full amount of salt and spices.
For crispy edges, don't crowd the pan and let the pork sit against the hot surface before turning.
Don't overcook it—the pork is already cooked. Just heat, season and crisp.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Keyword crispy pork carnitas, easy pork carnitas, leftover pork carnitas, leftoverpork carnitas recipes, recipes for leftover carnitas
Tried this recipe?Let us know how it was!

Recipe Notes

  • What kind of leftover pork? Leftover pork roast, shredded pork and regular pulled pork are all a perfect base. Pork shoulder, pork butt and Boston butt work especially well because they have enough of their own fat to stay juicy when reheated.
  • Pork loin or pork tenderloin: You can use lean leftover cuts too. Just add a little extra olive oil and watch the cooking time closely so the pork doesn't dry out.
  • Already seasoned pork: Taste your leftover meat before adding the full amount of salt and Mexican spices. You can always add more.
  • Orange juice: The orange juice adds citrus flavor and a touch of sweetness. Don't add so much liquid that you're braising the pork all over again.
  • Fresh lime juice: Lime adds acidity that balances the rich pork. Serve the finished carnitas with extra lime wedges.
  • For crispy carnitas: The best way to get crispy edges is high heat and space. Don't crowd the pan or sheet pan, and don't constantly stir the pork. Give it time against the hot surface.

More Notes:

  • Don't overcook it: This is the big one. We're transforming already-cooked pork, not making slow-cooked pork carnitas from raw pork shoulder. Heat it, flavor it and crisp it. Then stop.
  • Carnitas tacos: Serve the crispy pork carnitas in warm corn tortillas with white onions, fresh cilantro, pico de gallo, salsa verde and your favorite taco toppings.
  • Carnitas bowls: Make the meal shown in the photos with fluffy white rice, ripe avocado, tomatoes, green onions, jalapeños and fresh lime.
  • Burrito bowls: Cilantro lime rice, black beans or Mexican pinto beans, carnitas, fresh toppings and sour cream make an easy meal for busy weeknights.
  • Meal prep: Store leftover carnitas in an airtight container in the refrigerator for up to 4 days. Reheat them in a skillet or air fryer for the best texture.

Wrappin' Up Leftover Pulled Pork Carnitas Recipe Details

There you go! Lots of info on leftover carnitas recipes. Maybe more than you needed but it covers a LOT of bases. 

You've got multiple dinner ideas, several lunches and even a couple breakfasts. And bunches of delicious sides. Plus, lots of ways to cook it and freezer meal directions too.

So try it. Don't avoid the monster size Boston butt roast next time you see one go on sale. You'll be able to make an amazing array of Mexican dishes. And stock the freezer too!

Enjoy!

Crockpot leftover pork carnitas recipe with ingredients and cooking methods
An easy way to turn leftover pork into flavorful carnitas

Easy Braised Pork Loin Recipe with Savory Pan Sauce

Easy braised pork loin with mushrooms and potato gnocchi
Easy braised pork loin with savory mushroom gravy

Welcome to our braised pork loin recipe! This recipe is all about tender pork steaks and a flavorful sauce. We're serving ours over potato gnocchi with homemade sauerkraut on the side. Come join us we discuss the recipe, options for cooking it and substitutions to make this recipe all yours...

Today we're using our dutch oven as the primary cooking method. Why? Because it lets us sear the pork and braise it slowly in the same pot. That golden-brown sear adds flavor, while the tight-fitting lid holds in moisture as the pork cooks at a lower temperature. And all those browned bits left in the bottom of the pan become part of our delicious gravy.

But don't despair if you're looking for a slow cooker recipe. OR an Instant Pot recipe. Those variations are on the printable recipe card down below. AND there's also stovetop and freezer meal directions to boot. 

Ingredients for crockpot braised pork loin with mushrooms and savory gravy
Simple ingredients for crockpot braised pork loin

Roast Pork Loin Ingredients and Substitutions

  • Pork Roast -I'm using a boneless pork loin roast. It's a lean cut of meat. So you don't want to cook it forever like you would a pork shoulder. You can also use a larger pork loin. But just keep an eye on the internal temperature (this is where a meat thermometer comes in super handy). And add more cooking time if you need to. Pork tenderloin will work with the same flavors, but it's a much smaller cut. It's going to cook a lot faster. So, if you use tenderloin, don't follow the cooking times in this recipe.
  • Olive Oil - This is just for searing the pork. Tallow or avocado oil can handle higher temperatures. They'll both work too.
  • Mushrooms - I used sliced mushrooms because they soak up that delicious gravy. You can leave them out if you aren't a mushroom fan.
  • Onion - Yellow or white onion both work. You can also use a red onion in a pinch, although it will change the flavor a little.
  • Garlic - Fresh garlic is my first choice, but garlic powder will work if that's what you have.
  • Chicken Broth - You can also use chicken stock. Beef broth would technically work, but chicken complements pork better and won't overpower it.
  • Wine - I used a dry white wine. If you don't cook with alcohol, replace it with additional chicken broth and add a small splash of apple cider vinegar for a little acidity.
  • Worcestershire Sauce - This adds a little extra savory flavor to the gravy. Soy sauce can work in a pinch, but start with less because it can be saltier.
  • Butter - This gets stirred into the pan sauce at the end. It adds richness and helps give the gravy a smooth finish. You can leave it out if necessary.
Pork loin and gravy with Dutch oven, slow cooker, stovetop and Instant Pot methods
Make this pork loin and gravy using your favorite cooking method

Variations of This Dish

There are a lot of ways to change up a basic braised pork recipe. You can use different cuts of pork. Or change the braising liquid,. OR take the flavors in a completely different direction. Here are a few of my favorite ways to change it up.

Braised Pork Shoulder

Want something riches tasting? Use pork shoulder instead of pork loin. Pork shoulder has more fat and connective tissue. That makes it work really well with a longer cooking time. Cut it into large chunks and cook it slowly in a covered pot over medium-low heat. When the meat is really tender, you're done. You can also add bay leaves or whole cloves of garlic to the braising liquid. It's very tasty. 

This version takes more time than our pork loin recipe. But it's a great comfort food dinner. And its pretty hands off once everything is in the pot.

Crockpot pork loin and gravy recipe with ingredients and cooking methods
Easy crockpot pork loin with mushrooms and savory gravy

Chinese-Style Braised Pork

How about changing it up completely? I'm talking totally different flavors. For this idea, we're taking some inspiration from Hong Shao Rou. That's a Chinese braised pork belly dish. It's also sometimes called red cooking. 

Traditional versions are generally made with pork belly. And uses ingredients such as dark soy sauce, light soy sauce, Shaoxing wine, sugar and star anise.

For a simple variation of this pork recipe, you can swap some of the broth for regular soy sauce and rice wine. Then add a small amount of brown sugar and star anise. Top the pork with sliced green onion and sesame seeds before serving. You can also add chili peppers if you want some heat.

Now, this isn't meant to be an authentic Hong Shao Rou. So don't come at me. It's just an easy way to borrow some of those flavors.

Tomato Braised Pork

And our last varation is totally different too. You can add tomato paste to the braising liquid. Cook the tomato paste for a minute or two after you sear the pork. Then add your liquid and continue with the recipe. You could also add a splash of orange juice if you want a touch of sweet. Then serve it with brown rice for an easy dinner or even a casual dinner party.

Recipe

Braised pork loin with mushroom gravy served over potato gnocchi

Printable Savory Pork Roast Recipe

Gwen@SlowCookerKitchen.com
This braised pork loin is easy to make and packed with flavor. The pork sears with a very nice crust, then it cooks in the broth until it's tender. The mushrooms and juices left in the pot make a delicious gravy to spoon over the top.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
4 hours 15 minutes
Course Main
Cuisine American
Servings 6 people

Ingredients
  

  • 3 pounds boneless pork loin
  • 1 tablespoon olive oil
  • 8 ounces sliced mushrooms
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1½ cups chicken broth
  • ½ cup dry white wine
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon butter

Instructions
 

Dutch Oven Braised Pork Loin

  • Preheat the oven to 325°F.
  • Pat the pork loin dry with a paper towel and season with salt and black pepper.
  • Heat the olive oil in a Dutch oven over medium-high heat.
  • Sear pork for 2–3 minutes per side, until golden brown.
  • Transfer the pork to a cutting board and reduce the heat to medium.
  • Add the mushrooms and onion. Cook for 3–4 minutes.
  • Add the garlic and cook for another 30 seconds.
  • Pour in the wine and scrape the browned bits from the bottom of the pan.
  • Add the chicken broth and Worcestershire sauce. Return the pork to the pot.
  • Cover with a tight-fitting lid and transfer to the oven.
  • Braise for 45–60 minutes, or until the internal temperature reaches 145°F.
  • Transfer the pork to a serving platter, loosely cover with aluminum foil, and let it rest for 10–15 minutes.
  • Place the Dutch oven over medium heat and simmer the braising liquid until slightly reduced.
  • Melt the butter into the pan sauce, then slice the pork and serve with the mushrooms and gravy.

Slow Cooker Braised Pork Loin

  • Season the pork with salt and black pepper.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Sear the pork for 2–3 minutes per side.
  • Transfer the pork to the slow cooker.
  • Add the mushrooms and onion to the skillet and cook for 3–4 minutes.
  • Add the garlic, followed by the wine. Scrape up the browned bits.
  • Pour everything into the slow cooker and add the chicken broth and Worcestershire sauce.
  • Cover and cook on LOW for 3–4 hours, checking the pork toward the early end of the cooking time.
  • Remove the pork when it reaches 145°F and let it rest for 10–15 minutes.
  • Stir the butter into the cooking liquid before serving.
  • Important Slow Cooker Note
  • Pork loin is much leaner than pork shoulder, so don't cook this one all day. Longer cooking won't make pork loin more tender the way it does a fatty pork butt—it can become dry.

Stovetop Braised Pork Loin

  • Heat the olive oil in a large Dutch oven over medium-high heat.
  • Season and sear the pork for 2–3 minutes per side.
  • Remove the pork and reduce the heat to medium.
  • Cook the mushrooms and onion for 3–4 minutes.
  • Add the garlic and cook for 30 seconds.
  • Add the wine and scrape the browned bits from the bottom of the pan.
  • Add the broth and Worcestershire sauce.
  • Return the pork to the pot and bring the braising liquid to a gentle simmer.
  • Reduce to low heat, cover, and cook for about 45–60 minutes, turning the pork occasionally.
  • Remove the pork when it reaches 145°F and rest for 10–15 minutes.
  • Stir the butter into the pan sauce before serving.

Instant Pot Braised Pork Loin

  • Select Sauté and add the olive oil.
  • Season the pork and sear it for 2–3 minutes per side.
  • Remove the pork and set aside.
  • Add the mushrooms and onion and cook for about 3 minutes.
  • Add the garlic and cook briefly.
  • Pour in the wine and scrape the bottom of the pot thoroughly.
  • Add the chicken broth and Worcestershire sauce.
  • Place the pork on the trivet above the liquid.
  • Lock the lid and cook on HIGH pressure for 15 minutes.
  • Allow a 10-minute natural pressure release, then carefully release the remaining pressure.
  • Check the pork with a meat thermometer. It should reach at least 145°F.
  • Remove the pork and let it rest.
  • Select Sauté and reduce the cooking liquid with the mushrooms.
  • Stir in the butter and serve the sauce over the sliced pork.

Freezer Meal Instructions

  • Combine the pork loin, mushrooms, onion, garlic, and Worcestershire sauce in a freezer-safe bag.
  • Remove as much air as possible, seal, label, and freeze for up to 3 months.
  • Do not add the olive oil, wine, chicken broth, or butter before freezing.
  • Thaw overnight in the refrigerator. Sear the pork and continue with the slow cooker or Dutch oven directions.
  • Freezing Cooked Braised Pork Loin
  • Cool the pork and pan sauce completely. Slice the pork and place it in an airtight container with enough sauce to help keep the meat moist.
  • Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently over low heat.

Notes

Optional additions:
Salt and black pepper, to taste
Fresh rosemary or sage
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar
Fresh parsley for serving
Cornstarch or flour for thickening the pan sauce
For best results, use a boneless pork loin roast, not pork tenderloin. They're different cuts of meat and require different cooking times.
Use a meat thermometer and remove the pork when the internal temperature reaches 145°F. Let the roast rest before slicing.
Keyword braised pork, braised pork loin, braised pork loin recipe, crockpot pork loin, pork loin and gravy, pork loin with mushroom gravy, slow cooker pork loin
Tried this recipe?Let us know how it was!

Wrappin' Up Our Braised Pork Recipe

And there we go! 4 ways to make it. 4 ways to cook it. And freezer meal directions to boot. 

Give one of the variations a shot. If I missed something or you have an idea...let me know!

Enjoy!

Slow cooker braised pork loin recipe with mushrooms and gravy
Slow cooker braised pork loin with simple savory ingredients

Crockpot Cabbage Soup With Sausage Recipe

Slow cooker cabbage sausage soup served with toasted bread
Smoky sausage and tender cabbage make an easy, satisfying meal.

Here's our crockpot cabbage sausage soup recipe. This one calls for simple ingredients, but it's very tasty too. And it's very forgiving as well. a

You can vary the ingredients by what you have in your pantry. You can vary the spices by what you're in the mood for. And you cook it three different ways too.

It's sorta like...oh, I have all this stuff in the refrigerator. And a monster head of cabbage. What do I do with it? Make some crock pot cabbage soup. Use up those ingredients. And feed everyone a yummy dinner. 

Add it to your meal plan rotation a few days before shopping day...you can make a batch of leftover soup. And if you aren't in the mood for it. Or you already have stuff cooked. Freeze it. Pull it out on one of those super busy weeknights. 'Cause you can even reheat this in the slow cooker on warm for a couple hrs while you get stuff done.

So without further ado...lets talk ingredients.

Crockpot cabbage sausage soup ingredients with smoked sausage cabbage carrots and tomatoes
Simple ingredients come together for an easy crockpot cabbage sausage soup.

Cabbage Soup With Sausage Recipe Ingredients:

  • Meat: We used smoked sausage for this recipe. BUT there is zero reason you can't use any meat you want. Add andouille sausage and cajun seasoning. Ohhh, what about some fire-roasted tomatoes too? Then you're talking Creole cooking. Or maybe add some cooked, lean ground beef... now you have hamburger cabbage soup. Don't have ground beef? Use ground turkey. Or leave out the meat entirely, add garbanzo beans and make cabbage vegetable soup. You got this!
  • Cabbage: Green cabbage is almost always my go to. First, cause red cabbage is hard to find where I live. Second, I don't like pink soup. I prefer red cabbage in slaw or pickled anyway. If you like it, you do you.
  • Carrots: I have no sub for these. Maybe parsnips? Or turnips. But those are hard to find. So unless you grow it all (I'm trying, not there yet) or you have access to an amazing Farmer's market...best to stick with carrots.
  • Onion: Yellow or red are now my preference. And I used yellow diced onion. Sadly, I found out in the most painful way this last weekend that I am no longer allowed to eat white onions. Now, that might be just uncooked. I don't think I want to find out. Again, you do you.
  • Tomatoes: We used regular diced tomatoes in this recipe. Why? Cause I had 8 cans in the pantry. Next up...use part of the older tomato sauce and tomato paste. I bet we'll be doing something with Italian seasoning soon...
  • Broth: We used chicken broth. I think it goes better with pork. Both vegetable and beef broth will work. Use what you think complements the meat you choose to use.
  • Potatoes: Hearty and simple. We used russets I believe...I honestly forgot, they may have been Russets. But you can also use sweet potatoes. I have a batch of those that'll need used soon too. 
  • Seasonings: For this recipe, we just did plain salt and pepper to taste. But like I said up in the meat section...add what works, what you have or what you're in the mood for. 

Honestly, after writing all that...this recipe reminds me of my 5 minute potato soup recipe. Not because they resemble at all. But because that one was born out of desperation...but a totally different kind from this and not letting stuff go bad. Anyways, lets talk cooking methods and do this thing!

Easy crockpot smoked sausage soup with cabbage and vegetables
An easy smoked sausage soup with several flexible cooking options.

How to Cook Crockpot Cabbage Soup

One of the best things about this crockpot cabbage soup with sausage recipe is how flexible it is. The slow cooker gives the soup a rich flavor and tender vegetables, but you can also make the same sausage cabbage soup on the stove top or in a pressure cooker if you’re short on time.

Slow Cooker

The slow cooker is the easiest way to make this cabbage soup with sausage recipe. It lets all the flavors blend together while you go about your day.

Add the sliced smoked sausage, chopped cabbage, carrots, diced onion, potatoes, and pinto beans directly to the slow cooker. Pour the diced tomatoes and broth over the rest of the ingredients and give everything a quick stir.

Cover and cook on LOW for about 6–7 hours or HIGH for 3–4 hours, until the cabbage is tender and the potatoes are soft. Taste the broth and season with salt and black pepper before serving.

Slow cooking allows the smoky sausage and vegetables to create a hearty cabbage soup with a really comforting flavor.

Slow cooker smoked sausage soup with cabbage tomatoes onion and carrots
A simple slow cooker smoked sausage and cabbage soup.

Stove Top

If you want this soup ready faster, the stove top method works great too.

Add all of the ingredients to a large pot or large soup pot and bring the soup to a gentle boil over medium heat. Once it starts bubbling, reduce the heat to medium-low and let it simmer.

Cook for about 25–30 minutes, stirring occasionally, until the cabbage and potatoes are tender. The sausage will release some extra flavor into the broth while the soup cooks.

Taste and adjust seasoning if needed before serving a hot bowl of soup.

Pressure Cooker / Instant Pot

The pressure cooker is the fastest way to make this hearty cabbage soup.

Add all the ingredients to the pressure cooker and secure the lid. Cook on high pressure for 8 minutes. After the cooking time is complete, allow a 5 minute natural release, then carefully release the remaining pressure.

Once the lid is removed, stir the soup and taste the broth. Add salt and black pepper if needed.

This method produces the same tender cabbage and smoky sausage flavor in a fraction of the cooking time.

Crockpot cabbage sausage soup with smoked sausage and tender cabbage
Skip the takeout and make this easy crockpot cabbage sausage soup.

Simple Seasoning Options

Because this crockpot cabbage soup recipe starts with simple seasoning, it's easy to customize. A few pantry spices can completely change the flavor of the soup.

For a classic sausage cabbage soup, try adding garlic powder, red pepper flakes, or a bay leaf while the soup cooks.

If you want something closer to cabbage roll soup, add a little paprika and fresh parsley near the end of cooking.

For a slightly European style cabbage soup, try fresh dill and a splash of red wine vinegar.

If you're cooking with kielbasa sausage, a little caraway seeds or fresh herbs can add a robust flavor.

And if you're experimenting for the first time, start small. A little bit of seasoning goes a long way in a slow cooker.

Recipe

Cabbage soup with smoked sausage, chickpeas and tender cabbage

Printable Cabbage Sausage Soup Recipe

Gwen@SlowCookerKitchen.com
This easy crockpot cabbage soup with sausage is loaded with smoked sausage, tender cabbage, vegetables and pinto beans. It's a hearty dump-and-go dinner that's simple enough for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
6 hours 10 minutes
Course Main Course, Soup
Cuisine American

Ingredients
  

  • 1 lb smoked sausage sliced
  • 1 medium cabbage chopped
  • 2 medium carrots sliced
  • 1 medium onion chopped
  • 14.5 oz diced tomatoes
  • 6 cups chicken or vegetable broth
  • 1 cup chopped potatoes
  • 14 oz pinto beans canned, drained
  • salt and black pepper

Instructions
 

Slow Cooker Method

  • Dice, slice and chop as needed.
  • Combine all the ingredients in the crockpot and stir well so everything is evenly distributed.
  • Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the vegetables are tender and the sausage has heated through.
  • Taste and adjust seasoning if needed before serving.

Stovetop

  • Add sausage, cabbage, carrots, onion, potatoes, pinto beans, diced tomatoes, and broth to a large soup pot.
  • Bring to a boil over medium-high heat.
  • Reduce to medium-low heat and simmer 25–30 minutes, until cabbage and potatoes are tender.
  • Season with salt and black pepper before serving.

Pressure Cooker / Instant Pot

  • Add sausage, cabbage, carrots, onion, potatoes, pinto beans, diced tomatoes, and broth to the pressure cooker.
  • Lock the lid and cook on HIGH pressure for 8 minutes.
  • Allow a 5-minute natural release, then quick release remaining pressure.
  • Season with salt and black pepper before serving.

Notes

Serving Ideas
This hearty cabbage soup is filling enough to be a full meal, especially with the potatoes and sausage.
But if you're feeding the whole family on a cold day, a few sides make it even better.
Serve your hot bowl of soup with:
  • crusty bread
  • white rice
  • a simple green salad
  • roasted vegetables
A little fresh parsley or fresh dill sprinkled on top also adds great flavor and color.
Storing and Freezing
This soup stores really well. Let the soup cool to room temperature before transferring it to an airtight container. It will keep in the refrigerator for about 4 days.
Keyword cabbage and sausage recipe, cabbage soup with sausage recipe, crockpot cabbage sausage soup, slow cooker sausage soup, smoked sausage soup
Tried this recipe?Let us know how it was!

Wrappin' Up This Easy Cabbage Soup Recipe

And that wraps up our cabbage soup with sausage recipe! Cause in the world of easy soup recipes, this is at the top of the list. Same goes for budget friendly meals too. It's the perfect choice for adding healthy veggies to your diet. And for using up anything that you're worried might go bad soon. Plus, you'll have a hearty soup that's great for lunch as well...'cause it's even better the next day! Give it a shot. Let us know what you think. And enjoy!

Cabbage sausage soup recipe with smoked sausage cabbage vegetables and beans
A hearty cabbage and sausage soup that's easier than takeout.

Simple Crockpot Beef Curry Recipe for an Easy Dinner

Crock pot beef Massaman curry with tender beef and gold potatoes
Tender beef and potatoes in a creamy Massaman curry sauce.

Welcome to our simple slow cooker beef curry recipe! Slow cooker curries are an great way to make dinner time happen quick. This one is full of simple ingredients, with some optional ones you can use if you have the desire.

We're cooking our slow-cooked dinner using the crockpot. But we also have pressure cooker, stovetop, oven-baked AND freezer meal options for you. Same simple ingredients...LOTS of options on how to cook them. Check all that out in the recipe card down below for the full recipe.

Simple Beef Curry Recipe - Ingredients and Substitutions

Now, we'll talk about ingredients and substitutions. Why? 'Cause allergies are a thing. And not having the desire, energy OR money to go to the grocery store for something missing...that's a thing too. So subs as possible. But these are just the ones I know about. You might have more ideas. If you do, let me know. I'd appreciate it! Now, to the ingredients...

Slow cooker beef Massaman curry with beef potatoes onion curry paste and ginger
Add the ingredients to the slow cooker and let it do the work.

Primary Ingredients for a Delicious Curry

  • Beef Roast -I used a chuck roast. It was in the freezer from the last beef purchase we made. You could also use stew meat. Or even ground meat if you prefer.
  • Potatoes - Yukon golds for the win. I think they are creamier. Red's would be my next option and russets only if this isn't going to be a freezer meal.
  • Onion - I used yellow. I always use yellow or red onions. White's are not my friend. But use what you prefer.
  • Olive Oil - This oil is for searing your beef. You need it but there is no reason not to use butter or tallow.
  • Garlic - Sorta optional but inhances the curry very well. Minced garlic cloves were my choice. But I've been known to use garlic powder when in a hurry.
  • Curry - No real sub for curry if you're making a curry dish.
  • Tomato Paste - You don't need much. And you can freeze the rest in ice cube trays for next time. OR you can use tomato sauce in a pinch. It won't be as strong. So you might want to add a touch of extra tomato sauce and let it cook down for a minute or two before adding the other ingredients. That cooks off some of the extra water and concentrates the tomato flavor.
  • Beef Stock - Beef broth will work too. I bet vegetable broth or stock would work if that's what you have. Chicken...well, try it. Let me know.

Coconut Milk & Subs

I used coconut milk. If you're out, then here are several substitutions that'll work:
   * Heavy cream - 1 cup plus 1/2 cup beef stock = 13.5 oz can.
   * Half and half - 1:1 sub. Your sauce will be thinner. You can thicken it using the cornstarch slurry method in the optional ingredients section.
   * Plain Yogurt - Greek yogurt is best. 1 cup. And stir in after there is zero heat being added to the dish and right before serving.
   * Evaporated Milk - 1:1 sub... no additional work. Now you know why I have several cans in the pantry.

Easy beef Massaman curry with tender beef potatoes and creamy sauce
A satisfying beef and potato curry for an easy weeknight dinner.

Creamy Beef Curry Optional Ingredients

  • Extra Vegetables - I used potatoes. There is zero reason you couldn't add bell peppers, fresh spinach or even wrap out sweet potatoes. And red bell pepper would add a slight sweetness if that's something you like.
  • Turmeric - Good stuff here. I add it. You add it if you like it. If you're out...equal parts curry powder works.
  • Garam Masala - Same as the turmeric. Use it or don't. Or sub equal parts curry.
  • Red pepper flakes - Adding pepper flakes will spice it up. If you want a spicier curry... add red pepper flakes, cayenne pepper or chili powder. That'll do it.
  • Cornstarch - A cornstarch slurry...which is equal parts cornstarch and COLD water... will give you a thicker sauce.  
  • Cilantro - Fresh cilantro for garnish and a slight herbal/citrusy vibe. The dish is done without it. It's mostly for pretty with a little bit of originality to your dish.

More Subs and Ingredient Stuff

It's not part of the recipe itself...but most times curry is eaten over rice. Traditionally Basmati rice or plain white rice is used. OR Pilau rice. Jasmine rice is usually Asian or Thai cooking...but who's the cook? And whose judging? Use it if you have it. AND if you want a healthier option, maybe go for cauliflower rice.

After that, all you need is a side of naan bread. And you'll be all set.

Beef Massaman curry ingredients with slow cooker Instant Pot stovetop and freezer options
Simple ingredients and four flexible ways to make Beef Massaman Curry.

Recipe

Crock Pot beef Massaman curry with tender beef chunks and potatoes

Simple Indian Beef Curry Recipe

Gwen@SlowCookerKitchen.com
Tender beef and gold potatoes cook in a rich Massaman curry sauce with coconut milk, curry paste, ginger and peanut butter. It's a hearty, flavorful dinner with easy cooking options for busy days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Course Main
Cuisine Thai-inspired
Servings 6 people

Ingredients
  

  • 2 pounds beef chuck roast cut into 1½-inch pieces
  • 1½ pounds Yukon Gold potatoes cut into chunks
  • 1 medium onion diced
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 2 tablespoons curry powder
  • 2 tablespoons tomato paste
  • 1½ cups beef stock
  • 13.5 oz coconut milk

Instructions
 

Crockpot Beef Curry

  • Heat the olive oil in a large pan over medium-high heat.
  • Add the beef and brown for 2–3 minutes per side.
  • Transfer the beef to the Crock Pot.
  • Add the onion to the pan and cook over medium heat for 3–4 minutes.
  • Stir in the garlic, curry powder, and tomato paste. Cook for about 30 seconds.
  • Add a splash of the beef stock and scrape the browned bits from the bottom of the pan.
  • Transfer the mixture to the Crock Pot. Add the potatoes, remaining beef stock, and coconut milk. Give everything a good stir.
  • Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef and potatoes are tender.
  • Season with salt and black pepper to taste before serving.
  • Optional Slow Cooker Step
  • For minimal effort, skip browning the beef. Just add all the ingredients directly to the slow cooker. Browning first creates a Maillard reaction. And gives the finished curry additional depth of flavor.

Instant Pot Beef Curry

  • Select Sauté mode and heat the olive oil.
  • Brown the beef in batches for about 2–3 minutes per side. Remove and set aside.
  • Add the onion and cook for 3–4 minutes.
  • Stir in the garlic, curry powder, and tomato paste for about 30 seconds.
  • Press Cancel.
  • Add the beef stock and scrape the bottom of the pot well.
  • Return the beef to the pot and add the potatoes.
  • Lock the lid and cook on HIGH pressure for 25 minutes.
  • Allow a 10-minute natural pressure release, then release the remaining pressure.
  • Stir in the coconut milk and season to taste.

Stovetop Beef Curry

  • Heat the olive oil in a large Dutch oven over medium-high heat.
  • Brown the beef for 2–3 minutes per side. Remove and set aside.
  • Reduce to medium heat and cook the onion for 3–4 minutes.
  • Stir in the garlic, curry powder, and tomato paste for about 30 seconds.
  • Add the beef stock, coconut milk, potatoes, and browned beef.
  • Bring to a simmer, then reduce to low heat and cover.
  • Cook for 1½–2 hours, stirring occasionally, until the beef is tender and the potatoes are cooked through.
  • Add a splash of water or beef stock if the curry becomes too thick.

Oven Beef Massaman

  • Preheat the oven to 325°F.
  • Heat the olive oil in a large Dutch oven over medium-high heat.
  • Brown the beef for 2–3 minutes per side and set aside.
  • Reduce to medium heat and cook the onion for about 4 minutes.
  • Stir in the garlic, curry powder, and tomato paste for about 30 seconds.
  • Add the beef stock, coconut milk, potatoes, and browned beef. Stir well.
  • Cover and transfer the Dutch oven to the oven.
  • Bake for 2–2½ hours, or until the beef is fall-apart tender and the potatoes are cooked through.
  • Season with salt and black pepper to taste.

Freezer Meal Instructions

  • Combine the beef, onion, garlic, curry powder, and tomato paste in a freezer-safe bag.
  • Remove as much air as possible, seal, label, and freeze for up to 3 months.
  • Do not add the potatoes, beef stock, coconut milk, or olive oil before freezing.
  • Thaw overnight in the refrigerator. Add the contents to the Crock Pot with the potatoes, beef stock, and coconut milk. Cook according to the slow cooker directions.
  • Freezing Cooked Beef Curry
  • Cool the curry completely and transfer it to an airtight container. Freeze for up to 3 months.
  • Thaw overnight in the refrigerator and reheat over low heat. Add a little beef stock or water if needed to loosen the curry sauce.

Notes

This simple beef curry recipe uses beef chuck roast and slow cooking to create tender beef chunks in a rich, creamy curry sauce.
Optional additions:
Salt and black pepper, to taste
1 teaspoon garam masala
½ teaspoon turmeric powder
¼–½ teaspoon cayenne pepper or chili powder
Fresh cilantro for serving
Red pepper flakes for additional heat
Cornstarch slurry for a thicker curry sauce
For the best results, use beef chuck roast or chuck steak. These cuts contain connective tissue that breaks down during the long cooking time and becomes fall-apart tender.
Keyword beef and potato crock pot recipes, beef Massaman curry, crock pot beef and potatoes, Massaman beef curry, slow cooker beef curry
Tried this recipe?Let us know how it was!
Stovetop beef Massaman curry with potatoes and creamy curry sauce
Make this beef and potato Massaman curry on the stovetop too.

Wrappin' Up Slow-Cooked Beef Curry

And that's it for our simple beef curry recipe! 1 recipe. 5 ways to make it. Simple, tasty and something the whole family will enjoy. And with only 10-15 minutes of prep time, it'll work for any day of the week.

Holler with any questions. Enjoy!

Easy 4 Ingredient Crock Pot Salsa Chicken Recipes

Slow cooker salsa chicken served with fresh lime and herbs
Tender slow cooker salsa chicken for an easy weeknight dinner

Here are our crock pot salsa chicken recipes for those busy weeknights! The base is a simple recipe with simple ingredients. The flavor of the salsa is what changes everything...

And we're giving you different ways to cook it too. 5 in fact. You can do the slow cooker, your Instant Pot, oven-baked, on the stovetop OR even make it a freezer meal. It's one of the easiest recipes. And it's perfect to add to your meal plan for those incredibly busy weeks that just seem to happen to us all.

We're going with our slow cooker salsa chicken recipe as the primary method. I like the crockpot best. You do you.

So, you'll see lots of options for cooking. And for your ingredients too. None are difficult and when you're done, you'll have an easy dinner perfect for taco night!

Let's get started...

4 ingredient crock pot salsa chicken
Four simple ingredients make this easy crock pot salsa chicken.

Ingredients for Crockpot Salsa Chicken Recipe

In this section, I'll detail what I used for this recipe. Then I'll give you options for what I have used in the past and other ingredients that can be used. Then you can mix and match and come up with some amazingly delicious ideas...

  1. Chicken: I used boneless chicken breasts for this recipe. You can also do chicken thighs. Or you can swap the meat completely. Boneless would be a better choice, but any would work.
  2. Salsa: I used Aldi's salsa and pureed it in my Vita-mix. 20 seconds. You can use your favorite salsa or even make homemade salsa. Or you could go nuts and do salsa verde...'cause who says it has to be a red salsa? Or corn salsa and black beans for a completely different idea. The kind of salsa is key to creating multiple recipes you aren't gonna get bored eating.
  3. Taco Seasoning: Again, I used Aldi brand. You can use your favorite or you can make your own homemade taco seasoning...that recipe is down below if you'd like to give it a shot.
  4. Lime Juice: I don't have a sub idea for this one. There's no reason you couldn't leave it out if you don't have it. But it does add great flavor.

After that, you pick your favorite toppings and you're off to the races. Now, lets get into the cooking methods...

Easy crock pot salsa chicken with tender shredded chicken and salsa
Tender crock pot salsa chicken makes an easy weeknight dinner.

How to Cook Crockpot Salsa Chicken

One of the best parts of this salsa chicken crock pot recipe is how flexible it is. The handful of ingredients and minutes of prep make it one of the easiest recipes for busy weeknight dinners.

No fancy steps here. Just simple slow cooking that turns raw chicken into juicy chicken with big flavor.

Slow Cooker Method

This is my favorite way to make crockpot chicken. The chicken cooks slowly and stays tender the whole time.

Place chicken in the bottom of a 6-quart slow cooker. Sprinkle the taco seasoning over the top.

Pour your favorite jar of salsa over the chicken and add the fresh lime juice.

Cover and cook:

• LOW for 6-8 hours
• HIGH for 3-4 hours

Cooking times will vary depending on your different slow cooker models and the thickness of the chicken.

When the chicken reaches a safe temperature of 165 degrees F internal temperature, remove it with a slotted spoon and shred chicken using two forks.

Return the shredded chicken to the slow cooker and stir with the salsa.

That’s it. Tender chicken ready for countless ways to serve it.

Instant Pot Method

If you're in a time crunch, the Instant Pot is a great way to make instant pot salsa chicken.

Place chicken, salsa, seasoning, and lime juice into the pot. Add a cup of water if your salsa is very thick.

Seal the lid and cook on high pressure for 12 minutes.

Allow a 10 minute natural release, then finish with a quick release.

Remove and shred chicken, then return it to the sauce.

This gives you flavorful chicken with a much shorter cooking time.

Stovetop Method

Heat a little olive oil in a large pan over medium-high heat.

Add the chicken and cook until lightly browned on both sides. Pour in the salsa and taco seasoning.

Reduce heat and simmer for 30-60 minutes, or until the chicken cooks through.

Remove the chicken, shred it, and return it to the sauce.

Oven-Baked Method

Preheat oven to 375 degrees F.

Place chicken in a baking dish and cover with salsa and taco seasoning.

Cover with foil and bake for 30-45 minutes, or until the chicken reaches a safe internal temperature.

Remove and shred chicken before serving.

Freezer Meal Method

This recipe also works great for meal prep.

Place raw chicken, salsa, seasoning, and lime juice in a freezer bag.

Seal and freeze for 2-3 months.

When ready to cook, thaw overnight in the refrigerator and cook in the slow cooker as directed.

Leftover salsa chicken stores well in an airtight container in the refrigerator for 3-4 days.

Shredded salsa chicken made in the crock pot for an easy dinner
Easy shredded salsa chicken for tacos, bowls, salads and more.

What to Serve With Salsa Chicken

One of the best things about this versatile recipe is how many different meals you can make with it.

The flavorful chicken works with classic Mexican food sides or simple pantry staples.

Here are some favorite side dishes that work well.

• Mexican rice or long-grain rice
• Brown rice or cauliflower rice for low-carb meals
• Pinto beans or black beans
• Green beans or roasted sweet potatoes
• Tortilla chips with extra salsa

Add toppings like:

• shredded cheese or melty cheese
• fresh cilantro
• green onions
• red onion
• lime wedges
• a little sour cream or hot sauce

Once the chicken cooks, it becomes the base for so many delicious recipes.

Salsa Chicken Burrito Bowls

This is one of the best ways to use crockpot chicken.

Start with a bowl of long-grain rice or brown rice. Add a scoop of shredded chicken and spoon some of the extra salsa from the slow cooker over the top.

Then add toppings like:

• pinto beans
• corn
• red onion
• fresh cilantro
• melty cheese
• a little sour cream

It’s basically your favorite burrito in a bowl and makes a great quick dinner.

Burrito bowls are also perfect for meal prep containers during the week.

Salsa Chicken Taco Salad

Taco salad is another family favorite.

Fill a large bowl with chopped lettuce and crushed tortilla chips.

Top with the warm shredded chicken, tomatoes, cheese, and your favorite taco toppings.

Some people also like to add:

• green chiles
• black beans
• sliced avocado
• a little sour cream

The warm chicken slightly melts the cheese and makes the salad feel like a full main course.

Salsa Chicken Tacos

Of course, salsa chicken is perfect for chicken tacos.

Warm corn tortillas or flour tortillas and fill them with the shredded chicken.

Top with:

• shredded lettuce
• fresh salsa
• red onion
• fresh cilantro
• lime wedges

You can also add sour cream, hot sauce, or cheese depending on your level of heat preference.

These tacos are one of our favorite taco nights dinners and one of the slow cooker dinners we make most often.

Recipe

Crock pot salsa chicken with shredded chicken, salsa and fresh lime

Printable 4 Ingredient Salsa Chicken

Gwen@SlowCookerKitchen.com
This crock pot salsa chicken recipe makes tender shredded chicken with just a handful of ingredients. It’s one of the easiest slow cooker chicken recipes for tacos, burrito bowls, taco salad, and other quick weeknight dinners.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Course Main Course
Cuisine 5-Ingredients or Less, Mexican, Quick & Easy
Servings 6 people

Ingredients
  

  • 2 pounds chicken breasts boneless skinless
  • 1 packet taco seasoning or 2–3 teaspoons homemade taco seasoning
  • 16 ounces jar of salsa chunky salsa or smooth salsa both work
  • 1 tablespoon fresh lime juice

Instructions
 

Slow Cooker Chicken Salsa

  • Place chicken in the bottom of a 6-quart slow cooker.
  • Sprinkle taco seasoning over the chicken.
  • Pour the jar of salsa over the top.
  • Add fresh lime juice.
  • Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
  • When the chicken reaches an internal temperature of 165°F, remove it and shred chicken using two forks.
  • Return the shredded chicken to the slow cooker and stir into the sauce before serving.

Instant Pot Salsa Chicken

  • Place chicken, salsa, seasoning, and lime juice in the Instant Pot.
  • If the salsa is very thick, add ½ cup water.
  • Cook on High Pressure for 12 minutes.
  • Allow 10 minutes natural release, then do a quick release.
  • Shred chicken and return it to the sauce.

Stovetop 4-Ingredient Salsa Chicken

  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  • Add chicken and cook until lightly browned.
  • Add salsa, seasoning, and lime juice.
  • Reduce heat and simmer 30–40 minutes, until chicken cooks through.
  • Remove and shred chicken, then return to the sauce.

Oven Baked Chicken Salsa

  • Preheat oven to 375°F.
  • Place chicken in a baking dish.
  • Top with salsa, seasoning, and lime juice.
  • Cover with foil and bake 30–45 minutes until the chicken reaches a safe internal temperature.
  • Shred chicken before serving.

Freezer Meal Salsa Chicken

  • Place raw chicken, salsa, seasoning, and lime juice in a freezer bag.
  • Seal and freeze for up to 2–3 months.
  • Thaw overnight in the refrigerator before cooking in the slow cooker.

Notes

If you prefer to skip store-bought seasoning packets, this simple blend works great in this recipe. It’s made with common pantry staples and simple seasonings.
Homemade Taco Seasoning
Prep Time: 5 minutes
Yield: about 1 packet
Ingredients:
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• pinch cayenne pepper for extra heat (optional)
Instructions:
  1. Mix all spices together in a small bowl.
  2. Use immediately or store in an airtight container for later use.
  3. This seasoning mix equals about one store-bought taco seasoning packet and works perfectly in this crockpot chicken recipe.
Optional toppings
• shredded cheese
• sour cream
• fresh cilantro
• green onions
• lime wedges
Keyword 4 ingredient chicken, chockpot salsa chicken, crock pot salsa chicken, easy salsa chicken, instant pot chicken salsa, pressure cooker salsa chicken, slow cooker salsa chicken
Tried this recipe?Let us know how it was!

Storage

Store leftover salsa chicken in an airtight container in the refrigerator for 3–4 days.

Reheat in the microwave or stovetop until warmed through.

Serving Ideas

This shredded chicken works great for:

• chicken tacos
• burrito bowls
• taco salad
• quesadillas
• nachos
• taco soup or chicken enchiladas

Crock pot salsa chicken recipe with four ingredients and multiple cooking methods
Easy crock pot salsa chicken with slow cooker, Instant Pot, stovetop, oven and freezer options.

Wrappin' Up Our Crock Pot Salsa Chicken Recipe

There you go! A super easy chicken recipe and three awesome crock pot salsa chicken recipes to try. Such an easy meal idea! And very tasty too. 

Make sure to make extra so you'll have leftover salsa chicken. It's a great lunch or emergency meal for later. Enjoy!

Quick and Easy Crock Pot Chicken Fricassee Recipe

Crockpot chicken fricassee with tender chicken thighs, potatoes, carrots and celery
Crockpot chicken fricassee is an easy, hearty dinner packed with chicken and vegetables.

Welcome to our chicken fricassee recipe!. Slow cooker, instant pot and stovetop options are all available in the printable recipe card below. Also, freezer meal prep directions too!


So with all the different ways to make it... you can make this classic French dish any way you want it! It's an easy recipe that doesn't take a lot of time. And it's a great dinner option to feed a large crowd. Or for meal planning too.

We'll go over the list of simple ingredients and substitution options next... And these are just the ones I know about, I'm sure there are more. That way you can use what you have in the freezer and pantry and maybe not have to make a run to the store. Here we go...let's make an amazing comforting dish of deliciousness!

Slow cooker chicken fricassee ingredients and cooking time
Simple ingredients for making chicken fricassee in the slow cooker.

Crockpot Chicken Fricassee Recipe Ingredients

Chicken fricassee is basically a chicken stew. I personally think the main difference is the herbs you use. Thyme takes center stage in this comforting meal. And though I love the Art of French Cooking, we're going to cut out the extra steps and still create a terrific recipe. 

  • Chicken - We're using boneless, skinless chicken thighs. I don't believe that's the classic French stew way to do it. Classically, cut up pieces of chicken are the way to go. Like bone-in chicken pieces. Bone-in chicken thighs would work great. Or even a whole chicken cut up. So you can always go that route if you choose. And boneless, skinless chicken breasts can be used also, just be careful and not cook them too long so they don't dry out. Honestly ANY chicken works. I just happen to think dark meat works best for dishes like this.
  • Potatoes - Yukon gold potatoes are our favorite for dishes like this. And red potatoes work too. Russets get a hard third...only because they'll fall apart. They'd probably not hold up for Instant Pot or slow cooker cooking. Nor leftovers. BUT if that's what you have, maybe opt for thick potato slices instead of chunks. That'll help them hold there shape.
  • Carrots - Meh, they're carrots. There's nothing adventurous here. Just plain whole, big carrots cut up. I prefer them skinned for this type recipe...but you can go rustic and leave the skins on if you like.
  • Celery - Same goes as the carrots. Use or don't, your option. I don't always...I cook for some that don't care for it.
  • Onions - I used yellow onions. You can go white if you prefer them. I can't eat them myself. I wish I could, but oh well. I've never tried red onions or pearl onions in this recipe, but pearl onions are a classic move if you want to get them.
  • Chicken Broth - We used chicken broth. But you can also use chicken stock. Stock will add a richer, wonderful flavor. I just didn't have any on hand.
  • Worcestershire sauce - I use Worcestershire sauce a lot. Even though I have to check my spelling every time I write the word, I love what it does for flavor. If you don't have any soy sauce works too. If you're gluten free, tamari can be substituted. And if you don't have either of those, a teaspoon of Dijon mustard plus 2 teaspoons of chicken broth will work as a tablespoon of Worcestershire. Or you can simply leave it out and increase your herbs as you like.
  • Thyme - For this particular dish, thyme is sorta expected. If you don't like the taste or don't have it, you can use parsley. Or again...leave it out.
  • Cornstarch - Cornstarch in a 1:1 ratio with COLD water is your thickening agent for the sauce. You have to use cold water or it will not mix. Same goes if you opt to use all purpose flour. Cold water only. Either one of these will make a slurry. A slurry is a smooth paste of flour or cornstarch. You mix them in a small bowl and whisk really well. And after your meal is cooked, you add this cold mixture to your hot broth. And it will thicken. Also, if you prefer not to use it or want a creamy sauce...we go over that in the next section.

Recipe

Slow cooker chicken fricassee with chicken, potatoes, carrots and celery

Printable Slow Cooker Chicken Fricassee Recipe

Gwen@SlowCookerKitchen.com
Easy slow cooker chicken fricassee with tender chicken thighs, potatoes, carrots and celery in a savory thyme broth. A comforting one-pot dinner with Instant Pot, stovetop and freezer meal options too.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Freezer Meals, Main, Quick & Easy
Cuisine American
Servings 6 people

Ingredients
  

  • 2 pounds chicken thighs boneless, skinless chicken thighs
  • 1 pound potatoes cut into chunks
  • 3 carrots cut into chunks
  • 3 celery stalks sliced
  • 1 medium onion chopped
  • 2 cups chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 tablespoons cornstarch

Instructions
 

Crock Pot Chicken Fricassee

  • Add the potatoes, carrots, celery, and onion to the bottom of a 6-quart slow cooker.
  • Arrange the chicken over the vegetables.
  • Pour the chicken broth and Worcestershire sauce over everything. Sprinkle with thyme and any optional seasonings you're using.
  • Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken reaches 165°F and the vegetables are tender.
  • About 15 minutes before serving, whisk the cornstarch with 2 tablespoons cold water until completely smooth.
  • Stir the slurry gently into the cooking liquid.
  • Cover and cook on HIGH for another 10–15 minutes, or until the broth has thickened into a light gravy.
  • Taste and adjust the seasonings before serving.
  • Notes:
  • Be careful using the high setting if using chicken breast (it can dry out quickly).

Easy Instant Pot Chicken Fricassee

  • You can sear your chicken before pressure cooking for more flavor. Use a little extra virgin olive oil on the sauté mode for a couple minutes if you have time. Scrape up the browned bits and leave them in the stew. It only takes a little bit more time and will add lots of great flavor!
  • Add the potatoes, carrots, celery, and onion to the Instant Pot.
  • Place the chicken on top.
  • Add the broth, Worcestershire sauce, thyme, and any optional seasonings.
  • Lock the lid and cook on HIGH pressure for 8 minutes.
  • Allow a 5-minute natural release, then carefully quick release the remaining pressure.
  • Remove the Instant Pot lid and select Sauté.
  • Whisk the cornstarch with 2 tablespoons cold water and stir it into the cooking liquid.
  • Simmer for 2–4 minutes, stirring gently, until the sauce thickens.
  • Turn off the Instant Pot before stirring in Greek yogurt or sour cream, if using.

Stovetop Chicken Fricassee

  • Place the chicken, potatoes, carrots, celery, and onion in a large Dutch oven or large heavy-bottomed pot.
  • Add the chicken broth, Worcestershire sauce, thyme, and optional seasonings.
  • Bring to a gentle boil over medium-high heat.
  • Reduce the heat to LOW, cover, and simmer for 30–40 minutes, or until the chicken reaches 165°F and the vegetables are tender.
  • Whisk the cornstarch with 2 tablespoons cold water.
  • Stir the slurry into the cooking liquid.
  • Simmer uncovered for 3–5 minutes, until the sauce reaches the desired consistency.
  • Remove from the heat before stirring in Greek yogurt or sour cream, if using.

Freezer Meal Instructions

  • If you have leftovers, store them in an airtight container for 3 to 4 days in the refrigerator. Freeze up to a month.
  • Meal Planning Option
  • Add the chicken, potatoes, carrots, celery, onion, Worcestershire sauce, and thyme to a freezer-safe bag.
  • Remove as much air as possible, seal, label, and freeze flat for up to 3 months.
  • Do not add the chicken broth or cornstarch before freezing.
  • Thaw overnight in the refrigerator. Pour the contents into the slow cooker, add the chicken broth, and cook according instructions above.
  • Add the cornstarch slurry near the end of cooking.

Notes

For extra flavor, sear the chicken in a hot skillet for a few minutes before doing your cooking method. Scrape up brown bits from the bottom of the pot. Add those to the dish.

Notes:

  • For a Creamier Fricassee - After thickening the sauce, turn off the slow cooker and stir in ½ cup plain Greek yogurt, sour cream or heavy cream. Let it sit for about 5 minutes before serving.
  • Try a variety of vegetables. Maybe green beans or bell peppers.
  • Serving Suggestions: Serve over white rice, brown rice or egg noodles. Or even cauliflower rice.
  • Serve with a side salad. Garnish with chopped green onions, thyme springs on top for garnish. Or even Parmesan cheese.
 
Keyword chicken fricassee, easy chicken fricassee, instant pot fricassee, slow cooker fricassee
Tried this recipe?Let us know how it was!

Optional Chicken Fricassée Ingredients

For the sake of space and not overwhelming everyone with 15 ingredients...I put all the optional stuff here and separate. You can use what you like to add and enhance. But my goal is almost always to give you the option for an easy meal. So, they are OPTIONAL and separate.

  • Garlic - You can almost always add garlic. Minced garlic cloves or garlic powder go in most of my savory dishes. But with several savory ingredients already in the main recipe, this can become optional.
  • Bay Leaves - A bay leaf or two added to the cooking pot adds flavor. I add it to most soups and stews myself. But make sure and remove it before serving. Bay leaves are NOT indigestible in an way and can cut your throat.
  • Paprika - Another option for add zing.It's not necessary, just added flavor if you want it.
  • Salt and Pepper - Add salt and pepper to your own taste. I use Himalayan salt or sea salt almost always. And for a classic french fricassee, I'd opt for black pepper. But red pepper would also work if you prefer.
  • Heavy Cream - This is where you can change the whole dish. If you want a creamy white sauce for your fricassee then use several tablespoons of cream instead of OR in addition to the slurry we talked about earlier. If you don't have any extra cream hanging out in the refrigerator...make a cream cheese sauce/slurry. Just soften the cream cheese and add milk until is will just barely pour. Any of these options will give you a delicious sauce.
  • Fresh Herbs - Fresh thyme is going to give you more flavor. I know, it's HARD to find. Not all dry herbs lose their flavor but thyme's flavor changes. I've been trying for years to grow it outside. And it just gets lost. I'm going to try grow thyme in pots this winter.
Easy slow cooker chicken fricassee recipe with ingredients and finished chicken stew
Easy slow cooker chicken fricassee for a comforting family dinner.

Wrappin' Up Slow Cooker Chicken Fricassee

And there you have it... a classic chicken fricassee! It's not something from Julia Child, but it's a great recipe and can easily become a family favorite. Served over hot noodles and with a side salad...excellent and easy too. It'll only take a little time and is a great way to feed the whole family. Or even a large crowd. 

Holler if you've questions or ideas. Enjoy!

Quick and Easy Slow Cooker Beef and Lentil Soup

Bowl of thick beef lentil soup with carrots, tender beef, lentils, and parsley.
A hearty bowl of slow cooker beef and lentil soup.

Welcome to our slow cooker beef lentil soup recipe! It's cozy, comforting soup that's a great source of protein too. So this is a great way to have your comfort food and stay healthy too.

We're making ours in the crockpot. But we're also providing instructions for your Instant pot, stovetop or oven. Plus you get the meal prep/freezer meal directions as well. You can find all that down in the recipe card.

NOW...let's make this soup!

Crockpot lentil beef soup ingredient graphic showing beef, lentils, carrots, onion, celery, garlic, and a slow cooker.
Simple ingredients for a hearty Crockpot Beef and Lentil Soup.

Beef Lentil Soup Ingredients and Subs

  • Best type of lentils: Brown lentils or green lentils are the best choice for this recipe. They become tender but still give the soup a satisfying texture. Whole lentils work best, not halved.
  • Red or yellow lentils: You can use them, but they'll break down much more during the cooking time. You'll wind up with a thicker, creamier soup that's almost more like a lentil stew.
  • Best cut of beef: Chuck roast is my first choice. Stew meat works too. Both benefit from the long cooking time and become nice and tender.
  • Ground beef: Yep! You can use lean ground beef instead. Brown and drain it first, then add it to the crock pot. Since it doesn't need hours to become tender, cook the soup until the lentils and veggies are done.
  • Beef broth or beef stock: Either works. Use a low-salt version if you want more control over the final seasoning.
  • More veggies: Green beans, bell pepper or sweet pepper are all easy additions.
  • More tomato flavor: Add a little tomato sauce along with the diced tomatoes.
  • Richer flavor: Add a splash of balsamic vinegar or red wine vinegar at the very end. It brightens all those rich beef and tomato flavors without making the soup taste like vinegar.
  • Want a little heat? Add cayenne pepper, red pepper flakes or a little chili powder.
  • Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
  • Next-day soup: Don't be surprised if this is thicker the next day. Those hearty lentils keep absorbing the broth. Add a little extra broth or water while reheating until it's exactly how you want it.
  • Serving: Add crusty bread and you've got a hearty meal without needing to make anything else.

Recipe

slow cooker beef lentil soup square

Printable Beef Lentil Soup Recipe

Gwen@SlowCookerKitchen.com
This easy Slow Cooker Beef and Lentil Soup combines tender beef, hearty lentils, carrots, celery, tomatoes, and savory seasonings for a cozy, filling dinner. Make it in the crockpot, Instant Pot, on the stovetop, or in the oven. Freezer meal instructions are included, too!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Course Freezer Meals, Main, Quick & Easy
Cuisine American, Slow Cooker
Servings 8 people

Ingredients
  

  • 1 1/2 pounds chuck roast or stew beef cut into small pieces
  • 1 cup brown or green dry lentils rinsed and drained
  • 3 large carrots peeled and chopped
  • 3 stalks celery chopped
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 can 14.5 ounces diced tomatoes
  • 2 tablespoons tomato paste
  • 6 cups beef broth
  • 1 teaspoon Italian seasoning
  • 1 bay leaf
  • Salt and pepper to taste

Instructions
 

Slow Cooker Beef and Lentil Soup

  • Add the beef, lentils, carrots, celery, onion and garlic to the crock pot.
  • Add the diced tomatoes, tomato paste, beef broth, Italian seasoning, bay leaf, salt and black pepper.
  • Stir everything together.
  • Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours. The soup is ready when the beef is tender and the lentils are cooked through.
  • Remove the bay leaf. Taste and add extra salt and black pepper if needed.
  • If you'd like a thinner soup, stir in a little extra beef broth before serving.
  • Sprinkle with fresh parsley and serve with crusty bread.
  • For Even More Flavor
  • You've got an extra 10 minutes? Brown the beef first.
  • Heat the olive oil in a large saute pan over medium-high heat. Add the beef in a single layer and sear until browned on the outside. Work in a second batch if necessary so you don't crowd the pan.
  • Transfer the seared beef to the slow cooker. Add about 1/2 cup of the beef broth to the hot skillet and scrape up those browned bits from the bottom of the pan. Pour all of that into the crock pot.

Instant Pot Beef Lentil Soup

  • Set the Instant Pot to SAUTÉ. Add the olive oil.
  • Working in batches if necessary, brown the beef for 1 to 2 minutes per side. Transfer it to a plate.
  • Add about 1/2 cup of the beef broth and scrape the browned bits from the bottom of the Instant Pot. This is important so you don't get a burn warning.
  • Return the beef to the pot.
  • Add the lentils, carrots, celery, onion, garlic, diced tomatoes, tomato paste, remaining beef broth and seasonings.
  • Stir everything together and add the bay leaf.
  • Lock the lid and cook on HIGH pressure for 15 minutes.
  • Allow a 10-minute natural pressure release, then carefully release the remaining pressure.
  • Remove the bay leaf and stir the soup.
  • Check the beef and lentils for tenderness. Add extra broth if you'd like a thinner soup and adjust the seasonings before serving.
  • NOTE: Use brown or green lentils for this Instant Pot version. Red lentils cook much faster and can turn very soft under pressure.

Stovetop Beef and Lentil Soup

  • Heat the olive oil in a large pot or Dutch oven over medium-high heat.
  • Add the beef in batches and sear until browned. Remove the beef and set aside.
  • Add the onion, carrots and celery to the pot. Cook for about 4 to 5 minutes.
  • Add the garlic and cook for another 30 seconds.
  • Pour in about 1 cup of the beef broth. Scrape the browned bits from the bottom of the pot.
  • Return the beef to the Dutch oven.
  • Add the lentils, diced tomatoes, tomato paste, remaining beef broth, Italian seasoning, bay leaf, salt and black pepper.
  • Bring the soup to a gentle boil. Reduce to LOW, cover and simmer for 60 to 75 minutes, stirring occasionally.
  • Cook until the lentils are tender and the beef easily pulls apart when tested with a fork.
  • Remove the bay leaf. Add additional beef broth if needed and season to taste.

Oven Beef and Lentil Soup

  • Preheat the oven to 325°F.
  • Heat the olive oil in a large Dutch oven over medium-high heat.
  • Brown the beef in batches and transfer it to a plate.
  • Add the onion, carrots and celery. Cook for about 4 minutes. Add the garlic and cook for another 30 seconds.
  • Add about 1 cup of beef broth and scrape up the browned bits.
  • Return the beef to the Dutch oven.
  • Add the lentils, tomatoes, tomato paste, remaining broth, Italian seasoning, bay leaf, salt and pepper.
  • Stir well and bring the soup to a simmer.
  • Cover the Dutch oven and transfer it to the oven.
  • Cook for 1 1/2 to 2 hours, or until both the beef and lentils are tender.
  • Remove the bay leaf and adjust the thickness with extra broth if needed.

Freezer Meal Prep

  • Freeze Before Cooking
  • Add the beef, lentils, carrots, celery, onion, garlic, diced tomatoes, tomato paste and seasonings to a freezer bag or freezer-safe container.
  • Leave out the beef broth. It's easier to store without all that extra liquid.
  • Remove as much air as possible, label and freeze for up to 3 months.
  • Thaw overnight in the refrigerator. Pour everything into the slow cooker, add the beef broth and cook according to the slow cooker directions.
  • Freeze After Cooking
  • Allow the beef lentil soup to cool completely.
  • Divide it into individual servings or family-size portions and transfer to airtight containers or freezer bags. Leave a little room for expansion.
  • Freeze for up to 3 months.
  • Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. You may need to add a splash of beef broth or water. The lentils will continue soaking up liquid while the soup sits.

Notes

NOTE: Use brown or green lentils for this Instant Pot version. Red lentils cook much faster and can turn very soft under pressure.
Keyword beef lentil soup, easy lentil soup, slow cooker beef lentil soup
Tried this recipe?Let us know how it was!
Crockpot lentil beef soup recipe graphic with ingredients, cooking methods, and a bowl of beef lentil soup.
Save this hearty beef and lentil soup recipe for an easy dinner.

Wrappin' Up Our Crockpot Lentil Soup Recipe

There you go. A tasty soup that's an easy recipe too. I personally think its a good idea to make a couple batches. It's SO simple to grab a canister from the freezer and have dinner ready to heat up when you get home. Meal prep might not sound exciting, but it sure can take a lot of stress off your shoulders in the day to day grind. 

Give the recipe a shot. Give the meal prep a shot. And holler if you have questions, ideas or whatever. Enjoy!

Easy 4-Ingredient Stove Top Stuffing Meatloaf Recipe

Close-up of sliced meatloaf with a red tomato glaze on a serving plate.
A simple, hearty meatloaf made with just four ingredients.
Jump to Recipe

Welcome to our 4 ingredient meatloaf recipe! It's an easy dinner recipe with simple ingredients. It only takes 10 minutes prep time. And once you pair it with a few sides..it's pure comfort food. 

We're making ours in the oven. But we've also supplied directions on how to make it into a crockpot meal too. Also, you can make it in the air fryer or in the Instant Pot. Plus...freezer meal prep! And you can find all the details on that in the printable recipe card down below. 

So now, let's talk ingredients. And possible substitutions. That way, you can make this with what you have, when you have it!

Four-ingredient meatloaf graphic showing eggs, ground beef, stuffing mix, ketchup, and a slow cooker.
Just four ingredients make this easy meatloaf dinner.

Meatloaf Ingredients and Substitutions

This is the section where we go over the ingredients we used to make our recipe(s). Also, possible substitutions. 

That way, if you're an epic meatloaf fan...and you want a delicious meatloaf...you can make any one of several delicious recipes. Now, here we go...

  • Ground Beef - I used lean beef. That'll work better with any meatloaf. You can also use ground turkey or ground chicken. Or even ground pork. Or do a meatloaf mixture with a couple of them.
  • Stovetop Stuffing Mix - I used a box of stove top stuffing mix. Does it have to be Stovetop? Nope. I got several boxes on sale before Thanksgiving. They are in the pantry and need used up. I know for a fact Aldi brand works very well too. 
  • Eggs - Believe it or not...a 1/2 cup of Greek yogurt or mayonnaise will work. It'll "bind" the ingredients and keep the meatloaf moist.
  • Ketchup - I used a cup of ketchup. You can use that or barbeque sauce. Or for an Italian Meatloaf...use marinara or spaghetti sauce. Or use a combination of sauces. I wouldn't mix marinara and barbecue sauce...but that's me.

Classic Meatloaf Variations

Now, we've discussed the ingredients we used...what about flavor variations? It won't be 4 ingredient meatloaf anymore...but it won't take many more either :)

  • Italian Meatloaf - Previously mentioned but not discussed. Add a teaspoon or two of Italian seasoning to your meatloaf mixture. Top with marinara or spaghetti sauce instead of ketchup. Toss on some mozzeralla.
  • Cajun Meatloaf - Add a little cajun seasoning. Swap the ketchup for BBQ sauce or a combination of BBQ sauce and ketchup.
  • BBQ Meatloaf - Swap the ketchup for your favorite barbecue sauce. For a sweeter version, stir a little brown sugar into the sauce before spreading it over the top.
  • Cheesy Meatloaf - Add shredded cheddar to the meatloaf mixture, or sprinkle it over the top during the last few minutes of cooking.
  • Spicy Meatloaf - Add a little cayenne pepper or red pepper flakes to the meat mixture. Use chili sauce instead of ketchup for even more flavor.

And there you go. Multiple ways to swap and trade for different flavors and a delicious dinner. Pair that up with mashed potatoes and green beans...you'll be super rockin' the cozy family dinner vibe!

Recipe

Slices of homemade meatloaf topped with tomato glaze on a white plate.

Printable 4-Ingredient Homemade Meatloaf Recipe

Gwen@SlowCookerKitchen.com
This easy 4-ingredient meatloaf combines ground beef, stuffing mix, eggs, and ketchup for a tender, flavorful family dinner. Make it in the oven, slow cooker, Instant Pot, or air fryer, and choose from six simple flavor variations. Freezer meal instructions are included, too!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Main
Cuisine American
Servings 6 people

Ingredients
  

  • 2 pounds ground beef lean
  • 1 stuffing mix 6 ounce box
  • 2 large eggs
  • 1 cup ketchup divided

Instructions
 

Oven Stove Top Stuffing Meatloaf

  • Preheat the oven to 350°F.
  • Add the ground beef, dry stuffing mix, eggs, and ½ cup ketchup to a large mixing bowl.
  • Mix gently until just combined.
  • Shape the meatloaf in a lightly greased baking dish or place it in a loaf pan.
  • Spread the remaining ½ cup ketchup over the top.
  • Bake for 55–65 minutes, or until the internal temperature reaches 160°F.
  • Let the meatloaf rest for 10 minutes before slicing.

Slow Cooker Meatloaf

  • Add the ground beef, dry stuffing mix, eggs, and ½ cup ketchup to a large bowl. Mix until just combined.
  • Shape the meat mixture into a loaf.
  • Place the meatloaf on a large piece of aluminum foil and set it inside the slow cooker.
  • Spread the remaining ketchup over the top.
  • Cover and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours.
  • Check that the internal temperature has reached 160°F.
  • Carefully lift the meatloaf from the slow cooker using the aluminum foil.
  • Let rest for 10 minutes before slicing.

Instant Pot Meatloaf

  • Add the ground beef, dry stuffing mix, eggs, and ½ cup ketchup to a large mixing bowl. Mix until just combined.
  • Shape the mixture into a loaf that will fit inside the Instant Pot.
  • Place the meatloaf on a piece of aluminum foil and fold up the edges to make a shallow foil pan.
  • Pour 1 cup of water into the Instant Pot and place the trivet inside.
  • Set the foil-wrapped meatloaf on the trivet.
  • Lock the lid and cook on HIGH pressure for 25 minutes.
  • Allow a 10-minute natural pressure release, then carefully release the remaining pressure.
  • Check that the center has reached 160°F with a meat thermometer.
  • Carefully remove the meatloaf and spread the remaining ketchup over the top.
  • Let rest for 10 minutes before slicing.
  • Optional Glazed Top - For a more traditional baked ketchup glaze...place the cooked Instant Pot meatloaf on a baking sheet. Then spread with the remaining ketchup. Broil for 3–5 minutes.

Air Fryer Meatloaf

  • Preheat the air fryer to 350°F.
  • Combine the ground beef, stuffing mix, eggs, and ½ cup ketchup in a large bowl.
  • Shape into a loaf that fits comfortably inside the air fryer basket.
  • Cook at 350°F for 25 minutes.
  • Spread the remaining ketchup over the top.
  • Continue cooking for 10–15 minutes, or until the internal temperature reaches 160°F.
  • Let rest for 10 minutes before slicing.

Freezer Meal Instructions

  • Combine the ground beef, dry stuffing mix, eggs, and ½ cup ketchup in a large mixing bowl.
  • Shape into a loaf and wrap tightly in plastic wrap, followed by aluminum foil. Label and freeze for up to 3 months.
  • Thaw overnight in the refrigerator. Unwrap, place in a baking dish, spread the remaining ketchup over the top, and cook according to the oven directions.
  • Freezing Cooked Meatloaf
  • Cool the meatloaf completely. Wrap the whole meatloaf or individual slices tightly and place them in an airtight container or freezer bag.
  • Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat until hot throughout.

Notes

This easy meatloaf recipe uses Stove Top stuffing mix in place of traditional bread crumbs and seasonings. It makes a simple, flavorful meatloaf with only four main ingredients.
Optional additions:
Salt and black pepper, to taste
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon Worcestershire sauce
1–2 tablespoons brown sugar for a sweeter ketchup glaze
Additional ketchup, BBQ sauce, or chili sauce for serving
For best results, use lean ground beef. Ground turkey can also be used, but it should reach an internal temperature of 165°F.
Keyword 4-ingredient meatloaf, crockpot meatloaf, easy meatloaf, instant pot meatloaf
Tried this recipe?Let us know how it was!
Crockpot meatloaf recipe graphic with four ingredients, cooking method options, and sliced meatloaf with tomato glaze.
Save this easy four-ingredient meatloaf recipe for a weeknight dinner.

Wrappin' Up Our Not So Traditional Meatloaf

There you go! A super simple recipe that you can make again and again. 5 variations. 4 cooking methods. And freezer meal prep to boot. 

Try it. Let us know how it goes.

Slow Cooker Portillo's Italian Beef Sandwiches Recipe

Crockpot Portillo's Italian beef sandwich recipe with ingredients and cooking methods
Crockpot Italian beef sandwiches with Chicago-style giardiniera

Welcome to our slow cooker Portillo's Italian beef sandwiches recipe. And that explanation might be a mouthful BUT after you taste this sandwich...you'll know it's a delicious mouthful too!

We're making our Italian-style slow cooker beef recipe in the crockpot. BUT we've also got you Instant Pot, oven-baked and stovetop directions if you'd rather go that route. 

Plus there are freezer meal directions as well. So this one is another candidate for your meal prep sessions. Talk about easy yumminess any night of the week!

Now...let's get straight into the recipe...

Crockpot Italian beef ingredients and slow cooker graphic
Easy Crockpot Portillo's-style Italian beef

Recipe

beef sandwich topped with Chicago-style giardiniera

Printable Italian Beef Recipe

Gwen@SlowCookerKitchen.com
Tender chuck roast cooks low and slow with Italian seasonings, pepperoncini and beef broth, then gets shredded and soaked in savory au jus. Pile it onto crusty Italian rolls and top with Chicago-style giardiniera for an easy Italian beef sandwich.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main
Cuisine American
Servings 8 people

Ingredients
  

Instructions
 

Crock Pot Italian Beef Sandwiches

  • Place the chuck roast in a 6-quart Crock Pot.
  • Pour the beef broth, Italian dressing mix, Italian seasoning, garlic powder, onion powder, pepperoncini peppers and juice, and Worcestershire sauce over the beef.
  • Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until the beef is fork tender.
  • Transfer the entire roast to a cutting board. Shred the beef with two forks, removing any large pieces of rendered fat.
  • Return the shredded beef to the slow cooker and stir it into the cooking liquid.
  • Cover and cook for another 20–30 minutes on LOW. This gives the meat time to soak up that rich, savory au jus.
  • Pile the tender beef onto crusty Italian rolls. Spoon a little au jus over the meat and top with hot giardiniera.
  • For a wetter Chicago-style Italian beef sandwich: Dip the inside of the roll quickly into the au jus before filling it. Or spoon additional gravy over the whole sandwich.

Instant Pot Italian Beef Sandwich Recipe

  • Cut the chuck roast into 3–4 large pieces.
  • Set the Instant Pot to Sauté. Add a little olive oil and brown the outside of the beef for 2–3 minutes per side. Work in batches if necessary.
  • Remove the beef and pour about ½ cup of the beef broth into the pot. Scrape the bottom thoroughly to loosen the browned bits.
  • Return the beef to the pot. Add the remaining broth, Italian dressing mix, Italian seasoning, garlic powder, onion powder, pepperoncini and juice, and Worcestershire sauce.
  • Lock the lid and pressure cook on HIGH for 60 minutes.
  • Allow a 15-minute natural release, then carefully release the remaining pressure.
  • Transfer the beef to a cutting board and shred.
  • Return the shredded beef to the Instant Pot and let it sit in the Italian beef gravy for about 10 minutes before serving.
  • Serve on Italian rolls with giardiniera and plenty of au jus.

Stovetop Chicago Style Italian Beef

  • Heat a little olive oil in a large pot or Dutch oven over medium-high heat.
  • Brown the beef on all sides, then remove it temporarily from the pot.
  • Pour in about ½ cup of beef broth and scrape up the browned bits.
  • Return the beef to the pot and add the remaining broth, Italian dressing mix, seasonings, pepperoncini and Worcestershire sauce.
  • Bring to a gentle simmer.
  • Cover and cook over low heat for 3–3½ hours, turning the beef occasionally, until fork tender.
  • Shred the beef and return it to the pot.
  • Simmer for another 15–20 minutes before piling it onto rolls with Chicago-style giardiniera.

Dutch Oven Italian Beef Recipe

  • Preheat the oven to 325°F.
  • Heat a little olive oil in a Dutch oven over medium-high heat.
  • Brown the chuck roast well on all sides.
  • Add the beef broth and scrape the bottom of the Dutch oven to release the browned bits.
  • Add the Italian dressing mix, Italian seasoning, garlic powder, onion powder, pepperoncini and juice, and Worcestershire sauce.
  • Cover tightly and transfer to the oven.
  • Cook for 3–3½ hours, or until the beef is tender enough to pull apart easily.
  • Shred the beef and return it to the savory au jus.
  • Cover and return to the oven for another 15–20 minutes before serving.

Oven-Baked Italian Beef Sandwiches

  • Here's an extra method that's worth having for this particular recipe because it gives you those hot, crispy-edged sandwiches.
  • Prepare the beef using any of the methods above.
  • Preheat the oven to 375°F.
  • Split the Italian rolls and arrange them on a baking sheet.
  • Fill each roll generously with shredded Italian beef.
  • Add provolone or mozzarella cheese if desired.
  • Bake for 5–8 minutes, until the rolls are lightly golden brown and the cheese is melted.
  • Top with hot giardiniera or sweet peppers after baking.
  • Serve with small bowls of warm au jus for dipping.
  • That's definitely not the traditional naked Chicago beef sandwich anymore—but it's a damn good variation.

Freezer Meal Instructions

  • Freeze Before Cooking
  • Add to a freezer bag: Roast, seasonings, Pepperoncini and juices, Worcestershire
  • Remove as much air as possible, seal and freeze flat for up to 3 months.
  • Thaw overnight in the refrigerator. Transfer everything to the slow cooker, add the beef broth, and cook according to the slow cooker instructions.
  • I'd keep the giardiniera and rolls out of the freezer bag and buy or prepare those when you're ready to serve.
  • Freeze After Cooking
  • This one's even easier.
  • Let the Italian beef cool completely. Divide the shredded beef and enough au jus to keep it moist between airtight containers or freezer bags.
  • Freeze for up to 3 months.
  • Thaw overnight in the refrigerator and reheat the beef in its own au jus over low heat. That helps keep it tender instead of drying it out.
  • Leftovers: You can also store any leftovers in the refrigerator for 3-5 days. Just keep it in an airtight container to keep it fresh.

Notes

Chuck roast gives the best tender, shreddable beef; rump roast can also work.
Use sturdy Italian, French or hoagie rolls so they hold up to the au jus.
For a wetter Chicago-style sandwich, quickly dip the inside of the roll in the au jus before filling.
Serve with hot or mild giardiniera. Provolone or mozzarella is optional.
Store leftover beef in its au jus to help keep it moist.
Keyword Chicago Italian beef, chicago style italian beef recipe slow cooker, portillo's italian beef sandwiches recipe, slow cooker Italian beef
Tried this recipe?Let us know how it was!

Easy Italian Beef Swaps

  • Beef: Boneless chuck roast is my first choice because slow cooking gives you wonderfully tender beef. A rump roast can work too. Top round roast is leaner and won't shred quite as richly.
  • Broth: Beef broth or beef stock both work.
  • Italian seasoning: The packet gives us the stronger tangy flavors, while regular Italian seasoning adds a little more herb flavor. If you don't have the packet, increase the Italian seasoning and adjust the other seasonings to taste.
  • Pepperoncini: Banana peppers or sweet peppers can make a milder sandwich. Add serrano peppers or spicy hot giardiniera if you want heat.
  • Rolls: A sturdy French roll, hoagie roll, sub roll or other long Italian-style roll works. You want good buns that can handle the au jus without immediately falling apart.
  • Cheese: Traditional Chicago-style Italian beef doesn't need it, but provolone or mozzarella makes an excellent cheesy variation.

Now....about that giardiniera...this Portillo's Italian beef sandwiches recipe is not the same without it. AND you can absolutely grab a jar at the store. I do a couple times a year...BUT you can also make your own at home. Check out the recipe for that below.

Recipe

Jar of homemade Chicago-style giardiniera with pickled vegetables

Printable Homemade Chicago-Style Giardiniera

Gwen@SlowCookerKitchen.com
This homemade Chicago-style giardiniera combines crisp vegetables and peppers in a tangy oil and vinegar mixture. Make it mild or spicy and pile it onto Italian beef sandwiches, sausages, subs and more.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 hours
Total Time 12 hours 20 minutes
Course Condiment, Topping
Cuisine American, Italian
Servings 8 people

Ingredients
  

  • 1 cup cauliflower cut into very small florets
  • 1 medium carrot finely chopped
  • 2 medium celery stalks finely chopped
  • 2 each serrano peppers thinly sliced
  • ½ cup pepperoncini peppers chopped
  • ½ cup white vinegar
  • ½ cup olive oil
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder

Instructions
 

  • Add the cauliflower, carrot, celery and serrano peppers to a bowl.
  • Cover the vegetables with cold water and stir in enough salt to make a salty brine. Cover and refrigerate for 8–12 hours.
  • Drain the vegetables thoroughly and rinse them briefly under cold water.
  • Pat them dry with a clean kitchen towel or paper towel. You don't want a bunch of extra water diluting the marinade.
  • Add the vegetables to a clean bowl with the chopped pepperoncini.
  • Pour in the white vinegar and olive oil. Add the Italian seasoning and garlic powder.
  • Stir everything together until the vegetables are well coated.
  • Transfer the mixture to an airtight container or jar.
  • Refrigerate for at least 24 hours before serving. It's even better after a couple of days.
  • Stir before using and spoon it generously over your Italian beef sandwiches.

Notes

For mild giardiniera, use banana peppers or mild pepperoncini instead of serranos.
For more heat, add red pepper flakes or extra hot peppers.
Keep the vegetables slightly chunky for the texture shown in our photos.
Refrigerate covered in the oil and vinegar mixture and use within about 2 weeks.
Keyword Chicago-style giardiniera, homemade giardiniera, hot giardiniera, Italian beef topping, mild giardiniera, pickled vegetables
Tried this recipe?Let us know how it was!

Mild Giardiniera

Skip the serrano peppers and use banana peppers or mild pepperoncini instead. You can also add finely chopped green or red bell pepper.

Hot Chicago-Style Giardiniera

Want the stuff with some attitude? Use the serranos and add red pepper flakes. For even more heat, increase the hot peppers to your personal preference.

Chicago Italian beef sandwich topped with giardiniera
No-fuss Chicago Italian beef sandwiches with multiple cooking methods

Make It More Like the Giardiniera in Our Photos

For that chunky mixture you see piled on our Italian beef, keep the vegetables in small but visible pieces rather than mincing them.

Use a combination of:

Cauliflower + carrots + celery + pepperoncini + red peppers.

That'll get us very close visually to what's sitting on that sandwich.

Storage

Keep homemade giardiniera refrigerated in an airtight container with the vegetables covered by the oil and vinegar mixture. For best quality, I'd use it within about 2 weeks.

Portillo's-style Italian beef recipe with slow cooker, Instant Pot, stovetop, Dutch oven and freezer methods
Make Portillo's-style Italian beef using your favorite cooking method

Wrappin' Up Crockpot Italian Beef Sandwiches Recipe

And that's about it. Another easy dinner recipe...filled with tender roast beef, gooey cheese and and your own homemade Giardiniera. 

And try to make enough to have leftover Italian beef too! It makes a wonderful lunch any time you need it.

Enjoy!

One-Pot Cajun Chicken and Sausage and Rice Recipe

A bowl of Cajun chicken and sausage rice with smoked sausage, chicken, red peppers, and peas.
A hearty one-pot Cajun chicken and sausage rice dinner.
Jump to Recipe

Welcome to our Cajun chicken and sausage and rice recipe! It's takes 15 minutes prep time. And it's a dish the whole family will like. 

We're making this in a skillet on the stovetop. It's the easiest and quickest method. But we're also supplying cooking instructions for four more ways to make it. The printable recipe card will show you how to do the stove-top, oven, crockpot and Instant Pot cooking methods.

AND you also get the freezer meal prep directions too. So no matter the time you have...or the way you have to cook it....you can make this yummy sausage, chicken and rice casserole any way you want it! Now, lets get to that recipe...

Cajun chicken and sausage rice ingredient graphic showing rice, chicken, smoked sausage, onion, chicken stock, peppers, and a slow cooker.
Simple ingredients for a hearty Cajun chicken and sausage rice dinner.

Recipe

Overhead view of a bowl of Cajun chicken and sausage rice with smoked sausage, chicken, red peppers, and peas.

Printable Cajun Sausage, Chicken and Rice Recipe

Gwen@SlowCookerKitchen.com
This easy one-pot Cajun chicken and sausage rice combines tender chicken, smoky sausage, seasoned rice, and fresh vegetables for a hearty family dinner. Make it on the stovetop in about 45 minutes, or use the slow cooker, Instant Pot, or oven. Freezer meal instructions are included, too!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Course, Quick & Easy
Cuisine Cajun

Ingredients
  

  • 1½ pounds chicken thighs cut into small chunks
  • 14 ounces smoked sausage sliced
  • 1½ cups long grain white rice uncooked
  • 3 cups chicken stock
  • 1 each medium onion diced
  • 1 each red bell pepper diced
  • 1 each green bell pepper diced
  • 2 tablespoons Cajun seasoning
  • 2 tablespoons olive oil

Instructions
 

One-Pot Chicken and Sausage Rice Skillet

  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  • Add the chicken and cook for 4–5 minutes, stirring occasionally.
  • Add the smoked sausage and cook for another 2–3 minutes, until lightly browned.
  • Transfer the chicken and cooked sausage to a plate.
  • Add the remaining olive oil, onion, and bell peppers to the skillet. Cook over medium heat for 4–5 minutes.
  • Stir in the Cajun seasoning and uncooked rice. Cook for 1–2 minutes, stirring frequently.
  • Pour in the chicken stock and return the chicken and sausage to the skillet.
  • Bring to a simmer, then reduce the heat to LOW and cover.
  • Cook for 20–25 minutes, or until the rice is tender and has absorbed the chicken stock.
  • Remove from the heat and let stand, covered, for 5 minutes. Fluff the rice and season with salt and black pepper to taste.

Crockpot Chicken and Sausage and Rice

  • Add the chicken, smoked sausage, onion, bell peppers, Cajun seasoning, and 2 cups chicken stock to the Crock Pot.
  • Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is cooked through.
  • Stir in the uncooked rice and remaining 1 cup chicken stock.
  • Cover and cook on HIGH for another 45–60 minutes, or until the rice is tender.
  • Stir the whole dish before serving and season with salt and black pepper to taste.
  • Optional Slow Cooker Method
  • For additional flavor, heat the olive oil in a skillet over medium-high heat. Brown the chicken and smoked sausage for a few minutes before adding them to the slow cooker.

Instant Pot Chicken and Sausage and Rice

  • Select Sauté and add the olive oil.
  • Add the chicken and cook for 3–4 minutes.
  • Add the smoked sausage and cook for another 1–2 minutes.
  • Add the onion and bell peppers and cook for 2 minutes.
  • Press Cancel.
  • Add the Cajun seasoning and chicken stock. Scrape the bottom of the pot well.
  • Add the rice and gently press it into the liquid. Do not stir.
  • Lock the lid and cook on HIGH pressure for 5 minutes.
  • Allow a 10-minute natural pressure release, then carefully release the remaining pressure.
  • Stir well and season with salt and black pepper before serving.

Oven Casserole Method

  • Preheat the oven to 375°F.
  • Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
  • Add the chicken and cook for 4–5 minutes.
  • Add the smoked sausage and cook for another 2–3 minutes.
  • Add the onion and bell peppers and cook for 3–4 minutes.
  • Stir in the Cajun seasoning and uncooked rice.
  • Pour in the chicken stock and bring to a simmer.
  • Cover tightly and transfer to the oven.
  • Bake for 25–30 minutes, or until the rice is tender and the chicken is cooked through.
  • Let stand covered for 5 minutes before fluffing the rice and serving.

Freezer Meal Instructions

  • Combine the chicken, smoked sausage, onion, red bell pepper, green bell pepper, and Cajun seasoning in a freezer-safe bag.
  • Remove as much air as possible, seal, label, and freeze for up to 3 months.
  • Do not add the rice, chicken stock, or olive oil before freezing.
  • Thaw overnight in the refrigerator. Cook using the skillet or Crockpot method, adding the rice, chicken stock, and olive oil as directed.
  • Freezing Cooked Chicken and Sausage Rice
  • Cool completely and transfer to an airtight container. Freeze for up to 3 months.
  • Thaw overnight in the refrigerator. Reheat with a little chicken broth or stock to add moisture back to the rice.

Notes

This easy one-pot meal combines tender chicken and smoked sausage. Then fresh veggies and long grain rice. Lastly, we're adding a little hat with Cajun seasoning. Everything cooks together in one large skillet for an easy meal that's great for busy weeknights.
Optional additions:
Salt and black pepper, to taste
½ teaspoon garlic powder
½ teaspoon onion powder
¼–½ teaspoon cayenne pepper for additional heat
Sliced green onions for serving
Additional Cajun seasoning for a spicier dish
Red pepper flakes for heat
Smoked sausage or andouille sausage both work well. Cut the chicken into small chunks so it cooks evenly with the rest of the dish
Keyword cajun chicken and rice, chicken and sausage and rice recipes, easy chicken and rice, easy chicken dinner, one pot chicken dinner
Tried this recipe?Let us know how it was!
Crockpot Cajun rice recipe graphic with an ingredient list, cooking method options, and a close-up of chicken and sausage rice.
Save this Cajun chicken and sausage rice recipe for an easy weeknight dinner.

Wrappin' Up Cajun Chicken and Sausage Rice Skillet

One-pot meals are the bomb man. That's probably why I like slow cooker recipes so much. Even if you only have a small freezer and pantry staples...you can almost always make a great meal.

Give it a shot. Holler with questions. Enjoy!

Easy Pork Stew Recipe – Slow Cooker or Instant Pot

A bowl of creamy pork stew with tender pork in a rich, savory sauce.
Tender pork in a rich, creamy sauce makes this slow cooker pork stew an easy comfort food dinner.
Jump to Recipe

Welcome to our slow cooker pork stew recipe...Instant Pot doable too! It's a delicious pork stew. Full of bold flavors, tender pork, and a rich, creamy sauce. It’s easy comfort food that works just as well for a busy weeknight as it does for a chilly day. It's awesome when you’re craving something warm and hearty.

And we're making this one using our crockpot. BUT there are Instant Pot, stovetop and oven-baked methods available as well. Plus, you get the freezer meal/meal prep directions too. You can find the full instructions for each in the printable recipe card below.

Now, lets talk ingredients and substitutions...

Pinterest graphic showing the ingredients for pork stew, including pork, olive oil, onion, garlic, tomato paste, paprika, and a crockpot.
Simple ingredients come together to make a hearty pork stew with a rich, creamy sauce.

Pork Stew Ingredients and Substitutions

  • Pork - The cut of pork isn't as important and the quantity of fat. That is going to vary by individual cut. But the general guidelines would be... Pork shoulder or pork butt is the best cut for this hearty pork stew. Both have enough fat to give you tender pork after slow cooking. Boston butt works too. Pork loin and pork tenderloin can be used if you want something leaner, but it will both dry out with a long cook time. You can also use packaged pork stew meat from the grocery store. Cut any large pieces into about 1-inch cubes so everything cooks evenly.
  • Onion - I use a yellow onion because it has a mild flavor that works well in a traditional stew. White onion works just fine too. If you don't have fresh onion, onion powder will work in a pinch.
  • Garlic - Fresh garlic gives you the best flavor. But there's already garlic powder in the recipe. So if you're out of fresh garlic, just increase the garlic powder a little bit. Easy peasy.
  • Tomato Paste - Tomato paste adds richness and a little depth of flavor without making this taste like tomato soup. If you don't have it, tomato sauce will work. But the finished sauce will be a little thinner. You can also leave it out if necessary.
  • Paprika - Regular paprika gives the stew its mild flavor and color. Smoked paprika is a great option if you want a little more depth and smokiness. If you like some heat, replace a little of it with chili powder or cayenne pepper.
  • Garlic Powder - This adds extra flavor throughout the sauce. You can leave it out and add another clove or two of fresh garlic instead.
  • Broth - Chicken broth or chicken stock both work really well with pork. Beef broth is another good option if you want a richer, darker sauce. You can also use a combination if that's what you've got.
  • Sour Cream - This is what gives our pork stew that rich, creamy finish. Full fat sour cream gives the best results and is less likely to separate. Greek yogurt is a good substitute too. Just like the sour cream, stir it in after the stew is finished cooking so it stays smooth and creamy.

Recipe

A bowl of creamy pork stew served with dumplings, green onions, and red chili peppers.

Printable Hearty Pork Stew Recipe

Gwen@SlowCookerKitchen.com
This easy pork stew is loaded with tender pork and a rich, savory sauce. And it's got plenty of bold flavor. Make it in the slow cooker for an easy hands-off dinner. Or use the Instant Pot when you need comfort food in a fraction of the time. Ingredients
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Slow Cooker
Cuisine American
Servings 6 people

Ingredients
  

  • 2 pounds pork shoulder or pork butt cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 3 cloves fresh garlic minced
  • 2 tablespoons tomato paste
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 2 cups chicken broth
  • 1/2 cup sour cream

Instructions
 

Slow Cooker Pork Stew

  • Cut the pork into about 1-inch cubes and season with salt and black pepper.
  • Heat the olive oil in a large frying pan over medium-high heat.
  • Working in batches. And brown the pork for about 2–3 minutes per side. Transfer the browned pork to the slow cooker.
  • Add the onion to the same pan and cook for 2–3 minutes. Add the fresh garlic and tomato paste and cook for another minute. Scrape up the browned bits from the bottom of the pan.
  • Transfer the onion mixture to the slow cooker.
  • Add the paprika, garlic powder, and chicken broth. Stir gently.
  • Cover and cook on LOW for 6–7 hrs. HIGH for 3–4 hours, until the pork is fork-tender.
  • If you'd like a thicker stew, stir in the cornstarch slurry. Cover and cook on HIGH for another 10–15 minutes.
  • Turn off the slow cooker. Stir a little of the hot broth into the sour cream. Then gently stir the sour cream mixture into the stew.
  • Taste and adjust the salt and black pepper before serving.
  • Important: Don't boil the stew after adding the sour cream. That's how we keep the sauce creamy instead of having it separate.

Instant Pot Pork Stew Recipe

  • Set the Instant Pot to the SAUTÉ function and add the olive oil.
  • Season the pork with salt and black pepper. Brown it in a single layer in batches for about 2–3 minutes per side. Remove with a slotted spoon and set aside.
  • Add the onion and cook for about 2 minutes. Stir in the garlic and tomato paste and cook for another minute.
  • Pour in the chicken broth and scrape the bottom of the pot thoroughly with a wooden spoon. Get every browned bit loose so we don't get the burn warning.
  • Return the browned pork to the pressure cooker and add the paprika and garlic powder.
  • Lock the lid and cook on HIGH PRESSURE for 25 minutes.
  • Allow a 10-minute natural release pressure, then quick release the remaining pressure.
  • Turn on the SAUTÉ function. Stir in the cornstarch slurry if you'd like a thicker sauce and simmer for 1–2 minutes.
  • Turn the Instant Pot OFF before adding the sour cream. Temper it with a little hot broth first, then stir it into the stew.
  • Taste and adjust the seasoning.

Stovetop Pork Stew

  • Heat the olive oil in a Dutch oven or large pot over medium-high heat.
  • Season and brown the pork in batches. Remove it from the pot and set aside.
  • Add the onion and cook until softened. Add the garlic and tomato paste and cook for another minute.
  • Pour in the chicken broth, scraping the brown bits from the bottom of the pot.
  • Return the pork to the pot and stir in the paprika and garlic powder.
  • Bring to a gentle boil, then reduce to LOW heat and cover.
  • Simmer for 1 1/2–2 hours, stirring occasionally, until the pork is tender.
  • Add the cornstarch slurry if needed and simmer until thickened.
  • Remove from the heat before tempering and stirring in the sour cream.

Dutch Oven Pork Stew

  • Preheat the oven to 325°F.
  • Heat the olive oil in a large Dutch oven over medium-high heat.
  • Brown the seasoned pork in batches and transfer it to a plate.
  • Sauté the onion, then add the garlic and tomato paste.
  • Add the chicken broth and scrape the bottom of the pan.
  • Return the pork to the Dutch oven and add the paprika and garlic powder.
  • Cover and bake for 2–2 1/2 hours, or until the pork is very tender.
  • Remove from the oven. Thicken with the cornstarch slurry on the stovetop if necessary.
  • Remove from the heat and stir in the tempered sour cream.

Freezer Meal Instructions

  • Freeze Before Cooking
  • I would leave the sour cream and cornstarch slurry out of the freezer bag. Just make a note on our freezer bag/container that you'll need it when you cook.
  • To the bag...Add all the ingredients (less cornstarch and sour cream) to a freezer bag or airtight container.
  • Freeze flat for up to 3 months.
  • Thaw overnight in the refrigerator and cook using the instructions of your choice from the recipe card. Add the sour cream and optional cornstarch slurry at the end per the directions.
  • Freeze After Cooking
  • Cool the pork stew completely before adding the sour cream if you're deliberately making a batch for the freezer.
  • Freeze in individual servings or a larger airtight container for up to 3 months. Thaw overnight, reheat gently, and add the sour cream after reheating.

Notes

Optional for thickening: 2 tablespoons cornstarch mixed with 2 tablespoons cold water.
Slow Cooker Pork Stew
Keyword easy pork stew, instant pot pork stew, pork stew, slow cooker pork stew
Tried this recipe?Let us know how it was!

What to Serve With Pork Stew

Serve this hearty pork stew with:

  • Spätzle or egg noodles 
  • Mashed potatoes
  • Brown rice
  • Fresh bread or homemade bread
  • Dinner rolls
  • Leafy greens or a simple vegetable side
  • Don't forget the dollop of sour cream on top if you want extra creaminess
Pork stew recipe graphic with ingredients, cooking instructions, and a photo of the finished dish.
Save this pork stew recipe for an easy comfort food dinner with slow cooker, Instant Pot, stovetop, and Dutch oven options.

Wrappin' Up Crockpot Pork Stew

And there you have another tasty slow cooker meal. Give it a shot...another family favorite might be right around the corner.

Enjoy!

3 Packet Crock Pot Pot Roast with Gravy

This simple 3 packet roast is amazing! It takes just 7 ingredients and about 10 minutes to make a delicious meal everyone will enjoy. AND you can make it in your crock pot, instant pot or in the oven. PLUS, we provide freezer meal directions too!

Simple 3 Envelope Pot Roast 2
Simple 3 Envelope Pot Roast 2

3-packet slow cooker roast is a classic comfort food that is perfect for a winter day. This dish is made with the roast of your choice, beef broth, 3 packets of seasoning, and a bit of cornstarch slurry for thickening the juices into a delicious gravy.

It can be cooked in your crockpot, electric pressure cooker, or in the oven. And, for those super busy days, you can make this into a make-ahead freezer meal too.

It’s an amazingly simple recipe that gets rave reviews and pleases even super picky eaters.

Our Crock Pot 3 Packet Pot Roast Video

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What Ingredients Do I Need to Make 3 Envelope Pot Roast?

For this recipe, we are just making the roast and gravy. And it takes 7 ingredients. You will need:

  • A 3-pound roast of your choice. Rump roast, chuck roast, or bottom roast all work.
  • Beef broth. You can use beef broth or beef stock. Or you can make your own or you can purchase premade. Whatever works for you.
  • 1 packet Ranch dressing mix. You can use a premade packet or you can make your own homemade ranch seasoning.
  • One packet of brown gravy mix. And homemade brown gravy mix is also very simple to toss together if you prefer to make your own.
  • 1 packet Italian dressing mix. This is the kind you use to make salad dressing, not the general Italian seasoning mix. There is also a simple DIY for making your own homemade Italian dressing mix if you feel inclined 😊
  • Butter. And you don’t need much. Just a little to brown your roast before cooking. This is NOT a mandatory step, but it adds amazing flavor if you can swing a few extra minutes.
  • Cornstarch. You only need a tablespoon. And you’ll mix it with a couple of tablespoons of COLD water. You will use this to make an amazing gravy from the broth your roast cooked in.

What Equipment Do I Need to Make Three Envelope Roast?

This roast can be made in your crock pot, instant pot, or oven, and it's perfect for a quick and easy weeknight meal. Plus, we've included freezer meal directions so you can make it ahead and have it ready whenever you need it.

Simple How To Make Pot Roast In Instant Pot Recipe
Simple How To Make Pot Roast In Instant Pot Recipe

Other than your cooking implement of choice. Slow cooker, instant pot, or oven. You just need a pan for browning, a large fork to turn the roast, and/or freezer bags if you are making it into a freezer meal.

What Should I Serve with 3 Packet Roast with Gravy?

When it comes to making any sort of roast, you have lots of options for your side dishes. And you can even add part of them right in the dish/pot with your roast and cook it all at once.

Washed, whole potatoes, carrots, and onions can be layered under the roast. Slow cooker or instant pot methods work best for this, but you can add them to your oven dish as well. Just be sure to cover the roast if you want tender vegetables.

Your cooking directions don’t need to vary, just make one single layer under the roast and cook per the printable directions.

And you can also have several other options for side dishes. And several of these you can make right in a second slow cooker if you choose. Talk about super simple supper ideas!

Here are just a few side dishes that are slow cooker recipes.

Add some crockpot dinner rolls and your choice of a dessert…even a slow cooker dessert and you are in business!

PS: These yummy crockpot side dishes work with almost all our slow cooker main dishes too!

How to Make 3 Packet Pot Roast Recipe Step by Step

Making this 3-packet roast varies a bit using different equipment. But don’t worry! None of them are difficult. Let’s walk through each, then you can decide which pot roast recipe works for your time and available equipment.

Bottom Round Roast Pot Roast
Bottom Round Roast Pot Roast

Making Slow Cooker Pot Roast

Oh course, this is my favorite method. And it isn’t just because I’m used to using my crockpot all the time. I am, of course, but that isn’t the reason.

My reason for preferring to use the slow cooker for making ANY pot roast is how very tender and juicy your meat remains. Sure, you get the same juiciness from an electric pressure cooker, but the steps and time to make roasts is a bit longer.

This is mostly because with the crockpot, you can add the cornstarch slurry BEFORE you cook the roast. Do you have to? Absolutely not. CAN you. Yes! And for me, this saves time. And I can use that time can be used to visit my kids, play with my dogs, love on my grandchildren, or when necessary, do farm chores 😊

Now, on to how to make 3 packet crockpot pot roast with gravy…

Brown the Roast

First, brown your roast over medium-high heat in butter. I like cast iron best but use what you have. DO think about getting a cast iron skillet or two though, you won’t regret the purchase!

Anyway, brown the roast in a bit of butter or oil for 2-5 minutes per side. How brown you get the roast is a personal choice. You can also turn the burner a bit lower, cover it and go do another kitchen chore.

Make the Gravy

Carefully remove the roast from skillet and place the roast in the slow cooker. Use a spatula to scrape the brown bits off the bottom and the sides of the skillet. These add amazing flavor to your gravy. Gently pour the beef broth into the skillet, cover and allow to come to a boil.

While the Broth is Boiling

While the broth is busy doing its thing, do the pot roast prep with the seasoning packets. Simply sprinkle half of each packet on each side of the roast.

Mix the slurry

Now grab a small bowl or coffee cup and add a couple tablespoons of cold water. Now mix in a tablespoon of cornstarch and stir until well blended.

Back to the Broth

Stir the broth, it should be boiling by now. If it isn’t either wait a bit or increase the heat if you prefer. Once the broth is boiling, gently stir in the cornstarch slurry. As you stir it should thicken. Remove from heat and pour over the roast.

Simple 3 Envelope Pot Roast Recipe
Simple 3 Envelope Pot Roast Recipe

Oven Method for Making an Amazing Pot Roast

Making your roast in the oven is the old-fashioned, tried-and-true method. And many times, the old ways are best. Here are the steps.

Prep Work for Oven Pot Roast

Preheat the oven to 325 degrees and brown the roast as stated in the slow cooker method above. Remove from heat and sprinkle the roast with ½ of each seasoning packet on each side of the roast.

Cover and bake for 60 minutes for a 3-pound roast. Add 15 to 20 minutes per pound for larger roasts.

Make the Gravy

Remove the pot from the oven. Set the roast aside on a serving tray. Place the skillet over medium-high heat and scrape down the sides and the bottom. Add the broth. Cover and make the cornstarch slurry.

Slowly pour the cornstarch mixture into the boiling broth. Then stir until well incorporated and thick.

Instant Pot Method for Pot Roast with Gravy

The electric pressure cooker method is almost a hybrid of the crockpot and oven methods. But everything takes place in the pressure cooker; you just use more settings.

Sauté the Pot Roast

Set the pressure cooker to sauté and add the butter. Then, once the butter is melted add the roast. Brown the roast on both sides. Now, remove the roast and scrape the bottom and sides to get all the brown bits. Add the broth.

Season the Roast

Sprinkle the pot roast with the seasoning packets, a half packet on each side of the roast. Place the roast in the pressure cooker.

Cooking Time for Instant Pot Pot Roast

Turn the instant pot to manual, and close the lid and the vent. Set to 1 hour and 15 minutes. Then allow it to naturally release for about 20 minutes then do a quick release.

Remove the roast and set aside.

Make the Gravy

Turn the pressure cooker back to sauté. Mix the cornstarch slurry using the previous directions. Make sure to use COLD water or it will lump and be gross.

Then stir the broth well and add the slurry. Allow the sauce to thicken. Return the roast to the pressure cooker if desired. Or serve the gravy on the side.

No matter the cooking method you decide to use, this 3 packet pot roast is delicious! You won’t regret teaching yourself the tips and techniques needed to make this an amazing dish.

3 Packet Roast Printable Recipe

Recipe

3 Packet Crock Pot Pot Roast with Gravy

Gwen@SlowCookerKitchen.com
This 3 envelope slow cooker pot roast with gravy is amazingly simple. It takes 7 basic ingredients and 10 minutes prep time to make a delicious meal. You can make it in your crockpot, instant pot, or in the oven. Freeer meal directions are also included. Enjoy!
Print Recipe

Ingredients
  

  • 3 lb beef roast
  • 1 packet of brown gravy mix
  • 1 envelope of ranch seasoning
  • 1 packet of Italian dressing mix
  • 1 cup beef broth
  • 1 tbsp cornstarch
  • 2 tble COLD water
  • 1 tbsp butter

Instructions
 

Slow Cooker Method:

  • Heat the butter is a large skillet over medium-high heat and brown both sides of your roast (3-5 minutes per side). Turn burner to medium and remove roast.
  • While the roast is browning butter, oil, or spray your slow cooker insert and make your cornstarch slurry. To make slurry mix cornstarch and COLD water. Mix well. Set aside but if you set it aside for too long, just mix it again before using it.
  • Scrape down the sides and get all the brown bits and butter together. Add to beef broth and stir until incorporated. Allow to come to a boil.
  • Add the cornstarch slurry and stir. Add a lid and proceed to your crockpot.
  • Place the roast in the bottom of the slow cooker. Or on top your vegetables if you decided to add them.
  • Sprinkle with 1/2 of each of the seasoning packets, flip the roast and repeat.
  • Check the skillet gravy. If it’s slightly thickened, then slowly pour it over roast. Cover and cook on low for 6 to 10 hours.
  • When ready to serve: Remove roast and stir gravy well. Shred roast if desired and serve with gravy.
  • See Notes for a much simpler method for making slow cooker 3 packet roast.

Pressure Cooker Method:

  • Set pressure cooker to sauté, add butter and then the roast.
  • Brown roast on both sides. Remove roast and add broth. Scrape down sides to deglaze.
  • Add back roast and sprinkle both sides with 1/2 of each seasoning packet.
  • Cover, close and set to 1 hr. 15 mins. Allow to natural release for 15-20 minutes, then quick release.
  • Remove roast and turn pot to sauté again.
  • Mix cornstarch slurry by adding cornstarch to COLD water. Mix well and slowly stir into broth. Allow to heat through and thicken.
  • Slice or pull roast if desired and serve with gravy.
  • Note on large roast in the instant pot. My research says to add 15-20 minutes for each additional pound of roast, just like the oven method. Some other recipes I’ve found don’t add quite that much time.
  • I don’t believe there is any danger if you don’t follow this timing exactly. You will just have a more rare roast.

Oven Method:

  • Preheat the oven to 375 degrees. Brown roast while the oven is heating.
  • Add butter to deep cast iron skillet or Dutch oven and turn heat to medium-high.
  • Add roast and brown for 3-5 minutes per side. Remove from heat.
  • Sprinkle the roast with 1/2 of each seasoning packet, flip the roast and repeat.
  • Place lid on skillet/Dutch oven and cook in preheated oven for 60 minutes (add 20 minutes per pound for larger roasts).
  • Remove from oven and place roast on a serving tray or plate.
  • Place skillet stovetop and medium-high heat again. Slowly add the beef broth and scrape down the sides and bits.
  • Make slurry by mixing water and cornstarch in a separate bowl or cup and mixing well until no lumps remain. Slowly pour and stir into your broth until well incorporated.
  • Allow to come to a butter, turn to medium and allow to thicken. Stir every minute or so until thick.
  • Pull or slice meat if desired and serve with gravy.

Freezer Meal Prep:

  • Sprinkle the roast on each side with 1/2 of each of the seasoning packets.
  • Make a note on your baggie that you will need beef broth, cornstarch, and a bit of butter to make this recipe. Freeze flat for up to 3 months.

Notes

The slow cooker method of making this roast comes out amazing. BUT, time does NOT always allow me to go with all the steps. You might be there too on occasion. When you have NO time, do this instead.
Add washed veggies to buttered crockpot. Sprinkle roast with seasoning packets, half of each on either side. Lay roast n veggies or in bottom of slow cooker. Mix cornstarch with cold water until incorporated. Stir into beef broth and pour over roast. Cook as per directions.
Tried this recipe?Let us know how it was!
3 Packet Roast
3 Packet Roast

FAQ

What is a 3-packet crock pot pot roast with gravy?

This three evneope roast is a simple recipe that’s very versatile. You lightly brown a beef roast of your choice in butter or oil. Then cook it with beef broth, ranch seasoning mix, Italian dressing mix, brown gravy mix. Lastly, you thicken the broth using a cornstarch slurry.

What kind of meat should I use for pot roast?

Pot roast is traditionally made with a beef roast. And beef chuck roast is the one I’ve seen used most often. But you can also use other cuts of beef, such as a rump roast or round roast. And if you want to try something different, you can also use a pork roast.

Can I make this recipe with chicken?

I’ve never tried making a slow cooker chicken dish using this exact method. Very thick chicken breasts might work BUT our 5-Ingredient Chicken Stroganoff recipe uses Italian seasoning. AND I’ve made it using chicken gravy mix and ranch dressing mix when I didn’t have an Italian dressing mix on hand.

Can I substitute other vegetables for the potatoes and carrots suggested?

You absolutely can! The sky is the limit as to the different vegetables you can cook with your 3 packet roast. Any sort of root vegetable will work. Even parsnips or turnips would be great options.

Can I use a different type of gravy mix?

Yes, you can use a different type of gravy mix, such as beef, mushroom, or onion.

Can I use flour instead of cornstarch?

Yes! You can absolutely use flour instead of cornstarch. You can substitute it and use the same method OR you can make a roux gravy. And this takes about 10 more minutes but it is AMAZING!

This 3 packet crock pot pot roast is an excellent example of comfort food. It’s easy to make, the slow cooker does most of the work, and the result is a juicy and flavorful pot roast.

Whether you are cooking for a family dinner or a potluck, this dish is sure to be a hit.