To keep us fed and the twins happy I’ve turned to my crock pot. It makes my life so much easier, it’s a great way to multi-task. I toss ingredients in it in the morning before the twins arrive and have dinner ready in the evening. My crock pot is even big enough to cook food for my son and his wife, so I pack some up to go. I just have to keep reminding them to bring back the containers if they want more home cooked meals!
If you’ve a yen for some comfort food nothing is more comforting than this Italian Herb Pot Roast. It’s delicious, filling, and oh so easy to make!
I make this Italian Herb Pot Roast in the crockpot. All you have to do is toss in all the ingredients, including the veggies, set the pot to slow cook, and when you come home your dinner’s ready!
What makes my Italian Herb Pot Roast different from all the other pot roast recipes out there? I add lots of garlic and a bit of Balsamic Vinegar to give it extra flavor. And since you’re throwing everything in the pot it’s really a complete meal. Best of all I use chuck roast, one of the least expensive cuts of meat. This meal isn’t only easy to make, it’s easy on the budget too!
Italian Herb Pot Roast is the perfect comfort food for rainy or snowy days. Served with a loaf of fresh crusty bread or even garlic knots it’s simply a delicious meal the whole family will enjoy!
So the next snowy or rainy day, or just because you feel the need for some good old fashioned comfort food haul out your crockpot and make some Italian Herb Pot Roast. Here’s the recipe!
2-3 Lbs. Chuck Roast
4 Large Potatoes scrubbed clean and cut in quarters
2 Cups Baby Carrots
1 Large Onion cut into large chunks
6 Cloves Garlic finely minced
1 Tbls. Italian Seasoning
1 Tsp. Oregano
1 Tsp. Rosemary
1/2 Tsp. Thyme
2 Cups Beef Broth
1/2 Cup Balsamic Vinegar
Toss all the ingredients into a crock pot.
Stir gently making sure to get some of the liquid on top of the roast.
Set the pot to low – about 8 hours.
Serve when done!
It seems like everyone’s lives are so busy these days, I know mine is. Finding time to cook can be challenging when I’m busy chasing after the 2 year old twins, Harper and Sadi. Actually keeping them safely out of the kitchen so I can cook is the biggest challenge! But now that my daughter Jenny and her sons, Dion and Devon, have moved back home with me preparing meals is a must. I usually cook dinner at least 4 nights a week, but now that they’re back we prepare 3 meals a day almost everyday.
In my life my Slow Cooker or Crock Pot has been a lifesaver! It really makes cooking dinner that much easier, toss everything in the pot in the morning, forget about it, and serve for dinner! One of my family’s favorite slow cooker dinners is Pot Roast.
It’s really the best way to make pot roast in my opinion. You can toss in just about any cut of meat, I like to use chuck roasts, and it turns out tender and juicy. For a bit of variety I like to add different herbs and spices to my pot roast. One of our favorites is this Italian Herb Pot Roast. We eat it with steamed white rice, but really it’s hearty enough to serve by itself, specially if you toss in lots of potatoes and other veggies.
Fresh herbs and Balsamic vinegar is the secret to this tasty pot roast. It’s a great way to use some of the herbs in my kitchen garden! If you don’t grown your own herbs you can buy some at your local farmer’s market or grocery store.
Here’s the recipe!
3-4 Pound Chuck Roast
3 Cups Beef Broth
1 Cube Beef Broth – crush and stir into the liquid in the pot
2 Cups Baby Carrots
1 Large Onion – cut in chunks
6-8 Small Yukon Gold Potatoes – scrubbed clean, cut in half
1 Sprig Fresh Rosemary
2 Sprigs Fresh Thyme
2 Sprigs Fresh Oregano
3 Cloves Fresh Garlic – minced
1/2 Cup Balsamic Vinegar
1 Tbs. Sea Salt
Place all ingredients into a crock pot.
Cook over low heat for 8-10 hours.
Do you have a finicky dog? Do you have to mix canned dog food or toppers with dry? Are you tired of buying expensive toppers or cans? If you said yes to one or all of these questions read for my homemade dog food topper recipe!
We have a 20 month old Siberian Husky named Cannoli. For months now we’ve been trying to put some weight on her, the vet told us she’s about 8 pounds under weight. I’ve read that putting and keeping weight on a Siberian Husky of this age can be challenging, it’s even more challenging when said pup is a picky eater.
Her regular dog food is Blue Wilderness, the vet tells me this is a great food for her. I keep several flavors on hand to mix up the taste as she seems to get tired of having the same one for every meal. I know she’s spoiled, but all out critters are. Well a few months ago she basically stopped eating all her dry food, we ended up feeding the wild birds. (Cannoli lives on our covered patio).
I tried to change her feeding times thinking she just wasn’t hungry as soon as she woke up, she’s a late starter and prefers to lounge as soon as we let her out of her crate. (Yes we crate her at night for her own safety, she gets into things and we don’t want her to eat a frog or some other dangerous thing she may find around the yard.) Well, that didn’t work and instead of gaining weight she was loosing.
I finally decided to try mixing some wet food with the dry, first trying out Blue Wilderness Toppers, little pouches of wet food you put on top of the dry food. She liked that, but it cost almost $2 a pouch! Since I feed her twice a day that cost $4 a day! Ok, so mixing wet with dry worked, just had to find a cheaper alternative.
I tried cans of Blue Wilderness, there are 2 types, the pate and the grills. The pates are ground paste of wet food, she didn’t like it. The grills are chunks of meat and veggies in some sort of gravy, she loved them. So the cans cost just under $4 each, and a can will last for 2 days. I only use about a half cup per meal. Cheaper than the Toppers, but when you add up the cost it’s about $60 a month and that’s on top of the $60+ we spent on dry food.
I still thought I could get the cost down, so I chatted with our dog trainer. We agreed that making toppers would be just as good if not better than buying canned food. I was hesitant to make my own food even though I know many folks do. If you’re going to feed your pet strictly homemade food you need to get recipes that will address your pet’s nutritional needs and supplement what is missing. Good quality dog food is nutritionally balanced for pets, homemade dog may not be and you may need to give your dog supplements. Having said that, we agreed that toppers are just for taste and Cannoli would still get all the nutritional benefits of Blue Wilderness dry food.
I found that making the topper in my crock pot was real easy. It’s pretty much like making stew! I managed to cook up a pot that should last about a month for less than $15. That’s a big savings! Best of all Cannoli loves it!
A small caveat just in case you’re tempted to make a big pot of stew for dinner and use the leftovers as dog food toppers, don’t! Most of us use onions, garlic, and salt to make our stews taste good, those ingredients are not good for your dog! In fact onions and garlic are on the poisonous list! (If you don’t use any of these ingredients in your stew, then I suppose you can give the dog left overs.) For the most part you add no seasonings to dog food.
On the bright side, a homemade dog food topper is probably healthier than anything you buy in a can. After all you’ll be using real meat and veggies, not by products and no additives!
I froze my dog food topper in small plastic containers, each one with enough topper to last a few days. I defrost and store a container in the fridge as I need it.
Again, this recipe is not meant to replace store bought dog food. It may not meet all of your dog’s nutritional needs. It is meant to be used as a topper or wet mix in to your regular dog food to make it more appetizing for finicky pups. If you want to replace your pet’s food with homemade dog food please talk to your vet and do your research for recipes that will meet all your pet’s nutritional needs and if needed give your pet supplemental vitamins and minerals as directed by your vet.
Here’s my recipe, hope your pooch loves it as much as Cannoli does.
*for smaller dogs cut the meat and veggies smaller
3 Pound Chuck Roast cut into small cubes
3 large Carrots sliced into rounds
3 large potatoes cut into small cubes
1/2 Pound string beans chopped into bite size pieces
2 Cups no onion no garlic broth – if using commercial broth try Fody Chicken Soup Base it has no onions or make your own from beef bones
3 cans water
3 Tbls. flour
1 Cup water
Place chuck roast cubes into crock pot.[spacer height=”20px” id=”2″]
Add veggies, pour in broth and water (use the broth can to measure the water), stir.
Set the crock pot on low for 8 hours.
Half way through dissolve flour in water and stir in to stew. Replace cover and cook until done.
Store topper in air tight freezer containers.[spacer height=”-50px” id=”7″]
The holidays are here! That means most of us are busy, busy, busy! This time of year planning and preparing daily family meals becomes yet another chore tacked on to our list of daily chores. I try to make my life easier and my family fed by having ready to serve or easy to prepare ingredients on hand. One of our family favorites is this Italian Beef Hoagie.
I make beef filling in the crockpot, so it cooks even if I’m out shopping. I use a large roast so that there will be lots of left overs to save for another day. It keeps for several days in the fridge, in fact the flavor gets better with age, just like beef stew! Or I can freeze it and heat it up when I’m ready to throw a sandwich together.
I usually pick up a loaf or two of french rolls on my way home for these hoagies, or if I have time I bake my own bread using Bridgeford frozen bread dough. Served with soup or salad this hoagie makes a delicious and hearty meal.
3-4 pound chuck roast
2 tsp. garlic powder
1 tsp. Italian seasoning
1 can Rotel – Italian flavored if you can find it
1 can Beef Broth
1/2 cup Balsamic Vinegar
1/2 cup Peperoncini
1/2 cup Roasted Red Peppers
1/4 cup pimiento
Jalapenos to taste – I usually don’t add this to the crockpot because my baby grandchildren have this too. I can spice things up, but I can’t unspice them, so we add the jalapenos when we assemble the sandwich.
Provolone Slices or other cheese slices
Place all ingredients except bread and cheese into crockpot.
Cook for 4-6 hours or until beef is falling apart.
Using 2 forks shred the beef.
You can now cool it off and store or make sandwiches.
If beef is cold, remove any solidified fat and warm it up a bit.
Split roll in half, but don’t cut thru.
Place one slice of cheese on the bread.
Add desired amount of beef, spoon some sauce over it.
Place another slice of cheese on the beef.
Add more pepperoncini, roasted red peppers, and jalapenos if desired.
Place sandwich on parchment covered sheet and broil on high until cheese melts. and bread starts to toast around the edges.
Remove from oven and serve.
You can serve this with a small bowl of the sauce (heated up) for dipping. Yummy!