Beef Pot Roast Soup

Tender beef, carrots, onions, and potatoes slow simmered in a low-sodium broth. This Beef Pot Roast Soup is just the thing to warm you up this winter!

Beef Pot Roast Soup


I haven’t been doing well at posting new recipes. Too be honest, I’m struggling a little bit with the change to a low-fat, low-salt, no red meat diet since my husbands heart attack a month ago. We have been eating a lot of fish, and pasta with low-sodium jarred sauces (I’ll make my own in the summer when we have fresh grown tomatoes), and of course chicken and turkey, but I haven’t made anything outstanding (except this soup of course) in over a week. I’ve also been slowly using up the red meat I already had frozen. Like less than once a week, that’s the most I’ll cheat on the diet.

In other news, on Sunday morning, January 25th, we found a dog in our front yard. I was able to get it (it was wearing the blue harness in the picture). It’s a boy, no tags. We took it to the SPCA to find out if he had a chip, and he doesn’t. I have posted in several Facebook groups, my personal page, my blog page, and it’s been shared hundreds of times, but no leads. My husband made up flyers and put them around the neighborhood, showed the flyers to several groomers, and the vets office, nothing. Now we are putting a notice in the newspaper. I have to admit after 4 days I’m getting attached! He’s adorable, well mannered, and cries when I leave his sight. Of course my daughter wants to keep him, so if we do find the owner I want it to be sooner rather than later. Feel free to share this photo:


Found Dog


I had a package of boneless chuck roast in my big freezer downstairs, and it’s been cold and snowing the past few days, so I thought soup sounded good. The problem was I didn’t really have time to defrost the meat, so I decided to just go ahead and start the soup with the beef still frozen. By simmering it for a few hours the beef becomes tender and delicious, even if started from frozen.

Beef Pot Roast Soup

I simmered the whole boneless chuck roast in low-sodium beef broth with nothing else added, then after a few hours removed it to a cutting board and chopped/shredded the meat, removing the fat almost entirely. Then I put the chopped vegetables in the pot, brought it to a boil, reduced the heat to a simmer while adding the beef back to the pot, and let it simmer until the vegetables and beef were tender.



I kept the vegetables simple, but if you want more, peas or chopped tomatoes would be a great addition.

Beef Pot Roast Soup
Prep time
Cook time
Total time
Tender beef, slow simmered in a low sodium broth makes a delicious, warming soup great for cold winter days.
Recipe type: Soup
Serves: Serves 6 or more
  • 2⅓ pounds boneless chuck roast
  • 2 32 ounce cartons no fat, low-sodium beef broth
  • 2 cups peeled and chopped carrots
  • 1 large Russet potato, peeled and diced
  • 1 large sweet onion, chopped
  • 2 large garlic cloves, slivered
  • black pepper, to taste
  1. Place the beef in a large pot with the broth. Bring to a boil, reduce heat, and simmer for 1-2 hours (from frozen or fresh), until the beef is tender. Meanwhile, chop the vegetables.
  2. Once the beef is tender, turn off the heat, remove the beef to a cutting board and chop or shred the beef. Add the vegetables to the pot, bring to a boil over high heat, reduce heat to a simmer, add the beef back to the pot, and simmer until the vegetables and beef are tender. Serve with a salad for a complete meal.


Beef Mushroom Stew

There are a few things you need for really good beef stew. The first is to simmer the stew meat for a long time. The second is wait to add the vegetables until the meat has been simmering for at least an hour. The third is, if you want potatoes in the stew, cook them separately rather than in the stew, and then add them only to the stew you are serving immediately. Or better yet, don’t put potatoes in the stew at all, instead serve them with Cream Cheese and Parsley Mashed Potatoes!

Beef Mushroom Stew


Stew isn’t the prettiest looking dish, instead it’s comfort food at it’s finest. Winter will be here before you know it, and this stew would be perfect for a snowy day.

Start by cutting up boneless chuck roast, trimming the excess fat off, into chunks no bigger than 1 1/2 inches. The smaller the pieces of meat, the quicker they will become nice and tender.




Then coat the meat in flour seasoned with salt and pepper, and brown in a dutch oven with some olive oil, removing once browned. Add in beef broth and red wine, scrapping up the browned bits at the bottom of the dutch oven, then return the browned meat to the pot, add some tomato paste, bay leaves, and thyme, bring to a boil, reduce the heat, cover, and let simmer for an hour before adding your veggies. After an hour, add in chopped carrots and onions, but wait another half hour to add the chopped mushrooms and garlic. The mushrooms shrink really quickly!


Beef Stew Simmering


Simmer for half an hour more, then remove the bay leaves (I forget to do that ALL THE TIME!) and serve.

You might wonder why I used 1 and 1/4 cup of red wine here, instead of just 1 cup. It’s because that’s exactly what was left in the bottle of wine, and I didn’t think my husband would be too happy if I only left 1/4 cup of wine in the bottle! Or if I drank it instead, then I would just want more, and then I’d probably decide to forget about the stew, and dinner wouldn’t happen, and it would just be a big mess. So, yes, 1 and 1/4 cup red wine!

Beef Mushroom Stew
Prep time
Cook time
Total time
Tender beef stew with mushrooms, carrots, onions. Best served with mashed potatoes on the side.
Recipe type: Soup/Stew
Serves: 6-8 servings
  • 3 pounds boneless chuck roast, trimmed and cut into chunks no bigger than 1½ inches
  • 4 cups beef broth
  • 2 cups chopped baby portabella mushrooms
  • 2 cups chopped carrots
  • 1½ cups chopped red onion
  • 3 cloves garlic, minced
  • 1¼ cup red concord grape wine
  • ½ cup flour
  • 4 tablespoons tomato paste
  • 4 tablespoon olive oil
  • 2 Bay leaves
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried thyme
  1. In a shallow bowl, combine flour, salt, and pepper. Place cut chuck roast on a large plate, sprinkle the flour mixture over the beef, tossing with your hands to coat evenly in the flour. Shake off excess flour. Add two tablespoon olive oil to a dutch oven over medium-high heat. Once hot, brown the beef, working in batches, adding additional olive oil between batches. Remove browned beef to a large plate, set aside.
  2. Once all the beef is browned, add the beef broth and red wine to the dutch oven, scrapping up the browned bits from the bottom with a large spoon. Stir in tomato paste. Return the browned beef to the dutch oven, add the bay leaves and thyme. Bring to a boil, reduce heat, cover and simmer for 1 hour, stirring occasionally.
  3. After 1 hour, add the chopped carrots and onions to the dutch oven, continue to simmer, uncovered for ½ hour. Add the chopped mushrooms and garlic, simmer for an additional ½ hour, uncovered, or until the beef and carrots are tender. Remove the bay leaves before serving.


95 Easy Crock Pot Dinners

Easy Crock Pot Dinners

This might be the greatest collection of crock pot/slow cooker recipes ever! I can only take credit for a few of these recipes ( and mouth-watering pictures!), instead the thanks goes to all the wonderful foodies that contributed to this collection. There are easy chicken recipes, easy beef recipes, easy pork recipes, almost anything you can think of! Some of them are similar, but yet not exactly the same, and I couldn’t find one I wouldn’t want to try myself. I organized them in alphabetical order according to main ingredient, and they range from beef to vegetarian so there is something for everyone! Are you ready? Then let’s dive into these delicious and easy recipes!

Easy Crock Pot Dinners 2



Slow Cooker French Onion Roast Beef from Rants From My Crazy Kitchen

Crock Pot Balsamic Roast from Julies Eats and Treats

Slow Cooker Spinach Meatballs and Spaghetti Squash from Kitchen Tested

Slow Cooker Mexican Red Chili Tacos from A Cedar Spoon

Secret Ingredient Slow Cooker Beef Stroganoff by Frugal Foodie Mama

Sweet Korean BBQ Beef Tacos from Diethood

Super Simple Slow Cooker Steak Pizzaiola from Cupcakes and Kale Chips

Manly Meaty Chili from Cravings of a Lunatic

Slow Cooker Aloha Chili from Cupcakes and Kale Chips

Award Winning Chili from Rants From My Crazy Kitchen

Crock Pot Mongolian Beef from Very Culinary

Korean Style Short Ribs from Hezzi-D’s Books and Cooks

Slow-Cooker Mongolian Beef Stew from Cupcakes and Kale Chips

Slow Cooker Chile Colorado Style Beef from Noble Pig

Crock-Pot Carne Asada Lettuce Wraps from So…Let’s Hang Out

Slow Cooker Corned Beef and Cabbage from Very Culinary

Taco Soup from Rants From My Crazy Kitchen

Zingy Slow Cooker Hamburger Soup from Noble Pig

Slow-Cooker Beef Brisket with Bourbon BBQ Sauce {Gluten Free and Paleo} from So…Let’s Hang Out

Applewood Smoked Shredded Beef Tacos from The Adventure Bite

Easy Pot Roast from Back for Seconds

Slow Cooker Sante Fe Meatloaf from Mom On Time Out

Sloppy Joes from Taste Love & Nourish

Slow Cooker Philly Cheesesteaks from Mom On Time Out

Low-Carb Slow Cooker Chunky Beefy Vegetable Soup from Yours and Mine Are Ours

Slow Cooker Roast Beef with Easy Gluten Free Gravy from Everyday Maven

Crockpot Stew from Like Mother Like Daughter

Slow Cooker Winter Squash Beef Stew from Will Cook For Smiles

Slow Cooker Braised Beef and Mushroom Soup from Rants From My Crazy Kitchen

Chicken and Turkey 

Slow Cooker Turkey Breast and Gravy from Rants From My Crazy Kitchen

Crock-Pot Creamy Corn Chowder from Two Healthy Kitchens

Brown Sugar Candy Chicken from Kitchen Tested

Crock-Pot Chicken Tacos from Confessions of a Cooking Diva

Slow Cooker Dr Pepper Shredded Chicken from Girli Chef

Crock Pot Chicken Teriyaki from Julies Eats and Treats

Easy Celery Rice Soup from Farm Fresh Feasts

3-Ingredient Crock-Pot Chicken Tacos from Two Healthy Kitchens

Spicy White Chicken Chili (crockpot) from Girli Chef

Crock Pot Chicken Adobe from Farm Fresh Feasts

Creamy Crock Pot Chicken Marsala from Frugal Foodie Mama

Slow Cooker Buffalo Chicken Drumsticks from Diethood

Slow Cooker Salsa Chicken & Black Bean Tacos from Cupcakes and Kale Chips

Slow Cooker {Roasted} Chicken from A Southern Fairytale

Crock Pot Bourbon Street Chicken from Cupcake Diaries

Crock Pot Honey Sesame Chicken from Very Culinary

Cheese Stuffed Apple Chicken Meatballs (Slow Cooker) from The Law Student’s Wife

Slow Cooker Chicken Chile Verde {Gluten Free, Dairy Free Paleo Friendly} from Tasty Yummies

Slow Cooker Chicken Marrakesh from Flavor Mosaic

Slow Cooker Thai Chicken from The Law Student’s Wife

Easy Crockpot Chicken Chili from Flavor Mosaic

Skinny Slow Cooker Southwest Chicken Soup from Back for Seconds

Root Beer Crock Pot Chicken Sammies from Wine and Glue

Slow Cooker Hoisin Shredded Chicken Sandwich from Cookin’ Canuck

Healthy Crockpot Turkey Meatballs in a Tomato-Spinach Sauce from Overtime Cook

Easy Cheesy Slow Cooker Chicken Parmesan from Mom On Time Out

Crockpot Chicken Tortilla Soup with Black Beans and Corn from Cookin’ Canuck

Apricot-Orange Slow Cooker Chicken from Mom On Time Out

The Chicken That Ate The Pig- Stuffed Chicken from Your and Mine Are Ours

4-Ingredient Slow Cooker Pulled Chicken from Running to the Kitchen

Crockpot Quinoa, Sweet Potato, and Chicken Fajitas from Chelsea’s Messy Apron

Slow Cooker Tex Mex Pulled Chicken Sammies from Wine and Glue

Slow Cooker Chicken Sausage and Peppers from Aggie’s Kitchen

Crockpot Chicken Tacos from Like Mother Like Daughter

Slow Cooker Moroccan Chicken from Will Cook For Smiles

Crock Pot Salsa Chicken from Rants From My Crazy Kitchen

Crockpot Qdoba Night from Wine and Glue


Slow Cooker Spicy Lasagna from Rants From My Crazy Kitchen

Crock Pot Cheese Ravioli with Meat Sauce from Cupcake Diaries

Crock Pot Mac and Cheese from Cupcake Diaries

Slow Cooker Buffalo Chicken Macaroni and Cheese from Snappy Gourmet

Creamy Tortellini Soup from Bake.Love.Give.


Slow Cooker Apple Butter Pork Chops from Frugal Foodie Mama

Slow Cooker Apple Bourbon BBQ Pork Sandwiches from A Cedar Spoon

Slow Cooker Apple-Cranberry Bourbon BBQ Pork Loin Roast from Frugal Foodie Mama

Balsamic Brown Sugar-Glazed Pork Tenderloin (Slow Cooker) from Girli Chef

Slow Cooker Barbecue Pulled Pork from A Cedar Spoon

Slow Cooker Pulled Pork from Karen’s Kitchen Stories

Slow Cooker Apple Pork Loin from The Kitchen is My Playground

Slow Cooker Asian Pork Loin from Hezzi-D’s Books and Cooks

5-Ingredient Slow Cooker Brown Sugar Ribs from The Weary Chef

Slow Cooker Pulled Pork Chile Verde from Noble Pig

Totally Easy Slow-Cooker Kalua Pork from So…Let’s Hang Out

Slow Cooker Cranberry Chipotle BBQ Pork Sliders from Snappy Gourmet

Tomatillo Pork Burritos from The Adventure Bite

Sweet Korean BBQ Ribs from Back for Seconds

Crockpot Chipotle Pulled Pork with Avocado Ranch Sauce from Food Faith Fitness

Crock Pot BBQ Pulled Pork Sandwiches from Like Mother Like Daughter


Slow Cooker Clam Chowder from The Kitchen is My Playground

Slow Cooker Shrimp Creole from Yours and Mine Are Ours

Clam Chowder in the Crock Pot from Back for Seconds

Vegetable and Vegetarian/Vegan:

Butternut Squash and Chickpea Coconut Curry (Crockpot Recipe) from Tasty Yummies

Slow Cooked Black Bean Tacos with Vegan Chipotle Cream {Gluten Free & Vegan} from Tasty Yummies

Chipotle Black Bean and Quinoa Crock-Pot Stew -Vegan + Gluten Free from Tasty Yummies

Unbelievably Easy Crock Pot Garlic Mashed Potatoes from Kitchen Treaty

Crockpot Red Potato Soup from Chelsea’s Messy Apron


Easy Crock Pot Dinners 3

If you made it through all that, tell me which one you want to try first? I found a few I will be trying, possibly adapting, so you might see my versions soon!

Garlic Roast Beef

If you follow a food blog long enough, you get to know what foods the authors of those blogs love. For me it’s bacon, and garlic, and many different soups! This garlic roast beef is definitely a LOVE for me, I used 6 cloves of garlic in it! I know what you’re thinking, “That’s too much!” “It’s going to be overpowering!” Don’t worry, it’s not. I mean, it is garlicky, and might serve it’s purpose for keeping people from kissing you, if that’s what you want, but it won’t kill you, I promise. In fact, garlic is very good for you. Studies have shown it improves repository function, lowers blood pressure ( I have always had low blood pressure!), and helps control cholesterol, among other health benefits. Since I do a lot of Italian based cooking, many of my recipes include garlic. For many of the recipes I have, if you don’t like garlic you can just leave it out, but not with this roast beef. I would just find another recipe if you must. Of course, I highly suggest you don’t :)

Garlic Roast Beef

We plant garlic in our garden every year. It’s easy to grow! In the fall,just dig a little hole about 2 inches deep, put a clove of garlic in the hole pointy side up, cover with dirt, and water occasionally until winter kicks in. I usually plant them around my husband’s birthday, October 17th, and then they are ready to pull from the ground around July 4th. I’m in Northeast PA, zone 5 I believe. You can cover the planted cloves with straw or mulch for the winter, but I never have. However, this is the snowiest, coldest winter we have had in a long time, and I’m honestly not sure how it’s going to fair this year. Hopefully it will be okay, otherwise I will be purchasing garlic for the first time in years.

As for the garlic roast beef, I cut slits 2 inches deep to hold the slivers of garlic. Most recipes call for slits 1/2 inch deep, but I prefer the flavor that goes all through the beef by cutting deeper. My  husband will only eat beef done medium, or even medium well, so here I will be giving the recipe for that. If you prefer rare or medium rare, stop cooking at about 2 hours for rare, and 2 1/2 for medium rare, and DO NOT increase the temperature at the end of the cooking time like I do here.

Garlic Roast Beef
Fabulous garlicky roast beef will be the highlight of your weekend dinner!
Recipe type: Entree
  • 4 pounds bottom round roast
  • 6 cloves garlic, sliced thin
  • olive oil, enough to coat the beef
  • 1 teaspoon garlic powder
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  1. IMPORTANT: Bring the beef out of the refrigerator 1 hour before cooking.
  2. Preheat oven to 325 degrees F.
  3. Cut 2 inch deep slits all over the top (non-fatty) and sides of the deep. Put a sliver of garlic in each slit, pushing the slivers in (don't worry if they break) as much as possible so they don't come out.Combine the garlic powder, salt and pepper in a small dish. Coat the beef all over in olive oil, then rub all over with the garlic powder mixture.
  4. Bake in the preheated oven for 2½ hours, then increase the heat to 375 degrees F, and continue to bake for ½ hour, or until beef reaches 155 degrees for medium.
For rare or medium rare, do not increase temperature for the last half hour. Cook to 135-140 for rare, 140-145 for medium rare.


Ragú New-Tra Dish Steak Parmesan

*** Disclaimer: I was provided a gift certificate to purchase Ragú® Old World Style® Traditional Sauce and additional ingredients for this recipe. As always, all opinions are my own.***

I was thrilled to be approached by Ragú with this idea. They are looking for new spins on their traditional recipes, or a New-Tra Dish. I was asked to put a spin on their Chicken Parmesan, and was able to change the recipe any way I wanted. I immediately thought of Steak Parmesan! I mean chicken Parmesan and veal Parmesan are popular, but Steak Parmesan sounded perfect for my red meat loving husband!

Steak Parmesan


Did you know that each jar of Ragú® Old World Style® Traditional Sauce has 11 whole tomatoes in it? It’s what makes it a rich, thick, tasty sauce perfect for your simplest spaghetti dinners, and yet easy enough to adapt into your fanciest dishes! I know that many of my reader’s are busy mom’s, dad’s, and grandparents, and that’s where this recipe comes in. It’s simple, healthier than traditional Parmesan recipes because there is NO frying involved, and it’s ready within 30 minutes, including prep time! Check out Ragú on Facebook for more fabulous, easy recipes!




Ragú New-Tra Dish Steak Parmesan
Prep time
Cook time
Total time
Quick and easy Steak Parmesan perfect for busy weeknights!
Recipe type: Main Dish
Cuisine: Italian/American
Serves: 4-6
  • 1½ pounds top round sandwich steak
  • ¾ cup plain breadcrumbs
  • 1 teaspoon dried parsley
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 2 cups Ragú® Old World Style® Traditional Sauce
  • 1 cup part skim mozzarella cheese
  • ¾ cup shredded Parmesan cheese
  • cooking spray
  1. Preheat oven to 375 F. Lightly spray a baking dish with cooking spray.
  2. In a shallow bowl, combine breadcrumbs, parsley, onion powder, garlic powder,salt, and pepper. In another shallow bowl, beat the egg with the Worcestershire sauce.
  3. Working on piece at a time, dip the steaks in the egg mixture, then in the breadcrumb mixture, coating well. Allow the steaks to stand for 5 minutes to ensure the coating sticks. Place into the baking dish.
  4. Bake in the preheated oven,uncovered, for 12 minutes, then turn. Pour the sauce over the top of the steaks, and top with both cheeses. Return to the oven, uncovered, for 8-10 minutes more or until cheese is melted and sauce is bubbling.


We both loved it! To be honest, my 4 year old daughter only picked at it, but she is that way with most foods. I know for a fact that Ragú® Old World Style® Traditional Sauce was a favorite of the girls I used to babysit all the time, we used it to make them pizza’s, on spaghetti, everything! If your kids like sauce, they are sure to like it!

Prime Rib Soup

I made a prime rib for the first time for Christmas dinner. It turned out very good, although everyone in my family wanted it well done and it wasn’t cooking fast enough so we did end up slicing it and finishing the slices in a pan with the meat juices. I didn’t want those meaty bones going to waste, so I decided to make soup out of them.

Resized Prime Rib Soup

Prime rib is expensive, but is so flavorful it requires minimal seasoning. I used a rub of salt, pepper, and garlic powder on mine. I wanted to stick with the same minimal seasoning with the stock for this soup, and simmer long and slow to bring out the best flavor without adding any other beef base. Be sure to use meaty bones, so that after the stock simmers you can chop up the meat to add to the soup, it tastes wonderful!

In order to make the broth flavorful and not fatty, I poured the cooked stock into 2-3 cup containers and put it in the refrigerator until the fat rose to the top and solidified as much as possible in order for me to still make the soup that night. If you have the time it would be best to make the stock the night before, refrigerate overnight, and then skim the fat before continuing with the soup. In my case I refrigerated the stock in the containers for about two hours.

Prime Rib Soup
Prep time
Cook time
Total time
Leftover bones from a cooked prime rib give this soup wonderful flavor!
Recipe type: Soup
Serves: 4
  • For the stock:
  • meaty bones (ribs) from a fully cooked prime rib (I had 3 ribs)
  • 4 large carrots, peeled and cut into large pieces
  • 1 medium yellow onion, quartered
  • 4 whole cremini mushrooms
  • 3 cloves garlic, unpeeled
  • For the soup:
  • 2 large stalks celery, chopped
  • 2 large carrots, peeled and chopped
  • 3 small/medium potatoes, peeled and chopped
  • prime rib meat, pulled from bones and chopped fine
  • 1 cup frozen peas
  • salt and pepper to taste
  • dash onion powder or garlic powder (optional, taste soup before adding)
  1. For the stock:
  2. Put all stock ingredients in a large pot and cover with water, plus a few inches. Bring to a boil, reduce heat and cover. Simmer, covered for two hours, stirring occasionally. After two hours remove the lid and continue to simmer for one more hour.
  3. Strain the stock through a fine mesh colander into another large pot. Reserve meaty bones, discard vegetables. Pour the stock into small containers and refrigerate at least two hours, uncovered, or overnight, covered.
  4. Meanwhile, once the bones are cool enough to handle remove the meat and chop it fine.
  5. Skim the fat from the tops of the stock using a spoon. The stock can be frozen in freezer safe containers at this point.
  6. For the soup:
  7. Bring 8-10 cups of the stock to a boil in a large pot, add all of the vegetables except the peas, reduce the heat and simmer until the vegetables are tender. Taste the soup and adjust seasonings. Add the peas and chopped prime rib meat and cook for a few minutes more, or until peas are tender. Serve immediately.


Slow Cooker Braised Beef and Mushroom Soup

Awhile back I was approached by Dorot’s, a food and spice company that specializes in frozen herbs and seasonings, to see if I would be interested in making a recipe with and reviewing their line of Pop and Cook frozen herbs and seasonings. I usually freeze the herbs we have planted in the garden at the end of the summer (this year we decided to dry them), and the tons of garlic we plant every year, but I decided to try them out.

Disclaimer: Dorot’s provided me with free products for this review. All opinions expressed are my own.

They sent me garlic, red chili peppers, ginger, basil, and cilantro. They come packaged in plastic containers that make it easy to pop the frozen herb or seasoning right out, 1 teaspoon worth at a time, and just seemed perfect for soups to me!


Like I said before, I have been freezing my own herbs for years, but I don’t freeze them in any measured amount, and I freeze my garlic cloves whole, so I still have to take out what I need and chop them up before adding them to a recipe. The pre-measured cubes are convenient if you don’t have a lot of time to prep dinner.

Garlic, mild red chili pepper, and ginger

Garlic, mild red chili pepper, and ginger

You can get these nifty cubes at most Walmart’s for $1.98. Be sure to check out their Facebook page too!


Slow Cooker Braised Beef and Mushroom Soup

1.25 pounds beef eye round steak, cut into thin strips

2 cups chopped shiitake mushrooms

32 ounce carton beef stock

1 tablespoon soy sauce

1/8 cup thinly sliced scallions

1 cube ( 1 tsp) Pop & Cook mild chopped chili

2 cubes ( 2 tsp) Pop & Cook crushed ginger

2 cubes ( 2 tsp) Pop & Cook crushed garlic

cooked noodles or jasmine rice, to serve


Slice the beef into thin, short strips, and place in slow cooker along with the chopped mushrooms. Add the beef stock, soy sauce, sliced scallions, and cubes of chopped chili, crushed garlic, and crushed ginger. Cover and cook on HIGH for 6 hours, stirring after 1 hour in order to equally distribute the flavors.

My husband wanted noodles with his soup, but I thought jasmine rice would be better with it, so I did both on the side and then just added the noodles and rice to the bowls of soup.


Philly Cheese Steak Stuffed Bell Peppers

Today’s guest post comes from my friend Sara from My Imperfect Kitchen. If you’ve been following along, you might remember her name. A few months ago I made her Bacon Wrapped Jalapeno Poppers, and they were amazing! Check out the post, I do a much better job of introducing her there than I have time for right now :) I imagine these Stuffed Peppers are going to be just as amazing! And now Sara:
Hello Crazy Kitchen Readers!  I’m Sara, the voice and home chef behind My Imperfect Kitchen. (  We all know life isn’t perfect, but I believe it should always be delicious! I have so much fun learning new things about the food world and sharing cooking classes and food events.  To say that food is a passion of mine is a total understatement.  Recently I signed up for my first 5K and I’m doing a Couch to 5K training program.
Eating healthy has to be a way of life. It’s not a diet. It’s not a destination. It’s a journey. Along this journey of finding healthier ways of eating our favorite foods, we stumbled across an idea for Philly Cheesesteak Stuffed Bell Peppers.
Instead of bread, use your favorite cheese steak fillings and bake them inside a bell pepper! Split the pepper in half, straight through the stem. Clean out the ribs and the seeds, then line each pepper half with a slice of Provolone Cheese. Set aside while you cook the filling.
Saute sliced onions with butter and olive oil over medium heat until they are golden brown and nicely caramelized. My family is not a big fan of mushrooms, so I didn’t include any in this recipe. If you are a fan though, you will want to add them. I love the additional flavor they bring to the peppers. (I am a lone mushroom lover in a house of fungus haters. You should feel sorry for me.) Toss in a few cloves of minced garlic and continue to cook another minute or two.
Once the onions (and mushrooms) are caramelized, add thin strips of sliced roast beef and sauté until everything is heated through.
Fill each pepper half with the meat mixture until nearly overflowing. Cover everything with another slice of provolone cheese. Bake at 400 degrees for 15-20 minutes, or until the cheese on top is a nice golden brown.
I let mine go about 30 seconds too long, but they were still delicious!
At only 6 carbs per serving, you can’t go wrong with this healthy alternative to the traditional Philly Cheesesteak Sandwich. The caramelized onions and garlic make the meat so flavorful, you won’t even miss the bread. I promise!
Philly Cheese Steak Stuffed Bell Peppers
8 oz. Thinly Sliced Roast Beef
8 Slices Provolone Cheese
2 Large Green Bell Peppers
1 Medium Sweet Onion
2 Tbs. Butter
2 Tbs. Olive Oil
1 Tbs. Garlic – Minced
Salt and Pepper – to taste
Preheat oven to 400 degrees
Slice peppers in half lengthwise, remove ribs and seeds.
Thinly slice onion. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions are caramelized, about 25-30 minutes.
Slice roast beef into thin strips and add to the onion/mushroom mixture.  Allow to cook 5-10 minutes.
Line the inside of each pepper with a slice of provolone cheese.
Fill each pepper with meat mixture until nearly overflowing.
Top each pepper with another slice of provolone cheese.
Bake for 15-20 minutes until the cheese on top is golden brown.
Serve and Enjoy!!
Makes 4 servings
Happy and Healthy Eating, friends!
Still hungry?  Follow my adventures:
On Twitter and Instagram: @MyImpKitch


Slow Cooker French Onion Roast Beef

We bought and installed a pool this week! Our daughter is turning 4 on July 6th, so it’s part of her birthday present, but you can bet that I will be in there, too :) It’s only a 30 inch pool (the highest my city will allow without a permit and fencing) but I’m 5 Ft tall, so half my height works for me! It really is a lot bigger than it sounds.

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Now with the addition of the pool, my summer’s are going to be more busy than they already are. In the summer, I need quick and easy recipes or those that I can fairly easily throw together in my crock pot. I had a beef roast sitting in my freezer waiting to be cooked, but I knew it would probably be Fall before I could get around to roasting it in the oven. So I had an idea of making it in the crock pot with some homemade French onion soup that I had frozen a while ago. I was excited about this NEW idea, until my husband told me his grandmother used to make it all the time. Oh, well, it’s all been done before! I had made it already by the time he told me his grandmother used to make it, so I’m going to share it with you in case, like me, you never heard of it before :)

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Crock Pot French Onion Roast Beef 

3 pound beef round rump roast

2 cups peeled and  sliced carrots

20 ounces French onion soup (homemade or diluted canned)*

Fresh ground black pepper and salt to taste*

3 tablespoons cornstarch or flour

*I used 20 ounces because that’s what I had in one container frozen. One can, diluted with a full can of water, equals about 21 ounces. You may want to omit any additional salt if using canned.

Place the beef in the bottom of  the slow cooker with the sliced carrots. Pour the French onion soup over the beef and carrots and sprinkle with salt and fresh ground pepper. Cook on HIGH for 5 to 6 hours or on LOW for about 10 hours, depending on how well done you want your roast. If a more rare roast is desired, check the beef at about 3 hours on HIGH or 7 hours on LOW. About 10 minutes before serving remove the roast to a cutting board, and the carrots and onions to a bowl, leaving the broth in the slow cooker. Wisk the cornstarch or flour with a little bit of water ( enough to make a thin paste) and pour into the broth, stir well for about 1 minute, and leave to thicken while you slice the beef. You can also remove the broth to a small pot and prepare the gravy on the stove, by bringing the broth to a boil, adding the cornstarch mixture and wisking for 1 minute. The stove top method will result in a slightly thicker gravy. Top sliced beef with the gravy, and serve with whatever sides you like! I made cheddar cheese mashed potatoes, but my Ranch Red Skinned Mashed Potatoes would be great with it.

Easy Beef Stroganoff Revisted

Beef Stroganoff

Remember back in the 80’s and 90’s when television was actually good, and had actual seasons? I know some of the TV shows from other decades were or are now good, but for me at least those years were the best! The Cosby Show, M*A*S*H*, The Facts of Life, Little House on the Prairie, The Waltons, ER, Beverly Hills 90210 ( um, maybe not), The Wonder Years….I could go on for a while!!

Back then shows had more structured seasons, normally from September-May with a few reruns around Christmas, mid-season replacements, and then reruns all summer with a few specials thrown in for good measure. What’s my point, you ask?

Last summer I did pretty bad at posting new recipes, and even worse, I kept making excuses when really I didn’t have a good one. The truth is I’m just busy all summer, my birthday is June 1st, my daughter’s July 6th, in between is gardening, and cookouts, and being outside with my daughter. So, this summer, I have decided to do things differently. I have lined up some great blogging friends to guest post so you can look forward to some great new recipes there! I also have a few of my own recipes I want to revisit, take better pictures of and repost, including this one for Easy Beef Stroganoff. I wasn’t able to get a good picture when I first posted the recipe, and to be honest it’s just one of those things that doesn’t photograph well, but at least I got a picture this time. I will still be posting new recipes from time to time throughout the summer, I’m just not sure how often. Kind of like old television seasons.

Easy Beef Stroganoff

1 pound ground sirloin

1/2 cup chopped onion

2 cloves minced garlic

8 ounces sliced baby bella (portabella) mushrooms

2 cups beef broth

2 cups sour cream

3 tablespoons flour

salt and pepper to taste

Brown ground sirloin with the onions. Drain, add garlic, mushrooms, beef broth and salt and pepper. Bring to a boil, reduce heat and simmer 15-20 minutes. Mix flour and sour cream in a bowl.  Stir sour cream into the beef mixture and simmer a few minutes more until thick and bubbly. Serve over egg noodles.

My daughter likes when I make Beef Stroganoff this way, only she DOES NOT like mushrooms, so I have to pick them out for her. Otherwise, I’m sure many kids would love this!