Tag Archives: Slow cooker

Perfect Pot Roast

Perfect Pot Roast

Perfect Pot Roast

I love easy dinners like this pot roast you can just throw in all one dish and let it cook away all day! I made mine in the oven only because I wanted to use my shiny orange ovenware dish, but this works perfectly in a crockpot too. Crocktober lasts pretty much all fall and winter at my house, and this is one of my favorites. Also, I know some of you may be hesitant about using sweet potato in this recipe, but I promise you it’s so delicious, and once you’ve tried it you’ll never cook pot roast with just plain potatoes ever again!


1 large sweet potato
1 large sweet onion
8-10 purple potatoes (you could use new potatoes too, I just love the color of the purple ones)
1 large Yukon gold potato
3 garlic cloves
3 carrots
1 can cream of mushroom and chicken (if you can’t find this, just use regular cream of mushroom)
1 package Zesty Italian Seasoning
4 cups of water
Your favorite all purpose seasoning (something with salt, pepper, garlic, etc)
2-3 lb pot roast

1. Chop all your veggies and put in your crockpot or casserole dish. Combine in a separate bowl can of cream of mushroom/chicken, Zesty Italian Seasoning, and 4 c water. Stir until combined and pour over the veggies.


2. Season pot roast liberally on all sides with your favorite all purpose seasoning and place on top of veggies and cover with lid.

3. Bake in oven for six hours at 300 degrees or place crockpot on high for 6-8 hours (depending on the strength of your crockpot and weight of your roast). Serve over rice or with tortillas in a pot roast taco for a delicious cool weather meal! If you’re serving with rice, I like to cook the rice with some of the pot roast liquid after it’s done cooking to give it extra flavor. Yum!


Spicy Chili

Spicy Chili


Yesterday when I woke up it was cold and foggy outside, and that’s when I knew for sure, beyond a shadow of a doubt… It was a perfect day for chili! This chili has the perfect amount of kick and goes perfectly on baked potatoes (pictured), tamales, Fritos, French fries, or even by itself. Trust me, you could put this on an old leather boot and it would be delicious!

2 lbs ground meat (beef, turkey, deer, whatever you like)
1 large sweet onion chopped
1 large jalapeño chopped
3 cloves of garlic chopped
1 12 oz beer (I used a Miller Lite, but any beer dark or light would be ok. Rule of adding drinks like this to food is if you wouldn’t drink it, don’t put it in your food. That means don’t buy the cheap stuff.)
1 can Rotel
1 cup Spicy V8 juice
3 tablespoons chili powder
2 teaspoons each of garlic salt, paprika, and cumin powder
1/4 teaspoon cayenne
1/4 cup ketchup (Heinz ketchup is my favorite)
1 tablespoon yellow mustard (I love French’s)
Olive oil
Salt and pepper to taste

1. Add onion and peppers to pot and drizzle with olive oil and season with salt and pepper (go easy because you can always add more later, but you can’t take it out once you’ve added it). Sauté for 20 minutes on medium to high heat.

2. Add ground meat and chopped garlic and sauté until fully cooked. Add seasonings and stir well. At this point you can either keep in pot or transfer to crock pot on low.

3. Add beer, Rotel, V8, ketchup, and mustard and keep at a simmer on stovetop or crockpot for a few hours or even all day.

4. Garnish chili with your favorite toppings before serving. Classic chili toppings include onion, green onion, cheese, sour cream, and avocado.

Taco Soup

Taco Soup


This is my favorite soup and perfect for simmering in a crock pot or on your stove top. It’s easy to make and very delicious! I recommend eating this with a glass of wine by the fireplace. Perfection 🙂

1 can Ranch Style beans (you can use a can of pinto beans in a pinch)
1 can black beans
1 can petite diced tomatoes
1 can whole kernel corn or 1 cup frozen corn
2 cans diced green chiles or 3 roasted and diced chiles
1 lb ground meat (beef, turkey, deer, whatever)
1 sweet onion diced
2 garlic cloves diced
1 packet Hidden Valley Ranch mix
1 packet taco seasoning (I like McCormicks)
1 chicken bouillon cube
4 cups of water

Ingredients for garnish:
Sour cream
Shredded cheese
Green onion
Crushed chips or fried corn tortilla strips

1. Sauté for 10-15 minutes on medium to high heat chopped onion drizzled with olive oil. After it turns translucent add ground meat and chopped garlic cloves. Once meat is fully cooked add both seasoning packets and stir well. At this point you can either dump contents into crock pot set on low heat or keep in soup pot.

2. Add beans, corn, tomatoes, chiles, bouillon, and water. Do not drain anything before dumping into pot. Allow soup to simmer for several hours if you can before serving so that flavor has time to develop.

3. Serve with your favorite toppings. Personally, I like to cut a corn tortilla into strips and fry in a little oil in a sauté pan then drain on paper towel and season immediately with a little Tony Chachere’s seasoning. I love the works on mine: fried tortilla strips, cheese, a dollop of sour cream, green onion, and sometimes a dash of Louisiana hot sauce to take up the heat an extra notch.