Slow Cooker BBQ Beef Pot Roast

Ingredients

• 3–4 lb beef chuck roast
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1½ cups BBQ sauce (your favorite brand)
• ½ cup beef broth
• 2 tbsp Worcestershire sauce
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper
• ½ tsp kosher salt, or to taste
• 1 tbsp olive oil (optional, for searing)

Directions

1. Prepare the roast. Pat the chuck roast dry with paper towels. Season all sides with salt, pepper, garlic powder, onion powder, and smoked paprika.
2. Sear the beef (optional). Heat olive oil in a large skillet over medium-high heat. Sear the roast for 2–3 minutes per side until browned. This adds flavor but isn't necessary.
3. Layer the slow cooker. Spread the sliced onions and minced garlic across the bottom of the slow cooker. Place the seasoned roast on top.
4. Make the BBQ sauce. In a mixing bowl, whisk together the BBQ sauce, beef broth, Worcestershire sauce, brown sugar, apple cider vinegar, and Dijon mustard.
5. Add the sauce. Pour the BBQ mixture over the roast, making sure the beef is well coated.
6. Slow cook. Cover and cook on:
• LOW for 8–9 hours (recommended)
• HIGH for 5–6 hours
7. The roast is ready when it easily pulls apart with a fork.
8. Shred or slice. Remove the beef and shred it with two forks, or cut into large chunks if you prefer a traditional pot roast texture.
9. Finish the sauce. Skim excess fat from the cooking liquid. For a thicker sauce, transfer some liquid to a saucepan and simmer until reduced, or stir a slurry of 1 tbsp cornstarch and 1 tbsp cold water into the hot cooking liquid and cook on HIGH until thickened.
10. Combine and serve. Return the beef to the slow cooker and toss with the BBQ sauce.
11. Let it sit for another 10–15 minutes to absorb the flavors.

Baked Chicken Thighs

Ingredients

• 1½–2 lbs chicken thighs
• ½ tsp garlic powder
• ½ tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• ½ cup Parmesan, optional
• Lemon, optional

Directions

1. Preheat the oven to 425°F.
2. Pat the chicken thighs dry and season generously with the garlic powder, Italian seasoning, salt, and black pepper.
3. Place the chicken on a sheet pan or in a baking dish.
4. Drizzle with the olive oil.
5. Bake for 30–45 minutes, depending on the size of the thighs, until the chicken is cooked through and reaches an internal temperature of 165°F.
6. Serve the chicken thighs with the risotto and green beans. Add a squeeze of fresh lemon over the chicken or vegetables if desired.

Crispy Roasted Potatoes with Maple Dijon Dip 🥔

Ingredients

• 4–5 potatoes, peeled and diced
• 2 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp salt, plus more to taste
• ¼ tsp black pepper

Directions

1. Preheat the oven to 425°F.
2. Peel and dice the potatoes into roughly even-sized pieces.
3. Add the potatoes directly to a large sheet pan. Toss with the olive oil, garlic powder, salt, and black pepper.
4. Spread the potatoes into a single layer, leaving a little space between them so they can brown.
5. Roast for 20 minutes.
6. Remove the pan from the oven and stir or flip the potatoes.
7. Return to the oven and roast for another 15–20 minutes, until golden brown and fork-tender.
8. Taste and add a little extra salt if needed.

Maple Dijon Dipping Sauce

• ⅓ cup Kewpie mayo
• 1½ tbsp Dijon mustard
• 1 tbsp maple syrup
• ½ tsp roasted garlic powder
• Pinch of salt
• Black pepper, to taste

Stir everything together until smooth. Taste and adjust with a little more maple syrup for sweetness or Dijon for more tang.

This sauce would also be really good with chicken apple sausage, so it could easily pull the whole meal together.

Creamy White Chicken Soup 🌽🍲

 Ingredients

• 1 tbsp olive oil
• 1 large yellow onion, diced
• 4 carrots, peeled and sliced
• 4 celery stalks, sliced
• 2 parsnips, peeled and sliced, optional
• 4–5 garlic cloves, minced
• 1 rotisserie chicken, meat removed and shredded
• 8 cups chicken broth or stock
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 can (4 oz) diced green chiles
• 1 cup corn, frozen or canned
• Small handful fresh dill, left in large sprigs, optional
• 1 tsp dried oregano
• ½ tsp onion powder
• 1–2 tsp kosher salt, to taste
• Black pepper, to taste
• 4 oz cream cheese, softened
• ½ cup half-and-half or heavy cream
• Juice of 1 lime
• Optional: 1–2 tsp chicken bouillon or consommé, to taste

Directions

1. Sauté the vegetables: Heat the olive oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, and parsnips. Cook for 5–7 minutes, stirring occasionally, until they begin to soften.
2. Add the garlic and seasonings: Stir in the garlic, oregano, onion powder, salt, and black pepper. Cook for about 30 seconds.
3. Build the soup: Add the chicken broth, white beans, green chiles, corn, dill, and shredded chicken. Bring to a boil.
4. Simmer: Reduce the heat to medium-low and simmer partially covered for 20–25 minutes, until the vegetables are tender.
5. Thicken it slightly: Remove the dill. Scoop about 1½ cups of the soup, making sure to get some beans and vegetables, into a blender and blend until smooth. Return it to the pot and stir.
6. Make it creamy: Reduce the heat to low. Stir in the cream cheese until melted and smooth, then add the half-and-half.
7. Finish the soup: Stir in the lime juice. Taste and adjust with more salt, pepper, or a little chicken bouillon if you want more savory depth.

Spin-Off Beef Stroganoff

Ingredients

• 1 bag egg noodles
• 1 lb ground beef
• 2 cartons beef broth
• 8 oz cremini or baby bella mushrooms, sliced
• 2–3 tbsp flour
• Salt, to taste
• Black pepper, to taste
• Onion powder, to taste
• 1–2 tbsp soy sauce
• 2 cloves garlic, minced

Directions

1. Brown the beef. Cook the ground beef in a large pot or deep skillet over medium-high heat until browned. Remove excess grease if needed.

2. Cook the mushrooms. Add the sliced mushrooms to the pot. If the pan is dry, add a little butter or oil. Cook for 5–7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.

3. Add the seasonings. Stir in the garlic, soy sauce, onion powder, parsley, salt, and pepper. Cook for about 30 seconds.

4. Add the flour. Sprinkle in the flour and stir well to coat the beef and mushrooms. Cook for 1–2 minutes to remove the raw flour taste.

5. Add the broth. Slowly pour in the beef broth while stirring. Bring to a boil.

6. Cook the noodles. Add the egg noodles directly to the pot. Reduce to a simmer and cook according to the package directions, stirring occasionally. If the noodles aren’t mostly submerged, add a little water or extra broth.

7. Finish. Once the noodles are tender and the sauce has thickened, taste and adjust the seasoning.

Notes

• For an even more stroganoff-like finish, stir in ½–1 cup sour cream after removing the pot from the heat.