The Best Beef Recipes - The Recipe Critic https://therecipecritic.com/beef-recipes/ Tried and True Recipes for Families | Food Blog Sat, 11 Apr 2026 14:30:52 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://therecipecritic.com/wp-content/uploads/2019/02/cropped-favicon-32x32.png The Best Beef Recipes - The Recipe Critic https://therecipecritic.com/beef-recipes/ 32 32 53477294 Marry Me Pot Roast https://therecipecritic.com/marry-me-pot-roast/ https://therecipecritic.com/marry-me-pot-roast/#respond Sun, 12 Apr 2026 12:00:00 +0000 https://therecipecritic.com/?p=337140 One bite of this marry me pot roast, and someone might just drop to one knee! Tender, fall-apart chuck roast…]]>

One bite of this marry me pot roast, and someone might just drop to one knee! Tender, fall-apart chuck roast slow-braised in a creamy sun-dried tomato and parmesan sauce. It’s the kind of meal that turns an ordinary Sunday dinner into a proposal-worthy meal.

Overhead shot of a dutch oven with Marry Me Pot Roast all cooked and sitting in a rich velvety sauce.

Why This Dinner is Worth Falling For

  • A New Twist on a Classic: If you love my marry me chicken, just wait until you try this dish! Same flavors, but made with slow-braised chuck roast.
  • Low Effort, High Reward: Just 15 minutes of prep, a long slow braise, and you pull out something that looks and tastes like you spent all day cooking.
  • Great for Sunday Dinner or Guests: This pot roast has that “wow” factor, making it perfect for serving to guests, but the steps are simple and the oven does most of the work for you.

Ingredients for Marry Me Pot Roast

Overhead shot of labeled Marry Me Pot Roast ingredients.
  • Beef Options: Chuck roast is best, but you can also use different cuts of meat like rump roast, brisket, or top round.
  • Remove Excess Fat: After cooking, you can blot any excess fat with paper towels before adding the cream and cheese.
  • Parmesan Cheese: Freshly grated parmesan works best, but finely pre-grated parmesan can be used for convenience.

How to Make Marry Me Pot Roast

This marry me pot roast comes together with minimal effort but delivers maximum flavor every single time. Serve it over mashed potatoes, with fried cabbage, or pile it onto a crusty roll for a sandwich you won’t stop thinking about.

  1. Prep the Roast: Preheat the oven to 300ºF. Pat the chuck roast very dry with paper towels, then generously season all sides of it with salt and pepper.
  2. Sear: Heat a large Dutch oven over medium-high heat on the stove, and add the sun-dried tomato oil. Add the roast and sear on each side for 3-4 minutes, until a deep crust has formed. Remove to a plate and set aside.
  3. Start the Sauce: Lower the heat to medium, then add the butter to the pot. Once melted, add garlic and cook for 1-2 minutes, until very fragrant. Whisk in the flour and brown bits to create a sauce with so much flavor.
  4. Add Broth: Slowly whisk in beef broth until smooth and fully combined.
  5. Stir in Remaining Ingredients: Add the tomato paste, Italian seasoning, and paprika, and whisk to combine. Stir in sun-dried tomatoes.
  6. Cook: Return the roast to the pot. Cover with lid and cook in the oven for 3.5-5 hours, or until the meat is very tender and easily shreds. Remove the meat to a plate, cover with aluminum foil, and set aside. Discard any excess fat that may have accumulated in the pot.
  7. Mix Cream and Cheese: Combine the cream and parmesan in a small bowl.
  8. Add Cream, Shred and Serve: Slowly whisk the cream cheese mixture into the Dutch oven. Return the marry me pot roast meat to the pot, shred, and serve garnished with fresh basil.
Meat seasoned and sitting on a cookie sheet ready to be browned.
Pot roast browning in a dutch oven.
Butter melting in the dutch oven with all of the browned bits from browning the meat.
Beef broth added to the browned butter to create a sauce.
Tomato paste, Italian seasoning, paprika, and sun dried tomatoes added to the sauce.
Browned meat added to the sauce and then put it in oven to cook low and slow.
Cream cheese, cream, and parmesan cheese added to a mixing bowl.
Cream and cheese mixture added to the dutch oven with the beef and velvety sauce.

Alyssa’s Pro Tip

Adding the Cream & Cheese: You can add the heavy cream and parmesan before roasting, but they will darken and caramelize in the oven. This adds rich flavor, not a burnt taste. If the sauce gets too thick, stir in a splash of beef broth to loosen it up.

Alternative Cooking Methods

  • Stovetop
    1. Simmer: Instead of transferring the pot to the oven in step 7, simmer over medium-low heat on the stovetop for 3-4 hours, until the beef is tender and shreddable.
    2. Stir: Carefully stir the sauce every hour or so to prevent burning.
  • Slow Cooker
    1. Mix Ingredients: Combine everything except the beef in a large 6 or 7-quart slow-cooker.
    2. Sear: Brown the beef as directed in the recipe card, then add it to the slow cooker.
    3. Slow Cook: Cover and cook on LOW for 8-10 hours, or on HIGH for 4-6 hours.
Print

Marry Me Pot Roast

This tender marry me pot roast is slow-braised in a creamy sun-dried tomato parmesan sauce for a rich and unforgettable dinner.
Course Dinner, entree, main, Main Course, main dish
Cuisine American
Keyword ceamy tomato pot roast, marry me beef, marry me por roast, marry me por roast recipe, marry me roast, marry me sauce pot roast, sun dried tomato pot roast, tuscan pot roast
Prep Time 15 minutes
Cook Time 5 hours 20 minutes
Total Time 5 hours 35 minutes
Servings 6 servings
Calories 708kcal
Author Alyssa Rivers

Equipment

  • 1 9-10 quart Dutch oven or oven-safe pot

Ingredients

  • 3-4 pounds chuck roast
  • 2 tablespoons sun-dried tomato oil
  • 2 tablespoons unsalted butter
  • 2 teaspoons minced garlic
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 3 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • ¾ cup oil-packed sun-dried tomatoes julienne cut
  • ¾ cup heavy cream
  • ½ cup grated parmesan cheese
  • fresh basil for garnish
  • salt to taste
  • ground black pepper to taste

Instructions

  • Preheat the oven to 300 degrees Fahrenheit.
  • Pat 3-4 pounds chuck roast very dry with paper towels, then generously season all sides of it with salt and ground black pepper.
  • Heat a large Dutch oven over medium-high heat and add 2 tablespoons sun-dried tomato oil. Add the roast and sear on each side for 3-4 minutes, until a deep crust has formed. Remove to a plate and set aside.
  • Lower the heat to medium, then add 2 tablespoons unsalted butter to the pot. Once melted, add 2 teaspoons minced garlic and cook for 1-2 minutes, until very fragrant. Whisk in 2 tablespoons all-purpose flour.
  • Slowly whisk in 2 cups beef broth until smooth and fully combined.
  • Add 3 tablespoons tomato paste, 1 teaspoon Italian seasoning, and ½ teaspoon paprika, and whisk to combine. Stir in ¾ cup oil-packed sun-dried tomatoes.
  • Return the roast to the pot. Cover and cook in the oven for 3.5-5 hours, or until the meat is very tender and easily shredded. Remove the meat to a plate, cover with aluminum foil, and set aside. Discard any excess fat that may have accumulated in the pot.
  • Combine ¾ cup heavy cream and ½ cup grated parmesan cheese in a small bowl. Slowly whisk into the sauce in the Dutch oven. Return the meat to the pot, shred, and serve garnished with fresh basil.

Notes

Leftover Instructions
  • Fridge: Store leftovers in the refrigerator in an airtight container for up to 5 days.
  • Reheat: Reheat in the microwave in 30-second increments, or on the stovetop over medium heat, stirring frequently.
  • Freezer: Store the cooked pot roast and sauce in the freezer in a freezer-safe bag or container for up to 3 months. Thaw completely in the refrigerator for 24 hours (or longer if needed), then heat over medium heat on the stovetop, stirring frequently.

Nutrition

Calories: 708kcal | Carbohydrates: 10g | Protein: 56g | Fat: 50g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 233mg | Sodium: 705mg | Potassium: 1344mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1111IU | Vitamin C: 21mg | Calcium: 163mg | Iron: 7mg
Plated marry me pot roast with some mashed potatoes.

More Marry Me Recipes to Try

The marry me sauce is just too good to use once, so here are a few more recipes featuring that same irresistible flavor.

]]> https://therecipecritic.com/marry-me-pot-roast/feed/ 0 337140 Sweet and Sour Meatballs https://therecipecritic.com/sweet-and-sour-meatballs/ https://therecipecritic.com/sweet-and-sour-meatballs/#comments Sat, 11 Apr 2026 12:00:00 +0000 https://therecipecritic.com/?p=103710 These sweet and sour meatballs are one of those dinners I pull out when I need something easy, but I…]]>

These sweet and sour meatballs are one of those dinners I pull out when I need something easy, but I know everyone likes! They’re saucy, a little sweet, a little tangy, and come together fast.

Skillet with sweet and sour meatballs cooking in it with the pineapple and veggies.

Why You’re About to Put These on Repeat

  • Easy Enough for Busy Weeknights: No fancy steps, no babysitting the stove, just a simple throw it together and call it dinner situation.
  • The Sauce is Ridiculously Good: Sweet, tangy, and clingy in the best way. You’ll be scraping the pan and just trying it more than necessary.
  • It Disappears Fast: Kids, adults, whoever walks through the kitchen, everyone grabs a bowl, and suddenly there are no leftovers to deal with.

A Reader’s Review

Thanks for sharing this recipe! I made this today, did every step, I had all the ingredients except for Sriracha, but it still turned out so good!

Ruby

Sweet and Sour Meatballs Ingredients

Overhead shot of labeled meatball ingredients.
  • Meat: Swap the ground beef for ground chicken, ground turkey, or pork.
  • Onion: Finely mince or grate your onions. This will evenly distribute the onions, helping to keep the meatballs moist.
  • Time Saving Hack! Use frozen meatballs to save time.
  • Air Fry the Meatballs: Instead of cooking in the oven, cook in the air fryer at 380°F for 10 minutes, shaking halfway through.
Overhead shot of labeled sauce ingredients.
  • Sugar: Adjust the sugar to taste, depending on how sweet you like your sweet and sour sauce.
  • Vinegar: Swap the apple cider vinegar for rice wine or white vinegar.
Overhead shot of labeled other ingredients for sweet and sour meatballs.
  • Bell Peppers: Use your favorite color of bell peppers. Cut into even-sized pieces so the onions and peppers cook evenly.

How to Make Sweet and Sour Meatballs

My sweet and sour meatball recipe is so simple. All you do is make your meatballs (or use frozen in a pinch), whip up the sauce, cut up your veggies and pineapple, and you’re good to go! It has the best flavors that everyone will love!

  1. Prep: Preheat the oven to 450°F, then line a baking sheet with parchment paper and set aside. To a large bowl, add ground beef, finely minced onion, bread crumbs, egg, minced garlic, salt, and pepper. Mix until evenly combined.
  2. Make Meatballs: Scoop the meatball mixture into 2-tablespoon portions, then roll them into smooth balls. You should get 18-20 meatballs. Place them on the baking sheet and spray them lightly with oil. Bake the meatballs for 18 minutes, until they are fully cooked, rotating them halfway through.
  3. Make Sauce: In a small bowl, whisk together pineapple juice, brown sugar, apple cider vinegar, water, ketchup, soy sauce, sriracha, and cornstarch.
  4. Cook Veggies: In a large wok or pan, heat vegetable oil over high heat. Add diced green and red bell peppers and onion. Cook for 2 minutes.
  5. Combine: Reduce the heat to low, then add pineapple chunks, meatballs, and sauce to the pan.
  6. Simmer & Serve: Simmer the meatballs in the sauce for 4-5 minutes until the sauce thickens. Serve sweet and sour meatballs over rice.
Mixing bowl with ground beef, egg, breadcrumbs, onion, and garlic.
Meatballs mixed and formed into balls on a parchment lined cookie sheet.
Sauce ingredients all mixed in a bowl.
Veggies diced and bing cooked in a wok.
Meatballs, veggies, and pineapple all doused in the sauce and cooking in a skillet.
Sauce and sweet and sour meatballs ingredients all combined in a skillet.

Kitchen Tools For This Recipe

  • Small Cookie Scoop: Using a 1½ to 2-tablespoon-sized cookie scoop makes portioning out and shaping the meatballs quick and easy.
  • Baking Sheet: Use to cook the meatballs in the oven.
  • Wok: Great for stir-frying vegetables at high heat. If you don’t have a wok, you can use a large skillet with high sides.
Print

Sweet and Sour Meatballs

Juicy meatballs tossed in a sweet and tangy sauce that comes together fast and tastes even better over rice.
Course Dinner, main dish
Cuisine Asian American
Keyword sweet and sour meatballs, Sweet and Sour Meatballs Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Calories 510kcal
Author Alyssa Rivers

Ingredients

Meatballs

  • 1 pound ground beef
  • 1 small finely minced onion
  • ½ cup breadcrumbs
  • 1 egg
  • 3 teaspoons minced garlic
  • 1 teaspoon salt
  • ½ teaspoon pepper

Sauce

  • ½ cup pineapple juice
  • ½ cup brown sugar
  • ⅓ cup apple cider vinegar
  • ¼ cup water
  • ¼ cup ketchup
  • 1 tablespoon soy sauce
  • 1 tablespoon sriracha
  • 1 tablespoon cornstarch

Other Ingredients

  • 1 tablespoon vegetable oil
  • 1 green bell pepper cut into 1-inch pieces
  • 1 red bell pepper cut into 1-inch pieces
  • 1 small onion cut into 1-inch pieces
  • 1 cup pineapple chunks

Instructions

  • Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
  • To a large bowl, add 1 pound ground beef, 1 small finely minced onion, ½ cup breadcrumbs, 1 egg, 3 teaspoons minced garlic, 1 teaspoon salt, and ½ teaspoon pepper. Mix until evenly combined.
  • Scoop the meatball mixture into 2 tablespoon-sized balls and roll them into smooth balls. You should get 18-20 meatballs. Place them on the baking sheet and spray them lightly with oil.
  • Bake the meatballs for 18 minutes, until they are fully cooked, rotating them halfway through.
  • In a small bowl, whisk together ½ cup pineapple juice, ½ cup brown sugar, ⅓ cup apple cider vinegar, ¼ cup water, ¼ cup ketchup, 1 tablespoon soy sauce, 1 tablespoon sriracha, and 1 tablespoon cornstarch.
  • In a large wok or pan, heat 1 tablespoon vegetable oil over high heat. Add 1 green bell pepper, 1 red bell pepper, and 1 small onion. Cook for 2 minutes.
  • Reduce the heat to low, then add 1 cup pineapple chunks, meatballs, and sauce to the pan. Simmer the meatballs in the sauce for 4-5 minutes until the sauce thickens. Serve over rice.

Notes

Leftover and Make Ahead Instructions
  • Fridge- Store in an airtight container in the fridge for up to 5 days.
  • Reheat: Microwave or stovetop until heated through.
  • Freezer- Store in an airtight freezer-safe container for up to 3 months.
  • Make Ahead- Make the meatballs the day before and store them in the fridge until you are ready to cook them. You can also freeze the uncooked meatballs. Cook from frozen, adding a few extra minutes to the bake time.

Nutrition

Calories: 510kcal | Carbohydrates: 62g | Protein: 28g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 1258mg | Potassium: 780mg | Fiber: 3g | Sugar: 45g | Vitamin A: 1216IU | Vitamin C: 76mg | Calcium: 101mg | Iron: 4mg
Bowl with a serving of sweet and sour meatballs on a bed of rice.

More Meatball Meals to Try Tonight!

]]> https://therecipecritic.com/sweet-and-sour-meatballs/feed/ 4 103710 Mini Meatloaf Muffins https://therecipecritic.com/mini-meatloaf-muffins/ https://therecipecritic.com/mini-meatloaf-muffins/#comments Sun, 05 Apr 2026 12:00:00 +0000 https://therecipecritic.com/?p=335842 Meatloaf is even better in mini form! These mini meatloaf muffins are tender, flavorful, and topped with a sweet, tangy…]]>

Meatloaf is even better in mini form! These mini meatloaf muffins are tender, flavorful, and topped with a sweet, tangy glaze. They take about 25 minutes to make, making them perfect for an easy dinner the kids will love.

Mini meatloaf cut through the center vertically so you can see al the juicy meat and onions and tangy glaze on top.

Why These Little Meatloaves are a Big Win

  • Perfectly Portioned: No slicing needed, everyone gets their own mini meatloaf with those delicious caramelized edges.
  • Sweet & Tangy Glaze: The ketchup glaze bakes into the tops for a sticky, flavor-packed finish you’ll want on every bite.
  • Serve It Your Way: Pair with mashed potatoes or potato stacks, tuck into a sandwich, or serve with your favorite veggie, like these crack green beans.

Ingredients for Mini Meatloaf Muffins

Overhead shot of labeled meatloaf ingredients.
  • Ground Beef: I used 90/10 ground beef. If you use a higher fat percentage, just be aware of the excess oil. Use ground chicken or turkey if you prefer!
  • Onions: If you have littles that don’t love pieces of onion, swap them out for 1 teaspoon onion powder!
  • Breadcrumbs: Swap out the breadcrumbs for panko or oats. Use gluten-free breadcrumbs, panko, or oats if you need!
  • Add-Ins: Sneak in veggies for added nutrition! I love adding shredded carrots or bell peppers. Veggies also add moisture and texture to the meatloaf.
Overhead shot of labeled glaze ingredients.
  • Vinegar: My classic meatloaf uses balsamic vinegar in the glaze, but I swapped it out for apple cider vinegar in this recipe! I thought it would be more kid-friendly. Feel free to use balsamic vinegar if you prefer.

How to Make Mini Meatloaf Muffins

If you’re tired of waiting forever for meatloaf to cook, you’re going to love this method. The mini size means they cook quickly, stay juicy, and you get more of those delicious. Perfect with a side of vegetables or mashed potatoes!

  1. Prep: Preheat the oven to 350ºF. Spray the inside of a 12-cup muffin tin with non-stick cooking spray.
  2. Combine: In a large bowl, add the ground beef, diced onion, breadcrumbs, Worcestershire sauce, milk, egg, garlic powder, salt, pepper, and Italian seasoning. Mix gently using clean hands until combined.
  3. Bake: Divide the meat mixture into each muffin cup and bake in the preheated oven for 20 minutes.
  4. Make the Sauce: In a small bowl, whisk together the ketchup, vinegar, and brown sugar until combined.
  5. Add Sauce: Once the meatloaf has cooked, remove the pan from the oven. Top each meatloaf with a spoonful of sauce, and bake for an additional 5 minutes. Cool the meatloaf for 5 minutes before removing and serving!
All of the meatloaf ingredients added to a bowl.
Mixed meatloaf mixtures separated into the muffin tins.
Sauce ingredients added to a bowl.
Glaze being spooned over the mini meatloaf muffins.

Alyssa’s Pro Tip

Use Your Hands to Mix: Your hands are your best tool here. Mix just until combined so the meatloaf stays tender. Avoid overmixing and don’t pack the mixture into the muffin cups. About 1/3 cup per portion works perfectly.

Print

Meatloaf Muffins

Juicy mini meatloaf muffins with caramelized edges and tender centers. Made in a muffin pan for an easy, weeknight dinner. Ready in about 25 minutes.
Course Dinner
Cuisine American
Keyword meatloaf muffins, mini meatloaf, mini meatloaf muffins recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 Servings
Calories 132kcal
Author Alyssa Rivers

Equipment

  • 12-cup muffin pan

Ingredients

Meatloaf

  • 1 ½ pounds lean ground beef
  • ½ cup diced onion
  • ½ cup Italian breadcrumbs
  • 1 tablespoon Worcestershire sauce
  • ½ cup milk
  • 1 large egg
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 teaspoon Italian seasoning

Glaze

  • ½ cup ketchup
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Spray the inside of a 12-cup cupcake pan with non-stick cooking spray.
  • In a large bowl, add 1 ½ pounds lean ground beef, ½ cup diced onion, ½ cup Italian breadcrumbs, 1 tablespoon Worcestershire sauce, ½ cup milk, 1 large egg, ½ teaspoon garlic powder, ½ teaspoon salt, and 1 teaspoon Italian seasoning.
  • Mix gently using clean hands until combined. Divide the mixture into each muffin cup and bake in the preheated oven for 20 minutes.
  • In a small bowl, whisk together the ½ cup ketchup, 2 tablespoons apple cider vinegar, and 2 tablespoons brown sugar until combined.
  • Once the meatloaf has cooked, remove the pan from the oven. Top each meatloaf with a spoonful of sauce, and bake for an additional 5 minutes.
  • Cool for 5 minutes before removing them and serving!

Notes

Storage Tips
  • In the Refrigerator: Store the cooled mini meatloaves in an airtight container or a sealable bag for 3-4 days.
  • In the Freezer: Once cooled, wrap each muffin tightly in plastic wrap, then place in an airtight container or sealable bag. Store in the freezer for 2-3 months. Thaw in the fridge before reheating.

Nutrition

Calories: 132kcal | Carbohydrates: 10g | Protein: 14g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 321mg | Potassium: 286mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg
Plated mini meatloaf muffins next to mashed potatoes and peas.

More Family Favorite Dinner Recipes

]]> https://therecipecritic.com/mini-meatloaf-muffins/feed/ 3 335842 Italian Pot Roast (Stracotto) https://therecipecritic.com/italian-pot-roast/ https://therecipecritic.com/italian-pot-roast/#comments Sun, 22 Mar 2026 12:00:00 +0000 https://therecipecritic.com/?p=334648 Meet Stracotto, the Italian pot roast you didn’t know you were missing! A seared roast is slowly braised in a…]]>

Meet Stracotto, the Italian pot roast you didn’t know you were missing! A seared roast is slowly braised in a rich, hearty tomato sauce until it is melt-in-your-mouth tender. The sauce alone is worth making this recipe for!

Overhead shot of Italian pot roast all cooked and fall apart tender.

Reasons This Recipe Is a 10/10

  • Fall-Apart Tender Beef: The roast slowly braises in the oven until it’s ultra tender and packed with rich flavor.
  • A Sauce With Incredible Depth: The tomato-based sauce simmers for hours, developing bold, savory flavor that’s perfect for spooning over pasta, mashed potatoes, or creamy polenta.
  • Even Better the Next Day: The leftovers are just as delicious! My family happily sopped up the extra sauce with buttered, crusty bread, which might have been my favorite part.  

Ingredients for Italian Pot Roast

Overhead shot of labeled Italian pot roast ingredients.
  • Choose the Right Cut of Beef: I used a chuck roast, but a round roast or brisket (with most of the fat cap trimmed) works great too.
  • Wine Substitutions: If you’d rather skip the wine, swap in beef broth or apple juice. Add 1–2 tablespoons of apple cider vinegar or 1 tablespoon of balsamic vinegar to give the sauce a touch of acidity.

How to Make Stracotto

If your go-to comfort food is a classic pot roast like my Mississippi version, you’re going to love this Italian twist. It’s easy to prepare, and while it simmers low and slow in the oven, the flavorful sauce and juicy beef make every minute worth the wait.

  1. Sear the Beef: Preheat the oven to 350ºF. Cut the roast into a few smaller pieces, pat dry with paper towels, and season all sides of the beef with salt and pepper. Heat a large, oven-safe pot or large Dutch oven over medium-high heat. Add the beef to the pot and sear on all sides for 3-4 minutes per side, until a deep crust forms. Remove to a plate and set aside.
  2. Cook Vegetables: Lower the heat to medium and add the olive oil, onion, carrots, and celery to the pot. Cook for 3 minutes. Add garlic and cook for another minute.
  3. Wine: Add the wine and use a wooden spoon to scrape any browned bits up from the bottom of the pan.
  4. Broth: Stir in the beef broth.
  5. Add Herbs & Tomatoes: Stir in tomato paste, tomatoes, bay leaves, thyme, rosemary, and salt and pepper to taste.
  6. Roast: Add the beef back to the pot, then place the lid on and transfer it to the oven. Bake for 3 ½-5 hours, until the beef is easily shredded with two forks. Discard the bay leaves and herb stems before serving Italian Pot Roast.
Beef browning in a pot.
Veggies added to the pot and cooking on lower heat.
Wine being added to the veggies.
Beef broth being added to the veggie and wine mixture.
Herbs and tomatoes added to the mixture.
Beef added to the pot and ready to go in the oven.

Alyssa’s Pro Tip

Save Time on Veggies: For quicker prep, toss the onions, celery, and carrots into a food processor and pulse until roughly chopped. You’ll get perfectly sized pieces without the extra chopping.

Other Italian Pot Roast Cooking Methods

  • Slow Cooker Instructions:
    • Combine everything except the beef in a large 6 or 7-quart slow-cooker. Brown the beef as directed in the recipe card, then add it to the slow cooker. Cover and cook on LOW for 8-10 hours, or on HIGH for 4-6 hours.
  • Stovetop Instructions:
    • Instead of transferring the pot to the oven in step 6, simmer over medium-low heat on the stovetop for 3-4 hours, until the beef is tender and shreddable. Carefully stir the sauce every 30 minutes or so to prevent burning.
Print

Italian Pot Roast (Stracotto)

Stracotto is the Italian pot roast that deserves a spot in every home cook's recipe box! A seared roast is slowly braised in a rich, hearty tomato sauce until it is melt-in-your-mouth tender.
Course Dinner, entree, Main Course, main dish
Cuisine Italian, Italian American
Keyword baked pot roast, best pot roast recipe, italian pot roast, italian pot roast recipe, italian pot roast stracotto, italian tomato pot roast, oven pot roast, oven roasted pot roast, pot roast recipe, stracotto, stracotto recipe, tomato pot roast
Prep Time 35 minutes
Cook Time 5 hours
Total Time 5 hours 35 minutes
Servings 6 servings
Calories 606kcal
Author Alyssa Rivers

Equipment

  • 1 large oven-safe dutch oven or pot with lid

Ingredients

  • 3-4 pounds chuck roast
  • 1 tablespoon olive oil
  • 2 cups diced onion about 1 large onion
  • 1 ½ cups diced carrots sbout 2 large carrots
  • 1 cup diced celery about 3 large ribs
  • 2 tablespoons minced garlic 6-8 large cloves
  • 1 cup dry red wine such as Merlot or Cabernet Sauvignon
  • 1 ½ cups beef broth
  • 2 tablespoons tomato paste
  • 2 cups crushed tomatoes about 1 14-ounce can
  • 2 bay leaves
  • 5 sprigs fresh thyme or 1 teaspoon dried thyme
  • 1 sprig fresh rosemary or ½ teaspoon dried rosemary
  • salt to taste
  • ground black pepper to taste

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Cut 3-4 pounds chuck roast into a few smaller pieces, pat dry with paper towels, and season all sides of the beef with salt and ground black pepper.
  • Heat a large, oven-safe pot or Dutch oven over medium-high heat. Add the beef to the pot and sear on all sides for 3-4 minutes per side until a deep crust has formed. Remove to a plate and set aside.
  • Lower the heat to medium and add 1 tablespoon olive oil, 2 cups diced onion, 1 ½ cups diced carrots, and 1 cup diced celery to the pot. Cook for 3 minutes before adding 2 tablespoons minced garlic and cook for another minute.
  • Add 1 cup dry red wine and use a wooden spoon to scrape any browned bits up from the bottom of the pan.
  • Stir in 1 ½ cups beef broth, then add 2 tablespoons tomato paste, 2 cups crushed tomatoes, 2 bay leaves, 5 sprigs fresh thyme ,1 sprig fresh rosemary, and salt and ground black pepper to taste.
  • Add the beef back to the pot, then place the lid on and transfer it to the oven. Bake for 3 ½-5 hours, until the beef is easily shredded with two forks. Discard the bay leaves and herb stems before serving.

Notes

  • Fridge: Store leftovers in the refrigerator in an airtight container for up to 5 days. Reheat in the microwave in 1- minute increments, or on the stovetop over medium heat, stirring frequently.
  • Freezer: Store the cooked pot roast and sauce in the freezer in a freezer-safe bag or container for up to 3 months. Thaw completely in the refrigerator for 24 hours (or longer if needed), then heat over medium heat on the stovetop, stirring frequently.
 

Nutrition

Calories: 606kcal | Carbohydrates: 18g | Protein: 54g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 183mg | Sodium: 624mg | Potassium: 1441mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5754IU | Vitamin C: 17mg | Calcium: 116mg | Iron: 7mg
Plated Italian Pot Roast next to some polenta.

What to Serve With Italian Pot Roast

]]> https://therecipecritic.com/italian-pot-roast/feed/ 7 334648 Loaded Baked Beans https://therecipecritic.com/loaded-baked-beans/ https://therecipecritic.com/loaded-baked-beans/#respond Tue, 17 Mar 2026 12:00:00 +0000 https://therecipecritic.com/?p=334424 If you’re bringing a dish to the next family reunion, make it these loaded baked beans. Three kinds of meat,…]]>

If you’re bringing a dish to the next family reunion, make it these loaded baked beans. Three kinds of meat, two kinds of beans, and a sauce that is smoky, sweet, and full of depth. They disappear every single time.

Bowl of loaded baked beans with a gold spoon.

Why These Check Every Box

  • One Pot: Everything comes together in a single pot before going straight into the oven. Less mess, more eating!
  • Make It Your Own: Want more heat? Add extra cayenne. Prefer a different sausage? Go for it. This recipe is easy to customize.
  • Even Better the Next Day: The flavors deepen overnight, making leftovers something to look forward to, and it’s make-ahead friendly!

Ingredients for Loaded Baked Beans

Overhead shot of labeled loaded baked beans ingredients.
  • Bacon: Regular or thick-cut bacon both work great. Use whichever you prefer or have on hand. 
  • Serving as an Entree: These beans are hearty enough to serve as a main dish! As an entree, plan on feeding about 7 to 8 people. 
  • For Saucier Beans: These baked beans are not as saucy as some others. If you like a little more sauce, simply stir in half a cup of beef broth in step 6.

How to Make Loaded Baked Beans

Everything gets browned, layered together, and finished in the oven. Pile it next to a rack of ribs, spoon it alongside a hot dogs, macaroni salad, or serve it straight out of the pot with a big piece of cornbread. However you serve it, this easy recipe is always a win!

  1. Cook the Bacon: Preheat the oven to 350ºF, then add the bacon to a large oven-safe pot or and cook over medium-high heat until crisp, about 4-5 minutes. Remove to a paper towel-lined plate to drain. Reserve 2 tablespoons of the grease in a small dish and discard the rest.
  2. Cook the Beef: Brown and crumble the ground beef in the same pot over medium-high heat until no pink remains, about 7-8 minutes. Drain the grease and reserve the meat with the bacon.
  3. Cook the Sausage: Add the smoked sausage to the pot, then cook over medium heat for 2-3 minutes. Remove from the skillet, then reserve with the bacon and beef. Drain any grease from the sausage.
  4. Sauté the Veggies: Add the reserved bacon grease back to the pot, along with the chopped onion and bell peppers. Cook over medium heat for 3-4 minutes until softened, then add the beef, bacon, and sausage back to the skillet.
  5. Add the Beans and Flavorings: Stir in the baked beans, kidney beans, bbq sauce, brown sugar, Worcestershire, mustard, garlic powder, cayenne, salt, and pepper.
  6. Bake: Once heated through and combined, transfer the pot to the oven and then bake the loaded baked beans uncovered for 40 minutes.
Bacon cooking in a large pot.
Ground beef cooking in a a large pot.
Sausage slices cooking in a large pot.
Veggies cooking in bacon grease in a large pot.
Beans and sauce ingredients added to the pot.
Everything added to the pot and stirred together, ready to go in the oven.

Other Cooking Methods

  • Stovetop Instructions:
    • Instead of baking these beans, you can simmer them on the stovetop for 45 minutes. Just be sure to stir the pot every 5-10 minutes to prevent it from burning on the bottom.
  • Slow Cooker Instructions:
    • To prepare this in the crockpot, follow steps 2-5, adding the cooked, drained meats to a large crockpot. Add the remaining ingredients and stir to combine. Cook on LOW for 4-5 hours, or on HIGH for 2-3 hours.
Print

Loaded Baked Beans

Sweet, smoky loaded baked beans with bacon and a rich, tangy sauce. An easy, hearty side dish perfect for BBQs, potlucks, and family dinners.
Course Dinner, entree, Main Course, main dish, Side Dish
Cuisine American, Amish, Barbeque, Southern
Keyword baked beans, baked beans recipe, easy loaded baked beans, Loaded baked beans, Loaded baked beans recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 servings
Calories 570kcal
Author Alyssa Rivers

Ingredients

  • 12 ounces diced bacon I prefer regular cut
  • 1 pound ground beef
  • 14 ounces sliced smoked sausage or Kielbasa sausage
  • 1 cup diced sweet onion
  • 1 cup diced green bell pepper
  • ½ cup diced red bell pepper
  • 1 (28-ounce) can baked beans
  • 1 (15-ounce) can drained and rinsed dark red kidney beans
  • ⅔ cup barbecue sauce
  • ½ cup dark brown sugar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons yellow mustard
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne pepper more or less to taste
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Add 12 ounces diced bacon to a large oven-safe pot and cook over medium-high heat until crisp, about 4-5 minutes. Remove to a paper towel-lined plate to drain. Reserve 2 tablespoons of the grease in a small dish and discard the rest.
  • Brown and crumble 1 pound ground beef in the same pot over medium-high heat until no pink remains, about 7-8 minutes. Drain the grease and reserve the meat with the bacon.
  • Add 14 ounces sliced smoked sausage to the pot and cook over medium heat for 2-3 minutes. Remove from the skillet and reserve with the bacon and beef. Drain any grease from the sausage.
  • Add the reserved bacon grease back to the pot, along with 1 cup diced sweet onion, 1 cup diced green bell pepper, and ½ cup diced red bell pepper. Cook over medium heat for 3-4 minutes until softened, then add the beef, bacon, and sausage back to the skillet.
  • Stir in 1 (28-ounce) can baked beans, 1 (15-ounce) can drained and rinsed dark red kidney beans, ⅔ cup barbecue sauce, ½ cup dark brown sugar, 2 tablespoons Worcestershire sauce, 2 tablespoons yellow mustard, 1 teaspoon garlic powder, ¼ teaspoon cayenne pepper, ½ teaspoon salt, and ¼ teaspoon ground black pepper.
  • Once heated through and combined, transfer the pot to the oven and bake for 40 minutes.

Video

Notes

Leftover Instructions
  • Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Freezer: Freeze in an airtight, freezer-safe container or bag for up to 3 months. Thaw completely before reheating.
  • Make Ahead: Prepare the beans up to 24 hours in advance and store covered in the refrigerator until ready to serve.
  • Reheat: Warm on the stovetop over medium heat, stirring occasionally to prevent burning, or microwave in 30–60 second intervals, stirring between, until heated through.

Nutrition

Calories: 570kcal | Carbohydrates: 49g | Protein: 27g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 1316mg | Potassium: 861mg | Fiber: 8g | Sugar: 19g | Vitamin A: 370IU | Vitamin C: 25mg | Calcium: 91mg | Iron: 5mg
Pot of loaded baked beans with someone lifting a scoop out with a wooden spoon.

More Tasty Ways to Enjoy Beans

]]> https://therecipecritic.com/loaded-baked-beans/feed/ 0 334424 Horseradish Pot Roast https://therecipecritic.com/horseradish-pot-roast/ https://therecipecritic.com/horseradish-pot-roast/#comments Sat, 14 Feb 2026 13:00:00 +0000 https://therecipecritic.com/?p=331351 This horseradish pot roast is pure comfort food with a flavorful twist. The beef cooks low and slow until fork-tender,…]]>

This horseradish pot roast is pure comfort food with a flavorful twist. The beef cooks low and slow until fork-tender, soaking up a rich, savory sauce with just enough horseradish to add depth without being overwhelming.

Plate of horseradish pot roast with green beans and mashed potatoes.

Why This Recipe Is a Keeper

  • Horseradish: I don’t love horseradish, but the flavor it gives this roast is incredible! Whether you love it or hate it, this recipe tastes amazing!
  • Well-balanced flavor: The sauce is rich and savory, thanks to the garlic, Worcestershire, and thyme, making every bite taste amazing.
  • Perfect with all the cozy sides: Serve it with mashed potatoes, buttered noodles, or roasted vegetables and 1-hour rolls to soak up every last bit of that delicious sauce.

Ingredients for Horseradish Pot Roast

Overhead shot of labeled horseradish pot roast ingredients.
  • Beef Options: While chuck roast works best, you can also use bottom round or eye of round.
  • Add Potatoes: For a heartier meal, toss in 1–2 lbs of baby potatoes (requires a 7–8 quart slow cooker).
  • Extra Veggies: Carrots, celery, or mushrooms can be added, stick to about 1 cup each (up to 3 cups total). If adding, pour in ¼–½ cup extra beef broth to keep the sauce flavorful.
  • Season to Taste: After whisking in the sour cream, taste the sauce and adjust with more salt and pepper if needed.
  • Swap the Liquid: Replace some or all of the beef broth with red wine or beer to change the flavor.

How to Make Horseradish Pot Roast

This pot roast recipe is easy to make and full of flavor, with just the right hint of horseradish that mellows as it cooks. For a little extra kick, stir 1–2 teaspoons of horseradish into the sour cream when finishing the sauce. Serve it over mashed potatoes or rice, or turn it into a cozy French Dip style sandwich.

  1. Sear: Pat the roast completely dry with paper towels and season all sides with salt and pepper. Heat a large skillet over medium-high heat. Sear the roast on all sides until a brown crust forms, about 3 minutes per side.
  2. Add Onion: Place the roast in the bottom of a large slow cooker, then add the onion over the top.
  3. Start the Sauce: Once the roast is removed from the skillet, reduce the heat to medium and add the beef broth. Use a wooden spoon to gently scrape up all the browned bits from the bottom of the skillet, then turn off the heat.
  4. Combine: Add the tomato paste, horseradish, garlic, and Worcestershire, and stir until combined. Pour over the roast.
  5. Slow Cook: Add the thyme to the slow cooker. Cover and cook on LOW for 9-10 hours, or on HIGH for 6-8 hours.
  6. Add Slurry: In the final 45-60 minutes of cooking, skim off any fat, then whisk the cornstarch and cold water in a small bowl to make a slurry. Add it to the slow cooker.
  7. Serve: Once the roast is tender and the sauce has thickened, discard the thyme. Remove the meat, cover with foil, and whisk some sauce into the sour cream until smooth, then stir it back into the slow cooker. Shred or slice the horseradish pot roast as desired and serve.
Roast searing in a larg skillet.
Browned pot roast in the slow cooker with diced onions.
Beef broth deglazing the pan the roast was seared in.
Sauce ingredients added to the pan with the broth.
Sauce and sage added to the slow cooker with the roast and onions.
Cornstarch slurry added to the slow cooker to help thicken the sauce.
Sauce from the cooked roast added to some sour cream and whisked together.

Alyssa’s Recipe Tips

  • Dry Brine: After drying and seasoning the beef, refrigerate uncovered overnight (or up to 3 days). This enhances flavor and helps the beef sear beautifully.
  • Deglaze! Don’t skip the deglazing step after searing. The browned bits (fond) add an incredible caramelized flavor to your sauce.

Alternative Cooking Methods

  • Stove Top
    1. Dutch Oven: Use a large, heavy-bottomed pot or dutch oven.
    2. Cook: Cover and simmer over medium-low heat for 3-4 hours, until the roast is tender.
  • Oven
    1. Prep: Preheat the oven to 275ºF.
    2. Brown: Sear the roast in a large, oven-safe Dutch oven and prepare as directed.
    3. Cook: Cover and bake for 5-6 hours, until the roast is tender.
Print

Horseradish Pot Roast

This horseradish pot roast is classic comfort with a bold twist, slow-cooked until fork-tender in a rich, savory sauce.
Course Dinner, entree, Main Course, main dish
Cuisine American
Keyword best pot roast recipe, crockpot pot roast, horseradish beef, Horseradish Pot Roast, Horseradish Pot Roast recipe, horseradish roast, pot roast, pot roast recipe, slow cooker beef recipe, slow cooker pot roast
Prep Time 15 minutes
Cook Time 9 hours 15 minutes
Total Time 9 hours 30 minutes
Servings 8 servings
Calories 354kcal
Author Alyssa Rivers

Equipment

  • 1 6-8 quart slow cooker
  • 1 large 12-14 inch skillet

Ingredients

  • 3-4 pound boneless beef chuck roast
  • 1 ½ teaspoons salt
  • ½ teaspoon ground black pepper
  • 1 chopped yellow onion about 1 ½ cups
  • 1 cup beef broth
  • 3 tablespoons tomato paste
  • ⅓ cup prepared horseradish more or less to taste
  • 2 tablespoons minced garlic about 6 cloves
  • 1 tablespoon Worcestershire sauce
  • 3 sprigs fresh thyme or 1 teaspoon dried thyme
  • 3 tablespoons cornstarch to thicken
  • 3 tablespoons cold water to thicken
  • ¼ cup sour cream

Instructions

  • Pat a 3-4 pound boneless beef chuck roast completely dry with paper towels and season all sides with 1 ½ teaspoons salt and ½ teaspoon ground black pepper. Heat a large skillet over medium-high heat, then sear the roast on all sides until a brown crust forms, about 3 minutes per side.
  • Place the roast in the bottom of a large slow cooker, then add 1 chopped yellow onion over the top.
  • Once the roast is removed from the skillet, reduce the heat to medium and add 1 cup beef broth. Use a wooden spoon to gently scrape up all the browned bits from the bottom of the skillet, then turn off the heat. Add 3 tablespoons tomato paste, ⅓ cup prepared horseradish, 2 tablespoons minced garlic, and 1 tablespoon Worcestershire sauce, and stir until combined. Pour over the roast.
  • Add 3 sprigs fresh thyme to the slow cooker, then cover and cook on LOW for 9-10 hours, or on HIGH for 6-8 hours.
  • At the last 45-60 minutes of cooking, skim off any fat before whisking together 3 tablespoons cornstarch and 3 tablespoons cold water in a small bowl to make a slurry, then add it to the slow cooker.
  • Once the roast is tender and the sauce has thickened, discard the thyme sprigs. Remove the meat to a plate and cover with aluminum foil.
  • Whisk a little of the roast liquid into a small bowl with ¼ cup sour cream until the sour cream is runny and warm, then add it to the slow cooker.
  • Shred or slice the roast if desired, then add it back to the slow cooker and serve.

Video

Notes

Storage Instructions
  • Fridge: Store leftovers in an airtight container in the fridge up to 5 days.
  • Reheating: Microwave in 60 second bursts until 165°F, or bake covered at 350°F for about 30 minutes until 165°F.
  • Freezer: Best if thawed in the fridge 1 to 2 days before cooking. Cook from the bag (skip sear) or thaw, pat dry, and sear first.
  • Make ahead: Assemble in the slow cooker insert and refrigerate up to 24 hours. Cook as directed, adding 1 to 1.5 hours if starting cold.
 

Nutrition

Calories: 354kcal | Carbohydrates: 8g | Protein: 34g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 806mg | Potassium: 725mg | Fiber: 1g | Sugar: 3g | Vitamin A: 179IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 4mg
Horseradish pot roast in a slow cooker.

What to Serve With Pot Roast

]]> https://therecipecritic.com/horseradish-pot-roast/feed/ 5 331351 One Pan Cheeseburger Rice https://therecipecritic.com/cheeseburger-rice/ https://therecipecritic.com/cheeseburger-rice/#comments Wed, 11 Feb 2026 13:00:00 +0000 https://therecipecritic.com/?p=331847 Cheeseburger rice is everything you love about a juicy cheeseburger, made easy in one skillet. Hearty, cheesy, and packed with…]]>

Cheeseburger rice is everything you love about a juicy cheeseburger, made easy in one skillet. Hearty, cheesy, and packed with flavor, it’s the ultimate weeknight comfort meal.

Skillet of cheeseburger rice with a wooden spoon.

Why This Dish Belongs on Your Dinner Menu

  • One-skillet magic: Everything cooks in a single pan, which means big flavor and minimal cleanup. Just like in my Taco Rice!
  • Cheeseburger vibes, no bun: All the savory, cheesy goodness you crave, served up in cozy rice form. Try my cheeseburger casserole next!
  • Make it your way: Pile on your favorite burger toppings like pickles, lettuce, tomatoes, or sauce for a fun, customizable finish.

Cheeseburger Rice Ingredients

Overhead shot of labeled ingredients.
  • Ketchup: If ketchup isn’t your thing, swap it out for 2 tablespoons of tomato paste!
  • Rice: Any long grain white rice will work! I use Jasmine or basmati rice. It helps to rinse and strain the rice before adding it to remove any starch.

How to Make Cheeseburger Rice Skillet

Cheeseburger rice is a one-pan dinner made with pantry staples. You get to pick your toppings just like you would with a burger! Kids love picking their favorites! For another easy one pan recipe, try my Marry Me Chicken Orzo!

  1. Cook the Beef: In a large skillet over medium-high heat, add the olive oil and diced onion. Cook for 3 minutes, until tender. Add the ground beef. Crumble and cook until browned, about 7 minutes; drain fat if needed. Add the garlic and cook for 30 seconds. Season with salt and pepper.
  2. Combine: Add the beef broth, Worcestershire sauce, ketchup, and long grain white rice, then stir to combine.
  3. Simmer: Bring the rice mixture to a boil, then reduce the heat to medium low. Cover with a lid and simmer until the liquid is absorbed and the rice is tender, about 15-20 minutes. 
  4. Melt the Cheese: Sprinkle the cheese into the rice mixture, then heat and stir until the cheese melts. Serve cheeseburger rice with your favorite burger toppings. Try shredded lettuce, tomato, bacon, mustard, dill pickles, and burger sauce!
Ground beef and garlic cooking in a skillet.
Rice, ketchup and other ingredients added to the ground beef.
Lid on top of the skillet while it cooks.
Cheese added to the cheeseburger rice.

Can I Use Instant Rice?

Yes! Using instant rice like Minute Rice will cut the cook time in half! It’s a great alternative to those busy nights when you want dinner on the table fast!

Print

Cheeseburger Rice

All the flavors of a cheeseburger, no bun required! This cheesy, savory cheeseburger rice comes together fast and is a hit with the whole family.
Course Dinner, Side Dish
Cuisine American
Keyword cheeseburger rice recipe, cheeseburger rice skillet, easy cheeseburger rice, one pan cheeseburger rice recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 513kcal
Author Alyssa Rivers

Ingredients

  • 1 pound lean ground beef
  • 1 tablespoon olive oil
  • ½ cup diced onion white or yellow
  • 2 teaspoons minced garlic
  • 1 teaspoon Kosher salt
  • ½ teaspoon pepper
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • ⅓ cup ketchup
  • 1 cup long-grain white rice rinsed
  • 1 cup shredded cheddar cheese
  • burger toppings optional for serving

Instructions

  • In a large skillet, add 1 tablespoon olive oil and ½ cup diced onion. Cook for 3 minutes, until tender. Add 1 pound lean ground beef. Crumble and cook until browned, about 7 minutes.
  • Add 2 teaspoons minced garlic and cook for 30 seconds. Season with 1 teaspoon Kosher salt and ½ teaspoon pepper.
  • Add 2 cups beef broth, 1 tablespoon Worcestershire sauce, ⅓ cup ketchup, and 1 cup long-grain white rice and stir to combine.
  • Bring the rice mixture to a boil, then reduce the heat to medium-low. Cover with a lid and simmer until the liquid is absorbed and the rice is tender, about 15-20 minutes.
  • Stir 1 cup shredded cheddar cheese into the rice mixture. Heat until the cheese melts.
  • Enjoy with your favorite burger toppings! Try shredded lettuce, tomato, pickles, and burger sauce!

Video

Notes

Storage  & Reheating Instructions
  • In the refrigerator: Store the cooled leftovers in an airtight container for 3-5 days.
  • In the freezer: In a sealed container for up to 3 months. Thaw in the fridge overnight.
  • To Reheat: Microwave individual portions or warm in the oven at 350°F. Add a splash of broth if it seems dry.

Nutrition

Calories: 513kcal | Carbohydrates: 47g | Protein: 36g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 99mg | Sodium: 1528mg | Potassium: 661mg | Fiber: 1g | Sugar: 6g | Vitamin A: 391IU | Vitamin C: 3mg | Calcium: 246mg | Iron: 4mg
Bowl of cheeseburger rice topped with lettuce, onion, tomato, lettuce and pickle.

More Favorite Rice Recipes

If you like this cheeseburger rice, I know you’ll love these other fan favorites!

]]> https://therecipecritic.com/cheeseburger-rice/feed/ 2 331847 Amazing Pepper Steak Stir Fry https://therecipecritic.com/pepper-steak-recipe/ https://therecipecritic.com/pepper-steak-recipe/#comments Thu, 05 Feb 2026 01:00:00 +0000 https://therecipecritic.com/?p=42930 Trust me on this one. If you want the most tender pepper steak you’ve ever made at home, this recipe…]]>

Trust me on this one. If you want the most tender pepper steak you’ve ever made at home, this recipe is it. It’s fast, saucy, and I give you just enough tips to make it work on a busy night!

Plated serving of pepper steak over a bed of white rice.

Read This Before You Order Takeout

  • It actually turns out tender! No chewy steak, no wondering what went wrong. My pepper steak recipe just works.
  • It’s fast enough for a weeknight! Simple ingredients and straightforward steps, and it tastes just like take-out, maybe even better!
  • The sauce is so good! The kind you want extra rice for because you’re definitely not letting it go to waste.

Pepper Steak Ingredients

Overhead shot of labeled pepper steak ingredients.
  • Steak: You don’t have to use flank steak; you could use sirloin, round, or skirt steak.
  • Bell Pepper: Use your favorite color of bell peppers or add some of your favorite vegetables.
Overhead shot of labeled sauce ingredients.

How to Make Pepper Steak Stir-Fry

This simple pepper steak recipe is sure to become part of your dinner rotation. You get good protein, veggies, and this dish is ready in 30 minutes! I like serving it with rice and some garlic edamame!

  1. Cook Peppers: In a medium-sized skillet or wok over medium-high heat, add oil. Add red bell pepper and green bell pepper and cook for 1-2 minutes until tender. Remove and set aside on a plate.
  2. Cook Steak: Turn the heat to high and add sliced flank steak. Brown the beef for about 2 minutes. Reduce the heat to medium-high and continue to cook until no longer pink, about 3 minutes.
  3. Make Sauce: In a small bowl, whisk minced garlic, brown sugar, soy sauce, sesame oil, ground ginger, and cornstarch.
  4. Combine: Add the cooked peppers back to the skillet, then pour in the sauce mixture. Continue to cook for 1-2 minutes until the sauce starts to thicken. Garnish with green onions, if desired, then serve pepper steak over rice. 
Wok with green and red bell peppers cooking.
Strips of steak cooking in a wok.
Sauce ingredients being whisked together in a bowl.
Steak, peppers, and sauce all cooking in a wok.

Alyssa’s Pro Tip

Slicing the Steak: Always slice the meat against the grain for tender steak. If it’s hard to cut, I suggest freezing it for 1-2 hours before slicing.

Print

Pepper Steak

An easy pepper steak made with tender beef, crisp peppers, and a savory sauce you’ll want over everything.
Course Main Course
Cuisine Chinese
Keyword pepper steak, pepper steak stir fry, pepper steak stir fry recipe, steak stir fry
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 407kcal
Author Alyssa Rivers

Ingredients

Peppers and Steak

  • 2 tablespoons vegetable oil
  • 1 chopped red bell pepper cut into 1 inch cubes or strips
  • 1 chopped green bell pepper cut into 1 inch cubes or strips
  • 1 ½ pounds sliced flank steak sliced in strips against the grain

Sauce

  • 3 cloves minced garlic
  • ¼ cup packed brown sugar packed
  • ½ cup soy sauce low-sodium
  • 2 teaspoons sesame oil
  • 1 teaspoon ground ginger
  • 1 tablespoon cornstarch

Instructions

  • In a medium-sized skillet or wok over medium-high heat, add 2 tablespoons vegetable oil. Add 1 chopped red bell pepper and 1 chopped green bell pepper and cook for 1-2 minutes until tender. Remove and set aside on a plate.
  • Turn the heat to high and add 1 ½ pounds sliced flank steak. Brown the beef for about 2 minutes. Reduce the heat to medium-high and continue to cook until no longer pink, about 3 minutes.
  • In a small bowl, whisk 3 cloves minced garlic, ¼ cup packed brown sugar , ½ cup soy sauce , 2 teaspoons sesame oil , 1 teaspoon ground ginger, and 1 tablespoon cornstarch.
  • Add the cooked peppers back to the skillet, then pour in the sauce. Continue to cook for 1-2 minutes until the sauce starts to thicken. Serve over rice. 

Video

Notes

Storage & Reheating Instructions
  • Refrigerator: Store leftovers in an airtight container for up to 5 days.
  • Reheating: Reheat in the microwave or on the stovetop until heated through.
  • Freezer: Freeze leftovers in a freezer-safe airtight container for up to 3 months.

Nutrition

Calories: 407kcal | Carbohydrates: 21g | Protein: 40g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 102mg | Sodium: 1717mg | Potassium: 790mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1042IU | Vitamin C: 63mg | Calcium: 63mg | Iron: 4mg
Overhead shot of pepper steak completely cooked and in the wok garnished with green onions.

Sides to Go with Your Pepper Steak

]]> https://therecipecritic.com/pepper-steak-recipe/feed/ 91 42930 Hot Reuben Dip https://therecipecritic.com/hot-reuben-dip/ https://therecipecritic.com/hot-reuben-dip/#respond Thu, 29 Jan 2026 13:00:00 +0000 https://therecipecritic.com/?p=331211 Think of this hot Reuben dip as a love letter to the classic Reuben sandwich. It’s rich, tangy, loaded with…]]>

Think of this hot Reuben dip as a love letter to the classic Reuben sandwich. It’s rich, tangy, loaded with corned beef and sauerkraut, and the perfect way to turn St. Patrick’s Day leftovers into something everyone fights over.

Overhead shot of hot reuben dip baked up to perfection!

Why This Is Worth Every Scoop

  • Deli Flavors: It tastes just like a classic Reuben sandwich, with corned beef, Swiss, creamy richness, and just enough tang, all in scoopable form.
  • Leftover Hero: Perfect way to use up leftover corned beef after St. Patrick’s Day, turning it into a warm, shareable appetizer.
  • Fan Favorite: If you have sauerkraut fans in your house, you have to make this dip!

Hot Reuben Dip Ingredients

Overhead shot of labeled hot reuben dip ingredients.
  • Corned Beef: You can use deli meat, leftover corned beef, or pastrami.
  • Sauerkraut Tips: Drain the sauerkraut well and rinse if you like a milder flavor. Make sure to pat dry to prevent too much liquid in the dip.
  • Sour Cream Swaps: You can use Mayonnaise instead of sour cream. Swap thousand island for Russian dressing.

How to Make Hot Reuben Dip

This corned beef dip is the perfect appetizer for anyone who loves sauerkraut and bold Reuben flavor! Eat it with toasted rye bread, rye chips, or rye crackers!

  1. Prep: Preheat the oven to 400°F, then lightly grease a 2-quart baking dish or an 8 or 10-inch oven-safe skillet with nonstick cooking spray. In a large bowl, add softened cream cheese, sour cream, and Thousand Island dressing. Beat with a hand mixer until smooth.
  2. Add: Add chopped corned beef, shredded Swiss cheese, sauerkraut, and black pepper.
  3. Combine: Stir everything together until evenly combined.
  4. Bake: Spread into the prepared dish, and bake for 20-25 minutes, until the cheese is melted and the dip is hot and bubbly.
Cream cheese, sour cream and thousand island dressing being beaten with a hand mixer in a mixing bowl.
Sauerkraut, corned been and Swiss cheese added to the mixture.
All of the ingredients combined.
All of the dip ingredients added to a baking dish.

Hot Reuben Dip Slow Cooker Instructions

  1. Add: Add all ingredients to the crockpot. and
  2. Combine: Stir to combine.
  3. Cook: Cook on HIGH for 1 ½ – 2 hours or LOW for 3-4 hours.
Print

Hot Reuben Dip

All the flavors of a classic Reuben sandwich baked into a warm, scoopable dip that’s perfect for sharing.
Course Appetizer, dip
Cuisine American
Keyword corned beef dip, hot reuben dip, reuben dip, reuben dip recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 servings
Calories 204kcal
Author Alyssa Rivers

Ingredients

  • 1 (8-ounce) package softened cream cheese
  • ½ cup sour cream
  • ⅓ cup thousand island dressing or Russian dressing
  • 8 ounces chopped corned beef or pastrami
  • 1 ½ cups shredded Swiss cheese
  • ¾ cup sauerkraut rinsed, drained, and patted dry
  • ½ teaspoon black pepper

Instructions

  • Preheat the oven to 400 degrees Fahrenheit. Lightly grease a 2-quart baking dish or an 8 or 10-inch oven-safe skillet with nonstick cooking spray.
  • In a large bowl, add 1 (8-ounce) package softened cream cheese, ½ cup sour cream, and ⅓ cup thousand island dressing, and beat with a hand mixer until smooth.
  • Add 8 ounces chopped corned beef, 1 ½ cups shredded Swiss cheese, ¾ cup sauerkraut, and ½ teaspoon black pepper. Stir everything together until evenly combined.
  • Spread into the prepared dish. Bake for 20-25 minutes, until the cheese is melted and the dip is hot and bubbly.

Notes

Storage, Reheating, & Make Ahead Instructions
  • Fridge: Store leftover dip in an airtight container in the refrigerator for up to 4 days.
  • Freezer: Freeze leftover dip for up to 2 months. Thaw overnight in the refrigerator before reheating and serving.
  • Reheating: Reheat in the microwave in 30-second intervals, stirring between each, until heated through. You can also reheat in the oven, covered, until warm and bubbly.
  • Make ahead: Assemble the dip and cover tightly with plastic wrap. Refrigerate for 1 to 2 days, then bake as directed when ready to serve. You can also assemble and freeze the dip before baking. Thaw overnight in the refrigerator before baking, and add an extra 5 to 10 minutes to the baking time if needed.

Nutrition

Calories: 204kcal | Carbohydrates: 3g | Protein: 8g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 49mg | Sodium: 443mg | Potassium: 126mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 442IU | Vitamin C: 6mg | Calcium: 154mg | Iron: 1mg
Someone scooping a bite of hot Reuben dip.

More Ways To Use Corned Beef

If you’re looking for more ways to use up corned beef, I’ve got you covered!

]]> https://therecipecritic.com/hot-reuben-dip/feed/ 0 331211 Slow Cooker Bourbon Meatballs https://therecipecritic.com/slow-cooker-bourbon-meatballs/ https://therecipecritic.com/slow-cooker-bourbon-meatballs/#respond Sat, 17 Jan 2026 13:00:00 +0000 https://therecipecritic.com/?p=329551 Slow cooker bourbon meatballs are an easy, set-it-and-forget-it favorite. Frozen meatballs simmer in a sweet, sticky bourbon sauce, making them…]]>

Slow cooker bourbon meatballs are an easy, set-it-and-forget-it favorite. Frozen meatballs simmer in a sweet, sticky bourbon sauce, making them perfect for an appetizer or a simple dinner with just 10 minutes of prep.

Someone taking a large wooden spoon and scooping a few slow cooker bourbon meatballs out of the crockpot.

The Secret Sauce Behind These Bites

  • Big Flavor, Zero Fuss: Using frozen meatballs and a simple sauce, makes this recipe so easy and the best thing to whip up on busy nights!
  • Made for Any Moment: Serve them with toothpicks for parties or game days with my hot corn dip and chicken wings, or spoon them over rice for an easy, weeknight dinner.
  • Sweet & Savory Perfection: The bourbon-infused sauce has the perfect balance of rich, tangy, and sweet!

Slow Cooker Bourbon Meatball Ingredients

Overhead shot of labeled ingredients.
  • Meatballs: Frozen meatballs make this recipe so EASY! Make my homemade meatballs if you prefer. Frozen meatballs can release excess moisture as they cook. You can thaw them first if you prefer.
  • Bourbon: If you don’t want to use bourbon, you can use apple juice or apple cider instead!
  • Make it Spicy: Garnish your meatballs with red pepper flakes before serving for a kick of spice!

How to Make Slow Cooker Bourbon Meatballs

Whether you’re making these for a party or serving them over mashed potatoes for an easy dinner, the process is quick and hands-off. Follow the simple steps below and let the slow cooker work its magic.

  1. Add Meatballs: Spray the inside bowl of a slow cooker with non-stick cooking spray. Place the frozen meatballs in the bottom of the slow cooker.
  2. Whisk Sauce: In a medium bowl, add the bourbon, brown sugar, honey, soy sauce, Worcestershire sauce, and minced garlic. Whisk until combined, and the sugar is dissolved.
  3. Add Sauce and Cook: Pour the bourbon sauce over the meatballs. Give it a stir to make sure the meatballs are all coated. Cook on LOW for 3 hours, or HIGH for 2 hours, stirring occasionally to coat the meatballs in the sauce.
  4. Thicken Sauce: In the last hour of cooking, combine the cornstarch and water in a small bowl. Pour the cornstarch slurry into the crockpot and stir to combine. Cover with the lid and cook for the remaining hour until the sauce thickens. Adjust the slow cooker setting to the warm setting until you are ready to serve them. Serve as an appetizer with toothpicks, or as a meal with rice if you desire.
Frozen meatballs added to the bottom of the crockpot.
All of the sauce ingredients all whisked together in a bowl.
Someone pouring the sauce over the top of the meatballs.
Someone adding the cornstarch slurry to the crockpot.

Can I Make These on the Stovetop?

Yes! If you’re short on time, the stovetop is a great option!

  1. Add the frozen meatballs and the bourbon sauce mixture to a large saucepan.
  2. Stir to coat the meatballs with sauce, then cover the saucepan with a lid.
  3. Simmer over medium heat for 15-20 minutes, or until heated through.
  4. Serve and enjoy!
Print

Slow Cooker Bourbon Meatballs

Sweet and saucy slow cooker bourbon meatballs made with frozen meatballs for an easy, hands-off recipe. Perfect for game day, holidays, or weeknights.
Course Appetizer
Cuisine American
Keyword crock pot bourbon meatballs, slow cooker bourbon meatballs recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8 servings
Calories 138kcal

Ingredients

  • 1 (26-ounce) bag frozen meatballs precooked
  • ⅓ cup bourbon apple juice or apple cider
  • ½ cup brown sugar
  • ⅓ cup honey
  • ½ cup low-sodium soy sauce
  • 1 tablespoon Worcestershire sauce
  • 2 cloves minced garlic
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Instructions

  • Spray the inside bowl of a slow cooker with non-stick cooking spray. Place 1 (26-ounce) bag frozen meatballs in the bottom of the slow cooker.
  • In a medium bowl, add ⅓ cup bourbon, ½ cup brown sugar, ⅓ cup honey, ½ cup low-sodium soy sauce, 1 tablespoon Worcestershire sauce, and 2 cloves minced garlic. Whisk until combined, and the sugar is dissolved.
  • Pour the bourbon sauce over the meatballs. Give it a stir to make sure the meatballs are all coated.
  • Cook on LOW for 3 hours, or HIGH for 2 hours, stirring occasionally to coat the meatballs in the sauce.
  • In the last hour of cooking, combine 2 tablespoons cornstarch and 2 tablespoons cold water in a small bowl. Pour the cornstarch slurry into the crockpot and stir to combine. Cover with the lid and cook for the remaining hour until the sauce thickens.
  • Adjust the slow cooker setting to the warm setting until you are ready to serve them. Serve as an appetizer with toothpicks, or as a meal with rice if you desire.

Notes

Storage & Reheating 
  • Refrigerator: Once your meatballs have cooled, place them in an airtight container in the fridge. They will keep for 3-4 days.
  • Reheating: You can reheat these on the stove. Place them in a saucepan and heat on medium until the meatballs are hot and the sauce is bubbling.
 

Nutrition

Calories: 138kcal | Carbohydrates: 28g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Cholesterol: 0.1mg | Sodium: 606mg | Potassium: 102mg | Fiber: 0.2g | Sugar: 25g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
Someone using a toothpick to pick up a slow cooker bourbon meatball out of a bowl.

More Easy Slow Cooker Meatball Recipes

Here are some more saucy meatball recipes for you to check out! Let me know which ones are your favorites!

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