The Best Pot Roast and Gravy I’ve Ever Eaten

A pot roast should be juicy, tender, and falling apart in your mouth, and this pot roast recipe is all those things! It is the best pot roast I’ve ever had!

Sunday dinner to me is always one of two things- slow cooker roast or roasted chicken. Now, Mom always had more options than just that, but those are the two I remember the most. Mashed potatoes that Dad accidentally added sweetened condensed milk instead of evaporated milk to, that time I loved the fluffy raspberry jell-o so much I licked the bowl clean and most of all, my mom in the kitchen with her apron and Sunday dress on prepping dinner before church. That was my childhood, and it was a pretty good one.

We have several pot roast recipes on the blog, like our slow cooker Mississippi pot roast and our oven braised beef roast, and they are all fantastic and all have their place, but this classic pot roast recipe is my new favorite.

Ingredients Needed for Pot Roast

For this recipe, you’ll need a few ingredients for browning the roast, several ingredients for the sauce, and then a couple of items for making the gravy. Your pot roast is never going to be the same! I like to see a quick list of the ingredients so I can see how many things I need to buy before I get into all the details, so here is your list:

Roast

• Boneless Chuck Roast
• Flour
• Salt
• Pepper
• Olive Oil

Sauce

• Yellow Onions
• Carrots
• Celery
• Garlic
• Salt
• Pepper
• Beef Stock
• Balsamic Vinegar
• Apple Cider
• Worcestershire Sauce
• Water
• Liquid Smoke
• Better than Bouillon (chicken flavor)
• Canned Peeled Tomatoes
• Fresh Thyme
• Fresh Rosemary

Gravy

• Butter
• Flour

The measurements for each ingredient can be found in the recipe card at the end of this post.

How to Make the Best Pot Roast

I hear people get intimidated by making pot roast. No need, my friends! No need at all! I’m going to break this up into 3 sections and walk you through each step. You will have flawless and flavorful pot roast every single time!

Roast

1. Pat the roast dry using a paper towel and sprinkle liberally with salt and pepper. Place on a large plate and let it sit in the fridge uncovered for up to 24 hours.
2. Remove from the fridge 30 minutes before cooking to let it come to room temperature. This wil

Mandarin Orange and Prosciutto Crostini Recipe

Impress your guests with this delicious and easy prosciutto crostini recipe. Perfect for any occasion, these bite-sized appetizers are bursting with flavor and will leave your guests begging for more. Learn how to make them in just a few simple steps.

We have been loving our nativity dinner tradition and a few years ago we added this crostini recipe to the menu. It has been on repeat ever since. It is totally irresistible. This holiday appetizer is from one of my favorite cookbooks from my friend, Tara.

This savory crostini consists of toasted (or grilled) baguette slices topped with caramelized shallots, prosciutto, mandarin oranges, toasted hazelnuts and fresh thyme. The combination of flavors and textures is everything an irresistible appetizer should be!

What Do I Need to Make Prosciutto Crostinis?

Before you head to the grocery store to pick up all your holiday ingredients, be sure to add these items to your list:

• Baguette
• Olive oil
• Shallots
• Kosher Salt
• White Balsamic Vinegar
• Brown Sugar
• Bay Leaf
• Coriander Seeds
• Mandarin Oranges
• Prosciutto
• Toasted Hazelnuts
• Fresh Thyme

The measurements of each ingredient can be found in the recipe card at the end of this post so keep scrolling for all the details.

What is Prosciutto and Where Can I Find It?

Prosciutto is a dry-cured ham of Italian origin that is not cooked. It is usually very thinly sliced, very delicate, perfectly fatty and extremely elegant.

It can be found in the specialty meats area of your grocery store.

Does Prosciutto Need to Be Cooked?

No, it is cured using salt which draws out all the moisture and blood in the meat which makes it safe to eat without cooking.

How to Make Prosciutto Crostinis

Crostinis look so fancy and boujee, but they are really easy to make! You can even buy baguette slices that are already toasted if you want to eliminate a step. Here are the step-by-step directions:

1. Prep: Preheat the oven to 375ºF and thinly slice a baguette.
2. Bake: Brush each slice of baguette with olive oil and place them in a single layer on a lined baking sheet and bake until toasted. Let them cool completely.
3. Sauté: Heat a skillet over medium heat and sauté the shallot with the salt and 1 tablespoon of olive oil until the shallots are translucent – around 20 minutes.
4. Simmer: Add the vinegar, brown sugar, bay leaf and coriander seeds to the shallots and simmer until the vine

Welcome to the weekend, my friends! We decorated our Christmas tree last night (later than usual for us!) and I’m so very happy this morning as I sit here in the twinkling lights and enjoy my first cup of coffee. I’m finally feeling ready for the holidays. Christmas music is playing and I’m looking forward to a day spent mostly at home with my family. 

I’ve gifted myself a blog vacation for the rest of the year and through the first week of January. I’m looking forward to lots of sleep, delicious foods (that I won’t be photographing), and as many walks outside as I can squeeze into these chilly days. 

You’ll still hear from me on the weekends with the newsletter. And if you have questions on a recipe, please leave comments on the recipe post, so that I can help you when possible.

ON THE BLOGS THIS WEEK: Cheesy Pizza Pasta with pepperoni, sausage, peppers, mushrooms, and onions has all of our favorite supreme pizza flavors in an awesome bowl of pasta! When you can’t decide between pizza or pasta for an Italian meal, this pizza pasta recipe is bound to make everyone happy.

Creamy Chicken Enchilada Soup is a hearty soup filled with chunks of tender chicken, black beans, corn, peppers, and tomatoes. Everything comes together in a creamy rich soup base that tastes like the red chile enchiladas at your favorite Mexican restaurant.

I am all about the snacks and appetizers this time of year. Creamy Caramelized Onion Dip combines the smoothness of sour cream with irresistible onions that have been slow-cooked to perfection. This onion dip is nothing like the onion dips you’ve tried before and it will leave your taste buds craving more.

And speaking of appetizers, everyone’s favorite baked potato toppings can be turned into a Loaded Baked Potato Dip that is a guaranteed hit at every party!

This Crustless Coconut Pie is an old-fashioned custard pie filled to the brim with sweet bites of coconut. Best of all, it’s so easy to make, the kids can stir it together in about 5 minutes. The coconut lover’s in your life will go crazy over it.

I made this Nutella Cheesecake Pie several times this past summer and I’m thinking it needs to make a reappearance for Christmas this year. This easy as can be no-bake pie with an Oreo crust is a Nutella lover’s dream.

Homemade Mint Ice Cream made with fresh mint is like no other mint chocolate ice cream you’ve tried in the past. It’s cold and creamy with perfect chocola

The BEST Slow Cooker Ham Recipe [+Video]

Free up your oven by cooking your ham in the slow cooker! This slow cooker ham recipe includes a fabulous glaze and is perfect for Christmas, Easter or an easy Sunday dinner!

Every year I have the exact same issue, trying to prepare a holiday meal with one oven. I adore homemade rolls, perfectly cooked sides and a big, fat, juicy ham, so I don’t want to skip any of those recipes. The only problem is there just isn’t room to make everything and have it all hot and ready at the same time. Oven space is at a premium, people! So this year I am going to teach you how to make ham in a slow cooker.

I really don’t know why I didn’t do this earlier. And I have to beg you for just a moment to give this recipe a try. This recipe is super easy! All you do is prepare the ham like normal but then stick it in a slow cooker for 4 hours. That’s it! Juicy, tender ham ready to go and you’ve had your oven free the whole time!

Ingredients for Slow Cooker Ham

This is a crockpot ham recipe and only uses a few ingredients for the glaze. Here is your shopping list:

• Crushed Pineapple: adds flavor and texture to the glaze
• Spiral Ham: Look for a 7-10 pound bone-in ham. If you’re feeding a smaller crowd, this recipe easily can be made with a 4lb boneless spiral ham as well, just half the sauce.
• Brown Sugar: adds richness and sweetness
• Honey: adds natural sweetness
• Dijon Mustard: adds flavor
• Sure Gel: My favorite thickener! It’s so easy to use and you can’t taste it at all!
• Ham Dipping Sauces: These are totally optional but we don’t eat ham without them!

The measurements and details for all the ingredients can be found in the recipe card at the end of the post.

How to Make Glazed Ham in the Slow Cooker

Crockpot recipes should be simple, otherwise, what is the point?! This spiral cut ham recipe is as easy as it gets! It’s as easy as combining all the ingredients for the pineapple glaze and letting the slow cooker do its thing! Here are the steps:

1. Prep: Add half of the pineapple and pineapple juice to the slow cooker and then add the ham.
2. Combine: Add the brown sugar, honey and mustard to a small bowl and mix to combine. Rub the mixture all over the ham.
3. Cook: Add the rest of the pineapple and juice around the sides of the ham and cook on low for 4-5 hours (or on high for 2-3 hours). Make sure the lid is on securely!
4. Make Glaze: When the ham is done, remove it from the crockpot. Pour all the pineapple and juice into a small saucepan over medium heat and bring to a boil. Once it’s boiling, whis

Creamy Chicken Enchilada Soup is a hearty soup filled with chunks of tender chicken, black beans, corn, peppers, and tomatoes.

Everything comes together in a creamy rich soup base that tastes like the red chile enchiladas at your favorite Mexican restaurant.

Enchilada Soup

This soup can be simmered through the day in a Crock-pot, allowing dinner to be ready whenever you’re hungry. Alternatively, it can be pulled together on the stovetop in less than 20 minutes.

However you make it, your family and friends are sure to love this Chicken Enchilada Soup.

Soups are a fall dinner favorite and I am making the most of the soup weather over here. It seems like half the pics on my camera these days are soups or stews. This is my oldest son’s favorite soup these days.

I make this soup on a fairly regular rotation and realized the other day it was way past time to update the photos and share it with you again!

Creamy Enchilada Soup

Chicken enchilada soup is an extremely versatile recipe. I constantly adapt it to what is on hand. Last year, I used some of the leftover turkey to make a batch of this soup. You can swap in whichever beans you like best as well.

Top your bowl of soup with whatever makes each person the happiest: shredded cheese, sour cream, extra cilantro and green onions, or tortilla strips.

You’ll need the following ingredients to make this recipe:

• yellow onion
• garlic
• cooked chicken
• chicken broth
• petite diced tomatoes
• red enchilada sauce
• chopped green chile (frozen, canned, or fresh is fine)
• black beans
• corn
• taco seasoning
• heavy cream
• salt and pepper

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