This Italian Red Wine Roast Beef slowly cooks in the crock-pot creating an unforgettable dinner with almost no effort at all.

This smells absolutely fantastic as it slowly cooks through the day.

Crockpot Roast Beef

I could hardly wait to taste this pot roast the first time I made it and let me tell you, it did not disappoint. Seasoned with a light blend of Italian spices and then cooked in red wine, served with Baby Red Potatoes and Roasted Green Beans this roast is happily eaten by every member of the family.

I’ve been making this Red Wine Roast Beef for a few years now and it never fails to impress. This recipe was originally inspired by a recipe I found over at allrecipes.com. I’ve simplified it over time and the whole family enjoys it.

The aroma, while it cooks, is almost as amazing as the resulting meat. I could eat this roast beef every week all year long with no complaints.

Red Wine Roast Beef

What really makes this Italian roast beef recipe stand out is the red wine that it cooks in. I use a dry red like cabernet or a merlot to fill this roast with delicious flavor. (Not a big wine drinker? I buy these tiny bottles of wine and stash them in the pantry. I use one small bottle each time we make this roast recipe.)

The red wine gives this meat a whole extra dimension of taste. It tastes better than any roast beef I’ve had at a restaurant but is incredibly simple and easy to make. This is a standard dinner time main dish for us by now but we never ever get tired of eating it.

I first made this pot roast with red wine by baking it in the oven. The meat was perfectly tender and fell apart on the fork easily. I had a feeling the recipe would work well in the slow-cooker, too and I was right.

Apple Sausage Breakfast Burritos

Well, I’m hooked. These Apple Sausage Breakfast Burritos are the yummiest Breakfast Burritos I’ve had so far. It’s a little cheesy, a lot of fluffy eggs and Aidell’s Chicken Breakfast sausage which completely makes the whole meal. I’ve already got my mind whirling with new recipes to use that breakfast sausage in and I’m generally not a very big breakfast meat person. I’ve had too many flavorless, overly greasy sausages that I kinda just stopped eating it. Then Macey’s was sampling Aidell’s and it was wonderful.

This kind happens to be my favorite, at least so far, because of the extra ingredient…

Apples. The apples add the tiniest bit of a sweet crunch to the breakfast sausage. We love it and it pairs perfectly with the cheesy eggs.

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Tender buttery Peach Coffee Cake is filled with sweet bites of peach and topped with an irresistible brown sugar crumb topping – what is not to love??

Peach Coffee Cake

I am at a loss to describe just how awesome this coffee cake actually is. I’ve made it three times now and each time it has disappeared lightning fast both with friends and with family.

I simply can’t get enough of the fresh sweet peaches when they’re at their best in the summertime. I look forward to making homemade peach jam and friends look forward to receiving it too.

For something a little unexpected, this Peach Habanero Jam is the ultimate balance of sweet and spicy and it’s an awesome addition to your next cheeseboard.

This peach-filled coffee cake recipe is inspired by and adapted from my often made and very much beloved Blueberry Coffee Cake.

The peaches add a good bit of moisture to this recipe, so err on the side of extra time while baking this coffee cake. Be sure to test with a toothpick for doneness, it should come out clean or with moist crumbs 

Peach Coffee Cake Recipe

1. Preheat the oven to 350°F. Grease an 8″ square pan with butter. Beat the butter and the sugar together until light and fluffy, about 6-7 minutes. Add the eggs and the vanilla, mixing just until combined.
2. Combine the flour and baking powder in a bowl. Place the peaches in a small bowl and sprinkle with a couple of tablespoons of the dry ingredients, plus the cinnamon. Stir gently to coat the peaches.
3. Add half of the dry ingredients to the mixing bowl and stir to combine. Add the sour cream, mix again, and then add the remaining dry ingredients. Mix just u

Easy Herbed Peasant Bread Recipe

With this easy herbed peasant bread recipe, fresh homemade bread has never been easier! It is golden and crispy on the outside and soft and tender on the inside. It is also super versatile and done in a just a few hours.

A few of my friends make peasant bread every Sunday, and when you’ve got three friends who don’t know each other but are all doing the same thing, it’s high time to try it.

We baked it last Sunday for the first time and we are totally sold. It is so simple (you make it all in ONE bowl) and so fluffy, and I love that I can start it after church and it’s ready to bake for dinner. It also scores major bonus points for being a no-knead bread dough! You’re going to love it!

Ingredients Needed for Peasant Bread

The ingredients for peasant bread are simple and likely things that you will have on hand already. We love adding the fresh herbs for extra flavor. You can experiment with your favorite combination of herbs or leave out the herbs altogether. Here is what you will need:

• Flour – just regular all purpose flour works great, or you can use bread flour
• Kosher Salt – adds flavor
• Warm Water – the ideal temperature of water for activating yeast is 105-115 degrees F
• Sugar – feeds the yeast so it can properly activate
• Instant Yeast – I’ve found that instant yeast works best rather than active dry yeast
• Rosemary – fresh is preferred, minced fine
• Thyme – fresh is best, but if you want to use dried, just add a couple of pinches
• Parsley – fresh, and finely chopped
• Butter – used for greasing the bowls that the bread will bake in, and when the bread is fresh out of the oven, brush the top with melted butter (or olive oil)
• Flaked Sea Salt – we love sprinkling a little salt on top for extra flavor

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

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Welcome to the weekend, my friends! I’m in Arizona this week visiting family and avoiding that swell summer sunshine as much as possible. It sure does make me miss my beloved Ohio. 

Anyone else enjoying the last days of summer while also getting excited about fall? I’m really enjoying the cooler mornings lately. (And yes, I know, I’m weather obsessed. That’s unlikely to change anytime soon.)

ON THE BLOG this week: This potato salad made with roasted potatoes is a whole new world of potato salad awesomeness and you need to try it asap. A tangy creamy dressing coats every bite of this salad along with hard-boiled eggs, olives, and pickles.

Fresh Strawberry Ice Cream is an old-fashioned favorite when made simply with strawberries, sugar, and cream (or milk). Just a few ingredients adds up to a summer ice cream treat that everyone loves.

Cheese and refried beans meld together to create flavorful enchilada layers in these Cheesy Chicken and Refried Bean Enchiladas. We typically serve them warm with plenty of tortilla chips on the side for scooping the enchiladas.

Chocolate Quinoa Cake has the texture of a traditional cake, yet no special flours are required. This is pure, sweet Chocolate Cake made without any flour at all. This cake has blown my mind. Just writing about it here makes me grin as I think about how perfectly moist, rich, and chocolatey it is.

Grab a spoon, you are going to want to eat this Whipped Cream Frosting straight from the bowl, or go ahead and dive in with fresh strawberries.

What I’m CRAVING: This Spaghetti Pizza caught my eye this week and now we have to try it. I’m thinking it will be a big hit with my boys.

My FAVORITE THING this week is this super lightweight scarf. While I almost never actually wear a scarf, this one travels with me nearly everywhere I go. It’s a travel blanket on road trips, it’s a shawl if a movie theater is cold, and it does double duty as a pillow or a blanket on chilly flights. It folds or rolls to an almost unbelievably small size, making it perfect for tucking into a carry-on.

I bought what I have called for years “the perfect scarf” on a work trip about 8 years ago. Unfortunately, the brand discontinued the scarves and I’ve never found another one like it. (And I have tried a whole lot of different scarves that were listed as “travel scarves.”) But this scarf? I’m ecstatic over it. I love it every bit as much as my “perfect” one and I now have backup and a perfect scarf to share wit