This recipe for Dutch Oven Pot Roast is a timeless classic. Carrots and onions simmer in the rich broth for hours, while the beef gets so tender that it practically falls apart on its own. How could we say no?

Dutch Oven Pot Roast

I’ve used slow cookers for years. I’ve got crock-pots of every size. They are so incredibly handy for getting dinner (like these pork carnitas) on the table during the week. But, a Dutch oven pot roast is absolutely magnificent.

First of all, everything comes together in the same pot, which cuts down on dishes. But, the real difference is in the level of control you have over the temperature. Because it starts on the stove, you can do things with a Dutch oven that you just can’t do with a slow cooker.

This recipe braises the chuck roast, searing it on the stove before letting it simmer for hours at low heat in the oven. This helps lock in those flavorful juices that we want. So, if you don’t have a Dutch oven yet, what are you waiting for?

Potatoes with Pot Roast

Let’s address the fact that this recipe does not include the potatoes. Why is that? Because personally, I can not stand overcooked potatoes and pretty much every time you cook potatoes along with a roast they run the risk of over cooking if you aren’t watching closely.

If you’d like to cook potatoes with your pot roast, that isn’t a problem. You’ll need to add them to the pot with the roast about an hour and a half to two hours from the end of the cooking time. Or, do what I do and mash some potatoes instead when the roast is nearly done and serve them alongside it. (I LOVE these buttery herb mashed potatoes!)

Dutch Oven Chuck Roast

This recipe calls for a chuck roast. This cut of meat comes from the shoulders of the cow, and is actually quite tough. So, if you didn’t know how to cook a chuck roast in the oven, you might end up with a meal that is very difficult to chew.

But, the magic is in long hours of low heat. Thi

How cool is it that this quick chicken recipe is the easiest chicken we make, and it is also some of the tastiest chicken we make? Seasoned with plenty of terrific flavors and quickly cooked in any number of ways, this chicken is the weeknight main dish that the whole family enjoys.

The Fastest Way to Cook Chicken

You only need a few minutes to get this chicken ready to cook and you’ll be sitting down to eat just ten minutes later. The chicken is great on its own with a side of raw vegetables and ranch dip. It can also be sliced thin for sandwiches, or chopped bite-size for soups, salads, or pasta.

I’ve been making this chicken probably every other week for over 5 years now. And yes, it’s taken that long for me to share it here on the website.

The recipe is another favorite from The Weeknight Dinner Cookbook. However, I use the chicken in so many other recipes, I decided it was past time to share the original here.

Why make this chicken?

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Crispy, pan-fried pork schnitzel is my kind of comfort food. I very rarely break out the oil in my kitchen for any kind of frying, so you know that when I do, it’s going to be worth it.

Pork Schnitzel

If you’ve never had pork schnitzel before, get ready for a completely and totally satisfying dinner. This is the kind of classic dish that makes you pause after the first bite, just to appreciate how good simple food can be.

And before I forget, here’s a tip for avoiding as much of the post-frying odor as possible: a small bowl of plain vinegar next to the stove will dramatically cut down on the lingering oil aroma. It really does work!

How to Make Pork Schnitzel

The key to great schnitzel is in the pounding—extra thin cutlets are the goal here. They’ll cook up quickly, with a beautifully crisp crust and tender inside. A quick run through the dishes you’ll set up with flour, egg, and breadcrumbs is all it takes to get that signature crunch. You don’t need a deep fryer, or a huge amount of oil to make this recipe—just a skillet and a generous slick of oil.

I like to prep all of the pork with the breading and set it on a tray next to the stove. Then, I just have to rotate the pieces through the hot oil and drain them on a wire rack while the rest of the meat is cooking.

You can serve your schnitzel with Read more

Inspired by the Korean beef with rice that my family loves so much, these Korean beef noodles were a huge win from the very first bite. Loaded with umami, this one-pot dish is a guaranteed, family friendly hit!

Korean Beef Noodles

We love this Korean beef so much that it makes regular appearances on our dinner menu. We typically serve it over rice, but last time I made it I was craving some old-school ramen noodles. I combined the two and this was the happy result. The whole family gave it two thumbs up!

And while I used ramen noodles, glass noodles and rice noodles work just as well in this dish. Use whichever of those three you have on hand or like best!

Korean Beef Noodles Recipe

To whip up this fabulously fast meal-in-one dish, you’ll need the following ingredients:

• ramen noodles
• sesame oil
• ground beef
• fresh garlic
• fresh ginger
• brown sugar
• cornstarch
• soy sauce
• chili paste
• kosher salt
• frozen peas
• green onions

As mentioned above, you can swap in rice noodles or glass noodles for the ramen. In a pinch, you could even use spaghetti noodles! It’s a very forgiving recipe.

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A taco quesadilla is the happy marriage of perfectly flavorful taco meat and the crunchy, cheesy goodness of a quesadilla. Use leftover taco meat and you’re just moments away from a meal everyone will love!

Taco Quesadilla

I promise that I haven’t been holding out on you, friends. We make quesadillas with the best ever taco meat at least once a week – for lunches, dinners, late night snacks, our boys happily make and eat these all day long.

We keep that taco meat on hand pretty much at all times. If there isn’t a container of it tucked in the fridge, I can guarantee you that portions in the freezer are just waiting to be used.

To make today’s taco inspired quesadillas, you’ll need the following ingredients:

• tortillas
• butter
• shredded cheese
• taco beef
• cilantro

Ground Beef Quesadilla

Preheat a large non-stick skillet to medium-high heat. Lightly butter a single side of one tortilla with about ½ a teaspoon of butter and place it in