This melt-in-your-mouth dish brings soul-warming flavors to your table with very little hands-on effort. Ladling the delicious gravy over mashed potatoes is a crowd favorite! Whether you’re looking for a cozy weekend dinner or a hearty meal to share with family, this recipe always hits the spot.

My Mississippi pot roast requires just 7 ingredients and minimal steps yet turns out unbelievably tender, rich, and flavorful. If you enjoy straightforward, comforting meals, you have to try my classic Dutch oven pot roast.

Why I Love This Recipe

Whenever I’m hosting family and friends, I love making this Mississippi pot roast! It features classic pot roast flavors with a few of my own twists that make it extra special.

The roast turns out incredibly juicy and succulent, infused with flavors that are rich, savory, and just a touch spicy from the pepperoncini.

It’s all made in the Dutch oven, which means fewer dishes and less time spent cleaning up for me. I’m a big fan of one pot recipes. Plus, leftovers are perfect for French dips or roast beef sandwiches!

Ingredient Notes

This one-pot Mississippi pot roast recipe transforms simple ingredients into a comforting meal. Here’s everything you’ll need:

• Chuck roast: Known for its rich flavor and tender texture when slow-cooked, chuck roast is my top choice for pot roast. Select a high-quality chuck roast with good marbling.
• Ranch seasoning mix: Adds a tangy, herby flavor that complements the beef well.
• Au jus seasoning: Provides a savory, umami-rich base that deepens the overall taste of the pot roast.
• Butter: Adds richness and helps meld the flavors of the seasonings and meat.
• Pepperoncini peppers: Add a unique, tangy kick that brightens the dish and adds a slight heat. You’ll need both the peppers and the liquid from the jar.
• Beef broth: Enhances the meaty flavors and provides liquid for the roast to cook in, keeping it moist and tender.

Substitutions

• Beef: If chuck roast is unavailable, brisket or round roast can be used as alternatives. These cuts also work well with slow cooking, becoming tender and flavorful over time.
• Ranch: If you prefer to make your own ranch seasoning, mix dried parsley, dill, garlic powder, onion powder, salt, and pepper. Use the same amount of this blend as the packaged ranch seasoning.
• Au jus: A mix of beef bouillon powder, onion powder, and a pinch of sugar can emulate the flavor of au jus mix. Use in equal parts to replace the au jus packet.
• Butter: For a lighter version, reduce the amount of butter or use olive oil.
• Peppers: Banana peppers are a suitable substitute if pepperoncini peppers are not available. Use the same amount, including the juice, for a similar tangy flavor.
• Broth: Chicken or vegetable broth will work if you don’t have beef broth on hand, but they will subtly change the flavor. Use the same amount as what is called for beef broth.

How to Make a Mississippi Pot Roast

Creating this melt-in-your-mouth Mississippi pot roast couldn’t be more straightforward! Follow my step-by-step instructions for the best results.

Preparation

If the chuck roast was previously frozen, ensure it is thawed. Set your oven to 325 degrees Fahrenheit to ensure it reaches the right temperature by the time you’re ready to start roasting.

Cooking

Step 1
Heat oil in a large Dutch oven over medium-high while you season the chuck roast with salt and pepper. Sear the roast on all sides for approximately 3 minutes until it develops a brown crust. Remember to pat the roast dry with paper towels before searing to ensure a good crust.

Step 2
While the meat sears, combine the beef broth, pepperoncini juice, ranch seasoning, and au jus seasoning in a bowl.

Step 3
Once the roast is seared, remove the Dutch oven from the heat. Carefully pour the seasoning mixture over the roast, ensuring it’s well-coated. Top the roast with peppers and pats of butter.

Step 4
Cover the Dutch oven with its lid or with aluminum foil and place it in the oven. Bake for 3 ½ – 4 hours, or until the roast is tender enough to shred easily with a fork. Check the roast periodically near the end of cooking time to ensure it reaches the perfect tenderness without overcooking.

Expert Tip

The key to a melt-in-your-mouth Mississippi pot roast is in the low and slow cooking process. By allowing the roast to cook gently over several hours, the connective tissues break down, resulting in exceptionally tender meat.

A Dutch oven is particularly effective for this kind of cooking because it distributes heat evenly, allowing the meat to cook perfectly throughout. Don’t rush the cooking process—patience is key here!

Cooking Tips

• Room Temperature Meat: Bring the chuck roast to room temperature before cooking. This helps it cook more evenly, ensuring that the interior and exterior reach the correct doneness at the same time.
• Deglaze the Pot: After searing the roast, deglaze the Dutch oven with a bit of beef broth. This process lifts the flavorful bits stuck to the bottom of the pan.
• Rest Before Serving: Cover the roast and allow it to rest for at least 15-20 minutes after cooking. This allows the juices to be redistributed, ensuring the meat is moist and flavorful when served.

Serving Suggestions

This melt-in-your-mouth Mississippi pot roast pairs well with a variety of sides that complement its rich and savory flavors. Mashed potatoes or polenta can serve as the perfect base, adding a smooth, creamy texture.

For a well-balanced dish, pair the roast with vegetables like oven-roasted baby carrots, air fryer frozen broccoli, roasted green beans, or roasted asparagus.

Frequently Asked Questions

What if I don’t have a Dutch oven?

If you don’t have a Dutch oven, you can use a deep, heavy-bottomed oven-safe pot with a lid. If your pot isn’t oven-safe, sear the meat, then transfer it to a deep baking dish, cover it tightly with foil, and proceed with the oven roasting.

How can I tell when the pot roast is done?

The pot roast is done when it’s extremely tender and can easily be pulled apart with a fork. If the meat is still tough, it needs more time to cook.

Why is my pot roast dry?

If your pot roast is dry, it might not have cooked long enough or the temperature is too high. Cook it longer at a low temperature to allow tough tissues to break down, making the meat moist and tender. Also, ensure there’s enough liquid in the pot throughout cooking.

Storing & Reheating

This Mississippi pot roast makes for the best leftovers! Allow it to cool to room temperature before storing it.

Fridge
Place the cooled pot roast in an airtight container or wrap it tightly with aluminum foil or plastic wrap. It will last for up to 3-4 days.

Freezer
Freezing is a great option for extending the life of your pot roast. Slice or shred the meat, then store it in freezer-safe bags or containers with some of its juices to prevent drying out. Properly packaged, it can last up to 3 months.

Reheating
Thaw the roast overnight in the fridge if frozen, then warm it in a covered pot over low heat on the stove, adding a splash of beef broth or water if necessary to keep it moist. Alternatively, reheat it in the oven at 325 degrees Fahrenheit, covered, until heated through.

More Main Dishes

• Pulled Pork Recipe
• Beef Brisket in the Oven
• Boneless Prime Rib Recipe
• Dutch Oven Roasted Chicken

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The Best Mississippi Pot Roast

Nothing beats a home-cooked Mississippi pot roast! This melt-in-your-mouth dish brings soul-warming flavors to your table with very little hands-on effort. Whether you’re looking for a cozy weekend dinner or a hearty meal to share with family, this recipe always hits the spot.

Course Dinner Recipes

Cuisine American

Keyword beef, pot roast

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 8 people

Author Anna Kate

Equipment

• Dutch Oven

Ingredients

• 3-4 pounds chuck roast
• 1 tablespoon oil
• 1 packet ranch seasoning mix
• 1 packet au jus seasoning
• ½ stick of butter sliced into pats
• 6 pepperoncini peppers plus ½ cup juice from jar
• 1 cup beef broth

Instructions

• Preheat the oven to 325 degrees.
• Heat the oil in a large dutch oven over medium-high heat. Sear the chuck roast on all sides, about 3 minutes per side.
• While the roast sears, whisk together the beef broth, pepper juice, ranch seasoning, and au jus seasoning in a small bowl.
• When the roast is seared, remove the dutch oven from heat. Then, carefully pour the beef broth mixture over the roast.
• Top the roast with peppers and the pats of butter.
• Cover with the lid or aluminum foil and bake for 3 ½ – 4 hours or until the roast shreds with a fork.
• Remove the pot roast from the dutch oven and slice. Spoon juices from the crockpot over the roast before serving with mashed potatoes.

The post Mississippi Pot Roast appeared first on Southern Cravings.

If you haven’t already noticed, I’m on a little bit of an air fryer kick lately. I mean, what’s not to love about quick recipes, fast cleanup, and healthy food? It’s the perfect combination!

See all of my air fryer recipes here!

Plus, if you have picky eaters at home, you can bet they’re going to love dunking meatballs in classic dips like barbecue, ketchup, honey mustard, and more. There are countless ways to serve these super easy meatballs!

Why This Recipe Works

• Easy: Open a bag of frozen meatballs and pop them straight into your air fryer. Take a load off on busy weeks by making use of this handy kitchen appliance!
• Quick: From start to finish, cooking frozen meatballs in the air fryer takes all of 12 minutes. There is no need to fuss over preheating the oven or stovetop, or defrosting the meatballs!
• Versatile: Use meatballs as a snack or appetizer with your favorite sauces, or add them to mains for a well-balanced meal.
• Healthy: High in protein and other nutrients, meatballs make the perfect addition to a healthy diet.
• Kid-friendly: Meatballs are not just enjoyed by adults, they are also 100% kid-approved! They make a great option for after-school snacks, movie nights, or lunches.

Easy Air Fryer Meatballs

Made with just 2 simple ingredients, air fryer frozen meatballs are one of my favorite recipes to make when I’m short on time. I can add them to spaghetti and tomato sauce, or serve them with roasted vegetables and mashed potatoes for a quick, easy, and incredibly flavorful meal.

That’s not all! Try adding them to meatball subs, rice pilaf, or fried cabbage and egg noodles. Unlike the oven, the air fryer results in meatballs that are soft on the inside yet perfectly crispy on the outside. My family always goes a little crazy when they smell me cooking them!

In case you’re wondering, I use a Ninja Foodi Air Fryer for all of my air fryer needs. It’s served me well, from pizza rolls and French fries to “grilled” chicken breast and chicken nuggets. I can always trust my air fryer to keep me sane during busy weeks!

Ingredients For Air Fryer Frozen Meatballs

See the full list of ingredients in the recipe card below.

• Frozen Meatballs: Use your favorite brand and variety of frozen meatballs in the air fryer. You can opt for any flavor you like!
• Olive oil: Use olive oil cooking spray to evenly coat the meatballs and the air fryer basket. Alternatively, you can use canola oil or another neutral cooking spray.
• Sauce: To toss or dip the meatballs in once they are done cooking. My go-to options are barbecue or tomato sauce, but you can use whichever sauce you prefer.

How to Make Air Fryer Frozen Meatballs

Step 1: Prepare The Meatballs

Place the frozen meatballs in the basket insert of your air fryer, spreading them out into a single even layer. You can cook the meatballs in batches if need be. Coat the meatballs evenly with cooking spray.

Step 2: Air Fry The Meatballs

Air fry the meatballs at 380°F for 8-12 minutes, or until heated all the way through. The cooking time will vary slightly depending on the size of your meatballs.

Remember to gently shake and turn them at the halfway point. This will also give you a good idea of how fast they are cooking.

Step 3: Toss Them In Sauce

If desired, heat your favorite sauce and toss it with the meatballs before serving.

Alternatively, serve your meatballs with a side of bbq sauce or marinara sauce, on top of spaghetti, as Swedish meatballs, or in any recipe that calls for meatballs!

What To Serve With Meatballs

Air fryer meatballs make a quick and easy addition to recipes like spaghetti and meatballs, meatball subs, pizza, meatball wraps, and French onion soup meatballs.

You can serve air fryer meatballs for a snack or appetizer with horseradish sauce, garlic butter, or Alabama white BBQ sauce. Alternatively, toss the meatballs in sweet and sour sauce, honey garlic sauce, or teriyaki sauce.

Recipe Variations

• Flavored: There are many options when it comes to frozen meatball flavors. Try Italian, Asian, Indian, etc. Use the flavor that will complement your meal the best.
• Different protein: If beef isn’t your thing, try chicken, turkey, or even vegan meatballs.
• Sauce: Experiment with different sauces! Try classics like BBQ and ketchup, or branch out with sweet chili, teriyaki, buffalo, or Sriracha hot sauce.

Tips For The Best Recipe

• Don’t overcrowd the basket: Overcrowding the basket can cause air to get trapped and not circulate properly. Make sure the meatballs are in a single layer and not stacked on one another. If you need, make them in batches to avoid a soggy texture.
• Shake halfway: Around the 4-6 minute mark, give the air fryer basket a gentle shake to evenly cook the meatballs on all sides.
• Use spray oil: Adding a little bit of cooking spray will help prevent the meatballs from sticking to the air fryer, resulting in an even crispier texture.
• Avoid overcooking: No one likes dry meatballs, so watch for the outside to be lightly browned. If you want to be exact, use an instant-read thermometer and make sure the internal temperature reads 160 degrees F.

What To Do With Leftovers

The great thing about air fryer frozen meatballs is that they store extremely well. Here’s what to do so they stay fresh for longer: 

• Fridge: Keep the meatballs in an airtight container and store them in the fridge for up to 4-5 days.
• Freezer: Once the meatballs are fully cooled, you can freeze them again. Transfer them to a freezer-safe bag or container, and they’ll last for up to 1 month.
• Reheat: To reheat your meatballs in the air fryer, set it to 325 degrees F and cook them for 3-4 minutes, or until warmed all the way through.

Additional Recipes 

If you love easy-to-make dishes as much as I do, try some more of my most popular air fryer recipes like these:

• Air fryer sweet potato
• Air fryer frozen burgers
• Crispy air fryer potatoes
• Air fryer buffalo wings

Frequently Asked Questions

Do I thaw frozen meatballs before air frying?

You do not have to thaw meatballs before air frying them. It’s actually not recommended as cooking them from frozen will yield the crispiest meatballs. 

How long does it take to cook frozen meatballs in the air fryer?

To cook frozen meatballs in the air fryer, add them to the basket in a single layer and cook them at 380 degrees F for 8-12 minutes, flipping halfway. The cooking time may vary depending on the size of your specific meatballs.

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Crispy Air Fryer Frozen Meatballs

Air fryer frozen meatballs make for a quick appetizer or an easy addition to weeknight meals like spaghetti with tomato sauce. Just open the package, pop them in the air fryer, and you’ll have food on the table in 12 minutes or less!

Calories 1193kcal

Author Anna Kate

Equipment

• Air Fryer

Ingredients

• 1 pound Meatballs frozen
• cooking spray
• Sauce for dipping (optional)

Instructions

• Place the frozen meatballs in the air fryer basket and spread out into a single even layer (cook in batches if needed). Coat the meatballs evenly with oil spray.
• Air Fry at 380°F for 8-12 minutes (depending on size) or until heated all the way through, gently shaking and turning the meatballs halfway through cooking.
• If desired, heat your favorite sauce & toss with the meatballs before serving.
• Alternatively, serve with bbq sauce, marinara sauce, on top of spaghetti, or in any recipe that requires meatballs.

Nutrition

Calories: 1193kcal | Protein: 77g | Fat: 96g | Saturated Fat: 36g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 43g | Cholesterol: 327mg | Sodium: 254mg | Potassium: 1302mg | Calcium: 64mg | Iron: 4mg

The post Air Fryer Frozen Meatballs appeared first on Southern Cravings.

With the holidays fast approaching, I truly believe you need this horseradish sauce in your life! It perfectly accentuates premium cuts of meat without taking over the flavor. I swear it will have your guests ooh-ing and ahh-ing in no time!

Not only is this horseradish sauce for prime rib and other cuts of meat, but it can also be spread on bread, paired with vegetables, and so much more.

What Is Horseradish?

Horseradish is a spicy root vegetable, and not surprisingly, it’s in the same family as wasabi. Just like cauliflower and cabbage, horseradish is a cruciferous vegetable that is utilized all around the world as a spice or condiment.

While you might be able to find fresh horseradish in the produce section, it’s mainly sold as “prepared horseradish.” Typically, prepared horseradish is made from grated horseradish root, salt, and vinegar. It’s much easier to use than fresh horseradish, and a tiny scoop brings this sauce to life!

What Is Horseradish Sauce?

Horseradish sauce combines the pungent flavors of horseradish with ingredients like sour cream, apple cider vinegar, and fresh chives to create a creamy, zesty, and indulgent spread. 

Ingredients For Creamy Horseradish Sauce

See the full list of ingredients in the recipe card below.

• Sour cream: Making up the majority of the sauce, sour cream creates the perfect balance of rich, cooling, and refreshing flavors. If you don’t have sour cream, replace it 1:1 with Greek yogurt.
• Prepared horseradish: You should be able to find jars of prepared horseradish in the refrigerated section of your local grocery store. If you have the time, you can try making your own prepared horseradish!
• Salt & pepper: Enhances the flavors of the sauce. Make sure to use kosher salt, or use a reduced amount of fine sea salt (about ¾ teaspoon fine sea salt to 1 teaspoon kosher salt).
• Chives: For a fresh, herbaceous, and zesty taste with a pop of color. If you don’t have chives, substitute them with green onions.
• Apple cider vinegar: Imparts just the right amount of tanginess. While I prefer apple cider vinegar, you can also use white vinegar or lemon juice.
• Cayenne pepper: I like to add a pinch of cayenne for some heat. To make a milder sauce, omit it completely.

How to Make Horseradish Sauce

Step 1: Combine All Ingredients

It really couldn’t be easier or quicker to prepare this creamy horseradish sauce!

All you need to do is whisk together the sour cream, prepared horseradish, salt, black pepper, chives, cayenne pepper, and apple cider vinegar in a bowl.

Step 2: Chill The Sauce

Chill the horseradish sauce for at least an hour to allow the flavors to blend together.

What To Serve Horseradish Sauce With

Of course, the best meal to serve creamy horseradish sauce with is tender, juicy, and succulent prime rib. However, you can also pair it with other cuts of meat such as beef or pork tenderloin, pork chops, or steak.

For a little extra kick, add a spoonful to deviled eggs or on top of baked potatoes. You can even spread it over bread, or dip your favorite veggie sticks into it!

Variations

• Mayonnaise: Add a tablespoon, or use half mayo and half sour cream for a richer flavor.
• Worcestershire: This slightly sweet, umami-rich condiment helps round out the raw spice of horseradish.
• Dijon mustard: Many recipes call for Dijon mustard. Add a teaspoon or two to see what you like best!
• Hot sauce: Instead of cayenne pepper, add a few drops of your favorite hot sauce!
• Sugar: To round out the spiciness, add a pinch or two of sugar.

Tips For The Best Recipe

• Let the sauce chill: Once mixed, leave your horseradish sauce in the fridge so the punchiness has time to mellow out.
• Use prepared horseradish: Quicker, easier, and milder, prepared horseradish imparts a better flavor profile than freshly grated horseradish root.
• Taste & adjust: Everyone’s palate is different, especially when working with a bold ingredient like horseradish. Start slow, taste, and adjust the spiciness to your preference.

What To Do With Leftovers

For any leftover horseradish sauce, follow these simple storage tips:

• Fridge: Keep horseradish sauce in the fridge for up to 1 week. If you omit the chives, it should last up to 3 weeks. I prefer using glass jars since they preserve the flavors best.
• Freezer: If you’re unable to finish the sauce in time, add it to a freezer-safe bag or container, and freeze it for up to 3 months. The overall potency and texture may change slightly after thawing, but it’s better than wasting ingredients.

Additional Sauce Recipes

If you enjoyed this horseradish sauce for prime rib, try out a few more of my favorite sauce recipes:

• Alabama white BBQ sauce
• Warm bacon dressing
• Homemade turkey gravy

Frequently Asked Questions

Is horseradish spicy?

Grated horseradish is spicy, but when it’s mixed with sour cream and apple cider vinegar, it is much more mellow and subdued.

Is horseradish similar to wasabi?

Horseradish and wasabi are different plants that come from the same family. Interestingly, most wasabi consumed outside of Japan is simply horseradish that’s been dyed with green food coloring.

Where can I buy horseradish?

You may be able to find fresh horseradish root at specialty Asian food markets, but most horseradish is “prepared” and sold in jars at major supermarkets.

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Creamy Horseradish Sauce For Prime Rib

This simple horseradish sauce for prime rib, steak, and tenderloin comes together in less than 5 minutes! It’s creamy, zesty, and refreshing, allowing the flavors of the meat to shine through. This versatile recipe should be in every home cook’s kitchen repertoire!

Course Condiments, Seasonings & Toppings

Cuisine American

Keyword dipping sauce, horseradish sauce, sauce for beef

Prep Time 5 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 10 servings

Calories 48kcal

Author Anna Kate

Equipment

• Whisk
• Mixing Bowls
• 32-ounce Mason Jars optional, for easy pouring and storage

Ingredients

• 1 cup sour cream
• 3 tablespoons prepared horseradish
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 teaspoons thinly sliced chives
• 1 teaspoon apple cider vinegar
• 1 pinch cayenne pepper like ⅛ tsp

Instructions

• Whisk together sour cream, horseradish, salt, black pepper, chives, cayenne pepper and apple cider vinegar together in a bowl. Chill for at least 1 hour to allow flavors to blend.
• Serve with Prime Rib or other beef dish.

Nutrition

Serving: 0.25cup | Calories: 48kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 200mg | Potassium: 42mg | Fiber: 0.2g | Sugar: 1g | Calcium: 26mg | Iron: 0.05mg

The post Horseradish Sauce For Prime Rib appeared first on Southern Cravings.

Skip the canned sauce and get ready for the best sloppy joe you’ve ever had! This homemade version is one of many American favorites and absolutely delicious. Even though it’s made from scratch, it’s still quick and easy to put together on a busy weeknight.

This recipe is definitely a far cry from the school cafeterias of your childhood. There’s no mushy mystery meat or overly acidic sauce. These are super meaty, filling, and are way better than anything from a can!

If you want a recipe that doesn’t require a pile of dishes or a trip to the store, sloppy joe sandwiches are the perfect solution! Made all in one pot, the sloppy joe sauce is made with browned ground beef, onion, and a tangy tomato sauce and served on a buttery toasted bun.

Plus, you can whip these up in a hurry with what you already have in your pantry!

Easy Sloppy Joe Recipe

Sloppy Joes are classic comfort food for families! They are fast, convenient, and delicious. Plus, these ingredients are always on hand. Simple ingredients mean a happy mom and full bellies!

One of the greatest things about this recipe is the cost! Not to mention, it’s such a simple weeknight meal. Plus, you can easily omit different ingredients to customize the recipe to your preference and the ingredients you have on hand.

What are sloppy joes?

Sloppy Joes are a “loose meat” sandwich, made with ground beef and a slightly sweet, but savory tomato-based sauce. The sauce is then poured over a hamburger bun to make a delicious sloppy joe sandwich.

What is the original sloppy joe?

The original Sloppy Joe recipe was created around 1930 in a café in Sioux City, Iowa where a cook named Joe added tomato sauce to his “loose meat” sandwiches. The rest is history!

Sloppy Joes became even more popular sometime in the 1950s. Mainly because it was an easy family meal made with inexpensive ingredients that could be stretched with “filler” ingredients, like bell peppers, extra onion, additional ground meat, etc.

Today, the same remains true. A Sloppy Joe sandwich is a simple meal that’s filling, cheap, and enjoyed by the whole family!

Sloppy Joe Ingredients

(See the recipe card for complete details)

You only need a few simple pantry ingredients to get started.

Onion: Yellow or white onion is preferred. If you have kiddos that detest onions, you can simply omit this ingredient entirely.

Meat: I recommend 85-90% lean ground beef so you don’t have to drain the grease. You can also use ground turkey or ground chicken. Other recipes note that these can also be made vegetarian with lentils or meat alternatives.

Sloppy Joe Sauce: The sauce is made with tomato sauce, Worcestershire sauce, yellow mustard for a bit of tang, brown sugar for sweetness, and seasoned with salt, pepper, and garlic for the best savory sauce.

Optional Additions: Additional veggies will add more flavor and nutrition. Plus, the kids will never know as they will be camouflaged by the sloppy joe sauce! In addition to onion, try green pepper, celery, carrots, or other veggies to stretch the meat a little further.

How to Make Homemade Sloppy Joes

(See the recipe card below for full instructions and notes.)

Make the Sloppy Joe Sauce

Brown the meat over medium-high heat with the onion and garlic. Drain if needed and return to the pot. Then, season with salt and pepper. Sauté additional add-ins as needed.

In a large bowl, mix together the sauce ingredients: Worcestershire sauce, mustard, water, brown sugar, and tomato sauce. Give it a good whisk until all the ingredients are incorporated. 

Pour the sauce over the ground beef, stir, and simmer for about 10-15 minutes. Broil the buns while you wait for the sauce to finish.

Make the Sloppy Joe Sandwiches

To assemble the sandwiches, add a scoop of the sauce mixture to a toasted hamburger bun and serve. The toasted, buttered buns are key to the best sloppy joe sandwich! 

Toasting buns only takes a minute or two under the broiler, so stay close by. 

You can also serve the sloppy joe mixture on slider buns, Texas toast, sandwich bread, or even over a hot dog!

What is the difference between a sloppy joe and a Manwich?

Manwich is just the marketed version of the sloppy joe sauce. The canned version of this sauce is basically the same but marketed as “easier” than homemade.

Do you drain the fat from ground beef for sloppy joes?

If you are using lean ground beef, there shouldn’t be an excess of grease to be drained. If needed, transfer the ground beef to a colander to drain. Then, return the beef mixture to the pot and continue with the recipe.

What’s the difference between a sloppy joe and a sloppy Jane?

A Sloppy Jane is an alternative to a Sloppy Joe, using ground turkey instead of ground beef. This is an easy way to make this recipe slightly healthier.

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Homemade Sloppy Joe Recipe

The best homemade sloppy joe recipe! Made from scratch, this recipe strikes the ideal balance between meat, sauce, and tons of flavor for perfectly sloppy, sloppy joe sandwiches. Ready in less than 30 minutes, this will be a weeknight dinner favorite the whole family will love.

Course Main Course

Cuisine American

Keyword cheap dinner, easy dinner, fast dinner, one pot, sandwich, sloppy joe

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Calories 399kcal

Author Anna Kate

Ingredients

• 1 small onion finely chopped
• 1 tablespoon Worcestershire sauce
• 1 teaspoon yellow mustard
• ¼ cup water
• 1 tablespoon brown sugar
• 15 ounce can tomato sauce
• 1 pound lean ground beef 85%-90% lean
• 1 tablespoon olive oil
• ½ teaspoon salt or to taste
• ¼ teaspoon black pepper or to taste
• 3 cloves garlic minced
• 4 hamburger buns toasted if desired

Instructions

• Over medium-high heat, heat olive oil in a large skillet or dutch oven. Add the ground beef and brown for about 5 minutes until cooked through and longer pink, breaking it up with a spatula.
• Add the onion and garlic. Cook another 5 minutes until the onion is tender and beef is browned. Drain the beef if needed and return it to the pot.
• In a large bowl, combine the Worcestershire sauce, mustard, water, brown sugar, and tomato sauce. Stir to combine.
• Pour in the sauce over the ground beef, stir, and bring to a light boil over medium heat. Reduce the heat to low and simmer uncovered for about 10-15 minutes.
• While the sauce finishes, broil the buns while you wait. Toasting buns only takes a minute or two under the broiler, so stay close by.
• To assemble the sandwiches, add a scoop of the sauce mixture to a toasted hamburger bun and serve.

Nutrition

Serving: 1cup | Calories: 399kcal | Carbohydrates: 33g | Protein: 28g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 865mg | Potassium: 794mg | Fiber: 3g | Sugar: 11g | Calcium: 103mg | Iron: 5mg

The post Homemade Sloppy Joe Recipe appeared first on Southern Cravings.

This recipe holds a special place in many hearts! I remember my mother and grandmother making this on cold winter days. It’s one of those old-fashioned, hearty recipes that brings back so many memories in every bite. 

We always served this with a slice of skillet cornbread or crusty French bread.

What is Goulash? American goulash vs Hungarian goulash

Goulash comes from the Hungarian word “Gulyas”. It’s pronounced the same as goulash, but with a silent “L”. 

As I mentioned, this American version is a twist on the traditional Hungarian goulash or German goulash recipes. German and Hungarian goulash are largely similar, but very different to the American version.

Traditional goulash is very similar to a hearty beef stew but with different seasonings. Goulash uses spices such as caraway seeds, cumin, peppers, and paprika, which alters the flavors from a classic beef stew recipe. 

Like so many dishes, Hungarian goulash came over with immigrants arriving in the late 19th century. In a recipe from The Settlement Cook Book 1903, an early recipe for “Gulash” included the essential ingredients: beef, onions, paprika, and tomatoes.

As time evolved, Americans made adjustments to the recipe based on what they could afford and what was available. Now, there are so many different goulash recipes!

The American version of goulash is a combination of ground beef, tomatoes, tomato sauce, elbow macaroni, and some of the seasonings you will find in a classic goulash. It’s basically a simplified version of the traditional way of preparing this dish.

The goulash meat has differed throughout its evolution. Instead of using beef chuck or stew meat, ground beef is a popular choice.

Old Fashioned Goulash

You might have heard this recipe called by other names too. Through my research, I found this recipe labeled as American Chop Suey and Johnny Marzetti. They each have their own spin on this recipe.

In the 1950s and 1960s, this recipe was a staple in many homes – mainly because it was simple and inexpensive. Plus, kids loved it. 

It was largely popular in areas of New England, like New York state, as well as Ohio and parts of the Midwest and Southern United States. It’s been quite a hit for a long time and for good reason!

Why this version is the best:

1. It’s cheap. Aside from ground beef, this recipe calls for inexpensive canned ingredients like tomatoes and tomato sauce.
2. It’s easy. It’s as simple as browning the beef, combining the ingredients, and simmering. You can even use the same pot! 
3. Feeds a few or many. You can easily double this recipe to feed more people, or stretch it with additional cans of tomatoes, broth, ground meat, and even pasta.
4. Ingredients are flexible. There are plenty of substitutions and variations to make this recipe work for your family. (see the recipe card below!)

American Goulash Ingredients

See the full list of ingredients in the recipe card below.

• Meat: This recipe calls for ground beef, but you can use ground turkey, chicken, or pork in its place.
• Vegetables: Onions help fill out the recipe and give it a slight bite. You’ll notice that there are no peppers included like you would find in other more traditional recipes.
• Seasonings: Paprika was a seasoning used in the traditional preparation. This gives it a slightly smoky flavor. Other seasonings like garlic, Worcestershire sauce, Italian seasoning, and salt and pepper are also included.
• Canned ingredients: Add additional broth, tomato sauce, or tomatoes to stretch the recipe. You can also use vegetable broth in place of beef broth. Stewed tomatoes can also be used in place of diced tomatoes.
• Pasta: Elbow macaroni is the old fashioned way! Feel free to use any small pasta shape in its place. 
• Cheese: The sharp cheddar cheese is added at the end. It gives a delicious bite and cheesy texture. This ingredient is completely optional and flexible. Other ideas include different types of cheddar, Monterrey jack, Italian blend, Mexican blend, etc.

Since this is a one-pot meal, I highly recommend using a dutch oven or heavy-bottomed pot. 

How to Make Goulash with Ground Beef

See the full list of instructions in the recipe card below.

Step 1: Saute the Onion and Brown the Beef.

Heat the oil in the dutch oven over medium-high heat. Once hot, sauté the onion until it begins to soften. Then, add in the ground beef and garlic.

Continue cooking over medium-high heat until there is very little pink left in the ground beef. This should only take about 5 minutes or so. 

As the meat cooks, make sure to break it up as much as possible. I like to use a wooden spoon, but meat choppers are also handy. 

Depending on the lean-to-fat ratio of the beef, you may need to drain the grease. Make sure the grease doesn’t go down the drain. You can discard the grease by straining the beef into a bowl and discarding in the trash after it has cooled. 

Step 2: Make the goulash tomato sauce.

To make the sauce, add the broth, water tomato sauce, and tomatoes to the dutch oven with the ground beef. Stir well to combine.

Stewed tomatoes, petite diced, and whole peeled tomatoes can be used in place of diced tomatoes. Avoid using puree or crushed as it might make the dish too soupy. Additionally, try flavored canned tomatoes like Italian style, fire roasted, etc.

Next, add in the Worcestershire sauce and seasonings to the pot and stir well. Bring the sauce and ground beef to a simmer.

Step 3: Cook the pasta in the goulash.

When the pot is simmering, add in the macaroni noodles and continue to simmer. Reduce the heat to medium-low and continue cooking for about 12 minutes, or until the macaroni is tender. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.

Alternatively, the pasta can be prepared separately from the goulash. Follow the instructions on the packaging. 

Then, stir in the cooked pasta, OR add the pasta to the bottom of each bowl before adding the goulash on top.

Finally, fold in the cheese and stir until it is completely melted in the sauce.

Tips for the Best Goulash Recipe Ever

This recipe is incredibly versatile, so there are plenty of ways to make this your very own. See the tips below.

Crock-Pot Goulash

To make goulash in the slow cooker, follow the instructions up to adding the noodles. 

1. Saute the beef and onion separately. 
2. Add all of the ingredients to the slow cooker pot (except the noodles). 
3. Stir to combine and cook on low for 4-5 hours, or on high for 2 hours. 
4. Stir in the macaroni 30 minutes before serving or prepare the pasta separately. 
5. Fold in the cheese just before serving.

Instant Pot Goulash

To make goulash in a pressure cooker, follow the instructions below.

1. Saute the beef and onion. Drain if necessary. Then, add the garlic and stir.
2. Turn off the saute function and stir in the remaining ingredients, including the pasta.
3. Pressure cook on high for 5 minutes. Once it’s finished, do a quick pressure release.
4. Stir the mixture. Serve topped with cheese.

Baked Goulash

To make goulash casserole style in the oven, follow the instructions below.

1. Prepare the recipe according to the stove top instructions in the recipe card below.
2. Pour the mixture into a 9 x 13 inch casserole dish, top with cheese, and bake at 350°F for 20-30 minutes.

Types of Pasta for Goulash

Small noodles are recommended because of their quick cooking time. This is especially important if you are cooking the noodles in the same pot as the sauce.

Alternatively, prepare the pasta in a separate pot following the package’s instructions. Other types of noodles to try are penne, egg noodles, ziti, rigatoni, fusilli, rotelle, small shells, etc.

Leftover Goulash: Can I freeze leftover goulash?

If you have leftovers, they are best stored separately from the pasta. The noodles will absorb the liquid leaving you with dry goulash and soggy noodles. If you are planning for leftovers, cook the pasta separately. Store in airtight containers for up to 3 days in the refrigerator.

The same advice goes for freezing goulash. Add the leftovers to an airtight container and freeze for up to 3 months. To defrost, thaw in the refrigerator and reheat in the microwave or on the stovetop until warm.

FAQ

How do you thicken goulash?

If your goulash is watery, add additional pasta or scoop excess liquid for a thicker consistency. Removing excess liquid may remove some of the flavors and seasonings. Keep this in mind as you are cooking.

Is Hamburger Helper the same as goulash?

While the ingredients are similar, Hamburger Helper and goulash are worlds apart. Hamburger Helper is full of processed ingredients, which come in powdered form. Goulash can be made with organic, natural ingredients which are better for your health.

What’s another name for goulash?

Goulash is also called Johnny Marzetti, American Chop Suey, and slumgullion.

How do you fix bland goulash?

Add additional seasonings to enhance the flavor of goulash. Salt, pepper, and paprika are great places to start. Begin by adding one teaspoon at a time.

What is the difference between spaghetti and goulash?

While there are similarities, spaghetti and goulash are very different. Goulash is German or Hungarian while Spaghetti is Italian. 

Goulash is made by cooking the noodles and sauce together in the pot. Spaghetti is made by preparing the sauce separately, then adding the sauce and noodles when serving. Also, each dish uses different types of pasta.

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Easy American Goulash Recipe without Peppers

American Goulash is a one-pot comfort food recipe made with ground beef and elbow macaroni simmered in a flavorful tomato sauce. This easy recipe is an inexpensive way to feed your family on a budget!

Course Dutch Oven Recipes

Cuisine American

Keyword casserole, Dutch Oven, german, southern

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8 people

Calories 475kcal

Author Anna Kate

Equipment

• Dutch Oven
• Meat Chopper

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion chopped
• 3 cloves garlic minced
• 1 ½ pound ground beef
• 15 ounces beef broth
• ½ cup water
• 15 ounces tomato sauce
• 15 ounces diced tomatoes
• 1 tablespoon Worcestershire sauce
• ½ teaspoon salt
• 2 teaspoons Italian seasoning dried
• 1 tablespoon paprika
• ½ teaspoon black pepper
• 2 cups elbow macaroni uncooked
• 1 cup sharp cheddar Cheese grated

Instructions

• Heat the oil in the dutch oven over medium-high heat. Once hot, saute the onion until it begins to soften (about 3 minutes). Then, add in the ground beef and garlic.
• Continue cooking over medium-high heat until there is very little pink left in the ground beef and the meat is crumbled. Drain the fat if necessary.
• To make the sauce, add the broth, water, tomato sauce, and diced tomatoes to the dutch oven with the ground beef. Stir well to combine.
• Add in the Worcestershire sauce, Italian seasoning, paprika, and salt and pepper to the pot and stir. Bring the mixture to a simmer.
• When the pot is simmering, add in the uncooked macaroni and bring to simmer once again. Reduce the heat to medium-low and cook until the macaroni is tender, about 12 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
• Finally, fold in the cheese and stir until it is completely melted in the sauce.

Notes

Reheating / Storing / Leftovers Info:

If you have leftovers, they are best stored separately from the pasta. The noodles will absorb the liquid leaving you with dry goulash and soggy noodles. If you are planning for leftovers, cook the pasta separately. Store in airtight containers for up to 3 days in the refrigerator.

The same advice goes for freezing goulash. Add the leftovers to an airtight container and freeze for up to 3 months. To defrost, thaw in the refrigerator and reheat in the microwave or on the stovetop until warm.

Ingredient substitutions

Stewed tomatoes, petite diced, and whole peeled tomatoes can be used in place of diced tomatoes. Avoid using puree or crushed as it might make the dish too soupy. Additionally, try flavored canned tomatoes like Italian style, fire roasted, etc.

Other ideas include different types of cheddar, Monterrey jack, Italian blend, Mexican blend, etc.

Instead of ground beef, use ground turkey, pork, chicken, or ground meat.

Use beef stock instead of broth.

Other Tips

• Stir in a spoonful of sour cream at the end.
• Add a dash of cayenne pepper or hot sauce for extra spice.
• Hot, smoky, or sweet paprika can be used.
• Alternatively, the pasta can be prepared separately from the goulash. Follow the instructions on the packaging. Then, stir in the cooked pasta, OR add the pasta to the bottom of each bowl before adding the goulash on top.

Nutrition

Serving: 1 | Calories: 475kcal | Carbohydrates: 35g | Protein: 24g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 638mg | Potassium: 668mg | Fiber: 3g | Sugar: 6g | Calcium: 166mg | Iron: 4mg

The post Easy American Goulash Recipe without Peppers appeared first on Southern Cravings.

This method is perfect for beef burgers. This also works on veggie burgers, Beyond Meat, turkey burgers, salmon burgers, and other frozen meat patties.

Air Fryer Hamburger Recipe

Cook juicy, flavorful burgers from frozen beef patties perfectly every time! This is the easiest way to enjoy a hamburger whenever the craving strikes. 

Premade frozen burgers are the ultimate convenience item! These patties are already formed, then frozen for purchase at your local grocery store. At about an inch thick, these only take 10 minutes to prepare.

Out of the many recipes we make in the air fryer, hamburgers are definitely our top choice. There’s something about the simplicity of whipping up a burger without all the fuss of preheating the grill, defrosting the meat, cleaning the grill, and… monitoring the weather.

I use a Ninja Foodi Air Fryer for all of my air fryer recipes. On average, we use it at least three times per week…sometimes more! We even use it to reheat pizza for leftover homemade pizza! A few of our other easy air fryer recipes include pizza rolls, French fries, “grilled” chicken breast, and chicken nuggets.

Here’s why I love this recipe.

1. It’s easy. There is zero prep work when you use premade burger patties. All you have to do is pull them out of the freezer, add seasoning, and air fry.
2. It’s fast. Burgers are ready in about 10 minutes, which is about a fraction of the time compared to grilling. No fuss over preheating the grill, defrosting meat, cleaning the grill, etc.
3. Weather friendly. No more stress over maintaining the grill’s temperature in really cold or hot weather. Plus, you can make burgers in rain, snow, sleet, or shine!
4. No grill needed. Air fryers can be used for so many different things. (more ideas below!)
5. No thawing. You can cook these burgers straight from the freezer. No defrosting necessary.

Air Frying vs. Grilling vs. Pan Searing Burgers

Air Frying: When air fried, these burgers cook very quickly while staying juicy and tender. There is also minimal mess to clean up, aside from washing the utensils and air fryer basket. Since these are (typically) non-stick, cleaning up is a breeze. Some can even go in the dishwasher.

Grilling Burgers: It’s a classic way to prepare burgers, but it’s also labor-intensive. There’s so much more to the cooking process with grilling: preheating the grill, cleaning the grill, stabilizing the temperature, considering the weather, etc. 

Not to mention, you also have to replace the propane on occasion, have room for storing the grill, supplies, etcetera. Plus, there’s a bit of a learning curve with operating a grill.

Pan Searing Burgers: Before the air fryer, this was the default if the grill wasn’t an option. But, this gets messy and smelly. It also produces a lot of grease. The grease splatters when the cold burgers hit the pan and the smell can permeate through the house. 

Best Brand of Frozen Hamburger Patties

There are many different options for premade frozen burger patties. Typically, we stick to generic brands, but we’ve also had great success using other brands, too.

Here are some of the most popular brands of frozen patties:

• Ball Park
• Bubba Burgers
• Omaha Steaks
• Applegate
• Generic store brands like Trader Joe’s, Costco, Walmart, Kroger, Meijer, etc.

Any lean-to-fat ratio is up to your own preference. Also, angus, chuck, reduced fat, flavored options, and more will all make for a great burger!

Frozen Burger Patties vs. Fresh

The key to keeping this process easy and simple is the pre-pattied frozen burgers. You can find these in the freezer section of the grocery store. You can also use this method to prepare frozen burgers you’ve made at home, too.

Can you cook a raw burger in an air fryer?

While these instructions are specific to frozen hamburger meat, you can also use these same steps for fresh, raw, or thawed burger patties. The cook time and temperature largely depends on the thickness of the burgers. Keep that in mind when you are preparing to cook.

How to make thawed burgers in the air fryer:

1. Add the patties to the air fryer basket in a single layer.
2. Cook at 375°F for 6-8 minutes. Then, flip and cook for another 6-8 minutes.
3. The burger is done when the internal temperature reaches 160°F when read with a meat thermometer.

How to Season Frozen Hamburger Patties

You might be curious as to how the seasoning sticks to a frozen burger patty. Typically, we marinate our frozen burgers in Dale’s Seasoning before we put them in the air fryer. We let them marinate for about 10-15 minutes. 

If you aren’t using a liquid seasoning or marinade, dry rubs and seasonings are great options, too. Place the frozen patties in the air fryer and sprinkle on the dry seasoning on one side. After flipping the patties, add the seasoning to the other side.

Use your own store bought burger seasoning, a homemade dry rub, or a combination of garlic powder, onion powder, and salt and pepper. 

How to Cook a Frozen Hamburger in the Air Fryer

You just need a few simple ingredients to make the perfect burger!

What you need to make a juicy air fryer hamburger:

• Air Fryer: You can use a traditional air fryer unit or a multi-cooker with an air fryer function.
• Frozen Beef Patties: You can use premade options or cook a frozen homemade version. This method  works with turkey burgers, veggie burgers, elk burgers, or bison burgers, too.
• Seasoning: Use a liquid or dry ingredient marinade of your choice. Montreal steak seasoning or other store bought rubs are great for additional convenience.
• Condiments and Toppings: Dress your burger with lettuce, cheese slices, condiments, and other toppings.

Step 1: Season the Frozen Burger Patties.

Remember, there’s no need to thaw the premade patty. Just remove it from the freezer and place the burgers in a single layer in a casserole dish or rimmed baking sheet.

Add the dry seasoning or pour in the marinade. If you are using dry seasoning, place the burgers into the air fryer basket and add the seasoning on the top side. Then, add seasoning to the opposite side after flipping the patties.

Step 2: Air Fry the Burgers.

Next, place the patties into the basket of your air fryer and cook for 8-10 minutes at 350°F. Flip halfway through the cooking time to ensure the patties are evenly cooked and browned on all sides.

The burgers are done when they reach an internal temperature of 165°F when read with a meat thermometer.

Do you need to flip burgers in the air fryer?

While it’s not absolutely necessary, flipping the burgers during the cooking process will ensure that the meat is evenly cooked throughout. Plus, a little “grill char” develops on the side that touches the air fryer basket. This adds additional flavor and appetizing coloring to the patty.

Step 3: Serve the burgers.

Once your hamburgers are cooked, remove them from the air fryer, add them to a bun, dress with your favorite toppings and condiments and serve!

How to Make a Cheeseburger

To turn your hamburger into a cheeseburger, place a cheese slice on top of the patty and allow the burger to rest for a minute or two inside the air fryer with the unit off. The cheese will not blow around with this method!

Serving Suggestions for  Assembling Burgers

In my opinion, there’s no “correct” way to dress a burger. It’s all about what you like and the flavors you enjoy.

If you are serving more than a few people, I recommend setting up a “burger bar” with a large platter of condiments and toppings. This way, people can assemble their burgers in their own way.

Here are a few tips for serving burgers:

• Include standard burger toppings: Ketchup, mustard, mayonnaise, pickle chips, lettuce, onion, and tomato are all classic additions to burgers.
• Add sauces: Use bbq sauce, sriracha mayo, chipotle mayo, aioli spreads, and other flavorful spreads.
• Incorporate themes: This could be from different regions, countries, or inspired by a party theme. Add regional flavors, sauces, and ingredients to play on the theme of the meal. Like Cajun, Mexican, Asian, and BBQ themes.
• Don’t forget the buns: Use different flavored hamburger buns for variety. Toast them under the oven broiler or in the air fryer after the burgers have been removed.
• Other toppings: Don’t be afraid to get creative with unusual toppings. Try sliced avocado, guacamole, caramelized onions and mushrooms, pickled onions and more.

Tips for the Best Frozen Burgers

• Don’t crowd the basket. For even cooking and best results, make sure the patties are in a single layer inside the air fryer basket.
• Season well. Use your favorite homemade seasoning or store bought seasoning.
• Cooking times will vary. Since every air fryer is different, it’s hard to get the timing right for every make and model of air fryer. My advice is to use my time as a guideline, adjusting the cooking time according to your air fryer unit. The age of your air fryer, basket shape, and number of patties will all impact the cooking time. 
• Make cleaning up easy. Line the basket with aluminum foil or parchment paper for easier clean up.

Air Fryer Hamburger FAQ

How long does it take to cook a hamburger in the air fryer?

The process of cooking a burger in the air fryer takes about 10 minutes from start to finish.

Can you put frozen burgers in an air fryer?

Yes, frozen hamburgers do really well in the air fryer. In about 10 minutes, the burgers will go from completely frozen to juicy and tender.

Can you put aluminum foil and parchment paper in an air fryer?

If you want to make the clean-up process easier, line the air fryer basket with aluminum foil or parchment paper.

Do you preheat an air fryer?

It’s not necessary to preheat an air fryer. There are many sources that say this makes the food even better, but I haven’t noticed a difference.

Should I grill or air fry burgers?

Air frying hamburgers is a much more convenient option than grilling. It’s cleaner, hassle-free, and doesn’t have a learning curve like grilling.

Are hamburgers good cooked in an air fryer?

Hamburgers are delicious prepared in the air fryer. It’s an easy way to have a juicy burger quickly.

Air fryer hamburgers are the easiest way to enjoy burgers for a great weeknight dinner!

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Air Fryer Frozen Burgers

Learn how to cook a frozen hamburger in the air fryer. Frozen beef patties, simple seasoning, your favorite condiments, and an air fryer is all you need to enjoy the perfect burger. In just 10 minutes, you can have a delicious burger that tastes like it came right off the grill! No defrosting or prep work necessary.

This method is perfect for beef burgers. This also works on veggie burgers, Beyond Meat, turkey burgers, salmon burgers, and other frozen meat patties.

Course Air Fryer Recipes

Cuisine American

Keyword air fryer, beef, burger, hamburger

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 burgers

Calories 540kcal

Author Anna Kate

Equipment

• Kitchen Tongs
• Pressure Cooker

Ingredients

• Frozen beef burger patties*

Instructions

• Season or marinate the burger patties.*
• Place the patties into the air fryer basket.
• Cook the burger for 8-10 minutes at 350°F, flipping the patties at the 5-minute mark.
• Burger is done when it reaches an internal temp of 165°F.
• Optional: Add a slice of cheese to the patty and close the lid of the air fryer. Allow it to rest for 1-2 minutes or until the cheese is melted. This is done with the air fryer off and lid closed.
• Remove the hamburger from the air fryer basket. Serve on a bun with desired toppings.

Notes

This method is perfect for beef burgers. This also works on veggie burgers, Beyond Meat, turkey burgers, salmon burgers, and other frozen meat patties.

If you are using dry seasoning, place the burgers into the air fryer basket and add the seasoning on the top side. Then, add seasoning to the opposite side after flipping the patties.

Reheating / Storing / Leftovers Info:

• Store leftovers in an airtight container for up to 3 days.
• Reheat burgers in the microwave for one minute at a time, or in the air fryer for 3 minutes at 375°F.

Variations

• Don’t be afraid to get creative. Add flavors from different regions, countries, or themes. Include their local flavors, sauces, and ingredients. Examples: Cajun, Mexican, Asian, BBQ, etc.

How to make raw, defrosted hamburgers in the air fryer:

1. Add the patties to the air fryer basket in a single layer.
2. Cook at 375°F for 6-8 minutes. Then, flip and cook for another 6-8 minutes.
3. The burger is done when the internal temperature reaches 160°F when read with a meat thermometer.

A note on air fryer units: Every air fryer is different which means cook times and temperatures vary across different units. The age of your air fryer, basket shape, and capacity will all impact the cooking time. Use the time listed in the recipe card as a guideline, adjusting the cooking time according to your air fryer unit.

Nutrition

Serving: 1 | Calories: 540kcal | Carbohydrates: 40g | Protein: 34g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 13g | Cholesterol: 122mg | Sodium: 791mg

The post Frozen Burgers in the Air Fryer appeared first on Southern Cravings.

You can make this without the vegetables and prepare other side dishes separately like mashed potatoes, roasted asparagus, or green beans.

Making a pot roast in the oven is a very simple process that requires a little patience. The braising takes a little time, but the result is a piece of meat that shreds into tender pieces that melt-in-your-mouth!

Choosing the best roasts for pot roast

Chuck roast is always the best cut of meat for making pot roast. It has less connective tissue than other cuts and will be tender and easy to shred.

When shopping for roast, look for a cut of boneless chuck roast that’s well-marbled. The better the marbling, the more tender the pot roast will be.

As the meat cooks, the fat and connective tissues will “melt” and tenderize the meat. Leaner cuts like sirloins, round roasts, or shoulders will toughen as they cook.

Tips for Slow Cooking Beef

Braising or slow cooking beef is an excellent way to transform a cut of meat into a tender, flavorful dinner. Braising and slow cooking doesn’t necessarily happen in a slow cooker.

Instead, cooking at a lower temperature for longer periods of time in the oven will soften the connective tissue that binds together the muscle fibers, helping the meat fall apart into shredded pieces.

A great tool for this process is a dutch oven or a heavy-bottomed pot. A dutch oven is a heavy, cast-iron pot (usually enamel-coated) with a lid that can be used on the stove or in the oven. 

You can cook all kinds of dishes like soups, stews, large cuts of meat, etc. They also distribute their heat really well, resulting in an evenly-cooked dish.

Pot Roast Ingredients

Beef: This recipe calls for a boneless beef chuck roast. A rump roast may also be used in its place. Look for a nice fat marbling through out the cut when shopping. I account for 1/4 pound of beef per person.

Vegetables: Carrots, onions, and potatoes are used in this recipe for a whole one-pot dinner. Use baby carrots and potatoes to cut down the prep time. Alternatively, you can cook the pot roast alone and prepare the side dishes separately.

Red Wine: Red wine enhances the flavor and creates beautiful aromas. A dry red wine is recommended for this recipe, do not use sweet wine. Look for Cabernet, Merlot, or a red wine blend.

Seasoning: Sprigs of rosemary and sage are placed in the pot for cooking, just before the pot goes in the oven. Kosher salt and pepper is used to season the beef before searing. This creates a flavorful crust on the outside of the meat.

How to Cook a Pot Roast

Seasoning the Pot Roast

Before seasoning the chuck roast, allow the meat to rest at room temperature for about 1 hour. This allows the meat to relax and not “tense up” when the meat goes into the pot for searing.

To season the pot roast, pat both sides of the meat dry with paper towels. Then, generously season with kosher salt and ground black pepper. Do not use table salt or sea salt for this recipe.

Searing the Meat

Add to olive oil to the dutch oven and turn to medium-high heat. When the pot has heated, carefully add the meat, searing for 3-4 minutes per side until a nice, browned crust has formed.

When searing, the meat may “stick” to the bottom of the pot. Instead of pulling the meat, allow it to continue browning until it releases from the pan naturally. While the roast is searing, prepare the vegetables.

Deglaze the Pot

When the roast is seared, remove the meat from the pot and set aside. Reduce the heat to medium and pour in the wine.

Scrape the browned bits up from the bottom of the pot with a wooden spoon.

Add Pot Roast Ingredients to the Pot

Stir in the garlic. Return the meat to the pot. Add the broth and arrange the carrots, celery, onion, and potatoes around the pot roast.

Place the herbs on top, cover, and transfer to the oven until the meat easily shreds with a fork.

Serve the roast with the vegetables from the pot and spoon on as much liquid as you’d like!

FAQ About Pot Roast

How long do you cook a roast at 350 degrees?

The best temperature for slow cooking meat is 350F degrees. For a 3-4 pound pot roast, cook with the lid on for about 3 hours or until the meat easily shreds.

Do you have to brown roast meat before cooking?

You don’t have to, but the color and flavor will change. Searing or browning meat creates a nice crust on the outside of the beef, holding in juices and flavors as it cooks.

What size dutch oven do you use?

For best results, use a 7 quart dutch oven for this recipe.

Do you cover a roast in the oven?

Yes. If you do not have a lid for your dutch oven, cover the pot tightly with aluminum foil.

How do you tell if a pot roast is done?

A pot roast is done when the meat is easily shredded with a fork.

Should a pot roast be submerged in liquid?

To avoid drying out a pot roast, the meat should be nearly covered or completely covered with liquid. The liquid will evaporate as it is cooked.

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Dutch Oven Pot Roast Recipe

A classic dutch oven pot roast is the ultimate comfort food. Made with simple ingredients, this fall-apart tender roast is braised with red wine, fresh herbs, and cooked alongside potatoes and carrots for a complete one-pot meal the whole family will love. This dinner is well-worth the wait.

Course Dinner Recipes

Cuisine American

Keyword one pot, pot roast

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 8 servings

Calories 499kcal

Author Anna Kate

Equipment

• Dutch Oven

Ingredients

• 4 pound beef chuck roast at room temperature
• 3 tablespoons olive oil
• 1 cup dry red wine red wine blend, cabernet, or merlot is recommended
• 3 cloves garlic minced
• 3 cups beef broth
• 3 stalks celery cut into 4-inch pieces
• 2 yellow onions peeled and quartered
• 4 whole carrots peeled and cut into 1-inch chunks
• 1.5 pounds new potatoes skin-on and cut into bite-sized pieces
• 2 rosemary fresh
• 2 thyme fresh
• kosher salt
• black pepper

Instructions

• Preheat the oven to 350° degrees F.
• Pat both sides of the meat dry with paper towels. Then, generously season with kosher salt and ground black pepper.
• Heat the olive oil in a dutch oven or heavy oven-proof pot (with a lid) over medium-high heat.
• Carefully add the meat to the pot, searing for 3-4 minutes per side until a nice, browned crust has formed.
• Remove the meat to a plate. Reduce the heat to medium and pour in the wine. Scrape the browned bits up from the bottom of the pot with a wooden spoon.
• Stir in the garlic and stir.
• Return the meat to the pot. Add the broth and arrange the carrots, celery, onion, and potatoes around the pot roast.
• Place the herbs on top, cover, and transfer to the oven.
• Roast at 350° until the meat is fork-tender and easily shreds – about 3 to 4 hours.
• Serve the roast with the veggies from the pot and spoon on liquid if desired.

Notes

Please read the entire post for details, tips, and more!

When searing, the meat may “stick” to the bottom of the pot. Instead of pulling the meat, allow it to continue browning until it releases from the pan naturally. 

Alternative to chuck roast: A rump roast may also be used in place of a chuck roast. Look for a nice fat marbling through out the cut when shopping. Account for 1/4 pound of beef per person.

Cooking pot roast without vegetables: Alternatively, you can cook the pot roast alone and prepare the side dishes separately.

Red Wine: A dry red wine is recommended for this recipe, do not use sweet wine. Look for Cabernet, Merlot, or a red wine blend. To omit the wine, use the same measurement of beef broth.

Seasoning: Sprigs of rosemary and sage are placed in the pot for cooking, just before the pot goes in the oven. Kosher salt and pepper is used to season the beef before searing. This creates a flavorful crust on the outside of the meat.

Shortcuts for this recipe:

• Baby carrots can be used in place of whole carrots to save time during prep. (approx. 2 cups)
• Peel whole carrots with a potato peeler instead of purchasing another kitchen tool!
• Baby potatoes (quarter-sized potatoes) can added whole in place of red new potatoes.
• If you do not have a lid for your dutch oven, cover the pot tightly with aluminum foil.

Nutrition

Serving: 1grams | Calories: 499kcal | Carbohydrates: 4g | Protein: 45g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 521mg | Potassium: 850mg | Fiber: 1g | Sugar: 1g | Calcium: 53mg | Iron: 5mg

The post Dutch Oven Pot Roast Recipe appeared first on Southern Cravings.

Since this is an involved recipe, please read the entire post for tips, important details, and recipe notes that may not have been included in this recipe card.

Like any other large cut of meat, cooking a rib roast can be intimidating. It’s expensive and often purchased in larger portions, but this is actually very simple and easy to follow. The ingredients are easy to find and probably already in your spice cabinet. With the info below, even the most beginner cook can pull off this recipe!

What is prime rib?

Prime rib is a large cut of meat, typically weighing in at about 10-12 pounds. This cut of beef rests along the back of the cow’s ribs and has been cut from the 6th through 12th ribs near the muscle. 

Considered the king cut of beef, it’s delicious, tender, and requires only a little seasoning to bring out its natural flavors. Because of its quality, it’s also one of the more expensive cuts of beef. 

This cut of meat can be purchased from a butcher or your local grocer in the meat case. You can even have the butcher debone the rib roast, so you don’t have to do it when you get home. Make sure you keep the boned roast tied with kitchen twine.

How to choose a rib roast

Your butcher will be a great help with this part! When you are choosing a rib roast, look for one with a bright, milky white fat cap on top and even marbling throughout. 

This isn’t the time to go lean! Since this roast will be slowly roasted, we want a lot of good, healthy fat distribution throughout the roast so it stays nice and tender.

Price

This is one of the more expensive cuts, which is what makes it so special for celebrations and holidays. Generally, expect to spend around $10-12 per pound. I’ve found that Costco and Sam’s have the lowest prices for larger pieces, but you may find higher quality at your local butcher shop.

How much prime rib per person

Much like with a brisket or pork shoulder, estimating for extra is better than not having enough. I estimate for one pound per person. This way, I am sure I have enough and also have plenty of leftovers for later.

Also, keep in mind that different portions of the roast will be cooked more and less depending on where they were sliced. 

How to Cook Prime Rib in the Oven

Step 1: Prepare the Roast

Removing your roast from the refrigerator and allowing it to come to room temperature is another way to ensure a tender end result.

Prepare the herb rub. Pour the wine mixture over the roast, then season the roast with the rub ingredients.

Step 2: Cook the Roast

Cook the roast according to the chart below. An in-oven meat thermometer will greatly help you determine just the right temperature for desired doneness.

Step 3: Rest, Carve, and Serve

Just before the roast reaches the ideal internal temp, remove it from the oven and allow the roast to rest for at least 30 minutes before carving. This allows the juices to redistribute throughout the meat for a tender, juicy cut.

Slice the roast against the grain and serve with au jus, horseradish sauce, caramelized onions, and other delicious side dishes.

The key to cooking a delicious rib roast relies on two important tools:

• A digital in-oven meat thermometer – This will take the guesswork out of cooking. With a cut of meat this size, you really don’t want to guess your way through until done. You could end up with an overcooked or undercooked roast.
• A roaster with a rack or a disposable roasting pan for easier cleanup – Rib roasts are heavy, so you want a good sturdy roasting pan. If you choose to use an aluminum pan like I did, keep a large baking sheet underneath to stabilize the pan.

Prime Rib Rub Notes

This recipe calls for a basic rub using a combination of salt and pepper, dried herbs, and wine. If you have another preferred roast rub, feel free to use that instead, and follow the cooking instruction below. 

Rub ingredients:

• Kosher salt – Using kosher salt instead of table salt will help create the crispy crust on the outside of the roast. Do not use table salt in place of kosher salt for this recipe.
• Dried herbs – if you wish to use fresh herbs instead of dried, simply use a 3:1 ratio. If you use 1 teaspoon of dried herbs, use 3 teaspoons of the same herb.
• Freshly ground pepper
• Red wine – The red wine addition creates beautiful aromatics and “steams” the roast with added flavor. Use a dry red wine like merlot, cabernet sauvignon, or a blend for best results. Do not use a sweet wine.

How long to cook prime rib

If there’s anything intimidating about this recipe, it’s definitely the cooking. As long as you follow the suggestions in this post, everything should turn out as expected.

NOTE: Everyone has their own preferences of desired doneness when it comes to meat; however, because of the quality and cost of this cut, I strongly advise against cooking to well done. At well done, the meat will have lost most of its natural flavor and will likely be tough, which is considered ruined by many standards. I recommend a medium-rare to medium doneness.

I’ve put together a chart of the cooking time and temperature along with an example of how to calculate the cooking time. I strongly recommend adding an extra hour to the entire preparation time: 30 minutes for resting and 30 minutes as a buffer.

Here’s how to estimate the cooking time for your roast:

1. Decide on your desired doneness: rare, medium-rare, medium, medium-well, or well done
2. Then, multiply the chart’s cooking time by the weight of your roast.

For example, to cook a 10-pound rib roast to medium-rare:

10 (pound roast) x 17 (minutes per pound) = 170 minutes / 60 minutes = 2.8 hours

In this example, I would recommend rounding the 2.8 hours up to 3 hours to give yourself plenty of time to ensure the roast is done to your preference. 

Don’t forget: Since you are using an in-oven meat thermometer, it will be easy to monitor the doneness so you don’t overcook or undercook the meat.

Be sure to remove the roast from the oven about 10-15 degrees before it reaches the desired temperature and allow it to rest for about 30 minutes, covered with aluminum foil. During resting, the temperature will continue to rise as the internal heat continues to cook the roast.

Allowing the meat to rest before slicing relaxes the meat and allows the juices to be evenly distributed.

Prime rib cooking temperature chart

What to serve with prime rib

• Mashed potatoes
• Hashbrown casserole
• Baked potatoes
• Sautéed Green Beans
• Green bean casserole
• Horseradish sauce
• Caramelized onions

Tips for the perfect prime rib:

• Use a meat thermometer – Please don’t skip this step! Using an in-oven meat thermometer will make the cooking process much less stressful and fool-proof. 
• Don’t overcook! Even after the meat has been removed from the oven, it will continue to cook, so make sure you are using an in-oven thermometer to monitor the temperature. Remove the roast about 10 degrees before it reaches desired doneness. 
• Let it rest. As the roast rests, it will continue to rise in temperature. Allow it to rest to continue cooking to desired doneness and allow the juices to redistribute throughout the roast.
• Cut across the grain when carving. That means, look at the way the grain flows through the meat and slice with your knife going perpendicular to the grain.

Leftovers and reheating prime rib

Reheat a rib roast slice slowly in the oven with some juices – at 300 for about 15 minutes. 

• Make sandwiches with the leftovers and top with horseradish and caramelized onions. 
• Chop this up and serve over a salad with blue cheese and balsamic vinaigrette.
• Stuff in a taco with pickled onions, cotija cheese, and avocado.
• Reheat with other side dishes.

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Best Boneless Prime Rib Recipe

This boneless prime rib roast is crusted with an herb and garlic rub for a tender, juicy, and perfectly cooked holiday dinner. With easy-to-follow step-by-step instructions, learn how to choose the perfect rib roast, how long to cook it, and how much you need per person. This recipe also includes a delicious rib rub that makes this a must-have on your Christmas dinner menu! Beginner-friendly!

Course Main Course

Cuisine American

Keyword beef, Christmas dinner, Christmas dinner menu, prime rib, Roast

Prep Time 25 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Resting Time 1 hour hour

Total Time 2 hours hours 55 minutes minutes

Servings 8 servings

Calories 933kcal

Author Anna Kate

Equipment

• In-Oven Digital Meat Thermometer
• Disposable Roasting Pan
• Turkey Roaster with Rack

Ingredients

• 4 ½ pounds boneless beef rib roast
• 1 ½ cups dry red wine merlot, cabernet sauvignon, or red blend
• 1 ½ cups red wine vinegar
• ½ cup olive oil
• 1 tablespoon kosher salt
• 2 tablespoons black pepper
• 4 cloves garlic minced
• 1 tablespoon rosemary dried

Instructions

• Remove roast from refrigerator and allow to stand until it reaches room temperature, at least 1 hour or more. Preheat the oven to 450°F.
• Remove roast from all packaging and place on a lightly greased rack in a roasting pan. Alternatively, you can use a large disposable aluminum roasting pan.
• Combine salt, pepper, garlic, and rosemary in a small bowl. Set aside.
• Stir together wine, vinegar, and oil. Pour the wine mixture over the roast and into the bottom of the roasting pan. Sprinkle the herb mixture evenly over the top of the roast.
• Insert an oven-safe thermometer into the thickest part of the roast. Insert the probe from the side until the tip of the probe reaches the center of the roast (approximately).
• Place the roast in the 450°F preheated oven for approximately 15-20 minutes, or until the top of the roast forms a dark brown crust but is not burned.
• After the roast is seared, reduce the oven temperature to 350°F and continue to roast until the meat thermometer registers at 125°F or to the desired temperature of doneness. (please see notes)
• Remove roast from the oven, cover with aluminum foil and let stand for 20-30 minutes before slicing. As the roast stands, the internal temperature will continue to rise. Keep this in mind as you choose your desired doneness.
• Carve by slicing against the grain. Serve with au jus, horseradish sauce, and caramelized onions.

Notes

Since this is an involved recipe, please read the entire post for tips, important details, and recipe notes that may not have been included in this recipe card.

An in-oven meat thermometer is a MUST for this recipe. They are available to purchase at grocery stores, big box stores, and online. I have linked the one I recommend (and use!) under the equipment section above.

Be sure to remove the roast from the oven about 10-15 degrees before it reaches the desired temperature and allow it to rest for about 30 minutes, covered with aluminum foil. During resting, the temperature will continue to rise as the internal heat continues to cook the roast.

Nutrition

Serving: 0.25pounds | Calories: 933kcal | Carbohydrates: 3g | Protein: 35g | Fat: 81g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 39g | Cholesterol: 154mg | Sodium: 990mg | Potassium: 610mg | Fiber: 1g | Sugar: 0.03g | Calcium: 35mg | Iron: 4mg

The post Best Boneless Prime Rib Recipe appeared first on Southern Cravings.

So many rich savory flavors pour into this one-pot meal! This is the perfect recipe to prepare on a cold night. With a few simple steps, you will have a delicious, tender beef stew!

If you haven’t guessed by now, the Irish twist to this beef stew recipe is the added flavors of Guinness. With this addition, the Guinness works to thicken up the mixture of herbs and stock into a savory broth. The alcohol completely cooks out no matter what method you use.

If you are opposed to using Guinness, it can be left out and replaced with broth instead.

About Irish Beef Stew

Traditionally, Irish stew is made with the neckpieces of lamb or mutton. I know that’s difficult for some readers to find, so we are keeping it simple by using beef instead of lamb.

If you are an Irish stew purist, you can certainly use the same amount of lamb in place of beef for this recipe.

Ingredients for Irish Stew

Beef: This recipe calls for chuck roast, but you can also use stew meat or beef cubes instead. Chuck roast is a much more tender cut of beef which makes it perfect for roasting, stews, and soups.

Seasonings: This recipe calls for a variety of dried and fresh seasonings to create the delicious flavors. You can use dried and fresh ingredients interchangeably when needed. (garlic, dried thyme, bay leaves, Worcestershire sauce, parsley)

Natural thickening agents: The tomato paste, beer, and butter work together to create the rich, thick, and hearty broth that adds so much flavor to this savory stew! You will not need any cornstarch or flour for this recipe.

Vegetables: If needed, different types of potatoes can be used in this recipe in place of Yukon gold potatoes, like red potatoes or white potatoes.

Quarter-sized baby potatoes and baby carrots are a great way to save time during prep. You can also find pre-diced onion in your produce section, or give a halved onion a whirl in the food processor instead.

Beer: Using a heavy beer like Guinness, gives stews additional flavor and richness. Any heavy beer, like a porter or stout, will work with this recipe. The addition of beer may also be omitted and replaced with the same amount of beef broth.

What to Serve with Guinness Beef Stew

Many people serve their stews over a pillow of mashed potatoes (pressure cooker mashed potatoes here!).

You could also serve this alone, with bread, salad, or over rice or egg noodles to stretch the leftovers.

How to Make Irish Beef Stew on the Stovetop

Most recipes will have you coat the beef in flour, then brown. This thickens the soup and (arguably) adds more flavor to the pot. However, I choose to skip this step and simply brown the meat with a little salt and pepper.

• If you are using cubed meat, pat the cubes dry on all sides and season with salt and pepper.
• If you are using roast meat or another “whole” cut of beef, either leave it whole to shred when the cooking is done, or you can cube the meat into half-inch pieces. Then, pat dry and season.

Patting meat dry before searing and seasoning, helps to draw the moisture out of the meat and helps it form a flavorful crust as it is browned.

To make this on the stove, I suggest using a large dutch oven or a heavy-bottomed pot – about 7 quarts or larger. If you do not have a dutch oven, a large soup pot or stock pot will work well for this recipe.

Enameled cast iron works really well for recipes like this because it retains heat for longer and distributes heat more evenly than a regular pot. Because it’s enameled, it’s easy to clean, too!

Instructions

To start, cut the chuck roast into cubes, pat dry, and season.

Working in batches, carefully add the beef to the pot. Don’t crowd the beef as we want the meat to sear instead of steam.

After each batch is browned on all sides, remove the beef to a plate and set aside. Then, sauté the onion in butter until tender. 

Quickly stir in the garlic being careful not to burn – just long enough to “wake up” the flavor and aroma of the minced garlic.

Reduce the heat and pour in the Guinness beer to deglaze the pot. Use a wooden spoon to scrape up all of the browned bits in the bottom of the pot.

Add in the tomato paste, stock and remaining seasonings. Then, add the vegetables to the pot.

Return the beef to the pot along with any juices that accumulated with it, and stir well to combine all of the ingredients.

Reduce the heat to a simmer for about 2 hours or until the meat is tender.

Making Beef Stew in the Crock-Pot or Slow Cooker

The steps are very similar when making this in the slow cooker or Crock-Pot.

1. Turn the slow cooker to low (9-10 hours), medium (7-8 hours), or high for (6-7 hours).
2. Brown the beef per the instructions in the recipe card below.
3. Add it to the slow cooker with the rest of the remaining ingredients.

Since the cook time is much longer than the stovetop version, give the stew plenty of time to cook and tenderize the meat.

Tips for Dutch Oven Beef Stew

This recipe is so easy to make, but I’ve also included a few tips readers have suggested and other things I’ve found along the way.

Making Ahead: This recipe can be made ahead of time and stored in the refrigerator for about 3 days before consuming. Prepare the stew completely, store, then reheat slowly on the stovetop until warmed through.

Freezing: If you have leftover soup, it can be frozen for up to 3 months. Before serving, defrost in the refrigerator and reheat slowly on the stove until warmed through.

Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.

FAQ for Irish Stew with Guinness

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Irish Beef Stew with Guinness

Stew is the ultimate comfort food! Made with tender pieces of beef and flavorful cuts of carrots and potatoes, this beef stew is a classic with an Irish twist of Guinness. No flour or thickening agent used!

Course Dinner Recipes

Cuisine Irish

Keyword beef, stew

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 6 people

Calories 588kcal

Author Anna Kate

Equipment

• Dutch Oven

Ingredients

• 3 pounds beef chuck roast well-marbled, cut into 1/2-inch pieces
• kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• 1 yellow onion peeled and finely diced
• 5 carrots peeled and cut into 1/4-inch rounds (about 2 cups)
• 6 cloves garlic minced
• 2 tablespoons tomato paste
• 4 cups beef stock
• 12 ounce Guinness beer
• 2 bay leaves
• ½ teaspoon dried thyme
• 1 tablespoon Worcestershire sauce
• 1 pound yukon gold potatoes cut into 1/2-inch pieces

Instructions

• Season beef generously with salt and pepper.
• To a large dutch oven, heat the olive oil over medium-high heat.
• Working in batches, sear the beef on all sides and turning every minute or so until all sides are browned. Remove from the pot and set aside.
• To the same pot, melt the butter and sauté the onion until tender (about 5 minutes). Add extra oil if needed.
• Add garlic; cook 1 minute longer.
• Add the Guinness and use a wooden spoon to scrape up the browned bits from the bottom of the pot.
• Stir in tomato paste until blended.
• Stir in the stock, carrots, potatoes, tomato paste, bay leaves, thyme, and Worcestershire to the pot. Stir to combine.
• Return beef to pot and bring to a boil. Reduce heat, cover and simmer on medium-low or until beef is tender, about 2 hours.
• After 2 hours, check the potatoes for doneness and the beef for tenderness. Discard the bay leaves before serving.

Notes

Please read the entire post for details, tips, and more!

• You can also use chuck shoulder or any roast meat.
• Broth can be used in place of stock, but stock adds more flavor to the stew.
• Guinness can be replaced with any porter, stout, or dark beer. The alcohol completely cooks out of the recipe no matter which method you use. The Guinness flavor does not come through, but it does add a subtle richness to the stew.

Nutrition

Serving: 1 | Calories: 588kcal | Carbohydrates: 26g | Protein: 49g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 620mg | Potassium: 1647mg | Fiber: 4g | Sugar: 6g | Calcium: 94mg | Iron: 6mg

The post Thick and Hearty Irish Beef Stew with Guinness appeared first on Southern Cravings.

I love beef brisket, and all the different ways you can serve it up. Even if you are a die-hard smoked brisket fan, you will still love this recipe!

Unlike prime rib or beef tenderloin, brisket is a tough cut of beef, which is why it’s best to cook on a low temperature for a long period of time. This gives the connective tissue time to break down and create a tender result.

But don’t let the longer cook time fool you. This recipe is super simple and doesn’t require any fancy BBQ tools.

For this brisket and many other meats, I use my homemade dry rub recipe. It’s easy to whip up and slather it on chicken, beef, pork, fish, and more. 

Why I love this recipe

I love that this recipe makes BBQ accessible for anyone! I used to be so intimidated when it came to using a grill or smoker. Ever since I discovered you could oven-bake a brisket, I was hooked!

All you really need is a brisket and the dry rub of your choice. This recipe is ideal for those who love the taste of brisket but don’t have a smoker. Also, you no longer have to factor the weather into your cooking schedule! Now, that’s a win!

Since this has a long cooking time, prepare to drool for most of the day. The sweet and smoky aroma will fill your home and have your mouths watering before dinner time!

When using a whole brisket, this recipe is ideal for large family gatherings or to make ahead and freeze for later for soup.

Ingredient Notes

• Brisket: The recipe calls for a whole brisket, but a flat or point cut will also work.
• Dry Rub: I use my homemade dry rub for this recipe. It has a delicious smoky flavor from the paprika and a little kick from the cayenne and blackened seasoning.

Substitutions

Instead of using my dry rub recipe, feel free to use any rub you have on hand. You can even adapt the flavors for the theme of the meal — try Taco seasoning, Italian seasoning, or another classic BBQ seasoning.

How to Make Brisket in the Oven

Preparing beef brisket in the oven is a simple process that just takes a labor of love. It’s best to cook this recipe with a flexible schedule and plenty of patience.

Preparation

To start, trim down the fat cap on the meat. The fat cap is the thick layer of fat on the meat.

Using a sharp knife, work in sections cutting away the fat until about ¼ inch of fat is remaining.  

Then, place the meat in a large pan. I use an oversized lasagna pan from Costco. You can use a disposable aluminum pan for easy clean up or a roasting pan (without the rack).

About 24 hours before cooking, apply the dry rub to all sides of the meat. You can use your preferred rub or my homemade dry rub.

With the brisket fat-side up, cover and refrigerate for 24 hours to allow the meat to marinate and absorb flavors.

Cooking

Step 1: Bake the Brisket

Remove the pan from the fridge and place in a preheated oven at 275°F for about 1 hour per pound. Leave the pan covered with foil.

The brisket will be perfectly tender and ready to shred when the internal temperature reaches 200°F degrees with an in-oven meat thermometer.

The meat will be incredibly tender and should fall right apart when shredded.

Step 2: Serve the Brisket

When the brisket has reached 200°F degrees internally, remove from the oven and allow the meat to rest undisturbed at room temperature for about an hour. Keep the brisket covered during this time. 

How long should I rest brisket? Learn more about the science behind resting a brisket, best internal temperature, and more brisket tips.

Using BBQ shredding claws or two large forks, shred the meat right in the cooking container and serve on a bun or by itself.

Expert Tip

I really can’t say enough about using an in-oven meat thermometer during the cooking process. Not using a meat thermometer is a lot like navigating without a GPS.

Meat thermometers guide the cook on how quickly the meat is cooking and an estimated time of completion. It shouldn’t be viewed as a crutch but a helpful tool in every cook’s kitchen.

Using a thermometer can prevent under-cooking and over-cooking the meat.

Cooking Tips

• Always cook brisket fat side up. As the fat melts during cooking, it will baste the meat and keep it tender and juicy.
• Allow the meat to rest. Shredding brisket immediately after cooking will be harder to do and will result in a less juicy product. Resting allows the juices to redistribute throughout the meat, making it even more tender. You can read more about resting brisket here.

Serving suggestions

There are so many different BBQ recipes on my site! Here are just a few I would recommend:

• Condiments: Dress up your BBQ plate with pickled red onions, white bbq sauce, or caramelized onions.
• Serve it as a main entree with baked beans, pasta salad, or macaroni and cheese.

Frequently Asked Questions

How much brisket should I buy per person?

Since this method uses a whole brisket, I estimate 1 pound of brisket per person when I am purchasing the meat. I have a complete guide on the specific amount per person here.

Should I cover my brisket in the oven?

To avoid drying out the brisket, cover the pan with foil before putting in the oven. This will lock in moisture and prevent what’s called the “stall” – when the moisture evaporates and “stalls” the cooking time.

How long does it take to cook a brisket in the oven at 275°F? 250°F? 200°F? 325°F? 350°F?

Cooking in the oven: A general rule of thumb is to plan 1 hour per pound. For example, a 20 pound brisket will take between 15-20 hours. The entire process from trimming, marinating, slow cooking, and resting will take about 24 hours.

Make sure you give yourself plenty of time for the entire process.

Can you leave a brisket in the oven overnight?

Yes! As long as you have followed the instructions of this recipe, and accounted for the size of the cut and the time needed, an overnight cook in the oven is perfectly safe. Double-check the oven temperature and your meat thermometer for extra assurance. 

What is the best cooking method for brisket?

No matter if you are smoking a brisket or cooking it in the oven, low and slow is the best method. Brisket is a tough cut (and expensive) that can be quite unpleasant if not prepared properly. Allowing plenty of time for marinating, cooking, and resting will ensure a delicious juicy, moist, tender brisket.

Resist the urge to rush the cooking process. Build in a few hours so you can be flexible.

Storing and Reheating

Enjoy this oven-baked beef brisket all at once or store for leftovers. Simply shred and store!

Fridge

In the refrigerator, beef brisket will keep for 3-5 days in an air tight container.

Freezer

To freeze, package shredded beef brisket in to zip top bags, and freeze for up to 3 months. Portion serving sizes into bags for quick defrosting and reheating.

Reheating

Instructions for reheating defrosted beef brisket…

• In the microwave: Reheat in the microwave (at 1-minute intervals) or until warmed through.
• In the oven: Place in a dish, cover with foil, slowly reheat at 350 degrees for 15-20 minutes or until warmed through.
• In the skillet: Warm in a skillet over medium-low heat for 5 minutes or until warmed through.

More BBQ recipes

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  Pulled Pork Tenderloin
• 
  Boneless Pork Ribs
• 
  How Much Brisket Per Person
• 
  How Long to Rest Brisket
• 
  Best Internal Temperature for Pulled Pork
• 
  How Much Pulled Pork Per Person?

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Beef brisket in the oven

This juicy, tender beef brisket recipe is made in the oven for a hassle-free way to make shredded brisket. Coated with a sweet and smoky dry rub, it’s cooked low and slow for tender shredded beef that everyone will love at your next BBQ!

Course Dinner Recipes

Cuisine American

Keyword beef, brisket

Prep Time 15 minutes minutes

Cook Time 12 hours hours

Additional Time 12 hours hours

Total Time 1 day day 15 minutes minutes

Servings 16

Calories 176kcal

Author Anna Kate

Equipment

• Meat Shredding Claws
• In-Oven Digital Meat Thermometer
• Disposable Aluminum Pan

Ingredients

• 1 whole beef brisket
• dry rub

Instructions

• Trim the fat cap of the brisket to 1/4 inch thick. Place brisket in a large roasting pan or disposable pan.
• Season brisket with homemade dry rub on all sides
• Cover with foil and marinate in refrigerator for 12 hours or overnight.
• Place in a 275 degree oven for 1 hour per pound or until the internal temperature reaches 200 degrees Fahrenheit.
• Shred and serve on a bun or by itself with sides.

Notes

This recipe is made with a whole brisket. For those who don’t want such a large cut of meat, you can purchase a point cut or a flat cut. Both of these cuts make up a whole brisket.

Visit this recipe for the dry rub

Nutrition

Serving: 1 | Calories: 176kcal | Carbohydrates: 0.04g | Protein: 23g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 90mg | Potassium: 375mg | Fiber: 0.01g | Sugar: 0.002g | Calcium: 6mg | Iron: 2mg

The post Beef Brisket in the Oven appeared first on Southern Cravings.