Slow-Cooker Zesty Italian Pot Roast | My Food and Family
Enjoy episode 3 of Cooking Together to discover a new recipe to enjoy while you're sheltering-in-place. Slow-Cooker Zesty Italian Pot Roast is an easy weeknight dinner idea that your family will love. Join Sarah from our KraftHeinz Culinary Team and Stacey from @southernbite to kick off slow cooker week! See how this easy dish comes to life and can be prepped as an entirely new meal for leftovers.
GET THE RECIPE:
SUBSCRIBE to My Food & Family:
Find recipes to cook tonight:
Keep up with us on Instagram:
Follow us on Pinterest:
Like us on Facebook:
Best Ever Zesty Meatloaf
For products used in our videos click here:
Best Ever Zesty Meatloaf Recipe
2 pounds ground beef
3 large eggs
3 tablespoons butter
1 purple onion, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
2 tablespoons minced garlic
1⁄2 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon prepared horseradish
4 teaspoons hot sauce
1⁄2 teaspoon cayenne pepper (optional)
Red River Ranch Original ( or Salt and black pepper, to taste
1⁄3 cup milk
1 to 1 1⁄2 cups bread crumbs
Honey Hot Sauce (below)
Yellow onion, thickly sliced
1. In a large bowl, mix the meat and eggs together with your hands. Set aside.
2. In a cast iron skillet, melt the butter and cook the onion, peppers, and garlic over medium heat until tender, stirring occasionally.
3. Reduce the heat to low and stir in the ketchup, Worcestershire, horseradish, hot sauce, and cayenne (optional). Season with salt and pepper to taste and simmer for a few minutes to let the flavors combine. You may want to add more of the seasonings to your liking.
4. Remove from the heat and let cool for about 5 minutes. Stir in the milk and slowly begin stirring in the bread crumbs until the mixture is like a thick paste.
5. With your hands, gently begin mixing the pepper mixture into the meat until combined. You may want to add a few more bread crumbs at this point if the mixture is too wet.
6. Divide the mixture in half and form 2 loaves for a quicker cook time. Place the sliced onion on the bottom or the Dutch oven (if cooking indoors, skip this step). Place the loaves on top of the onions – or if cooking indoors see tip below.
7. Spoon the honey sauce over the tops of the loaves and bake with coals or at 400 degrees F. for about 50 minutes, or until the meat is cooked through (internal temp about 160 degrees F). Serve hot.
Honey Hot sauce
1⁄2 cup ketchup
2 tablespoons honey
1 1⁄2 teaspoons hot sauce
1 teaspoon prepared horseradish
In a small bowl, combine all the ingredients until smooth.
Tip: If cooking indoors, you can place the loaves on top of an upside down baking dish or plate that is placed on a baking sheet. This will help drain the grease while the meat loaves are baking.
==============================
Want more recipes and tips? Sign up for our monthly email newsletter:
=====================
Check out our BEST SELLING cookbook, A Taste of Cowboy. Get your signed copy here:
Also available at bookstores nationwide, and Amazon
Connect with us!
====================
Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
Creamy Lemon Chicken Recipe
Quick and Easy One-Pan Creamy Chicken Recipe
INGREDIENTS
3 boneless chicken breasts
Salt
Black pepper
1 tbsp olive oil
1 tbsp butter
2 cloves garlic
1 cup chicken broth
1 cup heavy cream
2 tbsp lemon juice
1 tsp lemon zest
2 tbsp dill
Thanks for watching! Don't forget to push LIKE, leave a COMMENT below, and SUBSCRIBE!
Zesty & Spicy Low Carb Barbacoa Style Tacos (Slow Cooker)
Delicious, juicy, and spicy slow cooker barbacoa style beef made from Chuck Roast.
Try this low-carb take on a great recipe for your next meal prep!
What you’ll need;
Slow cooker
2.5-3lbs lb beef chuck roast
Salt & pepper, to taste.
Olive oil.
Mission Low-Carb Spinach Tortillas
(8)chipotle peppers in adobo sauce, chopped
(5) cloves garlic, chopped
(1) tablespoon ground cumin
(3) teaspoons dried oregano
(¼) teaspoon ground cloves
(½) cup beef bone broth
(¼) cup apple cider vinegar
(¼) cup fresh lime juice
(3) bay leaves
Cut roast into large chunks. Salt and pepper to taste. Sear meat and set aside. Combine wet and dry ingredients into slow cooker pot along with seared meat. Set slow cooker to low @ 8 hrs. Pull meat out at 8 hr mark and shred (shhhhhhreeeed bro). Remove bay leaves from consomé.
Return shredded beef back to pot of consume and to slow cooker to keep warm until ready to eat.
Nutrition
(2) Tacos prepared using Mission Low carb spinach tortillas, white onion, and cilantro.
45g protein (4oz of beef + tortillas)
24g net carbs
14g fat