WHY YOU’LL LOVE THIS CROCK POT STROGANOFF RECIPE

• True set-it-and-forget-it comfort food
  
• Melt-in-your-mouth beef
  
• Creamy, savory, perfectly balanced sauce
  
• Feeds a family easily
  
• Even better the next day

Crock Pot Beef Stroganoff

This is the kind of dinner that makes the house smell like someone’s been cooking all day… because technically, you have.

You load the slow cooker, walk away, and hours later you come back to beef that practically collapses under a fork.

The mushrooms melt into the sauce, the onion sweetens everything, and that little punch of Dijon and Worcestershire gives it depth that keeps it from tasting flat.

And then you stir in the sour cream. That’s the moment.

It turns from good to velvety. From hearty to luxurious. The sauce wraps around those egg noodles and clings like it means it.

This crock pot stroganoff recipe isn’t light. It’s not trying to be. It’s rich. It’s cozy. It’s the kind of meal that makes people go quiet at the table.

And that’s how you know you did it right.

INGREDIENT NOTES

• Chuck Roast: The marbling is key. Lean cuts (especially packaged stew meat) won’t give you the same tender result.
  
• Beef Stock: Use a good-quality stock for deeper flavor.
  
• Worcestershire Sauce: Adds umami and depth. Don’t skip it!
  
• Dijon Mustard: Brings subtle tang that balances the richness.
  
• Sour Cream: Stir in at the end to keep it creamy and smooth.
  
• Egg Noodles: Wide noodles hold the sauce beautifully.

VARIATIONS

Cream Cheese Swap: Replace half the sour cream with cream cheese for extra richness.

White Wine Boost: Add ¼ cup dry white wine with the stock for added depth.

Garlic Lovers: Increase garlic to 3-4 cloves.

Mushroom Heavy: Double the mushrooms for a more pronounced earthy flavor.

Noodle-Free: Serve crock pot stroganoff over mashed potatoes or rice instead.

Fresh Herb Finish: Sprinkle on some fresh parsley before serving for brightness.

SERVING SUGGESTIONS

• Eat crock pot beef stroganoff with crusty bread to soak up the sauce.
  
• Pair with our Honey Glazed Air Fryer Carrots or roasted green beans.
  
• Add a simple green salad drizzled with our balsamic vinaigrette.
  
• Finish the meal with our Easy Cherry Dump Cake for classic comfort.

BEEF STROGANOFF CROCK POT FAQ

Chuck roast is made for slow cooking because of its connective tissue.

Over hours of low heat, collagen breaks down into gelatin, which is what gives this crock pot stroganoff sauce its silky body without adding flour or heavy cream.

That’s why low and slow matters. If you rush it, the beef tightens before it has time to relax. Give it time, and it rewards you.

Adding sour cream at the end prevents curdling and keeps the sauce velvety instead of grainy. And cooking the noodles separately keeps them from absorbing too much liquid and turning mushy.

This beef stroganoff crock pot recipe is simple technique layered with patience. And patience, in this case, tastes incredible.

TOOLS NEEDED

• 6-quart Slow Cooker: Ideal size for even cooking.
  
• Large Pot: For boiling the egg noodles.
  
• Sharp Knife: Consistently sliced beef cubes cook evenly.
  
• Wooden Spoon: For gentle stirring at the end.
  
• Colander: For draining the noodles well.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Recipes

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Crock Pot Beef Stroganoff

Crock Pot Beef Stroganoff is a dinner classic! Make this slow cooker recipe for a hearty meal of juicy beef and veggies over tender noodles.

Course Main

Cuisine American

Method Slow Cooker

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 6

Calories 529cal

Author Donna Elick

Ingredients

• 1 1/2 pounds chuck roast, trimmed and cut into 1 to 1 ½-inch cubes
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 1/4 cups beef stock
• 6 ounces coarsely chopped white mushrooms (about 2 cups)
• 1 medium yellow onion, chopped chopped (about 1 cup)
• 3 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard, heaping
• 2 cloves garlic, minced (about 2 teaspoons)
• 1 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 12 ounces egg noodles uncooked
• 1 cup sour cream light or regular

Instructions

• LOAD CROCK POT: Add 1 1/2 pounds chuck roast, trimmed and cut into 1 to 1 ½-inch cubes to a 6-quart slow cooker. Sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon fresh ground black pepper.
• ADD LIQUID AND VEGETABLES: Pour in 1 1/4 cups beef stock. Add 6 ounces coarsely chopped white mushrooms, 1 medium yellow onion, chopped , 3 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, heaping , 2 cloves garlic, minced, 1 teaspoon dried parsley, and 1/2 teaspoon dried thyme. Stir gently to combine.
• COOK: Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours, until the beef is fork-tender and easily shreds.
• COOK NOODLES: About 20 minutes before serving, cook 12 ounces egg noodles according to package directions. Drain well.
• FINISH: Stir the cooked noodles and 1 cup sour cream into the slow cooker. Cook on LOW for another 10 to 15 minutes, stirring occasionally, until creamy and heated through.
• SERVE: Serve hot.

Notes

Low and Slow: Cooking on LOW yields the most tender beef.

Make-Ahead: The beef mixture can be cooked a day ahead. Reheat gently, then stir in freshly cooked noodles and sour cream before serving.

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

Freezing: Freeze the beef mixture without noodles for up to 2 months. Thaw overnight in the refrigerator and reheat before adding freshly cooked noodles.

Pro Tip: If the sauce seems thin before adding noodles, remove the lid for the last 30 minutes of cook time to reduce slightly.

Nutrition

Serving: 1 | Calories: 529cal | Carbohydrates: 48g | Protein: 33g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 148mg | Sodium: 743mg | Sugar: 5g | Fiber: 3g | Calcium: 102mg | Iron: 4mg

Originally published January 2021, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Crock Pot Beef Stroganoff appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS RECIPE FOR PORK STEW

• A true 30-minute stew… no shortcuts, no lies
  
• Tender pork without long braising
  
• Simple ingredients you probably already have
  
• Thick, savory broth with real depth
  
• Comfort food that doesn’t take all day

Pork Stew

This is the pork stew recipe I make when I want something hearty but don’t want to commit my whole evening to it. It feels like something that should’ve simmered for hours, but it doesn’t ask that of you.

Now, don’t get me wrong. I’m all about putting in the work for an old fashioned stew when I’ve got the time. But sometimes the day calls for something simpler…

The pork stays tender, the vegetables cook through just right, and the broth turns rich and comforting in a way that feels very familiar. Midwest familiar. The kind of dinner that doesn’t need explaining.

Pork stew with vegetables is warm, filling, and straightforward. You sit down with a bowl, maybe some bread, and that’s enough.

No fuss. No garnish gymnastics. Just a solid, comforting stew that does exactly what you want it to do.

Looking for more simple stews? This hamburger stew is exactly what you need!

INGREDIENT NOTES

• Pork Tenderloin: This is what keeps pork stew recipes fast. It cooks quickly and stays tender.
  
• Flour: Used twice… once for coating the pork and once for thickening the stew.
  
• Beer: A mild wheat beer adds body and depth without bitterness. Blue Moon is my top pick!
  
• Yukon Gold Potatoes: Creamy texture and quick cooking make them ideal here. Baby potatoes or fingerlings are the best substitute.
  
• Butter: Helps create a smooth, rich finish when thickening the stew.

VARIATIONS

No Beer: Swap with additional chicken stock.

Herb-Leaning: Add a pinch of thyme or rosemary.

Extra Veggies: Toss in peas or green beans near the end.

Richer: Add a splash of cream right before serving.

Garlic-Lover: Increase garlic powder slightly or add fresh minced garlic.

SERVING SUGGESTIONS

• Honestly, pork stew is a perfect one-bowl dinner.
  
• Serve with crusty bread, dinner rolls, or Southern cornbread.
  
• Great with a simple side salad or creamed spinach.
  
• Even better the next day!

PORK STEW RECIPE FAQ

This simple pork stew recipe works because it’s engineered for speed and structure. Coating the pork in seasoned flour before browning creates surface starches that thicken the stew naturally as it simmers.

Browning also triggers the Maillard reaction, building flavor quickly. Deglazing with beer dissolves those browned bits, pulling concentrated flavor into the liquid.

Pork tenderloin stays tender because it’s lean and cooks quickly, while Yukon Gold potatoes release just enough starch to help the broth feel cohesive.

The butter-and-flour mixture added at the end reinforces the stew’s body without requiring a long reduction.

Everything is timed so proteins stay tender, vegetables cook through, and the broth thickens just enough… fast, but intentional.

TOOLS NEEDED

• Large Skillet or Braising Pan: A wide surface helps everything cook evenly.
  
• Cutting Board + Sharp Knife: Makes prep work a breeze.
  
• Vegetable Peeler: A paring knife works if you don’t have one.
  
• Resealable Bag: Easiest way to coat the pork evenly.
  
• Whisk: Keeps the butter-flour mixture smooth.
  
• Wooden Spoon: For scraping up all that flavor from the pan.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Stew Recipes

30-Minute Creamy Chicken and Dumplings Recipe + Video

Easy Instant Pot Chicken and Dumplings Recipe

Old Fashioned Beef Stew Recipe (Classic Stovetop) + Video

Cowboy Stew (Crockpot)

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Pork Stew

Midwestern-style Pork Stew has an amazing depth of flavor from… beer. Yes, you heard right! Rich, savory, and ready in 30 minutes.

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 (about 1 cup per serving)

Calories 208cal

Author Donna Elick

Ingredients

• 1 tablespoon extra virgin olive oil
• 1/4 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 pound pork tenderloin, trimmed and cut into bite-size pieces
• 1 cup carrots, peeled and diced into bite-size pieces
• 2 tablespoons all-purpose flour
• 3 Yukon Gold potatoes, peeled and diced into bite-size pieces (about 3 cups)
• 12 ounces beer Blue Moon recommended
• 2 cups chicken stock Kitchen Basics preferred, 16 fluid ounces
• 1 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground sage
• 2 tablespoons unsalted butter, melted

Instructions

• HEAT PAN: Place a large skillet or braising pan over medium-high heat and allow it to warm.
• SEASON FLOUR: In a gallon-size resealable bag, combine 1/4 cup all-purpose flour , 1/2 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper.
• COAT PORK: Add 1 pound pork tenderloin, trimmed and cut into bite-size pieces to the bag, seal, and shake until evenly coated.
• BROWN PORK: Add 1 tablespoon extra virgin olive oil to the hot skillet. Gently add the pork and cook, turning as needed, until browned on all sides.
• ADD VEGETABLES: Add 1 cup carrots, peeled and diced into bite-size pieces and 3 Yukon Gold potatoes, peeled and diced into bite-size pieces to the skillet and stir to combine.
• DEGLAZE: Pour 12 ounces beer into the skillet and stir, scraping the bottom of the pan to release any browned bits. Cover and let sit for 1 to 2 minutes.
• BUILD STEW: Add 2 cups chicken stock, 1/2 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon ground sage. Stir to combine. Cover, bring to a boil, then reduce heat to a simmer and cook for 10 minutes.
• THICKEN: In a small bowl, whisk together 2 tablespoons unsalted butter, melted and 2 tablespoons all-purpose flour until smooth. Stir the mixture into the skillet. Cover and simmer for another 10 minutes.
• SERVE: Remove from heat. Taste and adjust seasoning if needed. Serve hot.

Notes

Meat Tip: Pork tenderloin is key for keeping this a true 30-minute recipe. Other pork cuts will require longer cooking.

Vegetable Size: Dice the potatoes and carrots evenly so they cook through in the short simmer time.

Beer Choice: A mild wheat beer works best. Avoid very dark or bitter beers.

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition

Serving: 1 | Calories: 208cal | Carbohydrates: 18g | Protein: 15g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 355mg | Sugar: 1g | Fiber: 2g | Calcium: 24mg | Iron: 1mg

Originally published March 2013, updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Pork Stew appeared first on The Slow Roasted Italian.

One of the best parts of this skillet pot pie recipe is the biscuit topping! It’s so much easier to make than versions with a traditional crust.

Plus, the drop biscuits have a secret ingredient that really puts this dish over the top!

It’s like the flavor of your classic pot pie but with a twist. This is the ultimate comfort food for anyone who wants to make an easy chicken pot pie recipe! 

Making this in a single cast iron skillet is how every easy dinner recipe should be. 

The rich flavor stands out with every bite, making it one of my favorite recipe options for a hearty meal.

Skillet Chicken Pot Pie

Skillet meals are a great way to feed the whole family without making a big mess in the kitchen. 

Plus, every bite bursts with flavor since all of the ingredients cook together.

Our skillet broccoli mac and cheese is perfect for any occasion. You can even stir in some rotisserie or leftover chicken to make it more filling.

Or for a different spin of flavor, check out my Skillet Garlic Butter Steak Bites! They’re so tasty!

If you’re a chicken pot pie fan, also try making my Sheet Pan Chicken Pot Pie, it makes enough for the whole family!

If you’re in the mood for Italian, try our baked ziti skillet or cheesy skillet lasagna. Both dishes have all of the flavor without all of the prep!

Ingredient Notes and Substitutions

• Chicken – Use boneless breast, or opt for boneless thighs if you prefer dark meat. 
  You could also use leftover or rotisserie chicken — find tips for that in the FAQ below.
  
• Veggies – Grab a bag of your favorite frozen blend! I like to use the classic combination of carrots, corn, and peas for my skillet chicken pot pie.
  
• Cheese – When it comes to Parmesan, nothing beats the flavor of a freshly grated wedge. 
  
  Grate your own, then store it in a zip-top bag or sealed container. It will stay fresh in the refrigerator for several weeks.
  
• Drop Biscuits – Make a simple dough from pantry staples and extra Parmesan cheese. For more flavor, add a tablespoon of dried herbs such as parsley, rosemary, or thyme. 
  
  You could also use store-bought biscuits for the top of the crust, it’s totally up to you and what you want to do. 

What to Serve with Skillet Pot Pie

Thanks to the chicken, veggies, biscuit topping, and creamy sauce, this cast iron skillet chicken pot pie is a meal all on its own!

Need to stretch your servings? Add a big bowl of salad or your favorite roasted veggies to the table. 

Recipe Tips for Skillet Chicken Pot Pie with Biscuit Topping

• Prep ingredients. You’ll want everything to be chopped and measured because this recipe comes together in a flash!
  
• Short on time? Use canned biscuits instead of making dough from scratch! Extra flaky varieties tend to come out the best, but buttermilk or homestyle work too. 
  
  You can use buttery biscuits in a can to get that traditional pot pie flavor and taste. 
  
  Brush the tops with a mixture of melted butter, garlic powder, and dried parsley to make your skillet chicken pot pie extra tasty!
  
• Make it vegetarian. Swap the chicken for mushrooms and use vegetable stock for the filling.

Make sure that you’re using an oven-safe skillet for this homemade chicken pot pie recipe cooks safely and perfectly. 

Storing and Reheating Leftovers

If you want the biscuits to hold their shape, store those separately. Otherwise, transfer everything to a container with a lid and refrigerate for 3 to 4 days.

Reheat in the microwave or return to the oven until everything is warmed through.’

I don’t recommend freezing skillet chicken pot pie with the biscuit topping. However, you can freeze the filling for up to 3 months!

Thaw in the refrigerator overnight, then top with a fresh batch of biscuits and bake as directed in the original recipe.

Chicken Pot Pie Skillet FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Skillet Chicken Pot Pie Recipe with Easy Biscuits + Video

This skillet chicken pot pie has tender, juicy chicken and veggies in a scrumptious creamy sauce. Make this skillet meal in just 30 minutes!

Course Main

Cuisine American

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 651cal

Author Donna Elick

Equipment

• large skillet
• mixing bowls
• whisk
• kitchen knives
• cutting board

Ingredients

• 3 tablespoons unsalted butter
• 1 pound boneless skinless chicken breast cut into bite size pieces
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 1/4 cup all-purpose flour
• 3 cups chicken stock
• 2 cups frozen vegetables (corn, peas and carrots)
• 3 ounces fresh Parmesan cheese grated
• 1 teaspoon dried parsley
• 2 cups all-purpose flour
• 2 ounces fresh Parmesan cheese grated
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter melted
• 1 cup whole milk

Instructions

• Preheat oven to 450°F.
• Melt butter in a (10-inch) oven safe skillet over medium-high heat. Add chicken and sprinkle with salt and pepper. Cook until chicken is browned, about 2 minutes each side.
• Add flour and whisk to combine. Slowly add chicken stock while whisking skillet. Whisk until well combined. Add in vegetables and cheese. Stir to combine. Reduce heat to medium. Allow mixture to come to a boil, stirring occasionally.
• Meanwhile: In a large mixing bowl combine flour, cheese, baking powder, sugar and salt. Whisk to combine well. Add butter and milk. Stir to combine.
• Drop biscuits by the rounded tablespoon full on top of pot pie. Place skillet on cookie sheet and then slide into the oven. Bake for 10-12 minutes, until biscuits are golden brown.
• Sprinkle with fresh parsley, serve and enjoy.

Video

Nutrition

Serving: 1 | Calories: 651cal | Carbohydrates: 54g | Protein: 36g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 129mg | Sodium: 1285mg | Sugar: 6g | Fiber: 4g | Calcium: 484mg | Iron: 4mg

Originally published October 2013, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Skillet Chicken Pot Pie Recipe with Easy Biscuits + Video appeared first on The Slow Roasted Italian.

Balsamic Glazed Meatloaf

This isn’t just any ol’ meatloaf… it’s the meatloaf that had my husband begging for it every day for a year.

(No exaggeration. I made a double batch, froze it in slices, and packed it in his lunch like clockwork.)

Yes, I know how shocking it is that out of all the fabulous Italian food and flavors that I provide him, he is still a Midwest meat and potatoes man. 

I can’t always judge his taste, though. This one’s rich, juicy, and topped with a sticky-sweet balsamic glaze that’s basically meatloaf candy. Slice into it and you’ve got comfort food perfection.

It’s the kind of dinner that makes you feel like you’ve got it all together, even if your kitchen looks like a tornado hit a spice rack!

Of course, you can’t have meatloaf without mashed potatoes. Munchkin liked to mix hers together when she was little!

I like it straight out of the pan, served with a baked potato or rice and a vegetable like Italian green beans.

Or with a side of the creamiest mac n’ cheese ever. It really makes it feel like a restaurant meal!

Then, slice up leftovers and serve them cold on some Amish white bread as sandwiches!

INGREDIENT NOTES

• Ground Beef: I like 88% lean as it’s not too greasy but still juicy enough to keep the meatloaf from drying out.
  
• Italian Breadcrumbs + Milk: This combo, called a panade, gives the loaf a soft, moist texture.
  
  If you only have plain on hand, there’s an easy fix! Simply mix 1 tablespoon of Italian seasoning into 1 cup plain breadcrumbs. You can do the same thing with panko as well.
  
• Egg: Acts as a binder to keep the loaf from falling apart when sliced.
  
• Balsamic Vinegar: Use this in both the meatloaf and sauce. Quality makes a big difference in flavor, so use the nicest bottle you can get!
  
• Ketchup: Also in the meatloaf and sauce for an acidic, sweet, and savory boost.
  
• Spices: I love to use a combination of onion powder, nutmeg, salt, and pepper in this recipe. Feel free to leave out the nutmeg if you’re not a fan, or replace it with garlic powder instead.

VARIATIONS

Spicy Glaze: Add ½ teaspoon crushed red pepper or a dash of hot sauce to the glaze.

Cheesy Center: Stuff the middle with shredded mozzarella or cheddar for a cheesy twist.

Mushroom Mix-In: Finely chop mushrooms and sauté before adding to the meat for extra moisture and umami.

GLAZED MEATLOAF FAQ

When I was perfecting this recipe, I wanted more than just a good meatloaf. I wanted one that held together, sliced cleanly, and delivered that classic comfort-food flavor with just a little something extra.

The base uses a simple panade (soaking breadcrumbs in milk), which helps tenderize the meat and keeps the interior juicy without falling apart.

The seasoning blend is balanced to enhance the beef without overwhelming it, and the egg ensures structural integrity as it cooks.

The balsamic glaze for the meatloaf was the game-changer. It’s not just for shine… the vinegar lifts the flavor of the beef while the brown sugar caramelizes in the oven, forming a sticky, savory crust.

I also intentionally designed this recipe to bake uncovered at the end to allow moisture to release and the glaze to set properly.

The best part? My balsamic glazed meatloaf reheats beautifully and holds its shape.

That’s the difference between just throwing it together and knowing how to engineer a meatloaf that works every single time.

TOOLS NEEDED

• Large mixing bowl
  
• Whisk
  
• Roasting pan or baking dish
  
• Measuring cups and spoons
  
• Small bowl
  
• Spatula or fork for glaze

Enjoy!

With love, from our simple kitchen to yours. 

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Other Simple Comfort Foods to Make

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Balsamic Glazed Meatloaf + Video

This Balsamic Glazed Meatloaf ain't your mama's recipe! It's next-level comfort food with enough flavor to make you weak in the knees.

Course Main

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 216cal

Author Donna Elick

Equipment

• kitchen knives
• measuring spoons
• cutting board
• mixing bowls
• whisk
• roasting pan

Ingredients

• 1 pound lean ground beef I like 88%
• 1 cup Italian-style breadcrumbs
• 1/2 cup whole milk
• 2 tablespoons ketchup
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon fresh ground black pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon onion powder
• 1 large egg
• 1/2 tablespoon packed light brown sugar
• 2 tablespoons ketchup
• 1/2 tablespoon balsamic vinegar

Instructions

• Preheat the Oven and Prepare the Pan: Preheat the oven to 350°F. Prepare a roasting pan or baking dish and set aside.
• Soak the Breadcrumbs: In a large mixing bowl, combine 1 pound lean ground beef and 1 cup Italian-style breadcrumbs. Pour 1/2 cup whole milk directly over the breadcrumbs to let them soak briefly.
• Add Seasonings and Condiments: Add 2 tablespoons ketchup, 1 tablespoon balsamic vinegar, 1/4 teaspoon ground nutmeg, 1/4 teaspoon fresh ground black pepper, 1/2 teaspoon kosher salt, and 1/2 teaspoon onion powder to the bowl.
• Add the Egg: In a small bowl, lightly whisk 1 large egg, then add it to the meat mixture. This helps keep the meatloaf tender and prevents overmixing.
• Mix the Meatloaf: Gently combine the ingredients with your hands until evenly mixed. Be careful not to overwork the mixture.
• Shape the Loaf: Transfer the mixture to the prepared roasting pan. Form into a loaf shape. If cracks appear, wet your hands and smooth them out gently.
• Make the Glaze: In a small bowl, combine 2 tablespoons ketchup, 1/2 tablespoon balsamic vinegar, and 1/2 tablespoon packed light brown sugar. Stir until smooth.
• Apply the Glaze: Spread the glaze evenly over the top of the meatloaf.
• Bake Covered: Cover the pan with aluminum foil and bake for 35 to 40 minutes, or until the sides begin to brown.
• Bake Uncovered: Remove the foil and bake for another 15 minutes, or until the internal temperature reaches 160°F.
• Rest and Serve: Let the meatloaf rest, uncovered, for 10 to 15 minutes before slicing. Serve and enjoy!

Video

Notes

Make-Ahead Tips: Prepare the meatloaf mixture and shape the loaf up to 24 hours in advance. Cover and refrigerate. Bring to room temp while the oven preheats before baking.

Freezing Tips: You can freeze the shaped, unbaked meatloaf. Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight before baking.

Reheating Tips: Reheat slices in a 350°F oven, covered with foil, for 10 to 15 minutes. Add a drizzle of ketchup or glaze to keep it moist.

Shaping Tip: Wet your hands slightly before shaping to prevent sticking and help smooth cracks.

Pan Choice: A glass or ceramic dish helps the loaf brown evenly and makes cleanup easier.

Nutrition

Serving: 1 | Calories: 216cal | Carbohydrates: 19g | Protein: 20g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 77mg | Sodium: 486mg | Sugar: 6g | Fiber: 1g | Calcium: 74mg | Iron: 3mg

Originally published August 2011. Updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Balsamic Glazed Meatloaf + Video appeared first on The Slow Roasted Italian.

Forget about a plain Jane classic hot dog, and make a big batch of these easy pretzel dogs. The middle has juicy hot dogs while the outer layer is made up of soft pretzel dough.

The end result is insanely good – and really, the only thing that you have to worry about is not eating them all in one sitting. 

I love dipping my golden brown dogs into my favorite dipping sauces! There’s a reason why I make a large batch when this simple recipe is on my radar!

Add a little bit of sea salt to the top of the pretzel dogs – and you’re set! 

Pretzel Dogs

This pretzel dog recipe is perfect for dinner but even better for serving on game day. 

Soft pretzels and beer with cheesy hot dogs are perfect party food, and it doesn’t get much better than having them all together in one bite!

These baked hot dogs are so much tastier than anything you can buy pre-made. Plus, they are so much fun to make, especially if you get your kids to help you.

You don’t even need a stand mixer. Because beer and pretzels go so well together, we use beer as the liquid in the dough for the pretzel dog buns! 

It adds a little punch of flavor, and oh boy, it’s spectacular!

To see us make this pretzel hot dog recipe from start to finish, watch the video in this post!

Some of our other favorite pretzel recipes are perfect party food too!

Jalapeño Popper Bread Bombs are filled with cream cheese and spicy jalapeno. The soft bread on the outside makes them irresistible.

If all you’re looking for is a soft pretzel to dip into cheese sauce, make the Best Ever Soft Pretzel Bites. Then, make a batch of beer cheese sauce to dip them in!

Ingredient Notes and Substitutions

• Hot Dogs – You can use organic, all beef, nitrate-free, sausages, or whatever makes you happy.  Any kind of hot dog will work for this recipe. 
  
  I am going to make these in mini size next time which will make for the perfect appetizer! Mini pretzel dogs make excellent finger foods. 
  
• Beer – You can substitute milk or water for the beer if needed. I prefer Blue Moon in this pretzel dog recipe, but you can use whatever you have on hand.
  
• Baking Soda – This doesn’t go in the dough — it goes in the boiling water! It’s the secret to making pretzel dough (and bagels too). 
  
• Honey – Adds a little sweetness to the dough and provides the necessary sugar to feed the yeast. Don’t skip it!
  
• Salt – Use kosher salt in the dough, plus coarse or pretzel salt on the outside of the buns for crunch and flavor.

Tips and Tricks to Make the Perfect Pretzel Dog

• Make sure the beer is warm. 

Microwave the beer in a microwave-safe glass measuring cup for 15 seconds at a time. For the active dry yeast to activate, the beer should be 110-120°F. 

• Roll the homemade pretzel dough into long strands.

We’re not wrapping each hot dog up like a burrito! Instead, you’ll wind the strand around the dog from top to bottom, creating a spiral effect. Think of it like a dough rope! 

Not only will it stay attached more easily, but you’re guaranteed an even thickness and even cooking!

• Don’t have a stand mixer?

You can easily mix the dough by hand! Just add the beer, yeast, and honey to a large mixing bowl. 

Once the yeast blooms, stir in the salt and the flour, then use a spoon to combine everything. Proceed with the pretzel dogs recipe as instructed.

• Use a large enough pot for boiling water.

The water will bubble up when you add the baking soda, so you don’t want it to be too full to start!

Prep Ahead

• Make the pretzel dough
• Preheat oven to 450°F

Kitchen Tools You Will Need

• Baking Sheet lined with Parchment Paper – Used for anything from cookies to roasting, a good baking pan will last for years.
• Large Pot – You must boil each pretzel dog before baking to get that classic pretzel dough!
• Stand Mixer or Large Bowl
• Rolling Pin – If you don’t have wine, a clean wine bottle will do the job.
• Slotted Spoon for getting the dogs in and out of the boiling water.

Serving Suggestions

You’ll need dipping sauces for your pretzel dogs, and there are so many delicious options to choose from!

Ketchup, mustard (or honey mustard), and nacho cheese are top picks, but I think Chick Fil A sauce would be tasty too. Melted cheddar cheese would also pair really well with this soft pretzel recipe. 

For game day, you’ll obviously want to pair these with other appetizers and snacks. But for dinner, all you need is some chips and fruit salad or a big bowl of Nana’s Southern potato salad!

Storing and Reheating Pretzel Hot Dog Leftovers

The dough’s texture is best when eaten right away, but you can refrigerate leftovers for 4-5 days in the refrigerator. Store in an airtight container or zippered bag once cooled.

Reheat leftovers in the oven or air fryer at 375°F for 3-5 minutes, or until warmed through.

Pretzel Dogs Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Pretzel Recipes

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Easy Pretzel Dogs Recipe + Video

Pretzel Dogs feature all-beef dogs baked inside of pretzel hot dog buns. Ready in just 35 minutes, this recipe is perfect for game day!

Course Appetizer

Cuisine American

Method Oven

Prep Time 22 minutes minutes

Cook Time 13 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 350cal

Author Donna Elick

Ingredients

• 2 1/4 teaspoons active dry yeast
• 12 ounces warmed beer 110°-120°F* see notes
• 2 tablespoons honey
• 3 1/4 cups all-purpose flour
• 1 teaspoon kosher salt
• 1/2 cup baking soda
• 1 large egg
• coarse salt or pretzel salt
• 8 hot dogs

Instructions

• Preheat oven to 450°F. Line a baking sheet with parchment paper. Set aside.
• Pour beer into the bowl of a stand mixer (see cooks note if you do not have a stand mixer), sprinkle yeast over top, add honey and stir. Allow yeast to bloom for 5-10 minutes. Once it is nice and foamy, it is ready.
• Fill an 8-quart pot with water and bring to a boil over medium-high heat. In a small bowl beat egg and 2 tablespoons water with a fork. Set aside. Wash a section of countertop for rolling out dough. Do not flour it or it will be harder to roll out the dough.
• Add flour and salt to mixer. Knead for about 3 minutes until the dough comes together in one ball. Add more flour a tablespoon at a time as needed, if the bread is too sticky to come together. The dough should be tacky when you pull it out of the mixer, not sticky.
• Place dough on countertop and form dough into a ball.
• We are going to cut this ball into 8 (somewhat) even pieces. First, quarter the ball of dough. Then cut each quarter in half. Roll each piece into a 12” strand.
• Place the end of the dough strand on the end of the hot dog pinching the end together, and then wrap it around the dog until all of the dough is wrapped around the dog. Pinch the ends so they stay together.
• Carefully, add baking soda to boiling water. USE CAUTION: IT WILL BUBBLE UP. Place hot dogs into boiling water about 3 at a time. Remove with a slotted spoon after 30 seconds. Place on parchment paper to cool and repeat until all hot dogs have been boiled.
• Arrange all pretzel dogs on parchment so they are not touching. Brush eggwash onto each one and sprinkle with coarse salt.
• Bake for 11-13 minutes until the tops are browned.
• Enjoy!

Video

Notes

You can mix the dough by hand if you do not have a stand mixer. Add beer, yeast, and honey to a large bowl. Once the yeast blooms stir in the salt and the flour. Mix with a spoon. Turn dough out onto the floured countertop and knead for 3-5 minutes until the dough is no longer sticky. Proceed with remaining instructions.

I microwaved the beer in a glass microwave-safe measuring cup, 15 seconds at a time until it was 110-120 degrees.

You can substitute milk or water for the beer. I prefer Blue Moon beer in this recipe, but you can use whatever you have on hand.

Nutrition

Serving: 1 | Calories: 350cal | Carbohydrates: 54g | Protein: 12g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 2664mg | Sugar: 4g | Fiber: 2g | Calcium: 25mg | Iron: 4mg

Originally published April 2014, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Pretzel Dogs Recipe + Video appeared first on The Slow Roasted Italian.

This is one of those yummy looking recipes that is about to become one of your new favorite things to cook. It’s the perfect spin on homemade mac with the perfect bold flavor.

If you’re craving the ultimate comfort food, this is it. 

I could easily eat the whole thing on my own, because this cheesy macaroni is just that good. Every time that I’ve made it, it’s been the star of the show for the meal.

To find out how to make this mac and cheese recipe, check out the printable recipe card below! 

Steak Mac and Cheese

With picky kids, mac and cheese is a winning 5-star meal — but we’ve come so far from the blue box! 

I’ve had Philly cheesesteaks on the brain, so when dinnertime came around, it was the perfect opportunity for a dinner fusion.

All the gooey, creaminess of tender pasta in cheesy sauce, with plenty of roast beef and peppers to pump up the flavor… YUM!

From start to finish, this Philly cheese steak macaroni and cheese is ready in just 25 minutes — and all in one pot for easy clean up. 

Don’t stop there! I’ve got plenty more pasta fusions for you to try, combining your favorite taco, buffalo chicken, and jalapeno popper flavors with classic macaroni and cheese.

And for something truly out of the box, you’ve got to try gooey mac and cheese quesadillas. Trust me!

Ingredient Notes and Substitutions

• Pasta – Stick with classic elbows or swap in shells — even corkscrew noodles will work! 
  
  You only need 8 ounces to make one pot macaroni and cheese with steak, so don’t dump in the whole package.
  
  Also, keep in mind that different pasta shapes may need more or less cooking time, so be sure to test a noodle before moving on with the recipe.
  
• Roast Beef – Okay, it isn’t technically macaroni and cheese with steak… but it’s close enough! 
  
  Roast beef is typically from top sirloin or the eye of the round, while a classic Philly cheesesteak is made with thin slices of ribeye or top round.
  
  Other recipes combine small pieces of steak or steak bites with mac and cheese, but I don’t find that it makes a big difference in flavor. Plus, roast beef is already cooked.
  
  And this isn’t the time for thin sandwich slices! Ask for thick-cut roast beef slices from the deli counter, then chop it into bite-sized pieces at home.
  
• Cheese – Since this is Philly cheesesteak mac and cheese, of course we’re using Provolone! Swiss or white cheddar are good alternatives. 
  
  I also like to stir in a little Parmesan — it just makes everything better.
  
• Whole Milk – Cooking noodles in butter and milk makes them extra soft and tender — and more flavorful! 
  
  You’ll need a little extra milk to make a flour slurry too, which helps thicken the steak mac and cheese.
  
•  Peppers – These are optional but make a big difference in flavor, especially if you want your Philly cheese steak macaroni and cheese to taste just like the sandwich.
  
  I used jarred roasted red peppers and pepperoncini since they’re already softened. Banana peppers are a good swap, or sauté some bell peppers in a separate pan first.

Tips and Tricks to Make Perfect Macaroni and Cheese with Steak

• Don’t overcook the pasta.

Wait until the milk is bubbling to add the noodles so they start cooking right away. But don’t let it bubble too long or come to a full boil, or the milk will scald.

Once the noodles are almost done but still a bit firm, it’s time to move on to the next step. If you wait until they are fully cooked, they’ll be mushy when it’s time to eat.

• Guarantee a smooth and creamy sauce.

Add the shredded cheese a little at a time, stirring constantly until melted before adding more. Once all of the shreds are fully melted, stir in the flour and milk slurry.

Take your time here to prevent the sauce from separating or becoming grainy. It also helps if the cheese isn’t fresh from the fridge before it goes into the hot milk.

• Add some caramelized onions for even richer flavor.

Add 1 large sliced onion — yellow or sweet are your best options — and 2 tablespoons olive oil to a skillet over medium heat. 

Cook until caramelized, about 30-40 minutes, stirring occasionally to prevent burning or sticking.

If multitasking isn’t your strong suit, you can also make caramelized onions in the oven. 

Or, cook a big batch in the crockpot and use the leftovers in all your favorite dishes.

Prep Ahead

• Chop pepper and roast beef
• Shred cheeses
• Make milk and flour slurry

Kitchen Tools You Will Need

• Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.

Serving Suggestions

With meat, veggies, pasta, and cheese sauce, this steak mac and cheese is a pretty hearty meal on its own! 

I’ll usually add a green salad or some broccoli to the table, but you can never go wrong with buttery dinner rolls too.

Serve with a side of seasonal veggies as well! 

Storing and Reheating Steak with Mac and Cheese

Transfer cooled leftovers to an airtight container and let them cool to room temperature. Refrigerate for up to 3-4 days

Reheat steak mac and cheese in the microwave or in a skillet on the stove. You may need to add a little milk to help loosen the sauce.

Or, warm larger portions in the oven for 10-15 minutes at 350°F.

Philly Cheesesteak Mac and Cheese FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Steak Recipes

Taco Bell Power Bowl Copycat Recipe (Steak)

Mexican Pasta Salad with Flank Steak

Chipotle Steak Copycat Recipe

Slow Cooker Mongolian Beef (Easy Dinner Recipe)

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Philly Cheese Steak Mac and Cheese Recipe (Deli Roast Beef)

Cheese Steak Mac and Cheese is just what it sounds like — a delicious fusion of the popular Philly sandwich and the comforting pasta dish!

Course Main

Cuisine American

Method Stovetop

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 510cal

Author Donna Elick

Ingredients

• 1/4 cup unsalted butter 4 tablespoons
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 3 1/2 cups + 2 tablespoons whole milk divided
• 8 ounces dried elbow pasta
• 1 pound thick cut deli roast beef chopped
• 12 ounces provolone cheese shredded (divided)
• 4 ounces Parmesan cheese shredded
• 2 tablespoons all-purpose flour

Optional

• 12 ounce jar roasted red peppers drained and chopped
• 1/2 cup chopped peperoncini or sliced banana peppers
• caramelized onions
• fresh parsley chopped (garnish)

Instructions

• In a large skillet over medium high; add butter, salt and pepper. Stir to combine. Add 3 1/2 cups of milk, then cover.
• Once milk starts bubbling add pasta. Allow to bubble for 4-5 minutes, until pasta is almost cooked though, stirring occasionally.
• Meanwhile, chop peppers into bite size pieces. Set aside. Chop beef into bite size pieces. Set aside.
• Add beef to skillet and stir to combine. Allow to bubble for 2 minutes.
• Meanwhile in a resealable jar create slurry; combine 2 tablespoons milk and 2 Tablespoons flour. Shake until well combined. Set aside.
• Preheat oven to broil (broil-high).
• Stir 8 ounces provolone cheese and Parmesan cheese into skillet. Add slurry. Stir to combine. Add peppers (optional). Stir to combine. If mac and cheese is too thick, add a splash of milk and stir, repeat until it is loosened up. *cheese sauce with thicken as it cools
• Sprinkle with remaining 4 ounces of cheese. Place under broiler for 2-3 minutes until cheese is melted and golden browned. Top with fresh parsley.
• Serve and enjoy!

Notes

If you prefer caramelized onions, add 1 large sliced onion and 2 tablespoons olive oil to a skillet over medium heat and cook until caramelized, stirring occasionally. Cook time approximately 30-40 minutes.

Nutrition

Serving: 1 | Calories: 510cal | Carbohydrates: 31g | Protein: 36g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 99mg | Sodium: 2161mg | Sugar: 6g | Fiber: 2g | Calcium: 806mg | Iron: 2mg

Originally published April 2014, updated and republished May 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Philly Cheese Steak Mac and Cheese Recipe (Deli Roast Beef) appeared first on The Slow Roasted Italian.

This just might be my favorite meatloaf dinner. It’s a spin on the classic meatloaf recipe and is one of the best options for delicious homemade comfort food. 

There is so much flavor in this delicious bacon meatloaf that it’s sure to be a huge hit with the whole family.

It’s an easy way to add a new tasty dish to your family dinner rotation – and one that everyone will love! 

The next time that you need a quick and easy weeknight dinner, it’s time to add my favorite meatloaf recipe to your list.

My family asks for this one quite often – and for good reason! 

The bacon wrap and tangy ketchup glaze are the best way to enjoy! 

Bacon Wrapped Meatloaf

Cheese stuffed meatloaf wrapped in bacon and smothered in a delicious brown sugar ketchup glaze is the ultimate comfort food meal.

Plus, the combination of flavors tastes just like your favorite bacon double cheeseburger!

If you want rich, smoky flavor without adding bacon, try this smoked version instead. 

It’s crisp on the outside, juicy on the inside, and has plenty of heat from chopped chiles in adobo.

You can also make Mini Meatloaf Cups or Balsamic Glazed Meatloaf Meatballs for poppable bites that are perfect for party appetizers or a casual meal.

Both are ready in about 30 minutes and are freezer-friendly too.

Cheese Stuffed Meatloaf – Helpful Tips and Tricks

• Use lean ground beef. Anything higher than 90% will work great. If you use a fattier ratio, reduce the amount of milk.
  
  To lower the fat content, you could use ground turkey as well. You could also use a combination of ground pork, beef, chicken, or turkey. 
  
• Mix gently. Overworking the meat will cause it to become dry meatloaf once cooked, so mix just until everything is combined. 
  
  It also helps to beat the egg before adding it to the mixture.
  
• Want a smooth exterior? Run your hands under warm water or coat them with olive oil before smoothing the stuffed meatloaf the last time.
  
• Avoid thick-cut bacon. This takes longer to crisp up in the oven, so stick with regular slices without too much added flavor or seasoning.
  
• Feeding a crowd? You can easily make a larger bacon wrapped meatloaf, but it will take a bit longer to cook.

Stuffed Meatloaf Cheese Substitutions

Whatever variety you choose, skip the prebagged shreds since those contain an additive that keeps the cheese from melting properly.

Mozzarella, Swiss, Monterey Jack, and Colby all have a milder flavor and would be a great addition to this cheeseburger meatloaf.

For something bolder, choose Gouda, Havarti, Muenster, or Pepper Jack.

Cheeseburger Meatloaf FAQs

Enjoy!

With love, from our simple kitchen to yours.

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Stuffed Bacon Wrapped Meatloaf Recipe + Video

Bacon wrapped meatloaf is tender, juicy, and bursting with bold flavors! Make this recipe tonight with fresh ingredients and pantry staples.

Course Main

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4 – 6

Calories 1540cal

Author Donna Elick

Equipment

• baking dish – 2 quart
• mixing bowls
• box grater
• montreal steak seasoning

Ingredients

• 1 pound lean beef
• 1 cup Panko bread crumbs
• 1/2 cup milk
• 6 tablespoons ketchup divided
• 1 tablespoon Montreal Steak Seasoning
• 1 tablespoon Worcestershire sauce
• 1 large egg
• 1 tablespoon brown sugar
• 8 ounces mild cheddar cheese shredded
• 1 pound bacon uncooked

Instructions

• Preheat oven to 350°F.
• In a large bowl combine beef, bread crumbs and milk. Pouring milk directly over bread crumbs. Add 2 tablespoons ketchup, Worcestershire and steak seasoning. Set aside.
• In a small bowl, crack egg and beat it slightly. This helps prevent overworking the meat while combining, resulting in a tougher meatloaf. Add egg to large bowl with meat mixture. Combine well with hands, do not overwork the meat mixture.
• Gently press meatloaf into bowl and divide in half. Place first half into 7″x10” (or larger) baking dish and form into a flat meatloaf Gently press the center in to create a rim around the outside of the meatloaf. Add shredded cheese into the center of the meatloaf.
• Form remaining half of meatloaf in the bowl into a size similar to the meatloaf in the pan. Set op top and press the sides together to seal in the cheese. Form into a loaf shape about 1½ – 2” tall.
• You may notice cracks in the loaf. Run your hands under warm water and then across the meatloaf to smooth the cracks out. Set meatloaf aside.
• In a small bowl combine 4 tablespoons ketchup and 1 tablespoon brown sugar. Mix well with a fork. Apply glaze evenly all over your meatloaf (except the bottom).
• Arrange bacon slices over the top of the meatloaf. Start by wrapping a piece of bacon across the front side and a second piece of bacon across the back side. Arrange remaining bacon over the top. Tuck the ends of the bacon under the meatloaf (this prevents curling).
• Place meatloaf in the oven and bake until bacon is crispy, about 1 hour.
• Remove from oven. Allow to rest uncovered for 20 minutes. Serve and enjoy!

Video

Nutrition

Serving: 1 | Calories: 1540cal | Carbohydrates: 24g | Protein: 42g | Fat: 141g | Saturated Fat: 59g | Cholesterol: 285mg | Sodium: 1015mg | Sugar: 11g | Fiber: 1g | Calcium: 503mg | Iron: 4mg

Originally published April 2014, updated and republished February 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Stuffed Bacon Wrapped Meatloaf Recipe + Video appeared first on The Slow Roasted Italian.

This is the best chili recipe. I love the slow cooking process and the fact that there are enough leftovers for the next day.

Everyone gets to add their favorite toppings to make their own flavorful chili – perfect for a cool fall day! 

There are so many different ways to change the flavor of homemade chili – which is probably why it’s my favorite thing to cook!

You can serve in small batches or make a big bowl of chili to enjoy. I’ve made this for game day as well, and I’m amazed at just how many chili toppings there are!

Some people love spicy chili, while others prefer a mild pot of chili that they can snack on all day. 

The next time that you want the best crockpot chili, just follow the simple steps on the recipe card below.

You’ll be enjoying this easy crockpot chili recipe in no time at all! It’s perfect for a chili cook-off, and you can easily use the leftover chili to make chili dogs or to dip tortilla chips into it. Crockpot recipes like this are so simple! 

Chili in Crock Pot

This easy slow cooker chili recipe starts with 4 pounds of meat — now that is a hearty chili recipe! 

Hot Italian sausage and ground beef create a flavorful meal featuring kidney and pinto beans cooked in a smoky tomato base.

Add the perfect amount of heat and you have the best ever chili in slow cooker!

No muss, no fuss. An excellent meal to serve on any occasion. Simply prep and step away, then serve when ready. 

This easy slow cooker chili recipe will keep on a warm setting for hours.

Can’t get enough chili? Don’t miss my 5 Ingredient Chili, Italian Chili, and Wendy’s Copycat Chili recipes!

And I’ve got plenty more comfort foods in the crockpot for you to try, like my weeknight dinner hero: crockpot spaghetti!

Ingredient Notes and Substitutions

• Hot Italian Sausage – We used chicken sausage for this simple crockpot chili recipe, but you can use your favorite variety or whatever you have on hand.
  
• Ground Beef – Choose your ground beef wisely! Your best bet is 93% lean. The ratio of meat to fat is perfect for a dish like this — no dealing with extra grease!
  
• Beans – You’ll need kidney and pinto beans. You could also use navy beans, black beans, or cannellini instead.
  
• Crushed Tomatoes with Garlic – I love the convenience of a can of crushed tomatoes with garlic. 
  
  If you have regular crushed tomatoes at home you can certainly use that — just make sure to add some extra minced garlic to the mix.
  
• Jalapenos – For added heat and flavor! You can reduce the amount or leave them out altogether if you don’t like the spice.
  
• Spices and Seasonings – Salt, ground black pepper, smoked paprika, New Mexico chile powder, onion powder, garlic powder… those are just a few of the spices and seasonings you’ll need!

Tips for Making the Best Chili in Slow Cooker

• Opt for New Mexico chile powder.

Unlike traditional chili powder, New Mexico chile powder has a deep, reddish brown color and features an earthy, sweet flavor and subtle, spicy heat. 

It is mildly spicy, and it gives a truly authentic flavor to your chili in crock pot recipe.

It can be found in the international aisle, in the bulk spice section, or on Amazon. 

If you’re afraid the spiciness will be too much for you, simply use half New Mexico chile powder and 1/2 regular chili powder.

• Cook the meat first.

Rather than simply throwing everything in the crockpot, make sure to cook the hot Italian sausage and ground beef before you add it to the slow cooker. 

Not only will it guarantee that the meat is safe to eat, but it will also add even more flavor thanks to the browning process.

• Don’t be afraid to get creative!

You’ll find the list of specific spices and seasoning that I’m using for this simple crockpot chili recipe on the instruction card below, but feel free to get creative with it! 

Remove any seasonings you don’t like, and add any extras that may come to mind.

Storing and Reheating Leftovers

Let the chili in slow cooker cool to room temperature before placing it in an airtight container in the fridge. It will keep for 3-4 days.

Reheat in the microwave or on the stove over low heat, adding a little water or broth as needed to thin it out.

To freeze, fill a freezer-safe container 2/3 full with chili and place in the freezer. It will keep for several months. Thaw in the refrigerator before reheating.

Kitchen Tools You Will Need

• Slow Cooker – Great for soups, roasts, shredded chicken, and this chili in crock pot recipe! 
  
  I love it in the cooler months, but it’s also great in the summer when you don’t want to heat up the whole house with the oven.

Hearty Chili Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Other Hearty Soups and Stews

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Easy Chili in Crock Pot (Amazing Slow Cooker Recipe)

Easy Chili in Crock Pot is packed with meat, beans, and just the right amount of heat. Make this hearty chili recipe to please a crowd!

Course Soup

Cuisine American

Method Slow Cooker

Prep Time 20 minutes minutes

Cook Time 4 hours hours 10 minutes minutes

Total Time 4 hours hours 30 minutes minutes

Servings 18 makes 6 quarts

Calories 481cal

Author Donna Elick

Equipment

• large skillet
• slow cooker
• new mexico chili powder

Ingredients

• 2 pounds hot Italian sausage bulk (we used chicken sausage)
• 2 pounds 93% lean ground beef
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 43.5 ounces kidney beans 3 – 14.5 ounce cans, drained and rinsed
• 43.5 ounces pinto beans 3 – 14.5 ounce cans, drained and rinsed
• 84 ounces crushed tomatoes with garlic 3 – 28 ounces cans
• 4 ounce can diced jalapenos
• 2 tablespoons smoked paprika
• 2 tablespoons New Mexico chili powder
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon ground cinnamon
• 2 teaspoons ground cumin
• 1/2-2 teaspoons red pepper flakes to taste depending on heat preference

Instructions

• Cook hot sausage in a large skillet over medium heat until cooked through. Drain drippings and add to a 6 quart crock pot. Cook beef with salt and pepper in a large skillet over medium heat until cooked through. Drain drippings and add to a 6 quart crock pot.
• Add remaining ingredients. Stir to combine. Cook on high 4-5 hours or low 6-8 hours.
• Serve and enjoy!

Nutrition

Serving: 1 | Calories: 481cal | Carbohydrates: 45g | Protein: 33g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 70mg | Sodium: 830mg | Sugar: 7g | Fiber: 15g | Calcium: 121mg | Iron: 8mg

Originally published December 2013. Updated and republished September 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Easy Chili in Crock Pot (Amazing Slow Cooker Recipe) appeared first on The Slow Roasted Italian.

If you’d prefer spaghetti, that’s something you can easily substitute. One of the things I love about this chicken tetrazzini is that it’s made from scratch!  No condensed soups whatsoever.  Nothing against those soups, but I find meals taste better when made with everyday, whole ingredients.

Chicken Tetrazzini

Hi everyone, it’s Amanda from The Chunky Chef.  I’m so excited to being joining The Slow Roasted Italian as a monthly contributor!  Each month I’ll be sharing mouthwatering family recipes, all positively loaded with bold flavors.  Great food doesn’t have to be complicated!

Perhaps the best part about this meal is that I typically use a shredded rotisserie chicken for this meal, but you can easily make this without that component.  Just cook 2 chicken breasts until golden brown and cooked through.  Remove from the pot and shred with two forks… voila!  Shredded chicken.  Then just use the same pot and start with the recipe as written… easy peasy!

So what if your evening is incredibly packed and you just have NO time to prepare this meal?  Good news… this chicken tetrazzini can be prepared the night before!  Prepare as directed, but don’t bake, then cover and refrigerate overnight.  While the oven is preheating, let the pot sit out on the counter at room temperature, then bake according to the recipe.  I love meals like that… because we all know there are some nights that are crazy busy, but we still want a home cooked meal right?

As the weather cools down, and your nights get busier, give this chicken tetrazzini a try… I’m sure you’ll enjoy it as much as my family does!

You can also try this Turkey Tetrazzini Casserole that has pasta and vegetables in a creamy sauce with a crispy cracker topping.

HELPFUL TIPS TO MAKE CHICKEN TETRAZZINI:

• I really like to use cremini (also called baby Portobello) mushrooms in this chicken tetrazzini, as they bring a much meaty, earthy flavor to the dish but you can substitute button mushroom if you prefer. 
• To make using fresh chicken breasts, add a drizzle of olive oil to pot over MED heat.  Season chicken breasts with salt and pepper, to taste, and cook 5-6 minutes per side, until cooked through and golden.  Remove chicken from skillet and drain excess grease.  Shred chicken with two forks and set aside.  Preheat oven, add butter and cook recipe as directed, starting with step 2 above.
• As an added bonus, the leftovers are fabulous… so lunch the next day is covered too!

Enjoy!

With love from our simple kitchen to yours. 

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Check out more of our favorite dinner recipes:  Click on the image or the bold recipe title and it will open each one in a new tab!!!

One-Pot Cheese Italian Pasta and Chicken is a rich and savory dish bursting with your favorite flavors! This simple recipe features a creamy sun-dried tomato sauce that is cooked right into the pasta in this amazing one-pot dish. Toss it all in a pot and let it cook. It’s so easy that it just about cooks itself.  Now that’s my kind of meal!!!

One Pot Cheesy Pasta and Sausage, features a creamy, cheesy tomato basil sauce that is cooked right into the linguine pasta in this amazing dish that is ready in 20 minutes. Toss it all in a pot and let it cook. It’s so easy that it just about cooks itself.  Now that’s my kind of meal!!!

One Pot Mexican Pasta and Sausage features a spectacular salsa inspired sauce; that is cooked right into the spaghetti in this amazing dish, ready in 20 Minutes!   Your favorite salsa ingredients come together to with pasta and sausage to create a knock-your-socks-off meal. Toss it all in a pot and let it go.  It’s so easy, that it just about cooks itself.  Now that’s my kind of meal!

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Chicken Tetrazzini

Now that it’s officially comfort food season, there’s one dish our family always loves… and that’s this mushroom chicken tetrazzini. Traditionally, or at least, how I’ve seen it frequently, this dish is made with spaghetti pasta. My family prefers it with egg noodles, so that’s what I’ve made to share with you all today!

Course Main

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8

Calories 663cal

Author Donna Elick

Ingredients

• 1/2 cup butter plus 1 tablespoon, melted
• 8 ounces sliced cremini mushrooms
• 1 medium yellow onion diced
• 4 cloves garlic minced
• 1 tablespoon fresh thyme minced (can substitute 1 tsp dried thyme leaves)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup all-purpose flour
• 3 cups chicken stock
• 1 cup heavy cream
• 16 ounces egg noodles cooked according to package directions
• 3 cups cooked shredded chicken (or 2 large chicken breasts cooked and shredded – see recipe notes below)
• 2 cups frozen peas
• 1 1/2 cups shredded Parmesan cheese
• 1/3 cup Panko breadcrumbs

Instructions

• Preheat oven to 350°F.
• Heat a large cast iron (or other oven safe pot) skillet over medium heat. Add 1/2 cup of butter and cook until melted. Add mushrooms and onion. Cook, stirring occasionally, until tender, about 5-6 minutes. Add garlic and cook for 1 minute.
• Stir in thyme, salt and pepper, then add flour, stirring to coat completely.
• Add chicken stock and cream, stirring frequently to remove any lumps. Cook, stirring often, about 8-10 minutes, or until thickened.
• Stir in cooked egg noodles, shredded chicken, peas and Parmesan cheese.
• In a small bowl, stir together melted butter and panko breadcrumbs, then sprinkle over the top of the dish. Season with additional pepper if desired, then bake 35-45 minutes, until bubbly and golden brown.

Notes

To make using fresh chicken breasts, add a drizzle of olive oil to pot over MED heat. Season chicken breasts with salt and pepper, to taste, and cook 5-6 minutes per side, until cooked through and golden. Remove chicken from skillet and drain excess grease. Shred chicken with two forks and set aside. Preheat oven, add butter and cook recipe as directed, starting with step 2 above.

Nutrition

Serving: 1 | Calories: 663cal | Carbohydrates: 59g | Protein: 30g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 158mg | Sodium: 1198mg | Sugar: 7g | Fiber: 5g | Calcium: 299mg | Iron: 3mg

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

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Breakfast casseroles have been a long time favorite in our house.  I love to make it the night before and just pop it in the oven that morning.  These come in extra handy on special occasion days; like Easter, Christmas, Mothers/Fathers Day.  Pretty much every morning that I don’t want to spend a lot of time in the morning preparing food, a breakfast casserole comes in handy.

This casserole combined my favorite flavors and left over biscuits.  You know in a bread loving family there are bound to be biscuits laying around.  If you don’t have biscuits, feel free to substitute Italian bread.

Overnight Cheesy Breakfast Casserole

Layers of buttery biscuits, sausage, ham, red peppers and cheese (cheese and more cheese) come together with fluffy eggs to create the best ever overnight cheesy casserole.  Perfect for everyday and every holiday.  It doesn’t get much better than that!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen – available to order now}is packed with delicious, easy recipes. The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!! Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!! And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don’t wait. Go and grab yours today!  The Simple Kitchen <– click here to order. 

Enjoy!

With love from our simple kitchen to yours. 

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Check out more of our favorite breakfast recipes: 

Mexican Lasagna Breakfast Casserole 

Cheesy Sausage Overnight Breakfast Casserole

Slow Cooker Overnight Breakfast Casserole  

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Overnight Cheesy Breakfast Casserole

This amazingly simple casserole recipe starts with a scrumptious layer of left over buttery biscuits, it’s filled with my favorite breakfast components and ends with a generous amount of ooey gooey cheese. It is a complete breakfast. Just add coffee or orange juice.

Course Breakfast

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Chill Time 8 hours hours

Total Time 8 hours hours 55 minutes minutes

Servings 8 – 10

Calories 946cal

Author Donna Elick

Ingredients

• 4 cups cubes left over biscuits
• 1 pound sage breakfast sausage cooked
• 2 cups cubed ham
• 1/2 red bell pepper chopped
• 1 cup shredded Parmesan cheese
• 12 large eggs
• 2 cups milk
• 1 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 8 ounces mild cheddar shredded
• butter to grease the baking dish
• chopped scallions to garnish

Instructions

• Butter a 9×13 or similar size baking pan.
• Evenly place biscuits in pan. Add sausage, ham, peppers and Parmesan cheese in an even layer over the top.
• In a medium mixing bowl, combine eggs, milk, salt and pepper. Beat with a fork until well combined. Evenly pour over top of casserole. Cover with aluminum foil and chill in the refrigerator overnight.
• Preheat oven to 350°F.
• Remove casserole from refrigerator and place cold covered casserole in preheated oven. Bake for 45 minutes. Remove aluminum foil. Scatter cheddar cheese over the top and bake for an additional 15-30 minutes until casserole is set. *Doesn’t wiggle when the pan is giggled.
• Allow casserole to cool for 10 minutes before serving. Sprinkle with scallions.
• Serve and enjoy!

Notes

If you do not have left over biscuits, you can substitute 4 cups cubed Italian bread

Nutrition

Serving: 1 | Calories: 946cal | Carbohydrates: 63g | Protein: 44g | Fat: 58g | Saturated Fat: 19g | Cholesterol: 380mg | Sodium: 2507mg | Sugar: 8g | Fiber: 2g | Calcium: 530mg | Iron: 6mg

Originally published 5/19/14

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Overnight Cheesy Breakfast Casserole appeared first on The Slow Roasted Italian.