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    Slow Cooker Pot Roast

    Slow Cooker Pot Roast with potatoes and mushrooms is comfort food at its finest. Let it cook all day in the slow cooker or Crockpot. Dinner is ready when you are!

    Knowing dinner is basically done before I even go to work makes me feel like a superhero. No matter what the day brings, I know we’ll walk into a house smelling of roast long simmered in herbs, wine, and garlic. Now, that’s not a bad way to end a workday.
    VIDEO! How to Make Slow Cooker Pot Roast

    Leaner cuts of beef are best for the slow cooker or Crockpot. The long, slow cooking method helps the connective tissue and fat breakdown slowly over many hours, which yields fork-tender bites of beef.
    TIP: If you’ve ever made a tough roast it’s usually because it was either cooked at too high heat, for not enough time, or both. Cooking tough cuts all day in the slow cooker takes care of both problems.
    I prefer one of two cuts for the slow cooker:
    Chuck roast, also called arm roast, is lean and comes from the shoulder of the cow.
    Rump roast, also called a bottom round roast, is even leaner than a chuck roast and is cut from the cow’s hindquarter.

    It’s best not to. The USDA recommends always thawing meat before adding it to the slow cooker or Crockpot. It also says the best way to thaw meat is in the refrigerator, in cold water, or in the microwave.
    Thaw in the fridge: You will need 24 hours to thaw a 3lb roast in the refrigerator.
    Thaw in water: 2 to 3 hours, while changing the water every 30 minutes to thaw a 3-pound roast using the water method.
    Thaw in the microwave: All microwaves have different wattages and power levels. How long it takes to thaw a roast in the microwave depends on your microwave. However, the USDA recommends cooking the roast immediately upon thawing it using this method.
    No, no you don’t. You can totally skip the searing step and dump everything into the slow cooker or Crockpot, then be on your way and save yourself 10 minutes in the morning. But if you have the extra time, searing adds an extra layer of flavor.

    I often prep elements for the next day’s dinner before I clean up tonight’s dinner. I figure the kitchen is already messy, so I might as well cut a few more vegetables and measure a few more spices.
    If you know you aren’t a morning person, then, by all means, prepare 90 percent of this slow cooker pot roast the night before: make the spice rub, and peel and cut the vegetables. You can even sear the roast, and deglaze the skillet. Just make sure you save the deglazing liquid. Keep it all in the fridge overnight. In the morning all you have to do is put it in the slow cooker.
    HOW LONG TO COOK POT ROAST In the Slow Cooker?
    If you are making this roast on the weekend, when you’re likely to be around, feel free to cook it on high for about four to five hours. If you need it to cook all day while you’re at work, set your slow cooker or Crockpot to low, and let it braise until you get home – about eight to 10 hours.

    I LOOOVVVVVEEEEEEE gravy. I mean I LOVE it! I think it needs to be on everything all the time.
    When I first wrote this recipe, I wanted the gravy to be thick, and made perfectly in the slow cooker without any extra work, but as lovely as that idea was, my gravy didn’t get as thick as I wanted it to.
    In the end, I decided transferring some already-hot slow cooker liquid into a saucepan on the stove, bringing it to a boil, and adding cornstarch to make a proper gravy wasn’t too much to ask.
    I wouldn’t skip this step. It takes less than five minutes, and thick flavorful gravy makes this dinner even more delicious!
    Pot roast leftovers are almost (almost) unheard of in this house. BUT, when I do have leftovers, I love sautéing some onions and celery in a pot, giving the leftovers a rough chop so they are spoonful-size pieces, adding it to the pot (including any cooking liquid and gravy), then thinning it if necessary. Voila! You have beef stew.
    If you’ve eaten all the vegetables and you only have some roast remaining, you can also cook extra potatoes and onions in buttermilk, puree them, so they are the consistency of soup, shred leftover pot roast and add it the pureed potato soup. Top with freshly cut chives.
    Finally, there’s nothing wrong with a grilled roast beef sandwich. Add some marinated peppers and bit of cheese. Butter that bread and slap it on a griddle. You just won lunch.

    Updated October 12, 2020 : We spiffed up this post with a new video! Enjoy! LEGGI TUTTO

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    Easy Tomato Soup

    This Classic Tomato Soup is rich with a velvety texture. It’s easy to make with canned tomatoes, and perfectly suited for all of your grilled cheese dipping needs. Better than a can of Campbell’s and just about as easy!

    Photography Credit: Alison Bickle

    Featured in 14 Recipes That Make the Most Canned Tomatoes

    Tomato soup and grilled cheese sandwiches are best when the air turns crisp, the mornings are damp, and the days are short. The soup’s simplicity only accentuates its role as a tincture on a cold fall evening. Its velvety texture is a robe of warmth.
    VIDEO! How to Make Easy Tomato Soup

    Whether you’ve canned your own tomatoes or bought them at the store, this soup comes together in about 20 minutes using pantry staples—canned tomatoes and tomato sauce, salt, pepper, and of course, butter.
    Dice an onion; add a little garlic, and let it simmer! I use an immersion blender to puree it, but if you don’t have one, don’t worry. You can also use a countertop blender, or don’t bother blending it at all.
    This recipe is as easy as dumping soup from a can, but makes more servings and tastes much better.
    To make creamy tomato soup, just add heavy cream.
    If you want it creamy but without the cream, puree some canned cannellini beans and add them in (like we do in this recipe for Creamy Tomato and White Bean Soup).
    Simmer the soup with a couple sprigs of thyme.
    Stir in sliced fresh basil just before serving.
    Want to be dairy-free? Replace the butter with olive oil.
    Add some cooked cheese tortellini.
    Want more texture? Don’t bother blending.

    Tomato soup is to grilled cheese what peanut butter is to jelly, but you don’t have to stop there.
    Make homemade croutons.
    You can always go the oyster cracker route.
    A simple Caesar salad would do the trick.
    My grandmother used to make tomato soup and serve it to me with cottage cheese and dried minced onions. I eat it this way to this day.
    Add cheese tortellini to the soup to make it more of a meal.
    Serve it with a white fish such as cod or tilapia.
    Absolutely! Tomato soup is the perfect recipe to make ahead and save for a busy weeknight meal down the road. You could also give it to friend who is recovering from an illness, just had a baby, or is feeling a little overwhelmed and could use a home cooked meal! Make a double batch, freeze half, and have it ready when you (or someone you love) needs it!
    Keep it in any freezer-safe container. Make sure you leave enough space (about an inch) for the soup to expand as it freezes. It should keep for up to six months.

    Updated October 8, 2020 : We spiffed up this post with a new video! Enjoy!

    Easy Tomato Soup Recipe

    This soup uses flour to help thicken it a bit. If you are gluten-free, skip the flour, and instead mix together 2 tablespoons of cornstarch and 1 tablespoon of cold water. Stir it into the soup when you bring it to a boil, and let it simmer.

    5 tablespoons butter
    1 large onion, yellow or white, diced
    4 large cloves garlic, minced
    1 1/2 teaspoons kosher salt
    1 1/2 teaspoons freshly cracked pepper
    3 tablespoons flour
    1 (28 oz) can crushed or diced tomatoes
    1 (8 oz) can tomato sauce
    4 cups (32 oz) low sodium chicken stock
    1 tablespoon sugar


    1 Sauté the onions and garlic: In a Dutch oven set over medium heat, add the butter. Once it starts to foam, add the onion, garlic, salt, and pepper. Stir until both have softened and are fragrant, about 7 minutes.

    2 Make the roux: Add flour. Stir to make a paste. Continue stirring until the flour has taken on a light brown color. Stir and scrape with wooden spoon, 5-7 minutes. The onion paste should look golden with a little brown caramelization.

    3 Add tomatoes and stock: Add crushed tomatoes, tomato sauce, chicken stock, and sugar. Stir to combine. Cover the pot and bring to a boil over medium high heat, then reduce heat to medium and let simmer uncovered for about 20 minutes.
    4 Purée and serve: Purée the soup with an immersion blender. Alternatively, fill a countertop blender less than halfway with the hot soup. Remove the center lid insert. This allows the hot steam to escape. Cover the hole with a folded kitchen towel and place your hand over the top. Blend. Repeat as necessary until all of the soup has been puréed.
    Ladle into bowls, topped with freshly cracked pepper, slivered basil, and of course, grilled cheese sandwiches.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

    Products We Love

    Immersion Blender

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    Classic Dutch Oven

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    Summer Miller
    Summer Miller is the Senior Editor for Simply Recipes based in Nebraska. Her work has appeared in Bon Appetit, Eating Well, Grit, SAVEUR, and Every Day with Rachael Ray, among others. Her first book is New Prairie Kitchen (Agate Publishing, 2015).
    More from Summer LEGGI TUTTO

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    No Bake Chocolate and Peanut Butter Cookies

    Chocolate Peanut Butter No Bake Cookies! Such a great after-school (or work!) snack. They’re made with cocoa powder, peanut butter, oats, sugar, butter, and milk. Drizzle with extra peanut butter to make these peanut butter no bake cookies extra special!

    Photography Credit: Cindy Rahe

    No Bake Cookies will always and forever remind me of my mom, who made tons of them when my brother and I were teenagers — probably because they were super easy, could be made with pantry staples, and were perfect for that time between extracurriculars and dinner.
    Plus, her no bake cookies included both cocoa and peanut butter, which is basically one of the best combinations ever.

    Chocolate + Peanut Butter = Best Combo
    Just like the peanut butter no bake cookies of my youth, the ones I’m sharing today are easy to make with just a few ingredients.
    These no bake cookies are full of oats, and have a flavor almost like peanut butter brownies but with a texture that’s more like pecan sandies.

    Quick Tip for Peanut Butter No Bake Cookies
    This peanut butter no bake cookie recipe is similar to the one my mom used, but with a little less sugar and a little more cocoa. I suggest using your favorite brands of cocoa and peanut butter in these – these ingredients give the most flavor to these peanut butter no bake cookies, so using something you like will make the difference!
    Lastly, because I can’t help myself, I drizzle these cookies with some extra peanut butter at the end, making these peanut butter no bake cookies extra delicious.

    From the editors of Simply Recipes

    Make These Cookies Dairy-Free
    Use margarine instead of butter.
    Use coconut oil instead of butter.
    Use the non-dairy milk of your choice.
    Other Swaps for No-Bakes
    Use quick oats instead of rolled (old-fashioned) oats. The texture will be a little different, but the shape of the cookies will be the same. Do not use instant oatmeal.
    Swap crunchy peanut butter for creamy.
    Swap almond butter for peanut butter.
    Use natural peanut butter, well-stirred, instead of regular peanut butter. Depending on the brand you use, the finished cookies may be stiffer, or spread more.
    Storing & Freezing No Bake Cookies
    At room temperature, the cookies will keep about a week.
    Refrigerated, the cookies will keep for a month. (Refrigerating helps the optional peanut butter drizzle stay firm.)
    To freeze the cookies, first let them chill in the refrigerator until firm. Well wrapped in plastic, the cookies will keep in an airtight container in the freezer up to 3 months.
    More Peanut Butter Treats!

    Updated October 7, 2020 : We spiffed up this post to make it sparkle. No changes to the original recipe.

    No Bake Chocolate and Peanut Butter Cookies Recipe

    1 1/2 cups sugar
    1/2 cup unsalted butter
    1/2 cup milk
    1/4 cup cocoa powder
    1/2 cup creamy peanut butter
    1 teaspoon vanilla extract
    1/4 teaspoon kosher salt
    3 cups rolled oats (gluten-free, if needed)
    For the peanut butter drizzle (optional):
    3 tablespoons creamy peanut butter
    2 teaspoons coconut oil


    1 Line a baking sheet with parchment and set to the side.
    2 Make and mix the cookie base: In a medium saucepan over medium heat, combine the sugar, butter, milk, and cocoa powder. Cook until the sugar and butter are melted, stirring to combine.
    Bring the mixture to a boil, and then continue to boil for 1 minute.
    Pour the mixture into a large mixing bowl and stir in the peanut butter, vanilla, and salt. Stir in the rolled oats.

    3 Scoop the cookies: Using a medium cookie scoop, scoop and place the cookie dough on the lined parchment baking sheet. If you don’t have a cookie scoop, use a tablespoon measure and scoop well-mounded tablespoons of dough for each cookie.
    You can either leave them the shape of the scoop or shape them by gently rolling and flattening between your palms.

    4 Make the peanut butter drizzle (optional): If you’d like to add the peanut butter drizzle, melt the peanut butter and coconut oil together in the microwave for 30 seconds. Stir to combine, then drizzle over the cookies using a spoon.
    Skip this drizzle if you’re planning to pack up the cookies for eating on the go; the drizzle softens a little when the cookies are at room temperature, which can make them a little messy when eating on the go.

    5 Refrigerate for 20 minutes to firm up the cookies and set the drizzle. Transfer to an airtight container.
    Cookies will keep for about a week at room temperature, or a month if refrigerated. If you added the peanut butter drizzle, keep refrigerated so the drizzle stays firm.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

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    Cindy Rahe
    Cindy Rahe is the recipe maker and picture taker behind Hungry Girl por Vida. She loves to bake from scratch and make things that taste as good as they look. Cindy was born near Seoul but grew up in California and Nevada. She believes strongly in homemade birthday cakes, creamy coffee, and making room for dessert.
    More from Cindy LEGGI TUTTO

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    How to Throw a Family Field Day

    Sports may be canceled, and school may not be in-person, but you can STILL celebrate the spirit of kickoff season with a Family Field Day—in your own backyard!

    Are y’all ready to just let loose and have a little fun? I know I am, especially as we forge our way into a new school year that is unlike anything we have ever seen.
    I recently kicked off this crazy season of life with a Family Field Day!
    A Family Field Day is like a tailgating party… but in your backyard! Make all your favorite tailgating-type foods (think wings, BBQ, chips and dip, fun drinks!) and instead of preparing to watch a game, you bring the games to you.

    Why I Held a Fall 2020 Family Field Day
    Like many of you I’ve had to change many plans these past six months.
    Usually this time of year brings fresh excitement, new motivation to organize and clean, and plans to party with friends and cheer on our favorite sports teams. Instead, I am preparing to homeschool my five girls; my house is basically chaos, and watching sports (we’re baseball fans!) just isn’t the same.
    Family Field Day to the rescue!
    No back-to-school shopping? Have a Family Field Day. Can’t really tailgate with neighbors? Have a Family Field Day! Don’t want to clean your house? Go outside and have a Family Field Day! (I think you get the idea.)
    If anything, get out and celebrate the fact that we’ve made it to the last quarter of 2020, m’kay?

    Our Family Field Day Motto: Just Keeping Swimming!
    Choosing a theme to work around will help you add in little details that will make your Family Field Day extra special.
    Each school year we choose a saying to focus on for the year and we decided “Just Keep Swimming” seemed appropriate for this year.
    This became my theme for the little details, and I swam with it. I put it on the letterboard that hangs in my living room and gave out Swedish Fish as party favors. The finishing touch to my simple décor was little chalkboard stands with cute sayings for my kids to look at while they were getting their food.
    The rest of my backyard decoration was simple: I have a lemonade stand cart in my garage (my kids take selling lemonade very seriously), so that’s what set the stage for me. I set the food on a folding table, and it worked just fine (just make sure you have a tablecloth!). I also added a little tassel garland and a wooden chalkboard sign. Simple, but fun.

    Family Field Day Menu
    Choosing a menu for our Family Field Day was easy: I let my kids pick the menu, and we ate whatever they wanted!
    Here’s what we served:
    I made the main course, and my kids helped out with everything else. (Family Field Day at our house also includes my kids helping out in the kitchen. That’s part of the fun!)

    Let’s Play Games!
    You can’t have a field day without games!
    Two of our favorite games to play outdoors are YARDZEE and FARKLE, thanks to our giant yard dice. Things get quite competitive, and we find ourselves playing those games for hours. If you don’t have any outdoor games, you can have three-legged races, burlap sack races (we use garbage bags!), play Red Light:Green Light, Four Corners, or Sardines.
    Need more ideas? Learn how to tie balloon animals, do some face painting, or hula hoop!

    Don’t Forget the Pictures!
    Take pictures and journal them! If you decide to make Family Field Day a tradition, make a special book just for the occasion. It took me an extra 10 minutes to print the pictures out and jot down a few notes about our fun day outdoors, and I can’t wait to add to it next year.
    I really love these journals, because they’re thin and have blank pages so I can jazz them up however I want to. The best thing I bought during quarantine was a Polaroid pocket printer because I can print my pictures whenever I want, right from my phone. The ink for the pictures is right on the paper, and you can peel off the backs of the picture to make stickers. So easy and so fun. My kids love printing pictures, and I love physically preserving our memories.
    No matter how next year looks, I’m looking forward to another Family Field Day! LEGGI TUTTO

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    Red Velvet Cupcakes with Cream Cheese Frosting

    You can make your own buttermilk by adding a tablespoon of distilled white vinegar to milk and letting it stand for about 10 minutes.


    1 Preheat the oven to 350°F. Line a muffin tin with cupcake papers.
    2 Make the cupcake batter: Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
    Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
    In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
    Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
    3 Divide the cupcake batter: Scoop into cupcake papers, about 1/2 to 3/4 of the way full.
    4 Bake the cupcakes: Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.
    5 Cool the cupcakes: Allow the cupcakes to cool for one minute in the pan then transfer to a wire rack to cool completely.
    6 Make the frosting: Beat the butter and cream cheese for the frosting together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and mix. Add the powdered sugar, continually taste to get to desired sweetness. (See Cream Cheese Frosting for full instructions.)
    7 Frost the cupcakes: Pipe onto cooled cupcakes and enjoy!

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you! LEGGI TUTTO

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    Ranch-Roasted Chicken and Vegetables


    Crispy Ranch-roasted chicken, tender veggies, and crunchy croutons make for one stellar sheet-pan supper. Swap out any seasonal veggies you like and dinner is served!

    This post is written in partnership with Hidden Valley® Ranch.
    Sheet pan suppers are music to a busy parent’s ears, and this recipe sets the bar pretty high.
    The star of this all-in-one supper is chicken dusted with flavorful HIDDEN VALLEY® ORIGINAL RANCH® SEASONING & SALAD DRESSING MIX SHAKER.
    You haven’t tried the seasoning yet? Imagine buttermilk, onion, garlic, parsley, and dill all in one shake.

    How Do You Make Ranch-Roasted Chicken?
    Easy! So easy. The chicken thighs are brushed with a tangy honey and vinegar glaze to complement the seasoning, and then baked on top of colorful peppers and potatoes.
    Crispy, crunchy bread pieces tossed in some of the glaze add the final touch. And who can say no to crispy and crunchy?

    What’s the Best Chicken to Use?
    Skin-on chicken thighs on the bone bring a ton of flavor and juiciness to this dish. You can quickly and easily trim excess fat and skin with scissors, making for a healthy dinner option.
    Which Veggies are Best?
    The nice thing about this recipe is you can really use any veggies you’d like – you’ll just need to adjust the cook time accordingly.
    Here, we’re using peppers and potatoes which both need extra time to cook on the front end to ensure they’re tender at the same time the chicken is finished cooking.
    Then dinner is done, all in one. No arguments here!

    Ranch-Roasted Chicken and Vegetables Recipe

    1/4 cup olive oil, divided, plus 1 1/2 tablespoons more for roasting 
    2 sweet red peppers, seeded and cut into 1/2-inch wide strips
    2 sweet yellow peppers, seeded and cut into 1/2-inch wide strips
    1 pound baby yellow potatoes, halved, or quartered if large
    1/4 teaspoon kosher salt
    1/8 teaspoon freshly ground black pepper
    3 tablespoons sherry vinegar or red wine vinegar
    1 tablespoon honey
    8  bone-in, skin-on chicken thighs (3 to 3 1/2 pounds)
    3 thick slices of sourdough bread
    Chopped parsley (for garnish, optional)


    1 Preheat the oven to 400ºF: Spread about 1/2 tablespoon of the oil on the bottom of a rimmed baking sheet.
    2 Roast the peppers and potatoes: Place the peppers and potatoes on the baking sheet. Drizzle with 1 tablespoon of the oil, and sprinkle with salt and pepper. 
    Toss to coat the vegetables and spread them in one layer on the baking sheet. Bake for 15 minutes.

    3 Make the glaze: In a medium bowl, whisk the remaining 1/4 cup olive oil, vinegar, and honey until combined.

    4 Prepare the chicken: With scissors, trim the excess fat from the chicken. Place on a cutting board with the skin side up. Brush with the glaze. 

    5 Season and bake the chicken: Remove the sheet pan from the oven and nestle the chicken pieces into the vegetables with the skin side up. Sprinkle the thighs with the HIDDEN VALLEY® ORIGINAL RANCH® SEASONING & SALAD DRESSING MIX SHAKER.
    Return to the oven and bake for 15 minutes longer.
    6 Prepare and toss the bread pieces in the glaze: Tear the bread into shaggy 1-inch chunks. Place them in the bowl with the remaining glaze and toss to coat.
    7 Finish roasting the chicken with the bread pieces: Remove the pan from the oven. Place the bread pieces around the chicken, and continue to bake for 15 minutes, or until the chicken pieces and bread are browned and crisp. Serve sprinkled with chopped parsley, if you like.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

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    Instant Pot Porcupine Meatballs

    Porcupine meatballs are a classic retro dinner, made easier and quicker in the Instant Pot! Ground beef and rice meatballs are served in a simple tomato sauce. (No porcupines!) This is an easy 30 minute dinner.

    Photography Credit: Coco Morante

    Don’t worry – these meatballs aren’t actually made out of porcupines! The name refers to the grains of rice that get mixed in with the meatballs and poke out as they simmer, resembling spines on a porcupine.
    With rice and meat all in one dish, you just need a vegetable side to complete the meal.

    What are Porcupine Meatballs?
    This recipe is an update on a classic 1970s Betty Crocker dish, Oven Porcupines. The original version is baked in the oven for an hour, but my recipe is made in an Instant Pot (I’ve included stovetop instructions, too).
    These pressure cooker meatballs are done in about half the time of the original, making it perfect for a midweek meal.

    What to Serve with Instant Pot Meat Balls
    My favorite way to serve these porcupine meatballs is with mixed steamed vegetables on the side. You know that classic frozen mix of carrots, corn, peas, green beans and lima beans? I microwave a big bowl of them while the meatballs are cooking, so everything is done at the same time.
    I also like to serve these meatballs on top of spiralized zucchini noodles, or with riced cauliflower. For a retro dinner a la Betty Crocker, serve them with iceberg wedge salads and steamed green beans.

    New to Pressure Cooking?
    If you’re new to pressure cooking, an electric, programmable model is a great place to start. There are a few well-rated brands on the market. I use the 6-quart Instant Pot IP-DUO60 most of the time, which is a good size if you’re serving 4 to 6 people. We’re a household of two and we like having leftovers, so this size works out well for us.

    From the editors of Simply Recipes

    How to Store and Freeze Porcupine Meatballs
    These meatballs keep in the fridge for up to a week. They can be reheated gently on the stovetop or in the microwave.
    They also freeze well! Once the meatballs are completely cooled, divide them into portion sized freezer containers and freeze for up to three months. Thaw overnight in the fridge and reheat on the stovetop over low heat.
    Love Meatballs? Try These Recipes!

    Updated September 6, 2020 : We spiffed up this post to make it sparkle. No changes to the original recipe.

    Instant Pot Porcupine Meatballs Recipe

    Stovetop Instructions: Sauté half of the onions and garlic in oil in a thick-bottomed pot over medium heat. Add the tomato sauce, water, and Worcestershire sauce, increasing the water to one full cup. While the sauce is coming up to a simmer, make the meatballs. Drop the meatballs into the simmering sauce, cover the pot, and reduce the heat to low. Let simmer until meatballs are cooked through, about 45 minutes.

    2 tablespoons olive or vegetable oil
    1 medium yellow onion, chopped (reserve half)
    2 cloves garlic, minced (reserve half)
    1 can (15 ounces) tomato sauce
    1/2 cup water
    1 tablespoon Worcestershire sauce
    1 pound ground beef (85% lean)
    1/2 cup long grain rice
    1 teaspoon salt
    1/2 teaspoon ground black pepper


    1 Sauté the onion and garlic: Select the “Sauté” program on your pressure cooker and add the oil to the pot. (If you are using a stovetop pressure cooker, heat the oil over medium heat.) Add half of the chopped onions and garlic. Sauté until the onions are softened and translucent, about five minutes.

    2 Make the tomato sauce: Stir in the tomato sauce, Worcestershire sauce, and water. Let this warm until it comes to a simmer.

    3 Make the meatballs: While tomato sauce is coming up to a simmer, make the meatballs. In a mixing bowl, combine the beef, rice, salt, pepper, and the rest of the chopped onions and garlic. Roll into ping-pong ball-sized meatballs (1 1/2 inches or so).

    4 Cook the meatballs: Gently place the meatballs in to the pot a single layer. Spoon a little bit of sauce over the top of each one.
    Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. Select the “Manual” program, then set the time to 15 minutes at high pressure. (For stovetop pressure cookers, cook at high pressure for 12 minutes.)
    It will take about 10 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about 25 minutes.

    5 To serve: You can either perform a quick pressure release by moving the vent from “Sealing” to “Venting,” or you can let the pot depressurize naturally (this takes about 20 minutes), then open it when you’re ready to serve the meatballs. (For stovetop pressure cookers, perform a quick pressure release.)

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

    Products We Love

    Instant Pot Duo 6-Quart Multicooker

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    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

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    Best Homemade Cinnamon Rolls

    1 Make the dough: Warm the milk for 15 to 30 seconds in the microwave, until it’s slightly warm to the touch but not steaming. In the bowl of a stand mixer fitted with the dough hook, combine the warm milk, yeast, and sugar. Let the mixture stand until foamy, about five minutes.
    Add the eggs, flour, and salt to the bowl and mix on medium speed until a sticky dough is formed. Beat in the butter, 2 tablespoons at a time, waiting until the butter is incorporated before adding the next batch. The butter needs to be very soft for this to work; if the butter isn’t incorporating, knead each piece in your fingers until soft before adding it to the dough.
    Once all the butter is incorporated, knead the dough for 10 minutes on medium speed (or knead by hand).

    2 Rise overnight: Shape the dough into a ball, place in a large, lightly oiled bowl, and cover with plastic wrap. Let the dough rise in the refrigerator overnight, at least 8 hours. It will slowly double in size.

    3 Cut and shape the rolls: In the morning, remove the dough from the refrigerator. The dough will be quite stiff and firm, but should roll easily. Dust your work surface and a rolling pin lightly with flour, and roll the dough out into a rectangle approximately 12×16 inches in size.
    Spread the dough with butter, leaving a 1-inch border on one of the shorter edges. Combine the brown sugar, cinnamon, and salt in a bowl. Sprinkle the mixture over the butter in an even layer.
    Starting from the short edge (the one with butter all the way to the edge), roll the dough into a tight spiral. Pinch the spiral closed (the unbuttered edge should stick to the log of dough). Trim the ends if they are shaggy.
    Cut the roll in half crosswise to make 2 pieces. Cut each piece in half again to make 4, and each piece again to make a total of 8 rolls. Place the rolls in a greased 9×13-inch baking dish.

    4 Cover the rolls with plastic wrap, and let them rise in a warm place for 30 to 90 minutes. Rising time will depend on the temperature in your kitchen. When ready, the rolls should be puffed and pillowy. They should be touching each other with very little space between each roll.

    5 While the rolls look half-risen, preheat the oven to 350°F.
    6 Bake the rolls: Bake the rolls for 20 to 25 minutes until they are golden on top and puffy. Remove from the oven and cool on a rack for 5 minutes before frosting.

    7 Make the frosting: While the rolls bake, use a hand mixer or stand mixer to beat the cream cheese and butter together until creamy. Add half of the powdered sugar and 1 tablespoon of milk. Beat for 1 minute. Add the remaining sugar and vanilla, and beat for 1 additional minute. Add additional milk, 1 tablespoon at a time, until the frosting is as spreadable as you like.
    8 Serve warm: Frost the cinnamon rolls generously while they’re still a bit warm. Serve immediately. LEGGI TUTTO