These chicken and vegetable meal ideas are tried-and-true favorites. Loaded with hearty goodness and a good helping of vegetables, they’re easy to make using ingredients you likely already have on hand.

Dinnertime just got a whole lot easier! With this premade meal plan, take the stress out of mealtime. Save time and money while being inspired to try new recipes!

There is something really magical about the holidays and Christmas time is such a great time to enjoy all the delicious desserts. The smell of a cake in the oven or the family gathered in the kitchen making candy. It’s a wonderful time of year to spoil your friends and family with baked goods and…

Soup season is officially here, and I don’t know about you, but I could happily live on cozy bowls of soup all fall and winter long. To make things easy (and extra delicious), I’ve gathered the top 10 fall soup recipes people are cooking right now.

Fall Soup Recipes

We’re talking creamy favorites, vegetable-packed goodness, and a few hearty classics you’ll definitely want on repeat. So, grab your favorite pot, you’re going to want to try them all!

Italian Vegetable Beef Soup​

Hearty ​Italian Vegetable Beef Soup​ is filled with chunks of ground beef, plenty of vegetables, and generous Italian spices. This soup has been a family favorite for over 20 years.

Lasagna Soup

With spicy sausage, tender noodles, and a melty cheese topping, this ​Lasagna Soup​ recipe has all your favorite Italian ingredients simmered together in one pot.

Old Fashioned Potato Soup

And, this old-fashioned Potato Soup​ is a journey back to grandma’s kitchen, where hearty food is made with common ingredients, and every bite tells a story.

Southwest Chicken and Corn Soup

Tender chicken and sweet corn are combined in a creamy ​Chicken and Corn Soup​ with just enough heat to warm your mouth without setting it on fire.

Reuben Soup

This rice and creamy Reuben Soup​ takes all of the classic Reuben sandwich flavors you love and combines them in a steaming hot bowl of soup, perfect for these chilly nights.

​Italian White Bean, Cabbage, and Sausage Soup​

We load up this Italian White Bean, Cabbage, and Sausage Soup​ with far more vegetables and meat than broth. Over the past ten years, it became one of my favorite freezer meals, too.

​Hungarian Mushroom Soup

Hungarian Mushroom Soup​ is a lightly creamy, rich soup, full of earthy mushroom flavor that is brightened by a squeeze of lemon juice added at the end of cooking.

The Tomato Soup You Are Going To Crave

This is, without doubt, bar none, the ​Best Tomato Soup​ I have ever tasted. If you have someone in your family who doesn’t like tomato soup, this three-ingredient crockpot recipe is the one you can use to convince them otherwise. It has made diehard fans of me and my boys.

​Creamy Chicken Enchilada Soup

Restaurant-style Chicken Enchilada Soup​ is a hearty soup filled with chunks of tender chicken, black beans, corn, peppers, and tomatoes. Everything comes together in a rich soup base that tastes like the red chile enchiladas at your favorite Mexican restaurant.

Creamy Vegetable Soup

With a velvety broth loaded with the goodness of corn, potatoes, and bell peppers, this cheesy, ​Creamy Vegetable Soup​ is one fabulous cozy meal. My Aunt Judy introduced us to this soup a few years ago, and it’s one of my favorites now.

The post The Top 10 Fall Soup Recipes People Are Cooking Right Now appeared first on Barefeet in the Kitchen.

Stuffed pepper soup is packed with ground beef, sausage, bell peppers, tomatoes, rice, and seasonings, making it an easy and delicious meal. Best of all, it freezes and reheats perfectly, so you can enjoy it again and again!

If you love pimento cheese and a great hash brown casserole.. You are in for a real treat! ❤️WHY WE LOVE THIS RECIPE We are big fans of pimento cheese and have a few versions on our website and we also love a great hash brown casserole. So this recipe was an immediate winner! It’s…

If you’re looking for a hearty and savory one pot meal, this delicious homemade beefaroni is the answer. With ground beef and a deliciously cheesy tomato sauce, this childhood favorite is sure to be a hit with kids and grownups alike.

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

Dutch Oven Pot Roast

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

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

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

Potatoes with Pot Roast

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

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

Dutch Oven Chuck Roast

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

But, the magic is in long hours of low heat. This slowly transforms an otherwise unwanted piece of beef into the melt-in-your-mouth sensation I crave. My recipe calls for a five pound chuck roast, which (admittedly) is a lot of meat. But, I’ve got a lot of hungry boys.

Dutch Oven Roast Beef

I have to be honest and say that this is easily the best pot roast I’ve ever made. I used to find myself intimidated by large cuts of meat. They’re expensive. It feels like a risk, if it doesn’t turn out just right. But, this recipe for Dutch oven roast beef truly is foolproof.

If you take it out of the oven and the meat isn’t fork tender, meaning it doesn’t just fall apart when you pull at it, just put the lid back on and put it back in the oven for more time. While it’s theoretically possible to overcook a pot roast, it’s extremely unlikely that it will happen.

This meal just feels like home.

It’s hearty and simple and fills you right up. And while I’ll admit that it’s not really ideal for a quick dinner on a busy weeknight, that’s ok. Because sometimes, I want a meal that is going to fill the house for hours with a tantalizing aroma on Sunday afternoon. And, that’s where this kind of dish shines.

Pot Roast Recipe

If this pot roast recipe has you craving more slow cooked, hearty meals, then don’t worry. I’ve got you covered. These delicious, perfectly seasoned green chile carnitas are great on their own, or in burritos, tacos, and even for breakfast with eggs!

And, if you’re looking for the perfect Italian pork roast, this is the one to try. Roasted all day, left falling apart and tender enough to cut with a fork, this just might become your favorite pork roast with the very first bite.

I love my creamy, rich slow cooker potato soup with a sprinkling of rosemary and thyme. It simmers in the crock-pot all day, until you are ready to eat. It’s perfect for a busy day, taking just a few minutes to assemble.

If you’re a spice lover, don’t miss these crockpot chicken fajitas. Loaded with flavorful bell peppers and onions, these are great on their own or in a tortilla. Bonus, there’s a steak fajitas version of this recipe, too!

Print

Dutch Oven Pot Roast

You and I are about to make the best classic pot roast ever, with a Dutch oven. It’s simple, savory, and seriously good.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 10

Calories 487kcal

Author Mary Younkin

Ingredients

• 5 pound chuck roast
• 1 tablespoon kosher salt adjust to taste
• 1 teaspoon freshly ground black pepper adjust to taste
• 3 tablespoons olive oil divided
• 2 yellow onions trimmed and quartered
• 8 carrots scrubbed or peeled, cut into 2-3 inch pieces
• 4 cups beef stock

Instructions

• Preheat the oven to 275°F. Warm a large Dutch oven over medium-high heat and then add 1 tablespoon of oil. Generously season the roast on all sides with salt and pepper. Set aside.
• Place the onions in the pot with the oil and allow them to cook for a few minutes, lightly browning them, stirring or turning a few times. Transfer to a plate.
• Add the carrots to the pot and stir to coat in the remaining oil. Let them cook for about 2 minutes, until lightly browned. Transfer the carrots to the plate with the onions.
• Add the remaining 2 tablespoons of oil to the pot and then place the meat in the pot. Sear it for about a minute on each side until it is browned all over. Transfer the seared roast to a plate.
• Pour 1 cup of beef stock into the pot and use a whisk or spatula to scrape up all the browned bits. Return the roast to the pot along with the onions and carrots. Add the remaining beef stock to the pot.
• Cover with a lid and place in the oven. Roast for 4 hours and then test for doneness. When the roast is fork-tender and pieces can be easily pulled off, it is done. If it isn’t quite done, cover again and roast an additional hour before checking again.

Notes

The roast will require approximately an hour of cooking time for each pound of weight.

Nutrition

Calories: 487kcal | Carbohydrates: 8g | Protein: 46g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 641mg | Potassium: 1122mg | Fiber: 2g | Sugar: 4g | Vitamin A: 8184IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 5mg

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