Classic Pot Roast is comfort food at it’s very best! Make this delicious, tender beef dish for those you love, using only a few ingredients!

When I was growing up I looked forward to my Mom’s pot roast. She would put the meat, along with carrots, onions AND potatoes in the pot and while it cooked, our little house would smell so good!

These days, I love cooking roast with carrots and onions only, and prefer to make mashed potatoes (and gravy) separately to serve on the side. YUM! Same great taste, and our home still smells amazing while it cooks!

To me, a tender pot roast is comfort food, and when I make it nowadays, it brings back warm memories from my childhood. I don’t make it as often now, because I’m only cooking for two. When I do make it, I buy a small roast which is enough for several servings and leftovers!

There are so many ways to season and prepare pot roast. I found the original recipe for this pot roast online a while ago, made some very minor changes, and this is how I make classic pot roast now.

Scroll Down For A Printable Recipe At The Bottom Of The Page

Pan-Sear The Veggies

The first thing to do is pan-sear the onions and carrots separately in a large Dutch oven. NOTE: You will use this pot for the roast as well, so it must be oven-safe.

Heat a couple Tablespoons of vegetable oil in a Dutch oven over Medium-High heat. When the oil is hot and shimmering, add the prepared onions. Each one of the onions should be peeled, ends trimmed, and then cut into 8 wedges (from top to bottom).

Cook the onions about 2-3 minutes, stirring occasionally until slightly browned and translucent. Carefully remove and transfer the onions to a plate.

Now add the carrots (2″ slices) to the hot pot and cook for 2-3 minutes, stirring occasionally until they’re slightly browned. Remove them and transfer to the plate, as well.

Now you should have a large plate with the pan-seared onions and carrots on it. Set these veggies aside while you brown the beef.

Season And Pan-Sear The Pot Roast

Season the pot roast generously on all sides with salt and pepper. Add a bit more oil to the pan (if necessary), and heat it on Medium-High.

When the oil is very hot (but not smoking), add the seasoned pot roast. Pan-sear the meat for about 2 minutes without moving it, then turn to the other side and repeat, to ensure all sides of the meat are browned.

You will not cook the beef all the way through, but simply want all sides of the roast to be browned. When done, remove and transfer the browned roast to a plate.

De-Glaze The Pan

After browning the onions, carrots and beef, there will be little bits of them stuck to the bottom of the pot. They have lots of flavor, so it is time to de-glaze the pot!

To do this, add 1 cup of beef broth and minced garlic to the pot, and cook on Medium-High, for 1-2 minutes. Use a spoon to scrape those browned bits off the bottom of the pot as it cooks.

The browned bits add a LOT of flavor to the broth the roast will cook in, so don’t skip this step! Remove the pot from the heat.

Bake The Classic Pot Roast

Place the roast back into the pot, then add the remaining 2 cups of beef broth. The broth should come about ½ way up the sides of the roast.

Surround and cover the roast with the carrots and onions. Add a couple sprigs of fresh rosemary and several sprigs of fresh thyme to the top.

Put a lid on the pot and bake the pot roast at 275° F. for 3 hours (low and slow!). Cooking the meat low and slow will produce a very tender roast!

NOTE: If you are using a larger roast (4-5 pounds), you will need to let it bake for about 4 hours at the same temperature.

Serve And Enjoy Classic Pot Roast

When the classic pot roast is finished baking, carefully transfer it to a serving platter. Be careful, the meat is usually falling-apart tender!

Arrange the carrots and onions on the platter, and spoon a bit of the broth from the pot over the top, if desired.  Slice the pot roast into individual portions, transfer to plates and add the onions and carrots. Serve with your favorite side dishes, and enjoy!

Our favorite way to enjoy this meal is with green beans from our garden, and mashed potatoes and gravy (made from the beef broth remaining in the pot). It’s such a comforting and delicious meal!

The pot roast, carrots and onions all have wonderful flavor, and are VERY tender! I hope you have the opportunity to make this dish for those you love, and trust you’ll enjoy it, too.

Thank you for taking time out of your day to stop by. I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More BEEF Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few delicious recipes featuring beef, including:

• Beef Tips And Gravy
• Classic Beef Stew
• Crock Pot Mongolian Beef
• Mom’s Swedish Meatballs and Rice
• Really GOOD Meatloaf

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Recipe adapted from: https://www.foodnetwork.com/recipes/ree-drummond/perfect-pot-roast-recipe-2118771

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Classic Pot Roast

Prep Time

15 mins

Cook Time

3 hrs

Total Time

3 hrs 15 mins

 

Classic Pot Roast is comfort food at it's very best! Make this delicious, tender beef dish for those you love, using only a few ingredients!

Category: Main Dish

Cuisine: American

Keyword: classic pot roast

Servings: 5 (from 3lb. roast + veggies)

Calories Per Serving: 597 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 3 pound pot roast (chuck roast)
• salt and black pepper to season beef generously
• 2 Tablespoons vegetable oil
• 6 medium carrots peeled, cut in 2" round pieces
• 2 medium yellow onions peeled, each cut in 8 wedges, top to bottom
• 1½ teaspoons minced garlic
• 3 cups beef broth
• 4-6 sprigs fresh thyme
• 2 sprigs fresh rosemary

US Customary - Metric

Instructions

1. Preheat oven to 275℉. (or 135℃.)

2. Heat vegetable oil in a Dutch oven (oven-safe) over Medium-High heat. When oil is shimmering, add onion wedges. Cook 2-3 minutes, stirring occasionally until slightly browned and translucent. Remove/Transfer onions to a plate. Add carrots to the hot pot; cook 2-3 minutes on Medium-High until slightly browned. Remove/Transfer carrots to the plate, as well.

3. Generously season roast with salt and pepper on all sides. Add more oil to the pot (if necessary); heat on Medium-High. When oil is hot, add roast. Cook meat for 1-2 minutes without moving it, then turn to the other side; repeat to ensure all sides are browned (but not cooked through). When done, remove/ transfer roast out of the pot to a plate.

4. Add 1 cup beef broth and minced garlic to the pot; cook on Medium-High for 1-2 minutes. Use a spoon to scrape the browned bits off the bottom as it cooks. Remove pot from the heat.

5. Place roast back into the pot; add remaining 2 cups beef broth. Broth should come about ½ way up the sides of the roast. Add carrots and onions. Place sprigs of fresh rosemary and fresh thyme on top. Put a lid on the pot and bake roast at 275° F. for 3 hours (low and slow!). NOTE: If using a larger roast (4-5 pounds), you will need to let it bake for about 4 hours.

6. When finished baking, carefully transfer roast to a serving platter. Be careful, the meat is usually fall-apart tender! Discard thyme and rosemary. Arrange carrots and onions on platter; spoon a bit of broth over the top, if desired.  Slice pot roast into portions, transfer to plates; add onions and carrots. Serve, and enjoy!

Nutrition Facts

Classic Pot Roast

Amount Per Serving (1 (1/5 of total))

Calories 597 Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 15g94%

Trans Fat 2g

Polyunsaturated Fat 6g

Monounsaturated Fat 17g

Cholesterol 188mg63%

Sodium 809mg35%

Potassium 1287mg37%

Carbohydrates 12g4%

Fiber 3g13%

Sugar 5g6%

Protein 55g110%

Vitamin A 12304IU246%

Vitamin C 9mg11%

Calcium 94mg9%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Beef Short Ribs For Two is a decadent dish! Short ribs are baked in butter, garlic, & red wine sauce until they’re “fall off the bone” tender!

Have you ever ordered beef short ribs at a restaurant, or made them at home ? We’ve made them quite a few times over the years, and they are always a scrumptious treat! We LOVE them!

Tender and amazingly delicious, short ribs have become a dish we look forward to, even if we don’t have them as often as we would like! 

This recipe is a perfect meal for two people, with 2 short ribs per person. It becomes a very filling dish, when served on top of mashed potatoes, rice, polenta or cooked egg noodles.

The prep is fairly minimal, then the short ribs bake for 3 hours, which gives you enough time to paint the house or your nails, take a nap, or read a book, etc.

Once done, you won’t believe how tender the beef is, and how great your house smells! Here’s how to make beef short ribs for two.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Pan-Sear The Beef Short Ribs

Preheat your oven to 325°F. before browning the short ribs. Melt 2 teaspoons of butter over Medium-High heat in a large Dutch oven or oven safe pot (with lid).

Place the short ribs into the Dutch oven, and let them get pan-seared and browned on ALL sides (cook about a minute or two per side). 

You do NOT have to fully cook them, as they will bake for a long time and become fully cooked through. You DO want them to be nicely browned on the outside though, okay?

Remove the browned short ribs from the pot, and place them on a plate or platter. Cover the short ribs with foil, to keep them warm. Do NOT clean out the cooking pot.

Time To Make The Red Wine Sauce

Add minced garlic to the Dutch oven (without cleaning the pot), and cook, stirring constantly, for 30 seconds. Pour in 3 cups (about half a bottle) of red wine, and stir, to combine.

Bring the wine to a boil on medium-high heat, then let it boil until the wine has reduced in volume to about 1 cup of liquid. This will take several minutes.

Place the browned short ribs back into the Dutch oven in a single layer (bone on the bottom) in the remaining wine sauce.

Pour two cups of beef broth into the pot, then spoon a little sauce on top of each short rib, enough to coat the top of each piece.

Ready To Bake

Put a lid on the Dutch oven and place it into a preheated 325°F. oven. Bake the beef short ribs (covered) for 3 hours, without disturbing them.

Once the short ribs have baked for 3 hours, they will be incredibly tender, and will practically fall off of the bone. Use a spatula to carefully remove each one from the sauce. 

Transfer the short ribs to a plate, and cover the plate tightly with aluminum foil to keep the meat hot while you finish making the sauce.

Cook the remaining red wine sauce for about 10 minutes. The sauce will reduce slightly in volume, and thicken very slightly.

Stir in 2 teaspoons butter, and continue stirring until the butter has fully melted and been incorporated into the sauce.

Serve The Beef Short Ribs For Two

Now it’s ready to serve! For each serving, place two short ribs on top of mashed potatoes. NOTE: You can use cooked egg noodles, polenta, pasta or rice, if you prefer.

Spoon red wine sauce out of the pan and drizzle it generously over the top of the meat. We usually drizzle it on the potatoes too, because it’s so delicious.

Serve the short ribs immediately, while they’re hot, with a favorite veggie dish on the side, and enjoy this decadent meal! 

The short rib meat is so incredibly tender you can pull it apart using a fork! Beef short ribs for two is an amazingly delicious dish, and the sauce is incredible!

I really hope you have the chance to try these beef short ribs for two, and trust you’ll love this decadent recipe as much as we do! 

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More BEEF Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes to choose from, including:

• Beef Tips And Gravy
• Easy Stuffed Beef Rolls
• Beef Short Ribs With Parmesan Polenta
• Classic Beef Stew
• Easy Garlic Butter Steak Bites

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from (and with thanks to): Paula, at: callmepmc.com/best-damn-short-ribs/

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Beef Short Ribs For Two

Prep Time

15 mins

Cook Time

3 hrs 10 mins

Total Time

3 hrs 25 mins

 

Beef Short Ribs For Two is a decadent dish! Short ribs are baked in butter, garlic, & red wine sauce until they're "fall off the bone" tender!

Category: Main Dish

Cuisine: American

Keyword: beef short ribs

Servings: 2 (2 ribs per serving)

Calories Per Serving: 545 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 teaspoons butter for meat
• 1¾ pounds beef short ribs 4 short ribs total
• ½ teaspoon salt to season meat
• ½ teaspoon black pepper to season meat
• 1½ teaspoons minced garlic
• 1 cups red wine (cabernet sauvignon) (approx. ½ bottle)
• 2 cups beef broth
• 2 teaspoons butter for sauce

US Customary - Metric

Instructions

1. Preheat oven to 325°F.

2. Melt 2 tsp. butter over Medium-High heat in large Dutch oven. Add short ribs in single layer. Pan-sear/brown on ALL sides (cook 1-2 minutes per side). You do NOT have to fully cook them before baking. Remove browned short ribs from pan onto a plate. Cover and keep warm. Do NOT clean cooking pot.

3. Add minced garlic to Dutch oven (without cleaning), and cook, stirring constantly, for 30 seconds. Pour in 3 cups (about half a bottle) of red wine; stir, to combine. Bring wine to a boil on medium-high heat; let it boil until wine has reduced in volume to about 1 cup of liquid (several minutes).

4. Lay short ribs back in the pan of wine sauce in a single layer (bone on bottom). Add two beef broth; spoon sauce over top of each short rib. Put a lid on the pot. Bake at 325°F. (covered) for 3 hours, without disturbing.

5. When done, the short ribs will be very tender. Use a spatula to carefully remove each one from the pot. Transfer ribs to a plate; cover with foil to keep meat hot.

6. Cook remaining sauce (medium heat) in the pot for approx. 10 minutes. Sauce will reduce slightly in volume, and thicken a bit. Stir in 2 tsp. butter; continue stirring until melted butter is incorporated into the sauce.

7. To serve- For each serving, place 2 short ribs on top of mashed potatoes. NOTE: You can use cooked egg noodles, polenta, pasta or rice, if you prefer. Spoon red wine sauce generously over short ribs. Serve immediately and enjoy!

Recipe Notes

Caloric calculation was made measuring 2 small cooked short ribs and 1-2 Tablespoons of sauce. Mashed potatoes (rice, polenta, noodles, etc.) were not included.

Nutrition Facts

Beef Short Ribs For Two

Amount Per Serving (1 2 short ribs+ sauce))

Calories 545 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 13g81%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 15g

Cholesterol 120mg40%

Sodium 1083mg47%

Potassium 968mg28%

Carbohydrates 6g2%

Fiber 0.2g1%

Sugar 1g1%

Protein 58g116%

Vitamin A 268IU5%

Vitamin C 1mg1%

Calcium 49mg5%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Cajun-Seasoned Burger Patties have great flavor, whether BBQ grilled or skillet-cooked. Eat them “as is”, or on a bun with all the fixin’s!

If you’re looking for a way to boost the flavor of cooked burgers, may I suggest this SIMPLE recipe for Cajun-seasoned burger patties?

Whether you enjoy eating burger patties PLAIN on a plate, OR eaten as a full-fledged burger on a bun with condiments, etc., I believe you’ll enjoy these patties.

You can pan-fry them, grill on a BBQ, cook in an air fryer, or broil them in the oven!  You can make them using your preferred method of cooking burgers!

As written, this recipe will yield two burger patties (which is enough for my husband and myself), but can easily be increased in quantity. Here’s how to make this simple recipe.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Spices Will I Need?

Spices are what give these Cajun-seasoned burger patties their wonderful taste! The burger patties have lots of flavor, and a tiny bit of “heat”, but not too much (in case you’re wondering).

The dried spices you will need are cumin, smoked paprika, garlic powder, salt and pepper, onion powder, cayenne pepper and thyme.

Make The Cajun-Seasoned Burger Patties

Place the ground beef in a large mixing bowl. Add all of the spices, and then mix them together using a fork or your clean hands.

Combine until all the spices have been incorporated into the ground beef. Try not to overwork or compact the ground beef too much.

Remember- this recipe will yield two burger patties (as written), but can easily be doubled or tripled to make the quantity you need.

Divide the meat into two balls, then use your hands to flatten and shape them into two round circles. Place each patty on wax paper or parchment paper.

To Grill Or Not To Grill?

We LOVE to grill our burger patties outside, however the weather here in Oregon can be hard to predict. NEWS ALERT: It rains a lot here!

Our crazy weather patterns make it difficult at times to plan a good old-fashioned BBQ! To grill or not to grill is a constant question. Cooking inside or outside is your choice!

When it’s nice outside we grill these burger patties on our Weber BBQ. If it is raining (often) or freezing cold outside, we cook them inside, in a large skillet (cast iron is the best).

Cooking The Burger Patties- BBQ or Skillet

NOTE: If grilling outside, prepare them as you would any burger on the BBQ grill. Cook them until they reach the desired “doneness” you prefer.

As you can see in the photo below, we cooked these in a large cast iron skillet. One patty is not seasoned, and the other two are the Cajun-seasoned burger patties from this recipe.

Heat a large cast iron skillet on medium heat until it is really hot (but not smoking). Place the patties into the hot skillet (they should sizzle when they hit the skillet).

NOTE: If using a NON cast iron skillet, lightly spray the skillet with non-stick spray before adding the patties.

Do not move or disturb them for about 3 minutes, while they sear (and set) in the skillet. When they have browned well on the bottom, carefully turn each patty over to the other side.

Continue to cook the Cajun-seasoned burger patties to your preferred doneness, turning (if desired) to further brown the outside.

Time To Eat!

Once the burger patties are cooked to your taste, they are ready to be served. At times we enjoy them plain, served as is, on a plate with side dishes.

Our FAVORITE way to enjoy them is to go “full on burger” with the patties! Place them on toasted hamburger buns, and top with your favorite condiments.

Now all you have to do is add some delicious sides (like potato salad or fruit salad) and dig in! The well-seasoned patties will add a nice pop of flavor to the burgers.

I hope you’ll have the chance to try these Cajun-seasoned burger patties. They’re a cinch to make, and I’m confident you’ll enjoy them.

Thanks for stopping by today, and I invite you to come back soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More BEEF Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes using beef you can check out, including:

• Really GOOD Meatloaf
• Beef Tips And Gravy
• Easy Stuffed Beef Rolls
• Easy Garlic Butter Steak Bites

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from: Isabel D. Price, via the book “Food Meets Faith”, page 77, published in 2019 by Live Smart Solutions, LLC

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Cajun-Seasoned Burger Patties

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Cajun-Seasoned Burger Patties have great flavor, whether BBQ grilled or skillet-cooked. Eat them "as is", or on a bun with all the fixin's!

Category: Beef, Main Course

Cuisine: Cajun

Keyword: Cajun-seasoned burger patties

Servings: 2

Calories Per Serving: 253 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• ½ pound ground beef (85%) see NOTE section below*
• ½ teaspoon salt
• ¾ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon cayenne pepper
• ¼ teaspoon black pepper
• ¼ teaspoon ground thyme

US Customary - Metric

Instructions

1. Place ground beef in mixing bowl. Add all spices; mix together using a fork or clean hands, until spices are distributed in the meat. Don't overwork the beef.

2. Divide meat into 2 balls; use your hands to flatten/shape them into 2 round circles. Place each patty on wax paper or parchment paper.

3. BBQ: If grilling outside, cook as you would any burger on the BBQ grill. Cook until they reach your preferred "doneness".

   SKILLET: Heat a cast iron skillet on medium heat until really hot (but not smoking). Place patties into hot skillet (they should sizzle when they hit the skillet).

   NON CAST IRON SKILLET: If using NON cast iron skillet, lightly spray skillet with non-stick spray before adding patties.

4. Do not move/disturb patties for about 3 minutes, while they sear (and set) in the skillet. Once nicely browned on the bottom, carefully flip each patty to the other side. Continue to cook to your preferred doneness, turning (if desired) to further brown the outside.

5. Serve plain (as is), on a plate with side dishes OR place them on toasted hamburger buns, and top with your favorite burger condiments. Enjoy!

Recipe Notes

*NOTE: 85% ground beef was used for the caloric calculation of 253 calories per patty. If using LEAN ground beef, caloric calculation would lower to about 165 calories per patty.

Nutrition Facts

Cajun-Seasoned Burger Patties

Amount Per Serving (1 patty)

Calories 253 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 7g44%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 77mg26%

Sodium 659mg29%

Potassium 380mg11%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 0.1g0%

Protein 22g44%

Vitamin A 366IU7%

Vitamin C 0.4mg0%

Calcium 31mg3%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Make Easy Garlic Butter Steak Bites for 2 in only a few minutes! Use tri-tip or other steak, pan-sear, then cover with garlic butter sauce.

If you’re looking for a simple, yet delicious dinner for two, I hope you’ll take a look at this recipe (found online a while back)! This meal can be cooked and ready to eat in well under 20 minutes from start to finish! Easy garlic butter steak bites require only a few ingredients, and they’re ridiculously EASY to make!

To make this dinner for two you will need a one pound steak, which you will split between the two servings. You can use tri-tip, ribeye, sirloin steak, etc. to make this delicious dish. My husband and I enjoy tri-tip because it has great flavor and is typically less expensive than other types of steak. Bottom line, you can make this dish with several different types of steak, so use what you can afford, what you have, or what you really enjoy. Here’s how to make this meal for two:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Steak For Pan-Searing

I typically use tri-tip steak when preparing the steak bites, but other choices of meat to use include sirloin, ribeye or even strip steak, to name a few. Basically you will want a one pound, nicely marbled steak to make this dish to serve two people.

Cut the meat into bite-sized chunks, keeping in mind that they will decrease slightly in size as they cook. Larger pieces will obviously take longer to cook than smaller pieces, so keep that in mind, as well. If there’s a lot of fat on the edges, simply trim it off.

Pat the steak bites very dry, by blotting them with several paper towels to absorb the moisture. This is an important step, because if the meat is too “wet”, that moisture will steam the meat instead of searing and browning it well. Season the steak bites with salt and pepper, and you’re ready to cook the meat!

Time To Cook The Steak Bites

Heat a heavy skillet on High heat until very hot, but not smoking (I like to use cast iron). Add a Tablespoon of olive oil, and heat this in the skillet. Place the steak bites into the hot oil in a single layer. Once you put them in the skillet, don’t move them so they can begin pan-searing. You want that high heat and hot oil to crisp and brown the steak bites quickly.

Let the steak bites cook, without moving them, for 2-3 minutes until the bottom side is well-browned, then turn each piece to the other side. Continue to cook, making sure all sides are crusty and browned. The amount of time it cooks will entirely depend on the size of the steak bites you are cooking, and how you enjoy your cooked steak.

On average, if you typically enjoy your steak cooked to MEDIUM, then you’ll want to cook the steak bites for about 5-6 minutes total time. RARE? About 4 minutes total time. MEDIUM-RARE? About 5 minutes total. Just keep an eye on the steak bites to ensure they’re cooked to your personal preference.

Finish The Easy Garlic Butter Steak Bites And Serve!

When the steak bites reach the doneness you wish, quickly remove them from the skillet, and transfer them to a plate or bowl, Cover to keep warm. Turn the heat down to Medium, and immediately add butter to the same hot skillet. Once the butter has melted, add minced garlic and cook for only 30-60 seconds, stirring often so the garlic doesn’t burn (and become bitter).

Put the cooked steak bites back into the skillet, and toss to coat them with the garlic butter sauce. Cook this only until reheated, then the easy garlic butter steak bites are ready to serve. Garnish the meat with chopped fresh parsley, and serve hot!

We enjoy serving easy garlic steak bites with mashed potatoes on the side. This time we enjoyed them with crispy green bean fries served alongside, too! YUM! The steak bites have a LOT of flavor, and truly are a CINCH to make! My husband and I love this meal for two, but the recipe can easily be doubled or tripled to suit your needs!

I hope you enjoy this super simple recipe for easy garlic butter steak bites, and trust you’ll like them as much as we do! Thank you so much for stopping by, and please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More BEEF Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious meals with beef as the main ingredient, including:

• Easy Stuffed Beef Rolls
• Albondigas Soup
• Beef Tips And Gravy
• Mom’s Swedish Meatballs And Rice

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: Melissa Stadler, at https://www.modernhoney.com/garlic-butter-steak-bites/

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Easy Garlic Butter Steak Bites

Prep Time

10 mins

Cook Time

6 mins

Total Time

16 mins

 

Make Easy Garlic Butter Steak Bites for 2 in only a few minutes! Use tri-tip or other steak, pan-sear, then cover with garlic butter sauce.

Category: Main Course

Cuisine: American

Keyword: garlic butter steak bites

Servings: 2

Calories Per Serving: 595 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 Tablespoon extra virgin olive oil
• 1 pound tri-tip steak (or ribeye, sirloin, strip steak, etc.)
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 3 Tablespoons butter
• 3 cloves garlic peeled, minced
• 1 Tablespoon fresh parsley rough chopped

US Customary - Metric

Instructions

1. Cut meat into bite-sized pieces. Trim fat from edges. Pat steak dry with paper towels to absorb moisture. Season meat with salt and pepper.

2. Heat a heavy skillet on High temp. until very hot, but not smoking (I use cast iron). Add olive oil, swirling to coat bottom of skillet; heat this in the skillet. Place steak bites into hot oil in single layer. Once you put them in the skillet, don't move them. You want high heat and hot oil to crisp/brown steak bites quickly.

3. Let steak bites cook, without moving them, for 2-3 minutes until well browned on bottom. Turn each piece to the other side. Continue to cook, making sure all sides are well browned. **Amount of time it cooks will depend on the size of the steak bites, and how you enjoy your steak. If you typically enjoy a MEDIUM steak, then cook steak bites for about 5-6 minutes total time. RARE? About 4 minutes total time. MEDIUM-RARE? About 5 minutes total. Just keep an eye on the steak bites to ensure they are cooked to your personal preference.

4. When the steak bites reach desired doneness, quickly remove them from skillet to a plate or bowl, Cover to keep warm. Turn heat down to medium, and immediately add butter to the same hot skillet. When butter has melted, add garlic; cook for only 30-60 seconds, stirring often so garlic doesn't burn..

5. Put steak bites back into skillet; toss to coat with garlic butter. Cook only until reheated, then it's ready to serve. Garnish with chopped fresh parsley. Serve hot!

Nutrition Facts

Easy Garlic Butter Steak Bites

Amount Per Serving (1 (1/2 of total))

Calories 595 Calories from Fat 387

% Daily Value*

Fat 43g66%

Saturated Fat 19g119%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 19g

Cholesterol 195mg65%

Sodium 836mg36%

Potassium 760mg22%

Carbohydrates 2g1%

Fiber 0.3g1%

Sugar 0.1g0%

Protein 47g94%

Vitamin A 696IU14%

Vitamin C 4mg5%

Calcium 75mg8%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Enjoy delicious Beef Tips and Gravy on top of mashed potatoes or buttered noodles! One pan and minimal prep makes this a great dinner for 2.

If you’re looking for a simple recipe to make great tasting beef tips and gravy, I would suggest giving THIS one a try. I enjoy ordering beef tips at a one of our favorite restaurants, but also like making them at home using this recipe.

This recipe only takes a few minutes to prepare, and then it is cooked low and slow to ensure the beef turns out nice and tender. A simple gravy is stirred in once the meat is tender, and then this dish is ready to enjoy!

Truly this is an “easy” meal to prepare, and tastes wonderful, served on noodles or mashed potatoes (made while the beef cooks).

The recipe, as written below, makes about 3 servings, but can be easily modified to make more for larger families. Here’s how to make this yummy dinner:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Pan-Sear The Beef And Onions

Heat oil on High in a large Dutch oven or soup pot until very hot, but not smoking. Add stew meat and chopped onions to the oil, and cook, stirring often for 8-10 minutes.

The beef should be nicely browned on all sides, and the onions should be tender and lightly browned.

Cook The Beef Tips Until Tender

Add Worcestershire sauce, black pepper and garlic powder to the pan. Stir to combine these ingredients with the meat. Pour a 14 ounce can of beef broth into the pan, and stir again to combine. Bring the liquid up to a boil, then turn the heat down to a low simmer.

Put a cover on the pan, and let the beef tips cook for about 90 minutes, or until they become fork-tender. Be sure to check the meat at about 60 minutes.

If too much of the liquid has cooked out, simply add a tiny bit more broth (or water) to the pan, and stir it in. When the beef has become fork-tender, it is time to make the gravy.

TIP: Use the time available while the beef cooks to make mashed potatoes, noodles, or even rice, if desired. Serve the beef tips and gravy on top of any of these options for the best tasting finished meal.

Making The Gravy

TIP: Do not make the gravy until you’re sure the beef is fork-tender! To make the gravy, place ¼ cup of flour in a measuring cup. Add enough water to measure one cup. Use a fork to blend the flour and water together until it is smooth and lump-free. This is called a “slurry”.

To make the gravy, remove the lid from the pan, and turn the heat up to High. Once the liquid begins to boil, slowly add about half the slurry to the pan. Be sure to stir the gravy very well while adding, to incorporate it with the remaining liquid in pan.

Continue to slowly add slurry until the gravy has thickened. Once thickened, remove the pan of beef tips and gravy from the heat.

NOTE: You may not need all of the slurry to achieve a thick gravy. If you had too much liquid left in the pan, you may need a bit more slurry added to thicken to your desired consistency. My experience has been that I do not use all of the slurry, but “almost all” of it.

Time To Enjoy Beef Tips And Gravy!

Once the gravy has thickened, this delicious dish is ready to be served hot. Beef tips and gravy can be served over hot, buttered egg noodles OR on a bed of creamy mashed potatoes. Our favorite way to enjoy it is on top of mashed potatoes!

Spoon the beef chunks over the potatoes and then spoon additional gravy over the top and serve. YUM! The gravy tastes wonderful and goes perfectly with those mashed potatoes!

I hope you enjoy this recipe for beef tips and gravy! We sure do! The recipe will yield about 3 servings, if made as written, but can easily be doubled to serve more. The leftovers can be reheated easily in a microwave the next day, as well.

Thank you for stopping by today, and I hope you will come back soon for more delicious recipes. Take care, have a GREAT day, and may God bless you and yours.

Looking For More BEEF Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful beef recipes you may want to check out, including:

• Easy Stuffed Beef Rolls
• Really GOOD Meatloaf
• Classic Beef Stew
• Mom’s Swedish Meatballs And Rice
• Classic Pot Roast

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Recipe adapted from: https:/www.101cookingfortwo.com/one-pan-beef-tips-with-gravy/

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Beef Tips And Gravy

Prep Time

15 mins

Cook Time

1 hr 35 mins

Total Time

1 hr 50 mins

 

Enjoy delicious Beef Tips and Gravy on top of mashed potatoes or buttered noodles! One pan and minimal prep makes this a great dinner for 2.

Category: Main Course

Cuisine: American

Keyword: beef tips and gravy

Servings: 3

Calories Per Serving: 313 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 Tablespoon vegetable oil
• 1 pound stew beef in 1 - 1½ inch cubes
• ½ medium yellow onion peeled, diced
• 1 cup low sodium beef broth
• 2 Tablespoons Worcestershire sauce
• ½ teaspoon black pepper
• ½ teaspoon garlic powder

For Gravy:

• ¼ cup all purpose flour

Instructions

1. Heat oil on High in a large Dutch oven or soup pot until very hot, but not smoking. Add stew meat and chopped onions; cook, stirring often for 8-10 minutes. Beef should be well browned on all sides; onions should be tender.

2. Add Worcestershire sauce, black pepper and garlic powder to pan. Stir to combine. Pour beef broth into pan; stir to combine. Bring liquid to a boil, then reduce heat to a low simmer. Put lid on the pan. Let beef cook (covered) about 90 minutes, or until beef is fork-tender. Stir it a couple of time while cooking. Check it at about 60 minutes. If too much liquid has cooked out, add a tiny bit more broth (or water) to the pan, and stir it in. When you're sure the beef is fork-tender, make the gravy.

Make Gravy (only when beef is fork-tender!)

1. Place ¼ cup flour in measuring cup. Add enough water to measure 1 cup. Use a fork to blend flour/water together until smooth & lump-free. This is a "slurry". Remove lid from pan; turn heat to High. Once liquid begins to boil, slowly add about half the slurry, stirring well while adding, to combine it with remaining liquid in pan. Continue to slowly add slurry until gravy has thickened to desired consistency. NOTE: You may not need all of the slurry to achieve a thick gravy.

2. Once gravy has thickened, remove pan from the heat and serve over hot, buttered egg noodles, rice, OR mashed potatoes. Enjoy!

Recipe Notes

NOTE: Caloric calculation was made only for beef tips and gravy. Potatoes, rice or noodles are not included in final calculation.

Nutrition Facts

Beef Tips And Gravy

Amount Per Serving (1 (1/3 of total))

Calories 313 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Trans Fat 0.03g

Polyunsaturated Fat 3g

Monounsaturated Fat 4g

Cholesterol 94mg31%

Sodium 380mg17%

Potassium 815mg23%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 2g2%

Protein 36g72%

Vitamin A 11IU0%

Vitamin C 3mg4%

Calcium 49mg5%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Crock Pot Mongolian Beef is a delicious, easy meal you’ll love! Strips of beef are cooked in Asian sauce until tender, then served on rice!

Looking for a delicious, hearty dish you can whip up in a few minutes and then throw in the slow cooker? Try this yummy recipe for crock pot Mongolian beef! It’s SIMPLE to prepare, and then your handy dandy slow cooker does the rest of the work for you! If you don’t have a lot of time to prepare dinner (busy days, right?), this dish is a perfect solution.

Strips of beef (I use flank steak) are cooked low and slow in a delicious Asian-inspired, slightly sweet sauce. The beef strips, once cooked, are coated in a thick, lip-smackin’ sauce and are incredibly tender. We enjoy the beef and sauce served on rice, with a veggie on the side. It’s a delicious and hearty meal you’re going to love! Here’s how simple it is to make:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Meat

For this recipe you will need 1¾ pounds of flank steak. It is usually packaged as a long, flat strip of meat. You will need to slice the beef into thin (about ½”) strips. TIP: If you freeze the flank steak for about 15 minutes, it will be much easier to slice.

Put the strips of beef into a large re-sealable plastic bag. Add cornstarch to the bag, and shake well, to cover the beef strips with cornstarch. The cornstarch will help to thicken the sauce for this recipe. Set the bag aside once the meat is fairly well-coated.

Make The Sauce

Okay… now it’s time to make the sauce. It’s EASY! The sauce ingredients can be added directly to your crock pot. To make the sauce you will need water, low-sodium soy sauce, brown sugar, olive oil, minced garlic, and grated carrots.

Add the sauce ingredients to the slow cooker. Stir well, to fully dissolve the brown sugar and combine the ingredients.

Ready, Set… Cook!

Add the prepared beef strips to the slow cooker and stir, to combine with the sauce. Now the crock pot Mongolian beef is ready to cook. See how easy that was?

There are two choices for how long you want to cook this dish. You can either cook it on HIGH for 2-3 hours OR you can cook it on LOW for 4-5 hours. I usually cook it on a low setting, because then I can simply not think about it, and go about my business. Towards the end of the cooking time I make a pot of rice (and a veggie) to serve with this dish.

When done, the sauce will have thickened, and the beef strips will be incredibly tender. This means the crock pot Mongolian beef is ready for serving. Whoo Hoo!

Serving Crock Pot Mongolian Beef

To serve this meal, I lay down a base of steamed rice on each plate, and spoon the crock pot Mongolian beef (and sauce) on top. At this point, this meal is ready to eat, but if you want to “fancy it up” just a bit, why not make it “pop” a bit more? We eat with our eyes first, so I enjoy making it LOOK GOOD, too!

I like to garnish each serving with a few grated carrots and chopped green onions. It gives this dish color (and even more flavor!). When served with a nice green veggie (we enjoy steamed broccoli), this becomes a very pleasing to look at meal! Just wait until you taste it, though. It is DELICIOUS!

Thanks for stopping by today. I hope you have the opportunity to try this meal, and trust you will enjoy it as much as we do. Have a great day, and please come back soon for more family-friendly recipes. Take care!

Looking For More CROCK POT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several slow cooker recipes you might enjoy, including:

• Slow Cooker Carne Asada
• Easy Crock Pot Refried Beans
• Green Chili Chicken Crockpot Enchilada Soup
• Chunky Crock Pot Apples
• Crockpot Chicken Tikka Masala

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from Alyssa at: http://therecipecritic.com/2015/08/slow-cooker-mongolian-beef/

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Crock Pot Mongolian Beef

Prep Time

10 mins

Cook Time

4 hrs

Total Time

4 hrs 10 mins

 

Crock Pot Mongolian Beef is a delicious, easy meal you'll love! Strips of beef are cooked in Asian sauce until tender, then served on rice!

Category: Dinner, Main Dish

Cuisine: Asian

Keyword: crockpot Mongolian beef

Servings: 6

Calories Per Serving: 369 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1¾ pounds flank steak
• ¼ cup cornstarch
• ¾ cup water
• ½ cup low-sodium soy sauce
• ¾ cup brown sugar dark or light
• 2 Tablespoons olive oil
• 1 cup grated carrots
• 1 teaspoon minced garlic
• chopped green onions/grated carrots, for garnish OPTIONAL, but GOOD

US Customary - Metric

Instructions

1. Slice beef into strips (about ½") . TIP: If you freeze meat for 15 minutes, it's easier to slice. Put beef strips of beef in a large re-sealable plastic bag. Add cornstarch. Shake well, to coat beef strips with cornstarch. Set bag aside once meat is well-coated.

2. Add water, soy sauce, brown sugar, oil, carrots and garlic to crock pot. Stir well, to dissolve brown sugar and combine ingredients.

3. Add beef strips to crock pot; stir, to cover with sauce. Cook on HIGH (lid on) for 2-3 hours OR you can cook it on LOW (lid on) for 4-5 hours. When done, sauce will have thickened and meat will be very tender.

4. Serve the beef (and sauce) on top of rice. If desired, garnish each serving with additional shredded carrots and chopped green onions. Enjoy!

Nutrition Facts

Crock Pot Mongolian Beef

Amount Per Serving (1 (1/6 of total))

Calories 369 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 3g19%

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 79mg26%

Sodium 803mg35%

Potassium 598mg17%

Carbohydrates 36g12%

Fiber 1g4%

Sugar 28g31%

Protein 30g60%

Vitamin A 3564IU71%

Vitamin C 2mg2%

Calcium 64mg6%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!