Crock Pot Japanese Onion Soup

October 1, 2022 Amanda Plott

We all know that soup that they serve at the hibachi style steak houses and how good it is for being something so simple. It’s one of the main things that my kiddo happens to look forward to when we go, so a lot of years back - way back in 2013, I decided to try my hand at making the soup at home and it was a success!

Not only that, but I also made it in the crock pot, which meant that I didn’t have to have almost any hands on time. It’s definitely one of those ‘set it and forget it’ sort of things which makes it perfect for serving up as a part of an asian themed dinner…

Chicken Pot Pie Tater Tot Casserole

March 8, 2022 Amanda Plott

I’m shaking dinner up over here with this Chicken Pot Pie Tater Tot Casserole! It’s a fun take on a chicken pot pie that uses tater tots in place of any kind of pie dough. It’s a perfect dinner for any weeknight and can mostly be made ahead of time and stored in the fridge until you’re ready to top it with tots and bake! Because who doesn’t like tater tots?

The tater tots make this pot pie extra kid friendly. And honestly? Extra delicious too! Plus, there’s plenty of veggies in there; carrots, peas, onion, and some celery too. That means this pot pie is an all in one dish. A meal in a bowl…

Healthified Crock Pot Chicken Tortilla Soup

February 3, 2022 Amanda Plott

This old post (originally from 2013 - my first year of The Skinny Fork) definitely needed to be updated. It was back from the days when I wasn't yet taking the step-by-step photos of my cooking process. Not that this recipes has all too many steps to begin with, it just needed some polishing up.

It was definitely interesting to go back and see how far I've come with my photography, and also my method of cooking and creating recipes. I've made a few adjustments to the recipe (very minor ones and all for the better), so don't let that scare you off. It's not only better, but even better for you now too!...

Instant Pot Pot Roast

January 1, 2022 Amanda Plott

Pot Roast at it’s finest! This pot roast is made in no time at all in a pressure cooker and the homemade gravy is the best of the best! I love to cook this ahead of time to have ready and waiting to finish up and pile on the plates at dinner time for a hearty and well rounded meal. It doesn’t get any better than this for a filling meal during the cooler winter months.

I like to serve my roast over some mashed potatoes, but if you don’t want to take it the extra few steps, you could always leave the potatoes in their quartered form. No matter which way you go with it, everyone is sure to enjoy it.

This pot roast is as simple as they get. The homemade gravy is the most complicated part, and making it in the instant pot makes it almost fool proof. The only thing that is a little different is that the potatoes are more of a yellow color after being cooked in all that dripping goodness. But, that also makes them taste that much better.

This makes a nice big pot of food that can feed the crowed and keep them full and happy!

Instant Pot Pot Roast

Yield: 8

Author: The Skinny Fork (Amanda Plott)

Prep time: 20 MinCook time: 35 MinTotal time: 55 Min

A traditional pot roast with potatoes and carrots made in little time at all in the Instant Pot and topped off with a homemade gravy!

Ingredients

3 Lbs. Chuck Pot Roast, Cut into 6 Pieces
Salt & Pepper
1 Tbsp. Olive Oil
1 Medium Yellow Onion, Chopped
2 Tsp. Minced Garlic
1 Tbsp. Tomato Paste
1/4 C. Red Wine
1 1/2 C. Reduced Sodium Beef Stock
2 Tbsp. Worcestershire
5 Large Carrots, Cut into 2” Pieces
1 1/2 Lb. Potatoes, Quartered
1 Tsp. Rosemary
1 Tsp. Thyme
2 Whole Bay Leaves
2 Tbsp. Butter
1/4 C. All-Purpose Flour

Instructions

Season the pieces of roast with the salt and pepper.
Heat the 1 Tbsp. of oil in the base of an instant pot and place the pieces of meat into the hot base to brown on all sides for 2-3 minutes.
Remove the meat to set aside.
Add the 1 chopped yellow onion to the instant pot and sautee for 2-3 minutes.
Stir in the 2 Tsp. Minced Garlic and 1 Tbsp. Tomato Paste to cook for about a minute or two or until fragrant.
Add in the 1/4 C. red wine and scrape down the bottom of the instant pot of all it's crispy browned bits.
Turn the instant pot off and stir in the 1 1/2 C. broth, 2 Tbsp. Worcestershire, and chopped carrots.
Top the carrots with the browned chunks of meat.
Top the meat with the potatoes and sprinkle the 1 Tsp. Rosemary, 1 Tsp. Thyme, and 2 Whole Bay Leaves.
Secure the lid, set the steam valve to sealed, and cook on high pressure for 35 minutes.
Once done, allow the steam to release naturally.
Set the potatoes aside in a bowl.
Remove the meat and carrots to set aside on a plate and cover with foil to keep warm.
Beat the mashed potatoes with a splash of unsweetened almond milk and season with salt and pepper to taste; set aside and cover to keep warm as well.
Strain the beef drippings through a fine mesh strainer, reserving 2 C. of the broth.
Whisk together the 2 Tbsp. butter and 1/4 C. flour in the base of the instant pot and set it to sauté to make your roux.
Slowly add the 2 C. reserved drippings, whisking constantly until the gravy has reached your desired thickness then remove from heat. Season with salt and pepper to taste.
Plate accordingly and enjoy right away!

Nutrition Facts

Calories

572.60

Fat (grams)

30.88

Sat. Fat (grams)

12.94

Carbs (grams)

27.10

Fiber (grams)

3.28

Net carbs

23.83

Sugar (grams)

3.44

Protein (grams)

45.98

Sodium (milligrams)

313.58

Cholesterol (grams)

148.81

Nutritional Claims: Egg Free • Peanut Free • Tree Nut Free • Soy Free • Shellfish Free • Pork Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free

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