Hard boiled eggs are a staple for various reasons: meal-prep, egg salad, potato salad, stuffed eggs, as a topper for a salad, inside of a delicious and ultra-fattening Scotch Egg, or on their own as a quick snack. According to The Incredible Egg, one egg is:
70 calories, 5 grams fat, 0 grams carbs, 6 grams protein, among other nutrients.
That’s pretty good.
Eggs cooked in the shell are good for up to one week, according to TheKitchn. I usually make mine on Sundays for the boys’ breakfasts during the week and for my post-workout snacks. My Instant Pot comes in as the nearly-foolproof way to make a bunch of them.
When I first got my Instant Pot, there were so many naysayers about how amazing it is. But hard cooked eggs is a reason why the Instant Pot is so amazing.
There are so many reasons why hard cooking eggs in the Instant Pot is awesome. The shells come off easily, you can cook one or one dozen, there’s very little babysitting involved, and there are so many uses for this powerhouse food.
The Shells Peel off Incredibly Easy
Nine times out of 10, the shells slip off, leaving you with a perfectly smooth white interior. This method (that I call “4-3-4”) does not overcook the yolk – something that my little guy hates and will refuse to eat it if the yolk is grey.
You Can Cook as Many Eggs as Will Fit
You can literally cook as many eggs as you want as long as they fit in the Instant Pot you are using. You can make one or one-dozen. Need six eggs for the week? Order up!
You Don’t Have to Worry Much
This recipe does need a little bit of babysitting, but not much. You’re really watching the clock. You don’t have to worry about water boiling over on the stove. No need to add baking soda or salt salt, or starting with cold or hot water. No guess work. No fuss. I find that this is really the best way to make hard cooked eggs!
Too Many Eggs? Not a problem
I love egg salad sandwiches. So delicious and ready in an Instant. See what I did there? LOL!
One time, I made too many eggs and they were going to go bad. I had some mayo, some yellow mustard, garlic powder, salt, and soon, I had a delicious egg salad sandwich to munch on while thinking about how I was going to type up this post!
Bowl large enough for all of your eggs after they’re cooked (or a clean sink)
*Tip: Don’t use the trivet. A sturdy steamer basket that doesn’t flop around when you move it will serve you best. Time is usually of the essence at the end of this recipe. The best thing about the steamer basket is that you can just pull it out of the pot and drop it straight into an ice bath.
Ingredient List:
As many eggs as you want
1 cup of water for the inner liner
Ice for the bowl for after the eggs are cooked
Water for the bowl for after the eggs are cooked.
Recipe Instructions:
Pour one cup of water into the inner liner of your instant pot.
Set your basket in the pot.
Gently place your eggs in the pot.
Place the lid on and lock it in with a quarter turn clockwise.
Set your sealing knob to sealing (turn it back).
Press the manual or pressure cook button (depending on your model) and use the +/- buttons to set it to 4 minutes.
After the cooking cycle is complete, set out your bowl and fill it halfway with ice. Pour water into it and keep it handy.
Once the screen says: L 00:03, carefully turn the knob to venting.
Once all the pressure has been released and the pin has dropped, carefully open the lid away from your face.
Pull the eggs out and place them into the ice bath.
Let cool for at least four minutes.
Peel and enjoy, or store in the refrigerator for up to a week.
Thank you for sharing some of your screen time with me! If you liked this recipe, please hit the like button so I know to make more content like this. Tell me what you want me to try making next in the comments below. Also, check out my Facebook and Instagram (tag me at @cookwithsamib) for more photos and my Pinterest for what inspires me. Finally, don’t forget to subscribe to my blog for updates when I hang new posts!
Let me know how you use up your hard boiled eggs in the comments below. Share with your friends, and don’t forget to subscribe. That way, you won’t miss a single food post.
Pork is a favorite in my family. Whether it’s bacon, chops, ham, sausage or chicharones, pork is delicious. You can have it on sandwiches or on its own, sweet or savory, hot or cold, or however you feel like. No matter how I eat it, I love it tender, juicy, and flavorful.
Pork is a popular meat in Latin American dishes. Every Latin American family has their tried-and-true recipe for pernil, a delicious pork dish. This is a slow cooker version where the pork cooks at a low temp for the long daytime hours. When you come home, the smell of the pork will invite you in. I promise that your mouth will water and you might just eat it straight from the slow cooker.
I judge Mexican restaurants by how well they cook their pork. Is it tasty or bland? Is it tender, juicy, and moist or tough and dry? My husband laughs at me because I never fail to eat carnitas as a way of sussing out how good the restaurant is. If they don’t make a good pork dish, I won’t eat there again.
I developed this recipe because it was time for me to have my own pork recipe to pass along to my kids. This recipe is of the dump-and-go variety, which – if you don’t want to work too hard to have a good dinner on the table at the end of the day – is the way to go. Although, I strongly recommend that you do marinate the meat overnight. It’s worth the ten extra minutes to do that.
This recipe makes good work out of a pork shoulder. The shoulder is a tough cut of meat with a good amount of fat marbled throughout. Between the acidic nature of the juice and the low and slow method of cooking, the meat finally gives way and becomes tender and flavorful.
Equipment List:
7-quart slow cooker
Slow cooker liner
Juicer (optional, but helpful)
Chef’s knife
Cutting board
Measuring cup and spoons
Tongs to handle the meat
2 1-gallon freezer safe Ziploc bags
Ingredient List:
3 pound pork shoulder
1 medium sized white onion
Oranges (enough for about 1 cup of juice) (See Notes below)
Limes (enough for about 1/2 cup of juice)
1 tablespoon oregano
Salt and pepper to taste
2 tablespoons of garlic powder
1 head of garlic, cloves removed, peeled, and smashed with a knife
2 tablespoons of olive oil
2 bay leaves
Most of the ingredients for the recipe.
Note: if you wanted to cheat, you could use bottled orange juice, but I found that the extra sugar throws the flavor off for me. It’s worth the work to squeeze the juice yourself. You could also use bottled lime juice, but the flavor profile is off in my opinion.
Recipe Instructions:
Night before: Mix the 1 cup of orange juice, 1/2 cup of lime juice, olive oil, oregano, and garlic in a two cup measuring cup.
Salt and pepper the pork shoulder. If the shoulder is folded over, make sure to salt and pepper inside the fold as well.
Place the pork shoulder in a 1 gallon Ziploc bag.
Pour the juice mixture into the bag with the pork.
Remove as much air as possible and massage the bag to distribute the juices all over the meat.
I recommend that you add the marinade back into another Ziploc bag, just in case the first bag doesn’t hold.
Place the bag into the fridge for at least one hour. Preferably, you can do this for six to eight hours. If you can, flip the bag at least once.
Slice your onions. (Sometimes I add those to the marinade and sometimes I don’t. I don’t think it makes a ton of difference either way.)
The next day, set up your slow cooker. I usually line my slow cooker with a plastic liner made for this, which makes clean up super easy.
Add the sliced onions to the bottom of the slow cooker. If they are in the marinade with the meat, don’t worry about this step.
Add the shoulder and turn it so that the fat cap is on top. You want the fat to render through the meat if possible. If you have garlic or onions stuck to the top, try to move them to the sides of the shoulder.
Add two bay leaves.
Cover and cook on low for 6-8 hours.
Serve over Instant Pot JasmineRice. Make sure to pour the juices over the rice. You’re welcome.
I meant to try this as part of a Cuban Sandwich, but ate it all before I had the chance! This pork was fork-tender and so juicy. The flavors of the citrus and garlic make me hum while I eat it. And, my kids really enjoyed this as well. My littlest one likes this pork with white rice and sweet corn. How do you like your Cuban Mojo Pork?
Thank you for sharing some of your screen time with me! If you liked this recipe, please hit the like button so I know to make more content like this. Tell me what you want me to try making next in the comments below. Also, check out my Facebook and Instagram (tag me at @cookwithsamib) for more photos and my Pinterest for what inspires me. Finally, don’t forget to subscribe to my blog for updates when I hang new posts!
I love chicken adobo. I mean, LOVE. That delicious combo of vinegar and soy sauce with all the garlic you could stand, drizzled over some white rice and some tender, fall off the bone chicken makes my mouth water and the scale climb in number. However, my husband loves it more than I do. He will almost do a happy dance when he finds out that he’s going to have chicken adobo, he loves the dish so much. It’s almost comical how happy he gets, but I’ll take it as a compliment to my cooking.
Chicken adobo is a Filipino dish that is very simple to make, yet extremely satisfying. Growing up, adobo meant something else other than the dish I enjoy fairly frequently today. Check out this Chowhound article on the difference between Latin and Filipino adobo.
The word adobo may come from the Spanish word adovar which means to marinate. So, basically, this recipe is all about the marinade. Typically, the chicken is stepped in this delicious, vinegary, and tangy marinade and then braised in the same marinade. The yield is a tender, delicious meat, falling off the bone. Typically, this dish is done at a low temp and cooked over hours.
It’s easy to make this Filipino-inspired chicken adobo in the slow cooker, but it’s quicker and just as fantastic in the Instant Pot. In fact, as much as I love this dish, I don’t love how the house smells when I make it in the slow cooker. It’s still fragrant in the Instant Pot, but not quite as in-your-face. And besides, you can cook this and have dinner served within an hour or less. Have nothing planned for dinner tonight? Chicken adobo to the rescue. You have an excess amount of chicken? Put it together in a Ziploc bag and freeze it for dinner in a pinch. Read on for the recipe!
Equipment List:
6-quart instant pot
Tongs to flip the chicken
Measuring cup and measuring spoons
Serving ladle (I used the one that came with my pot)
Plate to hold the reserved chicken (optional)
Wooden spoon to saute the chicken (optional)
Ingredient List:
2 pounds chicken thighs – bone-in and skin-on
1 cup white vinegar
1 cup low sodium soy sauce (or aminos if going gluten free)
6-8 garlic cloves
1 teaspoon to 2 tablespoons peppercorns
2 bay leaves
1 tablespoon of canola or vegetable oil for browning (optional)
The Cast of Characters for this recipe include: garlic, bay leaves, chicken thighs, soy sauce, and white vinegar, and peppercorns (not pictured). Six simple ingredients for a delicious dinner!
Recipe Instructions:
Optional step: wash and pat dry the chicken pieces.
Optional step: set the Instant Pot to “Saute” and adjust to medium heat. When the display states “HOT,” pour in and swirl around the oil. When the display reads “HOT” again, saute the chicken, skin side down, in batches. Brown the chicken for about two minutes and flip. Saute for two minutes. Set aside the chicken on a plate.
After browning. I personally found that the browning does not add too much additional depth of flavor to the finished dish, but I’ll let you be the judge of that.
Pour one cup of white vinegar together with one cup of low sodium soy sauce in the inner liner of the Instant Pot.
Peel and smash the garlic cloves, as many as you would like to have. Add to the vinegar/soy sauce mix.
Add peppercorns. They don’t make the dish spicy, but the peppercorns add a nice kick in each bite. You can omit them altogether, if you prefer.
Add the chicken.
Stir everything together. If you’re able to submerge the chicken, this is a good time to do that.
Add the bay leaves on top.
Ready for some pressure.
Cook under high pressure for about 10 minutes. If cooking from frozen, cook for 13 minutes.
Allow the pot to rest for about 10 minutes after the cooking cycle is complete.
Release any of the remaining pressure.
Option step: Press the “Keep Warm/Cancel” button. Remove the chicken from the pot and set aside on a clean plate. Tent with aluminum foil to retain the heat. Press the saute button on the pot and boil the liquid for a couple of minutes to thicken slightly.
Plated with Instant Pot Jasmine Rice. It was so delicious the next day, too!
What do you enjoy the most about this recipe? I think it’s the tanginess of the vinegar mixed in with the saltiness of the soy sauce. I also really like how tender this chicken becomes. It practically falls off the bone. Not to mention, the garlic takes on a smooth and slightly sweet taste, which is nice smeared over the chicken or on the rice. Delicious!
Thank you for sharing some of your screen time with me! If you liked this recipe, please hit the like button so I know to make more content like this. Tell me what you want me to try making next in the comments below. Also, check out my Facebook and Instagram (tag me at @cookwithsamib) for more photos and my Pinterest for what inspires me. Finally, don’t forget to subscribe to my blog for updates when I hang new posts!
I was born in New York City, daughter to Dominican parents. Our dinners mainly consisted of white rice, pinto beans, and some kind of meat with a green salad. Very simple, but very flavorful. It’s a meal known as “La Bandera” (the flag).
The rice was perfectly fluffy and salty. The meat was juicy and tender. The beans were a delicious sauce that brought it all together. I didn’t eat salad much growing up. I probably should have. I’m sure the coolness of the tomato and the lettuce works really well with the rest of the meal.
Chicken fricassee, also known as pollo guisado is the perfect recipe that hits all of these highlights. It’s flavorful, forgiving for the average cook, and softens tomatoes, bell peppers, and onions just enough. Pollo guisado is generally done on the stove top and simmered until the chicken becomes fall off the bone tender. As soon as it was ready, you’d call your other half, kids, and the neighbor kids over for a nice meal and enjoy the deliciousness.
This recipe requires a little prep work, but you can skip searing the chicken to cut back on time when you need to get dinner on the table ASAP. Depending on how many batches of chicken you need to saute, you could save 6 minutes or more. When I made this recipe, I used nearly 4 pounds of chicken quarters which had to be seared one by one. Including the 25 minutes or so it took to do that, plus 10 minutes building pressure, 20 minutes at high pressure, and 15 minute natural pressure release, dinner was served in 1 hour and 10 minutes. Had I skipped searing, dinner would have been ready in 45 minutes.
2 pounds of skin-on, bone-in chicken pieces (I used chicken quarters)
1 teaspoon oregano
1 and 1/2 tablespoons Adobo seasoning
1/4 teaspoon ground black pepper
1 small white onion sliced into strips
4 plum tomatoes cut into quarters
1 green bell pepper, sliced and seeded
1 red bell pepper, sliced and seeded
1/4 cup pitted olives cut into halves with its juice (optional)
6 cloves garlic, minced
4 tablespoons olive oil, divided
1 teaspoon white sugar
2 tablespoons water
1 lime
Cilantro leaves chopped for garnish
Cast of characters for tonight’s recipe. Not pictured: olive oil and lime.
Recipe Instructions:
Mix the seasonings and set aside. (Note: the Adobo seasoning has plenty of salt, so no need for any in this recipe!)
Add the onion, tomatoes, bell peppers, olives with their juice, and garlic to a 2-gallon zip top bag. Set aside.
Prepare the chicken. I wash my chicken, but you don’t have to. Just be sure to pat it dry.
Add the chicken to the vegetable mix, include the seasoning and two tablespoons of olive oil and close the bag.
Thoroughly massage the bag to incorporate the chicken, vegetables, olive oil, and seasonings. Allow to marinate in the refrigerator for at least 30 minutes or overnight.
Decon all areas within ten feet of the raw chicken. Salmonella is no joke.
Set your Instant Pot to the sauté mode and press the adjust button to medium heat. When the screen reads “HOT,” add just enough olive oil to coat the bottom of the pot. (You may have to take the pot out and swirl the oil around due to the slightly curved bottom of the pot.) Add the sugar and cook until caramelized – about two minutes. Watch to make sure the sugar doesn’t burn!
After a minute, brown the chicken on each side for about three minutes. (Reserve the marinade.) After browning, place the chicken on another plate.
This is the color you’re looking for when searing the chicken.
Pour two tablespoons of water plus some of the marinade juice. Using a wooden spoon, deglaze the pot, scraping up the browned bits to incorporate into the liquid.
Pour the remainder of the marinade into inner lining of the Instant Pot. Add the chicken on top, ensuring it’s in an even layer.
Juice the like and pour it all over.
Look at that bed of delicious veggies and marinade!
The chicken, nestled on top of the veggie layer.
Lock the lid in place. Set the knob to sealing. Press the poultry button and set to 13 minutes at high pressure, if one layer, 20 minutes if you had to overlap meaty pieces.
After the Instant Pot completes the cooking cycle, let the pressure come down naturally for about 15 minutes then release any remaining pressure after that.
Carefully remove the lid (make sure you keep away from the steam escaping!) and set aside.
If you want, carefully remove the chicken and switch to saute mode to thicken the sauce.
Serve chicken over rice with a small bowl of stewed beans on the side. I personally like the beans on the same plate, so I can get that perfect bite easily and every time!
Enjoy the savory flavors!
The finished plate. I smothered the chicken in the veggies, which added a nice pop of flavor.
What do you think of this recipe? I hope you enjoyed it as much as we did! Give it a like, so I know to make more recipes like this.
Thank you for sharing some of your screen time with me! If you liked this recipe, please hit the like button so I know to make more content like this. Tell me what you want me to try making next in the comments below. Also, check out my Facebook and Instagram (tag me at @cookwithsamib) for more photos and my Pinterest for what inspires me. Finally, don’t forget to subscribe to my blog for updates when I hang new posts!
“Sam, the 1950s want their pot roast back” – my husband after eating my old-fashioned pot roast that I made in the Instant Pot.
It’s just that good. A warm, flavorful, comforting meal of beef chuck roast, potatoes, and sweet, buttery carrots with delicious gravy in every bite. I made this pot roast for the first time last year and my husband has raved about it ever since. I could tell that he liked it because he kept going up for more even though he was full.
Although pot roast was never a thing for me growing up, I associate it with Sunday afternoon dinners after church services. Several years ago, when visiting family in Phoenix, my mother-in-law made one for after worship supper that was delicious. The delicious and savory smell greeted us when we came home after socializing with the other congregants. It was a smell that makes me think of a warm and happy home. I wanted to do that for my family.
Despite my desire, I was never good at making pot roast in the oven, old-fashioned or not. I could never get it fall-apart tender and I didn’t have an hour per pound or the patience to spare to get the job done. I tried everything when making it in the oven, resulting in fail, after fail, after fail.
On a number of occasions I have done a great pot roast in the slow cooker, but that involves searing the meat on a separate pan on the stove, then transferring the contents to the slow cooker. In the morning. Before work. With two rambunctious, demanding-my-attention-all-the-time boys that I have to get ready and fed before school lest I want to have the meltdown to end all meltdowns from either or both of them. (Despite that description of them, I love them dearly and can’t picture my life without them.)
My slow cooker pot roast is nothing short of fantastic. I endeavored to convert it into an Instant Pot version, because, why not?
A good pot roast starts with chuck roast. A chuck roast is a cheap cut of meat that’s tough and stringy with all of that fat running through it. Because of this, a chuck roast only becomes tender from low and slow cooking temperatures and long cooking times. So the slow cooker is the only way to get it done, especially if I can’t hack it the oven. Right?
Right?
WRONG! The Instant Pot can get you a spoon tender, melt-in-your mouth result just as well – or better – than the traditional methods.
My pot roast recipe which fools people into thinking I spent three hours alone just cooking the thing. Maybe I’m the Hispanic June Cleaver, it’s so good.
Don’t let me sway you away from the slow cooker version of this dish. It certainly has its place. There is something about the smell of delicious meal welcoming you home after a long day’s work. I love that about my slow cooker. My Instant Pot will never replace my slow cooker. But my slow cooker does not do anything fast. It wasn’t build for that.
Now, before I jump in, I need you to be aware of something. In this exact form, this isn’t a weeknight friendly recipe. However, you employ a few shortcuts if you want to have this meal the same day.
For example, you could skip the sauteing of ingredients and just dump and go and be eating in about 1 1/2 hours. And that’s fine. BUT, meals like pot roast, chili, and beans are always better the next day because the flavors have had a chance to meld.
I made this recipe and had it the same evening and it was phenomenal. But the next day, my boss who cannot eat meat due to dietary concerns asked me where I got my lunch. This old-fashioned pot roast recipe upset the balance in the world.
Ever see Once Upon a Time in Mexico (AKA Desperado 2)? There’s this side story about Sheldon Sands, a CIA agent who eats the same pork dish at every Mexican restaurant he ends up at. In one particular scene, he meets with El Mariachi and remarks that the slow cooked pork he’s eating is the best he’s ever had. And because it’s the best he’s ever had, it upsets the balance in the world. In order to reset the balance, he has no choice but to kill the cook.
My pot roast upsets the balance in the world. It is the pot roast of pot roasts, the recipe to end all recipes of this sort. Try it and you won’t be disappointed. Just don’t shoot the chef after you eat it.
For my 1950’s Sunday Pot Roast, read the recipe below.
Equipment List:
6-quart Instant Pot
Cutting board
Chef’s knife
Measuring spoons
Measuring cup
Tongs
Ladle to scoop the deliciousness
Wooden spoon
Veggie chopper (optional)
Plate
Aluminum foil
Ingredient List:
3-4 pound chuck roast, cut into two even sized pieces
1 teaspoon dried rosemary
2 teaspoons garlic powder
2 teaspoons dried or ground oregano
2 teaspoons salt (cut down to 1 teaspoon if you’re sensitive to sodium)
2 teaspoons pepper
2 tablespoons of cooking oil (I used bacon grease)
2 cups of beef stock
2 teaspoons of fish sauce or Worcestershire sauce
1 yellow onion
3 ribs of celery
6 cloves of garlic
a few sprigs of fresh thyme (optional)
a few sprigs of fresh rosemary (optional)
baby carrots (your choice how much)
creamer potatoes (your choice how much)
4 tablespoons of salted butter, divided
Au jus seasoning packet (I used Lawry’s)
Dried parsley for garnish, if desired
Cast of characters for tonight’s recipe.
It’s a lot of ingredients. But they all work together to produce a delicious pot roast. Trust me when I say it’s all worth it.
Recipe Instructions:
Slice the onion into half-rounds. Set aside.
Using the veggie chopper or your chef’s knife, dice the celery and garlic. Set aside.
If using, wash and pat dry the rosemary and thyme sprigs. This is optional, but I have these herbs growing in my garden and I wanted to use them here.
Mix together your dried seasonings. Do not include the fresh rosemary and thyme here. Reserve those for later.
Place the potatoes and carrots on separate pieces of aluminum foil. Add salt and pepper to taste and drop in one tablespoon of butter in each. Wrap up the foil and set aside.
I did the same with the carrots. I also decided to season each in their own packets for added flavor.
Cut your roast into two or three uniform-sized pieces. You will want each piece to fit in the bottom of your inner liner.
Season each piece of meat with the dry seasonings. Don’t be stingy with the seasoning here. You should use it all up.
This is how your roast should look prior to searing. Feel free to add more seasoning if you want.
Push the Saute button and adjust the heat level to more. When the display reads “HOT,” put in the cooking fat and swirl it around the bottom of the pot.
After about a minute, brown the pieces of meat for about two to three minutes a side. Flip using tongs. Do not disturb the meat while it’s browning and make sure to not crowd the bottom of the pot.
While the meat is cooking, mix your wet ingredients in a 2-cup measuring cup.
This is the color you’re looking for on the roast. Those browned bits equal delicious flavor that will blow your mind.
Once the meat is seared, remove from the pot and set aside on a plate.
Meanwhile, pour in about a 1/4 cup of liquid mixture and the remaining butter and deglaze the bottom of the pot using your wooden spoon. Make sure to get as many of those browned bits up as possible since this will add depth of flavor to the finished dish and will prevent the pot from displaying a burn notice during the pressure cooking process.
Saute the onions for a few minutes, then add the celery and garlic. Saute the vegetables until they become translucent. Take care in this step to not burn the garlic.
Pour in the remaining liquid mixture and mix well. The browned bits will infuse with the liquid.
Place the roast back into the pot. If you cut it, be sure to nestle the pieces in evenly.
If using, place the rosemary and thyme on top. of the roast.
I know this is going to be goooooooooood eating!
Press the “Cancel/Keep Warm” button to stop the saute function.
Place the foil packets on top of the roast.
Now, you might be wondering, why put the veggies in now? It’s going to be a long cook time and they’ll turn to mush! True if potatoes and carrots are going straight in to the pot. But something about putting them above the rest of the ingredients and wrapped in foil keeps them from disintegrating. They certainly get cooked, but they don’t fall apart when you stick in a fork.
Almost there. I promise.
Seal and lock the lid. Place the pressure valve to sealing.
Press the manual or pressure cook button (I used the meat button. Note that there is no difference here) and using the +/- buttons, set the time to 60 minutes.
After the cooking cycle is over, let the pot naturally pressure release for about 15 minutes. Carefully release any remaining pressure by moving the pressure valve to venting.
Carefully remove the lid.
Remove the foil packets and set aside.
Remove and dispose the herb sprigs.
Remove the roast and set aside on a plate. The roast may fall apart at this point, so take care to not have hot liquid splashing on you!
Press the “Keep Warm/Cancel” button again.
Press the “Saute” button and adjust the heat to more.
Pour in the au jus seasoning and stir with a wooden spoon to incorporate. Allow the mixture to bubble for a couple of minutes to thicken to the desired consistency.
Slice meat.
Serve with the thickened sauce, potatoes, and carrots.
Enjoy!
Look at it. Just look at it. It needed a hunk of bread!
Bread hack: wrap in plastic and freeze your bread in medium sized hunks so you can heat up when the mood strikes! Warm in a 400 degree oven for about 10 minutes and slice to desired sized pieces. Crusty bread is great for sopping up that delicious sauce!
Let me know how you like your pot roast and when you usually have it. There isn’t one “right” way. I usually know it’s a hit when my husband goes for a second serving on a full stomach! I hope you enjoyed this recipe as much as we did!
Thank you for sharing some of your screen time with me! If you liked this recipe, please hit the like button so I know to make more content like this. Tell me what you want me to try making next in the comments below. Also, check out my Facebook and Instagram (tag me at @cookwithsamib) for more photos and my Pinterest for what inspires me. Finally, don’t forget to subscribe to my blog for updates when I hang new posts!
Cook With Sami B 
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