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Jalapeno Steak Sauce Burgers

By 40 Comments

These Steak Sauce Burgers are a must have recipe for your Summer Cookouts.  A little heat from diced jalapeno and a savory kick from A-1 steak sauce is a wonderful combo of flavors for an exciting burger.

Jalapeno steak sauce burger on a sesame seed bun with american cheese, lettuce and tomato.

We’ve always been A-1 Steak Sauce fans, so to pour a couple of tablespoons into ground beef was an easy request for us. This recipe comes from a co-worker … her husband’s favorite burger recipe.

A-1 steak sauce adds a tangy savory note to ground beef, and diced jalapeno pepper and onion make this one legendary burger.

You can most certainly enjoy these steak sauce burgers as is, but don’t hesitate to top it with some lettuce, a slice of white cheddar American Cheese, and even a lovely slice of fresh garden tomato.

Ingredients You’ll Need

Ingredients to make A-1 Steak sauce burger.
  • Hamburger Buns: Any burger buns will do. I chose Sesame buns for this A-1 Steak Sauce Burger recipe.
  • Ground Beef: For burgers, I always choose an 80-20% blend. That bit of fat makes a juicy and flavorful burger.
  • Steak Sauce: A-1 is used for this recipe, but if you have a favorite brand, by all means use it.
  • Jalapeno Pepper: I have deseeded and deveined the jalapeno pepper for this recipe. That’s where the heat lies, therefore the pepper won’t be as spicy hot. If you’re brave, leave the seeds and veins in and chop. I always have a jar of homemade Pickled Jalapenos in the fridge. They also work well for this recipe.
  • Sweet Onion: Use a sweet or yellow onion.

Step by Step Instructions

Adding chopped onion, jalapeno pepper and A-1 steak sauce to ground beef to make steak sauce burgers.
  1. Step 1: Add diced jalapeno pepper, diced onion and A-1 Steak Sauce to ground beef. Using your hands, just as you would to make meatloaf, mix the ingredients until well blended.
How to make burger patties for A-1 steak sauce burgers.
  1. Step 2: Whenever adding chopped ingredients to burger patties, I like to shape them into large meatballs. This process will help the chopped ingredients to meld with the beef and become a part of the burger patty. Divide the burger mixture into three equal parts. I like to use a scale to weigh them so they’re somewhat even. Then roll them just like you’d do to make meatballs. Once you have your three giant meatballs, place them in the refrigerator for 30 minutes to an hour.

I like to make 3 patties from 1 pound of beef. However, you can also make 4 – ¼ pound patties with this recipe to serve 4 people.

Three A-1 Steak Sauce Burger Patties.
  1. Step 3: When ready to cook, use a spatula to gently flatten those meatballs into patties. Grill at 400 degrees for about 5 – 6 minutes per side or until a digital read thermometer reads an internal temperature of 165 degrees.

Tips For Success

  • Make sure you dice those vegetables as small as you can. We referred to this as find dice in Culinary School. Larger chunks of veggies can make these steak sauce burgers a little looser and tend to fall apart.
  • When turning the burger patties on the grill, do so gently so they don’t fall apart. This is not a tight-meat burger patty. But once cooked the end result is juicy and delish.

What To Serve With Steak Sauce Burgers

Side dishes for burgers are always an easy choice. Consider serving this burger with Hatch Chile Mac and Cheese, or more traditional side dishes like:

Recipe for Jalapeno Steak Sauce Burgers

I hope you give these Steak Sauce Burgers a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

Bob actually thought this might be his favorite burger recipe so far. Me? You could mix ground beef with sawdust and I’d love it …I just flat-out love any grilled burger.

More Great Burger Recipes

And the most popular burger post on my site, a round up of 31 of the Best Burger Recipes for Father’s Day. And if you’re beef lovers like us, don’t miss my category for Beef Recipes. You’ll find lots of great grilling ideas, including the most popular on my site for Beef Tagliata. A super easy Italian steak recipe.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Steak Sauce Burgers.
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5 from 1 vote

Jalapeno A-1 Steak Sauce Burgers

A great way to kick up your Summer Grilled Burgers with this jalapeno peppers, diced onion and A-1 Steak Sauce. These steak sauce burgers are ones you'll love.
Prep Time10 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course Beef
Cuisine: American
Servings: 3
Calories: 406kcal
Author: Lea Ann Brown

Ingredients

  • ¼ cup jalapeno pepper deseeded, deveined and fine chopped
  • ¼ cup sweet onion fine diced
  • 3 tablespoons A-1 Steak Sauce
  • 1 pound ground beef 80/20 blend
  • ¼ teaspoon Kosher salt
  • Garnish: American cheese, tomato, green leaf lettuce, mustard

Instructions

  • In a bowl, add ground beef, A-1 steak sauce, chopped onion and jalapeno pepper.
  • Using your hands, just like you would making meatloaf, gently combine ingredients until well mixed.
  • Once mixed, divide ground beef evenly to make 3 or 4 burger patties. I like to make ⅓ pound burgers, but you can also make ¼ pounders.
  • Just like making meatballs, roll the meat portions into large meatballs. Roll them about 30 rolls using your palm of your hands. The mixture should be well formed into large meatballs.
  • Place the ground beef in the refrigerator for 30 minutes. This will help the beef mix flavors, blend and form well.
  • Use a spatula to press the meatballs into burger patties.
  • Heat grill to 500 degrees. Turn heat down and when it reaches 350-400 degrees place burgers on the hot grill. Grill 5 – 6 minutes per side. Use an instant read thermometer to make sure burgers are cooked to an internal temperature of 125 degrees.
  • Garnish with American Cheese, tomato, green leafed lettuce and yellow mustard. Or use garnishes that work well for you. Make it your own.

Notes

Tips for Success:
  • Make sure you dice those vegetables as small as you can. We referred to this as find dice in Culinary School. Larger chunks of veggies can make that burger a little looser and it can tend to fall apart.
  • I like to make 3 patties from 1 pound of beef. However, you can also make 4 – ¼ pound patties with this recipe to serve 4 people.
  • When turning the burger patties on the grill, do so gently so they don’t fall apart. This is not a tight-meat burger patty. But once cooked the end result is juicy and delish.

Nutrition

Calories: 406kcal | Carbohydrates: 5g | Protein: 26g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 107mg | Sodium: 349mg | Potassium: 475mg | Fiber: 1g | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 10mg | Calcium: 27mg | Iron: 3mg

Jalapeno Steak Sauce Burgers … It’s What’s For Dinner.

Simply The Best Salmon Rub for Grilled Salmon

By 57 Comments

This salmon rub recipe is a little bit spicy, a little bit smoky and a whole lot good. Salmon is rubbed with love, grilled and then topped with a delightful Cilantro Lime Butter. This just might become your favorite Summer salmon rub recipe.

salmon rubbed with spices served over green beans

We love the results of grilled food, both from our gas and charcoal Webers. And think the aroma of a steak or burger wafting from those hot grates is about the best smell ever.

But have to admit I’m not a fan of the task of grilling. I’d much rather be in the air-conditioned kitchen chopping, dicing, fussing, sautéing, stirring, simmering, stewing, and braising, or sitting in the shade in my lawn chair with my glass of wine, watching someone else grill. ::::shrug

So with all that said, I’m so very excited to announce that we now have a griller in the house.

Bob received a gift of a certificate to a cooking class and what he came home with was a salmon rub that simply WOW’d the crowd. Let’s take a look.

Ingredients to make Salmon Rub

First of all, take a look at the line-up of ingredients for this impressive and rich-colored blend of spices for the salmon rub.  The aroma was intoxicating.

  • Chili Powder
  • Paprika
  • Smoked Paprika
  • Cayenne
  • Garlic Powder
  • Cumin
  • Black Pepper

Yes please.

Pat salmon filets dry, slather in olive oil, sprinkle with salt and pepper, sprinkle on rub and rub into salmon.  Shake off the excess rub and grill to desired doneness.

For the grand finale, dollop each salmon fillet with Cilantro Lime Butter.

Cilantro Lime Butter for Spice Rubbed Salmon

It’s easy to make. Softened butter mixed with cilantro, parsley, honey, lime and salt and pepper. = DIVINE.

Spice Rubbed Salmon with Cilantro Lime Butter.

This is a photo after that wonderful Cilantro-Lime Butter oozed itself over and into the salmon. This salmon was perfectly cooked, juicy, tender and crazy with flavor. Hands down some of the best salmon I’ve ever had. 

An impressive outcome for Bob’s first grilling project, especially since the wind was blowing a gale and it was cold out there and fish can be tricky to start with.

Look at this guy, one class and he’s a better chopper than I’ve ever been.

Recipe for Salmon Rub for Grilled Salmon with Cilantro Lime Butter

I hope you give this salmon rub recipe a try. And if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe. 

And if you have a favorite recipe for spice rubbed salmon, let me know, I’d love to give it a try.

And if you’re looking for more super fast seafood dinner ideas, you won’t want to miss this broiled halibut recipe, Heavenly Halibut. 

salmon rubbed with spices served over green beans
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5 from 2 votes

Salmon Rub for Grilled Salmon with Cilantro Lime Butter

This spice rubbed salmon recipe is a little bit spicy, a little bit smoky and a whole lot good. Rubbed with love and topped with a delightful Cilantro Lime Butter, this just might become your favorite grilled salmon recipe. So perfect for a quick dinner that packs a lot of flavor.
Prep Time15 minutes
Cook Time15 minutes
Course: Main Course Seafood
Cuisine: American
Servings: 4
Calories: 160kcal
Author: Lea Ann Brown

Ingredients

  • 4 Salmon Fillets
  • For The Salmon Rub
  • 2 Tablespoons Chili Powder
  • 2 Tablespoon Paprika
  • 1 Tablespoon Smoked Paprika
  • 1 teaspoon New Mexico Chile Powder or Cayenne, or Ancho
  • 2 teaspoons Garlic Powder
  • 1 Tablespoon Cumin
  • ½ teaspoon black pepper fresh ground
  • For the Cilantro Lime Butter
  • 4 Tablespoons Butter room temperature
  • 2 Tablespoons Cilantro chopped
  • 2 Tablespoons Italian Parsley chopped
  • 1 Tablespoon Honey
  • ½ Lime juiced
  • Salt and pepper

Instructions

  • In a bowl, combine all ingredients for the spice rub. Set aside.
  • Bring butter to room temperature.
  • In a bowl, mix all ingredients for the Cilantro Lime Butter. Set aside.
  • Sprinkle the spice mix over the salmon fillets and gently rub into the meat. Shake the excess rub off the salmon fillets.
  • Light a grill and preheat to 500 degrees. Turn heat down to 350 degrees. Place salmon fillets on grill. Cook 12 – 15 minutes or until salmon is just starting to flake.
  • Serve immediately and top each salmon fillet with a dollop of the cilantro lime butter.

Nutrition

Calories: 160kcal | Carbohydrates: 12g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 183mg | Potassium: 263mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4470IU | Vitamin C: 5.1mg | Calcium: 48mg | Iron: 3.2mg

Salmon Rub for Grilled Salmon with Cilantro-Lime Butter…It’s What’s for Dinner.

Italian Sausage Soup With Pasta Shells, Zuppa Salsiccia

By 40 Comments

This is a recipe for Italian Sausage Soup with Pasta. With lots of red wine, tomatoes and jumbo pasta shells. Simple with ingredients, easy to make, this is a beautiful sausage soup recipe that will become a favorite.

Zuppa Salsiccia simply translates to Sausage Soup, which seems like such a modest description for this incredibly flavorful dish.  

We flat out love this Italian Sausage Soup and I make it often. It’s a fun soup for entertaining since it gets such rave reviews.

This soup, hands down, is our favorite in my database. I’ve had this recipe for many years and every time we make it we comment about why we don’t have it more often. 

Alongside a beautiful green salad dressed with your favorite vinaigrette and a chunk of crusty bread, this is elegant enough to serve as a main course at a dinner party.

An easy fix, the hardest part is giving up a cup and a half of good drinking red wine to simmer in the broth. I never use wine in soup that I wouldn’t drink.

My recommendation would be this well priced Cabernet, Columbia Crest – H3 from Washington State.

The combination of both sweet and hot Italian sausage which has  long simmered in beef stock, red wine and tomatoes, seasoned with green bell pepper, garlic, onion and basil makes for an incredibly flavorful treat. 

Ladling it over some al dente large shell pasta and topping with it with some shredded Parmesan cheese finishes this delicious Italian Sausage soup.  You really must give this one a try.

Recipe for Italian Sausage Soup, Zuppa Salsiccia

Easy Italian Soup Recipe that will knock your socks off. With red wine and pasta shells, this is a great dinner recipe.

I hope you give this Italian Sausage Soup recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

Your feedback is valuable to me for developing future recipes. And if you have a favorite Soup recipe with Italian Sausage, let me know, I'd love to give it a try.

More Soup Recipes with Pasta

And if you’re looking for even more soup recipes, don’t miss my Soup Category. You’ll find lots of slurp worthy recipes including the most popular on my site for Anthony Bourdain’s New Mexico Style Chili.

Easy Italian Soup Recipe that will knock your socks off. With red wine and pasta shells, this is a great dinner recipe.
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5 from 2 votes

Zuppa Salsiccia, Italian Sausage Soup

With lots of red wine, tomatoes and jumbo pasta shells. Simple with ingredients, easy to make, this is a beautiful sausage soup recipe that will become a favorite.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Soup, Stews and Chilis
Cuisine: Italian
Servings: 8
Calories: 406kcal
Author: Lea Ann Brown

Ingredients

  • 3 links hot Italian Sausage
  • 3 links sweet Italian Sausage
  • 1 ½ cups good quality red wine
  • 3 cups beef broth
  • 2 small cans stewed tomatoes 15 ½ ounce cans.
  • 1 sweet onion chopped
  • 2 green onions sliced thin
  • 1 whole green pepper chopped
  • 2 Tablespoons fresh parsley chopped, plus some for garnish
  • 2 Tablespoons dried basil
  • 3 whole garlic cloves minced
  • 2 Tablespoons olive oil
  • Parmesan cheese
  • Large shell pasta cooked al-la-dente

Instructions

  • In a deep pan brown sausage thoroughly, remove from pan and drain well. In same pan saute onions, green peppers and garlic in olive oil until soft. Add sausage and red wine and bring to a boil. Add remaining ingredients and simmer uncovered for at least one hour.
  • About 15 minutes before soup is done, cook the pasta according to package instructions, drain and keep warm. In a soup bowl spoon a few pasta shells, pour a generous helping of soup over top. Sprinkle with grated Parmesan cheese and some parsley for garnish.
  • For leftovers, store the pasta and soup in separate containers. If you don’t, the pasta will absorb a lot of the broth.

Nutrition

Calories: 406kcal | Carbohydrates: 11g | Protein: 15g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 64mg | Sodium: 1181mg | Potassium: 617mg | Fiber: 2g | Sugar: 5g | Vitamin A: 353IU | Vitamin C: 25mg | Calcium: 90mg | Iron: 4mg

Zuppa Salsiccia …It’s What’s For Dinner

Cream Cheese Smoked Salmon Spread

By 48 Comments

After making this recipe for cream cheese smoked salmon spread you’ll never purchase it from the store again … ever. Simple ingredients, and simple to make. Perfect appetizer for any type of party. A perfect appetizer for Wine tasting parties.

In the past, whenever I was feeling wealthy, I’d pick up a small tub of  Whole Foods Smoked Salmon Spread. Always a treat and considered an indulgence.

But thanks to Larry over at Big Dude’s Eclectic Ramblings, I can have my cake and eat it too with this delicious recipe for smoked salmon spread.  His recipe for cream cheese smoked salmon spread yielded twice the amount for less than half the cost.

How To Make Smoked Salmon Spread With Cream Cheese

With softened cream cheese, this comes together in a jif. And everyone who tried it at our party, took the time to comment on how good it was. Although Larry smoked his own salmon for this recipe, I just picked up a package of smoked salmon at the grocery store. 

Can you imagine how good it would be if you took the time to smoke your own? Let’s take a look at how to make this recipe for salmon spread.

  • All you need is 8 ounces of smoked salmon. Just pick up your favorite brand next time you’re at the store.
  • Let an 8 ounce package of cream cheese come to room temperature.
  • In a bowl add the cream cheese and 8 ounces of sour cream. Blend the two together.
  • Add two tablespoons fine diced onions. Shallots would be good here also.
  • Add some flavoring: 1 tablespoon lemon pepper, ½ teaspoon garlic powder and ½ teaspoon Worcestershire Sauce.
  • Drain but don’t rinse 4 Tablespoons of capers. Chop them up a bit.
  • Add 1 ½ – 2 teaspoons of dried dill.
  • This is better if allowed to rest overnight.
  • Save a few capers to decorate the top and serve with your favorite cracker.

What Goes With Salmon Spread?

I happen to favor a good-ol’ Ritz Cracker. But here are some other ways to answer your question of what to serve with salmon spread:

  • Water Crackers. They have less flavor which lets the flavor of the salmon spread shine.
  • Endive leaves. Just separate the leaves from a head of endive. Rinse and pat dry and add them to your platter with the salmon spread in the middle.
  • Sturdy dip-able veggies. Carrot strips, celery sticks, thick sliced cucumbers and even sugar snap peas.
  • Crostini. Just slice a French baguette and brush both sides with oil. Place the bread slices on a sheet pan and broil each side until lightly toasted. This should take less than a minute per side. Watch them closely so they don’t burn.
  • Bagels, of course!
  • Rye Crisp Crackers make for an interesting flavor combo and a nice texture. Triscuit crackers are always a good choice.

Recipe for Cream Cheese Smoked Salmon Spread

I hope you give this make ahead smoked salmon spread recipe a try. And if you do, please come back and give the recipe a star rating. And if you have a favorite smoked salmon appetizer recipe, let me know, I’d love to give it a try.

If you’re a smoked salmon fan, don’t miss my article on how to arrange and make a Smoked Salmon Platter. A super easy and popular appetizer.

And if you’re looking for even more appetizer recipe ideas, don’t miss my Appetizer Category. You’ll find tons of ideas. And the most popular appetizer recipe on my site, Pear and Blue Cheese Crostini. You gotta try that one.

More Appetizer Spreads

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Smoked salmon spread served with a cracker.
Print Recipe
5 from 1 vote

Cream Cheese Smoked Salmon Spread

Once you try this recipe, you’ll never buy store bought again.
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 6
Calories: 125kcal
Author: Lea Ann Brown

Ingredients

  • 8 ounces smoked salmon
  • 8 ounces softened cream cheese
  • 8 ounces sour cream
  • 2 Tablespoon finely diced onion
  • 1 Tablespoon lemon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon Worcestershire Sauce
  • 4 Tablespoons roughly chopped capers drained but unrinsed
  • 1 ½ – 2 teaspoons dried dill weed

Instructions

  • Mix all together, let set over night and adjust for flavor.

Nutrition

Calories: 125kcal | Carbohydrates: 3g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 481mg | Potassium: 152mg | Fiber: 1g | Sugar: 1g | Vitamin A: 303IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg

Cream Cheese Smoked Salmon Spread …It’s What’s For A Party!

Old Fashioned Sunday Pot Roast Dinner With Gravy

By 46 Comments

This is a recipe for classic old fashioned Pot Roast Dinner, including a recipe for roast beef gravy. Cooking vegetables, traditionally potatoes and carrots, makes this is a complete dinner in one pot.

And speaking of classic old fashioned comfort food dinners, don’t miss my recipe for Pan Fried Chicken with Homemade Fried Chicken Gravy.

Old fashioned pot roast on a platter with potatoes and carrots.

What Makes This An Old Fashioned Pot Roast?

When we talk about the comfort food we love as adults, the conversation most always turns to meals we loved as a child.

Every Sunday before church, my mom would put a pot roast in the oven so when we’d return our Sunday Pot Roast dinner was ready to serve. The only thing left to complete the meal was to prepare the pot roast gravy.

Hearty, savory, homey, and so comforting, this old fashioned method to make pot roast will warm your heart.

Watching my mom make our traditional Sunday dinner roast all of those years, it was most certainly the first recipe I made once I was married, and in my own kitchen. And I’ve been making it the same way my mom did for 40 years, the old fashioned way.

Why This Recipe Works

This is an easy no-fail recipe with only simple rules for success.

  • Maillard Reaction: Flouring and searing the meat. Searing the meat before it goes in the oven creates that toasty flavorful crunch that we all love. It also adds a lot of flavor to the braising liquid which in turn will make a more flavorful gravy.
  • Vegetables: Cutting the carrots and potatoes in uniform large pieces will insure even cooking.
  • Simple seasoning. You only need salt and pepper to enhance the beefy flavor of a chuck roast.
  • Hands Off: Once the chuck roast is in the oven, you’ll have a couple of hours of hands off time.
  • Gravy: The biggest perk. Once the meat is fall apart tender and removed from the roaster, the braising liquid makes some fantastic flavored roast beef gravy. It’s quick and easy to make and I’m going to show you how.

Oven roasting is one of the simplest cooking methods. Because of using a lower temperature it requires little attention, and become a “set it and forget it” dinner. This Sunday Pot Roast Dinner with potatoes, carrots and gravy is simple, old-fashioned perfection. Grab a chuck roast and let’s get started.

Let’s take a look at our family’s Sunday Dinner Roast.

Ingredients You’ll Need

Ingredients to make a pot roast dinner.
  • Beef Chuck Roast: A chuck roast is a primal cut that comes from the shoulder. It’s famous for it’s rich beefy flavor and is ideal for slow roasting. It’s a traditional choice for this pot roast dinner. It’s easily found in the supermarket meat cases. You can also use a bottom round rump roast or a sirloin tip roast.
  • Potatoes: Yukon Gold Potatoes are a medium starch potato which means they’re sturdier and will hold up better with the long slow cooking time required for the pot roast. Russet potatoes can be used, but with their high starch content, they can be prone to breaking down during the long cooking process. Save russets for Baked Potatoes.

Step by Step Ingredients – How To Make Pot Roast Dinner With Vegetables

Flouring a chuck roast to make pot roast dinner.
  1. Step 1: Season and flour the pot roast. Lay the chuck roast on a platter. Salt and pepper both sides of the meat, then generously flour. I even like to gently rub the flour into the meat to make sure I’m completely coating the roast.
Searing roast beef to make pot roast dinner.
Placing chopped carrots and potatoes around chuck roast to make pot roast dinner.
  1. Step 2: Sear: A very important step is to sear the meat. Heat 3 tablespoons of neutral oil in a large roasting pan. Sear the meat on each side until well browned. This will take about 5 minutes per side, depending on how hot your pan is. Place the roast in the oven, uncovered, and cook at 425 degrees for 20 minutes.
  2. Step 3: Add the vegetables. Turn the oven temperature down to 325 degrees. Sprinkle chopped carrots and potatoes around the roast. Add 2 cups of water, cover and it’s ready for the oven.

Pro Tip: Don't skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it's responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It's a technique that brings science to your cooking skills.

When the roast is fall apart tender, remove from oven and place on a plate. Tent with foil while you make the gravy.

Old Fashioned Pot roast dinner with carrots and potatoes.

Ingredients to Make Roast Beef Gravy

Ingredients to make pot roast beef gravy.
  • You’ll add beef broth to the pan drippings to equal two cups.
  • Flour and butter will make the roux
  • Worestershire sauce to add some savory flavor.

How to Make Roast Beef Gravy, It’s Easy

Before you start: Pour any drippings from the pan into a Pyrex measuring up. Add enough beef broth to equal 2 cups. There are times when there is no liquid left in the roasting pan. I use one 14.5 ounce can of beef broth and add enough water to make 2 cups.

Adding butter to pan to make roast beef gravy.
Making post roast gravy for pot roast dinner.
  1. Step 1: Add the fat: Place the pot stove top over medium low heat. Add the butter. As the butter is melting, use a spatula to scrape those beef bits stuck to the bottom of the pan. They add so much flavor to the roast beef gravy.
  2. Step 2: Make the Roux: Once the butter melts, add the flour and cook, stirring constantly. Cook for 3 minutes to allow the raw flour flavor to cook out. Watch it close, so it doesn’t burn, you simply want a golden color.
Making pot roast gravy stove top.
  1. Step 3: Add the liquid: Add the beef broth/drippings mixture and the Worcestershire. Stir over medium low heat for about 5 minutes. The pot roast gravy will thicken beautifully.

Equipment – What’s The Best Roasting Pan To Cook Old Fashioned Pot Roast?

  • A 5 – 7 quart Le Creuset works well because it provides plenty of space. However, keep in mind that the wider cooking surface tends to evaporate the roasting liquid, almost completely, and you’ll want that liquid to make a good gravy.
  • Preferred: You can also use an old fashioned oval roasting pan, like this Granite Ware brand. I love these and prefer it to my heavy Le Creuset for making pot roasts. It’s heat retention is good, and the oval shape keeps the roast and liquid nice and cozy without evaporating the braising liquid. And note, it’s light weight and easy to handle.
  • Crockpot: Here are the main reasons I don’t like using a crockpot to cook a pot roast. First of all, it doesn’t feel old fashioned. There’s something very nostalgic about a pot roast slowly braising in the oven. A crockpot skips the techniques that make a pot roast truly special. A crockpot may compromise the texture of the meat by cooking at a steady moist heat for too long.

Using a Crockpot To Make A Pot Roast

I say no. Here are the main reasons I don’t like using a crockpot to cook a pot roast.

  1. Nostalgia: First of all, it doesn’t feel old fashioned. There’s something very nostalgic about a pot roast slowly braising in the oven. A crockpot skips the techniques that make a pot roast truly special.
  2. Meat Texture: A crockpot may compromise the texture of the meat by cooking at a steady moist heat for too long. It can actually push the meat past “fall apart fork tender” into soft, mushy and shreddy.
  3. Vegetables: Potatoes, carrots and onions tend to overcook in a crockpot, becoming waterlogged and bland. In an oven-braised pot roast, vegetables actually “roast” and braise at the same time, absorbing flaovr while still keeping their shape and texture.
  4. Not Easier: You need to sear the meat before braising a pot roast and once that’s completed, your roasting pan serves as a hands-off vessel just like a slow cooker would do. I don’t see the advantage.

Tips For Success

  • When searing the meat, make sure the oil is hot enough that the meat sizzles when it hits the oil.
  • You’ll know when the meat is ready to turn when it easily releases from the pan. Use a meat fork to spear the meat, and don’t try to force turn. The meat will let you know when it’s brown by easily releasing.
  • I like using Yukon Gold potatoes for this pot roast dinner. Not only for their medium starch texture, but they also don’t need to be peeled. Simply wash, cut away any bad spots and chop.
  • Cut vegetables in large chunks. Remember, they’ll be roasting with that meat for a couple of hours. We don’t want them to cook to a mushy stage.

Questions You May Have

What’s The Best Pot Roast Seasoning?

Kosher salt and fresh ground pepper. The cuts of beef used to make pot roast are traditionally rich with beefy flavor. Let that flavor shine with a simple seasoning. Some people season with Montreal Steak Seasoning, which adds a garlic component. I never have.

How Long Does Pot Roast Take To Cook?

Depending on the size of the roast, plan for up to three hours.

How Do You Know When Pot Roast Is Done.

All you need to do is check the roast using a meat fork. Pull on the the edge of the roast and if the meat easily separates, it’s done. Officially that means it’s reached a temperature of around 200 degrees which causes the marbled fat to melt.

Variations

  • In addition to carrots and potatoes, you can also add wide sliced onion wedges or frozen pearl onions. Large chopped celery is also a common vegetable for this one pot dinner.
  • Add a glug or two of red wine to the gravy once it’s thickened.

Storage

  • Refrigerator: Let the pot roast cool completely. Store any leftovers in an airtight container and refrigerate for up to four days. For best results, I recommend storing the gravy separately. This allows you to pour it over the leftovers when reheating, keeping the pot roast moist and flavorful.
  • Freezer: If you'd like to freeze the leftovers, use freezer-safe containers, and they'll stay fresh for up to three months. Be sure to let them thaw overnight in the refrigerator before reheating.
  • Reheating: How do I keep the roast moist when reheating leftovers? I like to reheat pot roast stove top. Either use the roasting pan, or a large sauce pan. To keep the roast moist, pour the leftover gravy over the roast and reheat over low heat with the lid on. Check it frequently and use a spatula to move the roast, vegetables and liquid around for even reheating.

Pot Roast Dinner Sides

Since potatoes and carrots are cooked in the roaster with the pot roast, it’s somewhat of a complete dinner. However, green beans make an excellent side dish for pot roast. Take a look at my recipe for Brown Sugar Green Beans with Bacon which I routinely serve to make a complete dinner. Crusty bread or dinner rolls are also traditional sides.high

Pot Roast Dinner Recipe

I hope you give this old fashioned roast beef with gravy recipe a try. Sunday Pot Roast for dinner is a timeless American comfort food meal that the family will love.

More Roast Beef Dinner Recipes

And if you’re looking for more beef dinner recipes, don’t miss my Beef Category. You’ll find a ton of terrific recipes. Including the most popular on my site for Beef Tagliata. A super easy popular Italian steak recipe.

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Pot roast dinner with potatoes, carrots and gravy.
Print Recipe
5 from 5 votes

Old Fashioned Pot Roast Dinner With Potatoes Carrots and Gravy

Good Old Fashioned Sunday Pot Roast Dinner. Compete with carrots and potatoes and pot roast gravy.
Prep Time20 minutes
Cook Time3 hours
Course: Main Course Beef
Cuisine: American
Servings: 6
Calories: 468kcal
Author: Lea Ann Brown

Ingredients

  • 3 tablespoons Neutral Oil Avocado, vegetable or canola work well here.
  • 2-3 pounds Beef Chuck Pot Roast I look for a weight towards 3 pounds.
  • 2 Tablespoons flour
  • 1 Tablespoon Kosher Salt
  • 1 Teaspoon Fresh ground black Pepper
  • 1 cup water or beef broth
  • 3-4 Cups Carrots washed, peeled, cut into chunks. About 4 good sized carrots
  • 3-4 Cups Yukon Gold Potatoes Cut into chunks
  • TO MAKE THE BEEF GRAVY
  • 4 Tablespoons Butter
  • 4 Tablespoons All purpose flour
  • 2 Cups Liquid from the pot roast Add beef broth if needed to make 2 cups
  • 1 Tablespoon Worcestershire Sauce

Instructions

  • Preheat oven to 425 degrees
  • Sprinkle the chuck roast with salt and pepper and dust with flour, covering the entire pot roast.
  • Heat a Dutch oven over medium high heat. When the pan is hot, add the oil. When the oil starts to shimmer, add the roast. The oil should be hot enough that the meat sizzles when it hits the pan.
  • Brown the roast on two sides. About 5 minutes per side.
  • Place the seared roast beef in the roasting pan uncovered. Cook the roast at 425 degrees for 20 minutes.
  • Lower oven temperature to 325 degrees.
  • Add the water or broth and sprinkle the vegetables around the meat.
  • Cover and oven roast for 2 ½ to 3 hours or until meat is fall apart tender. Check the meat about half way through cooking time to see if more water needs to be added. Add up to one to 1 ½ cups.
  • Use a meat fork and large spoon to remove the pot roast and the vegetables to a serving platter. Cover with foil to keep warm.
  • Pour the drippings/liquid from the roasting pan into a Pyrex measuring cup. Add enough beef broth or water to equal two cups of liquid. Many times, my Le Creuset Dutch Oven is so heavy duty that there's no liquid left at the end of the cooking time. Use one 14.5 ounce can of beef broth and add a little water to make 2 cups.
  • Heat the Dutch oven over medium heat stove top. Add the butter to the Dutch oven. Once the butter is melted, add the flour and stir over medium low heat making a roux.
  • To serve, simply transfer roast to a serving platter and arrange vegetables around the roast. Serve the gravy in a gravy boat on the side.
  • Cook for about 3 minutes to cook the raw flour flavor out of the roux, stirring to dislodge any brown bits that have stuck to the bottom. That's what makes a better gravy. Watch it closely so it doesn't burn. Add the beef stock and Worcestershire and and stir until thickened. Taste and adjust for salt and pepper.

Notes

Tips For Success
  • When searing the meat, make sure the oil is hot enough that the meat sizzles when it hits the oil.
  • You’ll know when the meat is ready to turn when it easily releases from the pan. Use a meat fork to spear the meat, and don’t try to force turn. The meat will let you know when it’s property seared by easily releasing from the pan.
  • I like using Yukon Gold potatoes for this pot roast dinner. Not only for their medium starch texture, but they also don’t need to be peeled. Simply wash, cut away any bad spots and chop.

Nutrition

Calories: 468kcal | Carbohydrates: 34g | Protein: 35g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 200mg | Potassium: 1495mg | Fiber: 7g | Sugar: 4g | Vitamin A: 13607IU | Vitamin C: 25mg | Calcium: 106mg | Iron: 9mg

Old Fashioned Pot Roast with Gravy …It’s What’s For Sunday Dinner.