The Best Beef Recipes - The Recipe Critic https://therecipecritic.com/beef-recipes/ Tried and True Recipes for Families | Food Blog Sat, 07 Feb 2026 20:07:28 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.1 https://therecipecritic.com/wp-content/uploads/2019/02/cropped-favicon-32x32.png The Best Beef Recipes - The Recipe Critic https://therecipecritic.com/beef-recipes/ 32 32 53477294 Horseradish Pot Roast https://therecipecritic.com/horseradish-pot-roast/ https://therecipecritic.com/horseradish-pot-roast/#comments Sat, 14 Feb 2026 13:00:00 +0000 https://therecipecritic.com/?p=331351 This horseradish pot roast is pure comfort food with a flavorful twist. The beef cooks low and slow until fork-tender,…]]>

This horseradish pot roast is pure comfort food with a flavorful twist. The beef cooks low and slow until fork-tender, soaking up a rich, savory sauce with just enough horseradish to add depth without being overwhelming.

Plate of horseradish pot roast with green beans and mashed potatoes.

Why This Recipe Is a Keeper

  • Horseradish: I don’t love horseradish, but the flavor it gives this roast is incredible! Whether you love it or hate it, this recipe tastes amazing!
  • Well-balanced flavor: The sauce is rich and savory, thanks to the garlic, Worcestershire, and thyme, making every bite taste amazing.
  • Perfect with all the cozy sides: Serve it with mashed potatoes, buttered noodles, or roasted vegetables and 1-hour rolls to soak up every last bit of that delicious sauce.

Ingredients for Horseradish Pot Roast

Overhead shot of labeled horseradish pot roast ingredients.
  • Beef Options: While chuck roast works best, you can also use bottom round or eye of round.
  • Add Potatoes: For a heartier meal, toss in 1–2 lbs of baby potatoes (requires a 7–8 quart slow cooker).
  • Extra Veggies: Carrots, celery, or mushrooms can be added, stick to about 1 cup each (up to 3 cups total). If adding, pour in ¼–½ cup extra beef broth to keep the sauce flavorful.
  • Season to Taste: After whisking in the sour cream, taste the sauce and adjust with more salt and pepper if needed.
  • Swap the Liquid: Replace some or all of the beef broth with red wine or beer to change the flavor.

How to Make Horseradish Pot Roast

This pot roast recipe is easy to make and full of flavor, with just the right hint of horseradish that mellows as it cooks. For a little extra kick, stir 1–2 teaspoons of horseradish into the sour cream when finishing the sauce. Serve it over mashed potatoes or rice, or turn it into a cozy French Dip style sandwich

  1. Sear: Pat the roast completely dry with paper towels and season all sides with salt and pepper. Heat a large skillet over medium-high heat. Sear the roast on all sides until a brown crust forms, about 3 minutes per side.
  2. Add Onion: Place the roast in the bottom of a large slow cooker, then add the onion over the top.
  3. Start the Sauce: Once the roast is removed from the skillet, reduce the heat to medium and add the beef broth. Use a wooden spoon to gently scrape up all the browned bits from the bottom of the skillet, then turn off the heat.
  4. Combine: Add the tomato paste, horseradish, garlic, and Worcestershire, and stir until combined. Pour over the roast.
  5. Slow Cook: Add the thyme to the slow cooker. Cover and cook on LOW for 9-10 hours, or on HIGH for 6-8 hours.
  6. Add Slurry: In the final 45-60 minutes of cooking, skim off any fat, then whisk the cornstarch and cold water in a small bowl to make a slurry. Add it to the slow cooker.
  7. Serve: Once the roast is tender and the sauce has thickened, discard the thyme. Remove the meat, cover with foil, and whisk some sauce into the sour cream until smooth, then stir it back into the slow cooker. Shred or slice the horseradish pot roast as desired and serve.
Roast searing in a larg skillet.
Browned pot roast in the slow cooker with diced onions.
Beef broth deglazing the pan the roast was seared in.
Sauce ingredients added to the pan with the broth.
Sauce and sage added to the slow cooker with the roast and onions.
Cornstarch slurry added to the slow cooker to help thicken the sauce.
Sauce from the cooked roast added to some sour cream and whisked together.

Alyssa’s Recipe Tips

  • Dry Brine: After drying and seasoning the beef, refrigerate uncovered overnight (or up to 3 days). This enhances flavor and helps the beef sear beautifully.
  • Deglaze! Don’t skip the deglazing step after searing. The browned bits (fond) add an incredible caramelized flavor to your sauce.

Alternative Cooking Methods

  • Stove Top
    1. Dutch Oven: Use a large, heavy-bottomed pot or dutch oven.
    2. Cook: Cover and simmer over medium-low heat for 3-4 hours, until the roast is tender.
  • Oven
    1. Prep: Preheat the oven to 275ºF.
    2. Brown: Sear the roast in a large, oven-safe Dutch oven and prepare as directed.
    3. Cook: Cover and bake for 5-6 hours, until the roast is tender.
Print

Horseradish Pot Roast

This horseradish pot roast is classic comfort with a bold twist, slow-cooked until fork-tender in a rich, savory sauce.
Course Dinner, entree, Main Course, main dish
Cuisine American
Keyword best pot roast recipe, crockpot pot roast, horseradish beef, Horseradish Pot Roast, Horseradish Pot Roast recipe, horseradish roast, pot roast, pot roast recipe, slow cooker beef recipe, slow cooker pot roast
Prep Time 15 minutes
Cook Time 9 hours 15 minutes
Total Time 9 hours 30 minutes
Servings 8 servings
Calories 354kcal
Author Alyssa Rivers

Equipment

  • 1 6-8 quart slow cooker
  • 1 large 12-14 inch skillet

Ingredients

  • 3-4 pound boneless beef chuck roast
  • 1 ½ teaspoons salt
  • ½ teaspoon ground black pepper
  • 1 chopped yellow onion about 1 ½ cups
  • 1 cup beef broth
  • 3 tablespoons tomato paste
  • ⅓ cup prepared horseradish more or less to taste
  • 2 tablespoons minced garlic about 6 cloves
  • 1 tablespoon Worcestershire sauce
  • 3 sprigs fresh thyme or 1 teaspoon dried thyme
  • 3 tablespoons cornstarch to thicken
  • 3 tablespoons cold water to thicken
  • ¼ cup sour cream

Instructions

  • Pat a 3-4 pound boneless beef chuck roast completely dry with paper towels and season all sides with 1 ½ teaspoons salt and ½ teaspoon ground black pepper. Heat a large skillet over medium-high heat, then sear the roast on all sides until a brown crust forms, about 3 minutes per side.
  • Place the roast in the bottom of a large slow cooker, then add 1 chopped yellow onion over the top.
  • Once the roast is removed from the skillet, reduce the heat to medium and add 1 cup beef broth. Use a wooden spoon to gently scrape up all the browned bits from the bottom of the skillet, then turn off the heat. Add 3 tablespoons tomato paste, ⅓ cup prepared horseradish, 2 tablespoons minced garlic, and 1 tablespoon Worcestershire sauce, and stir until combined. Pour over the roast.
  • Add 3 sprigs fresh thyme to the slow cooker, then cover and cook on LOW for 9-10 hours, or on HIGH for 6-8 hours.
  • At the last 45-60 minutes of cooking, skim off any fat before whisking together 3 tablespoons cornstarch and 3 tablespoons cold water in a small bowl to make a slurry, then add it to the slow cooker.
  • Once the roast is tender and the sauce has thickened, discard the thyme sprigs. Remove the meat to a plate and cover with aluminum foil.
  • Whisk a little of the roast liquid into a small bowl with ¼ cup sour cream until the sour cream is runny and warm, then add it to the slow cooker.
  • Shred or slice the roast if desired, then add it back to the slow cooker and serve.

Notes

Storage Instructions
  • Fridge: Store leftovers in an airtight container in the fridge up to 5 days.
  • Reheating: Microwave in 60 second bursts until 165°F, or bake covered at 350°F for about 30 minutes until 165°F.
  • Freezer: Best if thawed in the fridge 1 to 2 days before cooking. Cook from the bag (skip sear) or thaw, pat dry, and sear first.
  • Make ahead: Assemble in the slow cooker insert and refrigerate up to 24 hours. Cook as directed, adding 1 to 1.5 hours if starting cold.
 

Nutrition

Calories: 354kcal | Carbohydrates: 8g | Protein: 34g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 806mg | Potassium: 725mg | Fiber: 1g | Sugar: 3g | Vitamin A: 179IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 4mg
Horseradish pot roast in a slow cooker.

What to Serve With Pot Roast

]]> https://therecipecritic.com/horseradish-pot-roast/feed/ 3 331351 One Pan Cheeseburger Rice https://therecipecritic.com/cheeseburger-rice/ https://therecipecritic.com/cheeseburger-rice/#comments Wed, 11 Feb 2026 13:00:00 +0000 https://therecipecritic.com/?p=331847 Cheeseburger rice is everything you love about a juicy cheeseburger, made easy in one skillet. Hearty, cheesy, and packed with…]]>

Cheeseburger rice is everything you love about a juicy cheeseburger, made easy in one skillet. Hearty, cheesy, and packed with flavor, it’s the ultimate weeknight comfort meal.

Skillet of cheeseburger rice with a wooden spoon.

Why This Dish Belongs on Your Dinner Menu

  • One-skillet magic: Everything cooks in a single pan, which means big flavor and minimal cleanup. Just like in my Taco Rice!
  • Cheeseburger vibes, no bun: All the savory, cheesy goodness you crave, served up in cozy rice form. Try my cheeseburger casserole next!
  • Make it your way: Pile on your favorite burger toppings like pickles, lettuce, tomatoes, or sauce for a fun, customizable finish.

Cheeseburger Rice Ingredients

Overhead shot of labeled ingredients.
  • Ketchup: If ketchup isn’t your thing, swap it out for 2 tablespoons of tomato paste!
  • Rice: Any long grain white rice will work! I use Jasmine or basmati rice. It helps to rinse and strain the rice before adding it to remove any starch.

How to Make Cheeseburger Rice Skillet

Cheeseburger rice is a one-pan dinner made with pantry staples. You get to pick your toppings just like you would with a burger! Kids love picking their favorites! For another easy one pan recipe, try my Marry Me Chicken Orzo!

  1. Cook the Beef: In a large skillet over medium-high heat, add the olive oil and diced onion. Cook for 3 minutes, until tender. Add the ground beef. Crumble and cook until browned, about 7 minutes; drain fat if needed. Add the garlic and cook for 30 seconds. Season with salt and pepper.
  2. Combine: Add the beef broth, Worcestershire sauce, ketchup, and long grain white rice, then stir to combine.
  3. Simmer: Bring the rice mixture to a boil, then reduce the heat to medium low. Cover with a lid and simmer until the liquid is absorbed and the rice is tender, about 15-20 minutes. 
  4. Melt the Cheese: Sprinkle the cheese into the rice mixture, then heat and stir until the cheese melts. Serve cheeseburger rice with your favorite burger toppings. Try shredded lettuce, tomato, bacon, mustard, dill pickles, and burger sauce!
Ground beef and garlic cooking in a skillet.
Rice, ketchup and other ingredients added to the ground beef.
Lid on top of the skillet while it cooks.
Cheese added to the cheeseburger rice.

Can I Use Instant Rice?

Yes! Using instant rice like Minute Rice will cut the cook time in half! It’s a great alternative to those busy nights when you want dinner on the table fast!

Print

Cheeseburger Rice

All the flavors of a cheeseburger, no bun required! This cheesy, savory cheeseburger rice comes together fast and is a hit with the whole family.
Course Dinner, Side Dish
Cuisine American
Keyword cheeseburger rice recipe, cheeseburger rice skillet, easy cheeseburger rice, one pan cheeseburger rice recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 513kcal
Author Alyssa Rivers

Ingredients

  • 1 pound lean ground beef
  • 1 tablespoon olive oil
  • ½ cup diced onion white or yellow
  • 2 teaspoons minced garlic
  • 1 teaspoon Kosher salt
  • ½ teaspoon pepper
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • ⅓ cup ketchup
  • 1 cup long-grain white rice rinsed
  • 1 cup shredded cheddar cheese
  • burger toppings optional for serving

Instructions

  • In a large skillet, add 1 tablespoon olive oil and ½ cup diced onion. Cook for 3 minutes, until tender. Add 1 pound lean ground beef. Crumble and cook until browned, about 7 minutes.
  • Add 2 teaspoons minced garlic and cook for 30 seconds. Season with 1 teaspoon Kosher salt and ½ teaspoon pepper.
  • Add 2 cups beef broth, 1 tablespoon Worcestershire sauce, ⅓ cup ketchup, and 1 cup long-grain white rice and stir to combine.
  • Bring the rice mixture to a boil, then reduce the heat to medium-low. Cover with a lid and simmer until the liquid is absorbed and the rice is tender, about 15-20 minutes.
  • Stir 1 cup shredded cheddar cheese into the rice mixture. Heat until the cheese melts.
  • Enjoy with your favorite burger toppings! Try shredded lettuce, tomato, pickles, and burger sauce!

Video

Notes

Storage  & Reheating Instructions
  • In the refrigerator: Store the cooled leftovers in an airtight container for 3-5 days.
  • In the freezer: In a sealed container for up to 3 months. Thaw in the fridge overnight.
  • To Reheat: Microwave individual portions or warm in the oven at 350°F. Add a splash of broth if it seems dry.

Nutrition

Calories: 513kcal | Carbohydrates: 47g | Protein: 36g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 99mg | Sodium: 1528mg | Potassium: 661mg | Fiber: 1g | Sugar: 6g | Vitamin A: 391IU | Vitamin C: 3mg | Calcium: 246mg | Iron: 4mg
Bowl of cheeseburger rice topped with lettuce, onion, tomato, lettuce and pickle.

More Favorite Rice Recipes

If you like this cheeseburger rice, I know you’ll love these other fan favorites!

]]> https://therecipecritic.com/cheeseburger-rice/feed/ 2 331847 Amazing Pepper Steak Stir Fry https://therecipecritic.com/pepper-steak-recipe/ https://therecipecritic.com/pepper-steak-recipe/#comments Thu, 05 Feb 2026 01:00:00 +0000 https://therecipecritic.com/?p=42930 Trust me on this one. If you want the most tender pepper steak you’ve ever made at home, this recipe…]]>

Trust me on this one. If you want the most tender pepper steak you’ve ever made at home, this recipe is it. It’s fast, saucy, and I give you just enough tips to make it work on a busy night!

Plated serving of pepper steak over a bed of white rice.

Read This Before You Order Takeout

  • It actually turns out tender! No chewy steak, no wondering what went wrong. My pepper steak recipe just works.
  • It’s fast enough for a weeknight! Simple ingredients and straightforward steps, and it tastes just like take-out, maybe even better!
  • The sauce is so good! The kind you want extra rice for because you’re definitely not letting it go to waste.

Pepper Steak Ingredients

Overhead shot of labeled pepper steak ingredients.
  • Steak: You don’t have to use flank steak; you could use sirloin, round, or skirt steak.
  • Bell Pepper: Use your favorite color of bell peppers or add some of your favorite vegetables.
Overhead shot of labeled sauce ingredients.

How to Make Pepper Steak Stir-Fry

This simple pepper steak recipe is sure to become part of your dinner rotation. You get good protein, veggies, and this dish is ready in 30 minutes! I like serving it with rice and some garlic edamame!

  1. Cook Peppers: In a medium-sized skillet or wok over medium-high heat, add oil. Add red bell pepper and green bell pepper and cook for 1-2 minutes until tender. Remove and set aside on a plate.
  2. Cook Steak: Turn the heat to high and add sliced flank steak. Brown the beef for about 2 minutes. Reduce the heat to medium-high and continue to cook until no longer pink, about 3 minutes.
  3. Make Sauce: In a small bowl, whisk minced garlic, brown sugar, soy sauce, sesame oil, ground ginger, and cornstarch.
  4. Combine: Add the cooked peppers back to the skillet, then pour in the sauce mixture. Continue to cook for 1-2 minutes until the sauce starts to thicken. Garnish with green onions, if desired, then serve pepper steak over rice. 
Wok with green and red bell peppers cooking.
Strips of steak cooking in a wok.
Sauce ingredients being whisked together in a bowl.
Steak, peppers, and sauce all cooking in a wok.

Alyssa’s Pro Tip

Slicing the Steak: Always slice the meat against the grain for tender steak. If it’s hard to cut, I suggest freezing it for 1-2 hours before slicing.

Print

Pepper Steak

An easy pepper steak made with tender beef, crisp peppers, and a savory sauce you’ll want over everything.
Course Main Course
Cuisine Chinese
Keyword pepper steak, pepper steak stir fry, pepper steak stir fry recipe, steak stir fry
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 407kcal
Author Alyssa Rivers

Ingredients

Peppers and Steak

  • 2 tablespoons vegetable oil
  • 1 chopped red bell pepper cut into 1 inch cubes or strips
  • 1 chopped green bell pepper cut into 1 inch cubes or strips
  • 1 ½ pounds sliced flank steak sliced in strips against the grain

Sauce

  • 3 cloves minced garlic
  • ¼ cup packed brown sugar packed
  • ½ cup soy sauce low-sodium
  • 2 teaspoons sesame oil
  • 1 teaspoon ground ginger
  • 1 tablespoon cornstarch

Instructions

  • In a medium-sized skillet or wok over medium-high heat, add 2 tablespoons vegetable oil. Add 1 chopped red bell pepper and 1 chopped green bell pepper and cook for 1-2 minutes until tender. Remove and set aside on a plate.
  • Turn the heat to high and add 1 ½ pounds sliced flank steak. Brown the beef for about 2 minutes. Reduce the heat to medium-high and continue to cook until no longer pink, about 3 minutes.
  • In a small bowl, whisk 3 cloves minced garlic, ¼ cup packed brown sugar , ½ cup soy sauce , 2 teaspoons sesame oil , 1 teaspoon ground ginger, and 1 tablespoon cornstarch.
  • Add the cooked peppers back to the skillet, then pour in the sauce. Continue to cook for 1-2 minutes until the sauce starts to thicken. Serve over rice. 

Video

Notes

Storage & Reheating Instructions
  • Refrigerator: Store leftovers in an airtight container for up to 5 days.
  • Reheating: Reheat in the microwave or on the stovetop until heated through.
  • Freezer: Freeze leftovers in a freezer-safe airtight container for up to 3 months.

Nutrition

Calories: 407kcal | Carbohydrates: 21g | Protein: 40g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 102mg | Sodium: 1717mg | Potassium: 790mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1042IU | Vitamin C: 63mg | Calcium: 63mg | Iron: 4mg
Overhead shot of pepper steak completely cooked and in the wok garnished with green onions.

Sides to Go with Your Pepper Steak

]]> https://therecipecritic.com/pepper-steak-recipe/feed/ 91 42930 Hot Reuben Dip https://therecipecritic.com/hot-reuben-dip/ https://therecipecritic.com/hot-reuben-dip/#respond Thu, 29 Jan 2026 13:00:00 +0000 https://therecipecritic.com/?p=331211 Think of this hot Reuben dip as a love letter to the classic Reuben sandwich. It’s rich, tangy, loaded with…]]>

Think of this hot Reuben dip as a love letter to the classic Reuben sandwich. It’s rich, tangy, loaded with corned beef and sauerkraut, and the perfect way to turn St. Patrick’s Day leftovers into something everyone fights over.

Overhead shot of hot reuben dip baked up to perfection!

Why This Is Worth Every Scoop

  • Deli Flavors: It tastes just like a classic Reuben sandwich, with corned beef, Swiss, creamy richness, and just enough tang, all in scoopable form.
  • Leftover Hero: Perfect way to use up leftover corned beef after St. Patrick’s Day, turning it into a warm, shareable appetizer.
  • Fan Favorite: If you have sauerkraut fans in your house, you have to make this dip!

Hot Reuben Dip Ingredients

Overhead shot of labeled hot reuben dip ingredients.
  • Corned Beef: You can use deli meat, leftover corned beef, or pastrami.
  • Sauerkraut Tips: Drain the sauerkraut well and rinse if you like a milder flavor. Make sure to pat dry to prevent too much liquid in the dip.
  • Sour Cream Swaps: You can use Mayonnaise instead of sour cream. Swap thousand island for Russian dressing.

How to Make Hot Reuben Dip

This corned beef dip is the perfect appetizer for anyone who loves sauerkraut and bold Reuben flavor! Eat it with toasted rye bread, rye chips, or rye crackers!

  1. Prep: Preheat the oven to 400°F, then lightly grease a 2-quart baking dish or an 8 or 10-inch oven-safe skillet with nonstick cooking spray. In a large bowl, add softened cream cheese, sour cream, and Thousand Island dressing. Beat with a hand mixer until smooth.
  2. Add: Add chopped corned beef, shredded Swiss cheese, sauerkraut, and black pepper.
  3. Combine: Stir everything together until evenly combined.
  4. Bake: Spread into the prepared dish, and bake for 20-25 minutes, until the cheese is melted and the dip is hot and bubbly.
Cream cheese, sour cream and thousand island dressing being beaten with a hand mixer in a mixing bowl.
Sauerkraut, corned been and Swiss cheese added to the mixture.
All of the ingredients combined.
All of the dip ingredients added to a baking dish.

Hot Reuben Dip Slow Cooker Instructions

  1. Add: Add all ingredients to the crockpot. and
  2. Combine: Stir to combine.
  3. Cook: Cook on HIGH for 1 ½ – 2 hours or LOW for 3-4 hours.
Print

Hot Reuben Dip

All the flavors of a classic Reuben sandwich baked into a warm, scoopable dip that’s perfect for sharing.
Course Appetizer, dip
Cuisine American
Keyword corned beef dip, hot reuben dip, reuben dip, reuben dip recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 servings
Calories 204kcal
Author Alyssa Rivers

Ingredients

  • 1 (8-ounce) package softened cream cheese
  • ½ cup sour cream
  • ⅓ cup thousand island dressing or Russian dressing
  • 8 ounces chopped corned beef or pastrami
  • 1 ½ cups shredded Swiss cheese
  • ¾ cup sauerkraut rinsed, drained, and patted dry
  • ½ teaspoon black pepper

Instructions

  • Preheat the oven to 400 degrees Fahrenheit. Lightly grease a 2-quart baking dish or an 8 or 10-inch oven-safe skillet with nonstick cooking spray.
  • In a large bowl, add 1 (8-ounce) package softened cream cheese, ½ cup sour cream, and ⅓ cup thousand island dressing, and beat with a hand mixer until smooth.
  • Add 8 ounces chopped corned beef, 1 ½ cups shredded Swiss cheese, ¾ cup sauerkraut, and ½ teaspoon black pepper. Stir everything together until evenly combined.
  • Spread into the prepared dish. Bake for 20-25 minutes, until the cheese is melted and the dip is hot and bubbly.

Notes

Storage, Reheating, & Make Ahead Instructions
  • Fridge: Store leftover dip in an airtight container in the refrigerator for up to 4 days.
  • Freezer: Freeze leftover dip for up to 2 months. Thaw overnight in the refrigerator before reheating and serving.
  • Reheating: Reheat in the microwave in 30-second intervals, stirring between each, until heated through. You can also reheat in the oven, covered, until warm and bubbly.
  • Make ahead: Assemble the dip and cover tightly with plastic wrap. Refrigerate for 1 to 2 days, then bake as directed when ready to serve. You can also assemble and freeze the dip before baking. Thaw overnight in the refrigerator before baking, and add an extra 5 to 10 minutes to the baking time if needed.

Nutrition

Calories: 204kcal | Carbohydrates: 3g | Protein: 8g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 49mg | Sodium: 443mg | Potassium: 126mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 442IU | Vitamin C: 6mg | Calcium: 154mg | Iron: 1mg
Someone scooping a bite of hot Reuben dip.

More Ways To Use Corned Beef

If you’re looking for more ways to use up corned beef, I’ve got you covered!

]]> https://therecipecritic.com/hot-reuben-dip/feed/ 0 331211 Slow Cooker Bourbon Meatballs https://therecipecritic.com/slow-cooker-bourbon-meatballs/ https://therecipecritic.com/slow-cooker-bourbon-meatballs/#respond Sat, 17 Jan 2026 13:00:00 +0000 https://therecipecritic.com/?p=329551 Slow cooker bourbon meatballs are an easy, set-it-and-forget-it favorite. Frozen meatballs simmer in a sweet, sticky bourbon sauce, making them…]]>

Slow cooker bourbon meatballs are an easy, set-it-and-forget-it favorite. Frozen meatballs simmer in a sweet, sticky bourbon sauce, making them perfect for an appetizer or a simple dinner with just 10 minutes of prep.

Someone taking a large wooden spoon and scooping a few slow cooker bourbon meatballs out of the crockpot.

The Secret Sauce Behind These Bites

  • Big Flavor, Zero Fuss: Using frozen meatballs and a simple sauce, makes this recipe so easy and the best thing to whip up on busy nights!
  • Made for Any Moment: Serve them with toothpicks for parties or game days with my hot corn dip and chicken wings, or spoon them over rice for an easy, weeknight dinner.
  • Sweet & Savory Perfection: The bourbon-infused sauce has the perfect balance of rich, tangy, and sweet!

Slow Cooker Bourbon Meatball Ingredients

Overhead shot of labeled ingredients.
  • Meatballs: Frozen meatballs make this recipe so EASY! Make my homemade meatballs if you prefer. Frozen meatballs can release excess moisture as they cook. You can thaw them first if you prefer.
  • Bourbon: If you don’t want to use bourbon, you can use apple juice or apple cider instead!
  • Make it Spicy: Garnish your meatballs with red pepper flakes before serving for a kick of spice!

How to Make Slow Cooker Bourbon Meatballs

Whether you’re making these for a party or serving them over mashed potatoes for an easy dinner, the process is quick and hands-off. Follow the simple steps below and let the slow cooker work its magic.

  1. Add Meatballs: Spray the inside bowl of a slow cooker with non-stick cooking spray. Place the frozen meatballs in the bottom of the slow cooker.
  2. Whisk Sauce: In a medium bowl, add the bourbon, brown sugar, honey, soy sauce, Worcestershire sauce, and minced garlic. Whisk until combined, and the sugar is dissolved.
  3. Add Sauce and Cook: Pour the bourbon sauce over the meatballs. Give it a stir to make sure the meatballs are all coated. Cook on LOW for 3 hours, or HIGH for 2 hours, stirring occasionally to coat the meatballs in the sauce.
  4. Thicken Sauce: In the last hour of cooking, combine the cornstarch and water in a small bowl. Pour the cornstarch slurry into the crockpot and stir to combine. Cover with the lid and cook for the remaining hour until the sauce thickens. Adjust the slow cooker setting to the warm setting until you are ready to serve them. Serve as an appetizer with toothpicks, or as a meal with rice if you desire.
Frozen meatballs added to the bottom of the crockpot.
All of the sauce ingredients all whisked together in a bowl.
Someone pouring the sauce over the top of the meatballs.
Someone adding the cornstarch slurry to the crockpot.

Can I Make These on the Stovetop?

Yes! If you’re short on time, the stovetop is a great option!

  1. Add the frozen meatballs and the bourbon sauce mixture to a large saucepan.
  2. Stir to coat the meatballs with sauce, then cover the saucepan with a lid.
  3. Simmer over medium heat for 15-20 minutes, or until heated through.
  4. Serve and enjoy!
Print

Slow Cooker Bourbon Meatballs

Sweet and saucy slow cooker bourbon meatballs made with frozen meatballs for an easy, hands-off recipe. Perfect for game day, holidays, or weeknights.
Course Appetizer
Cuisine American
Keyword crock pot bourbon meatballs, slow cooker bourbon meatballs recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8 servings
Calories 138kcal

Ingredients

  • 1 (26-ounce) bag frozen meatballs precooked
  • ⅓ cup bourbon apple juice or apple cider
  • ½ cup brown sugar
  • ⅓ cup honey
  • ½ cup low-sodium soy sauce
  • 1 tablespoon Worcestershire sauce
  • 2 cloves minced garlic
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Instructions

  • Spray the inside bowl of a slow cooker with non-stick cooking spray. Place 1 (26-ounce) bag frozen meatballs in the bottom of the slow cooker.
  • In a medium bowl, add ⅓ cup bourbon, ½ cup brown sugar, ⅓ cup honey, ½ cup low-sodium soy sauce, 1 tablespoon Worcestershire sauce, and 2 cloves minced garlic. Whisk until combined, and the sugar is dissolved.
  • Pour the bourbon sauce over the meatballs. Give it a stir to make sure the meatballs are all coated.
  • Cook on LOW for 3 hours, or HIGH for 2 hours, stirring occasionally to coat the meatballs in the sauce.
  • In the last hour of cooking, combine 2 tablespoons cornstarch and 2 tablespoons cold water in a small bowl. Pour the cornstarch slurry into the crockpot and stir to combine. Cover with the lid and cook for the remaining hour until the sauce thickens.
  • Adjust the slow cooker setting to the warm setting until you are ready to serve them. Serve as an appetizer with toothpicks, or as a meal with rice if you desire.

Notes

Storage & Reheating 
  • Refrigerator: Once your meatballs have cooled, place them in an airtight container in the fridge. They will keep for 3-4 days.
  • Reheating: You can reheat these on the stove. Place them in a saucepan and heat on medium until the meatballs are hot and the sauce is bubbling.
 

Nutrition

Calories: 138kcal | Carbohydrates: 28g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Cholesterol: 0.1mg | Sodium: 606mg | Potassium: 102mg | Fiber: 0.2g | Sugar: 25g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
Someone using a toothpick to pick up a slow cooker bourbon meatball out of a bowl.

More Easy Slow Cooker Meatball Recipes

Here are some more saucy meatball recipes for you to check out! Let me know which ones are your favorites!

]]> https://therecipecritic.com/slow-cooker-bourbon-meatballs/feed/ 0 329551 Shipwreck Stew https://therecipecritic.com/shipwreck-stew/ https://therecipecritic.com/shipwreck-stew/#comments Thu, 08 Jan 2026 13:00:00 +0000 https://therecipecritic.com/?p=326642 Shipwreck stew is a one-pot dinner that keeps things simple and affordable. Ground beef, tender potatoes, and everyday vegetables cook…]]>

Shipwreck stew is a one-pot dinner that keeps things simple and affordable. Ground beef, tender potatoes, and everyday vegetables cook together in a rich tomato broth. It makes a cozy, filling meal without extra dishes or extra cost.

Pot of shipwreck stew with a ladle in it.

Why This Needs to be Dinner Tonight

  • Pantry Staples: This stew comes together with simple, everyday ingredients you probably already have on hand.
  • Hearty and family friendly: With beef, potatoes, and plenty of veggies, it’s filling, comforting, and a dinner everyone will love.
  • Made for bread dipping: Serve it with crusty bread or warm rolls to soak up every last spoonful of that rich, savory broth.

Ingredients for Shipwreck Stew

Overhead shot of labeled ingredients.
  • Other Veggies: This stew is perfect for using what you have. Fresh, frozen, or canned veggies all work, so swap in what’s on hand.
  • Quantity: This makes a ton of stew! Make sure to use a large pot, so it all fits! Feel free to half this recipe as well.

How to Make Shipwreck Stew

This is the kind of stew that doesn’t need a lot of explaining. Everything goes into the pot, the flavors mingle, and suddenly your kitchen smells incredible. It’s the kind of one-pot meal that brings everyone back for seconds.

  1. Cook: In a large pot, over medium-high heat, cook and crumble ground beef until no longer pink. Then add the diced onion, carrots, and celery. Cook for 4-5 minutes until the vegetables begin to soften.
  2. Add Seasonings: Season the beef and vegetables with Italian seasoning, garlic powder, salt, and pepper.
  3. Add the Mix-ins: Then add diced tomatoes, corn, kidney beans, green beans, beef broth, condensed tomato soup, and potatoes.
  4. Simmer and Serve: Bring the stew to a boil, then reduce the heat to low and simmer. Stir occasionally, until the potatoes are tender, about 30 minutes. Season Shipwreck Stew with additional salt and pepper to taste, then serve.
Pot with cooked ground beef and onion, carrot, and celery.
Seasonings added to the cooked beef and veggies.
All of the other ingredients added to the pot.
Broth added to the pot of shipwreck stew.

Other Cooking Methods

  • Slow Cooker Instructions
    1. Brown Beef: In a skillet, brown the beef and cook the onion, carrot, and celery.
    2. Add: Add to the crockpot with the remaining ingredients.
    3. Cook: Cover, and cook on low for 4 hours or high for 2 hours.
  • Instant Pot Instructions:
    1. Sauté: Use the sauté setting on your Instant Pot to brown the beef and cook the carrots, onion, and celery.
    2. Add: Add the remaining ingredients to the Instant Pot.
    3. Cook: Set on high for 8 minutes.
    4. Quick Release: Do a quick release after 8 minutes.
Print

Shipwreck Stew

A simple one-pot stew made with ground beef, potatoes, and pantry veggies simmered in a tomato broth.
Course Dinner, main dish
Cuisine American
Keyword shipwreck stew, shipwreck stew recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10 servings
Calories 219kcal
Author Alyssa Rivers

Equipment

  • 1 Large Pot or Dutch Oven

Ingredients

  • 2 pounds lean ground beef
  • 4 large diced carrots about 2 cups
  • 1 cup diced onion about ½ a large onion
  • 2 ribs diced celery about 1 cup
  • 1 tablespoon Italian seasoning
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 (14.5-ounce) cans diced tomatoes not drained
  • 2 (14.5-ounce) cans corn drained
  • 2 (14.5-ounce) cans kidney beans drained and rinsed
  • 1 (14.5-ounce) can green beans drained
  • 2 cups beef broth
  • 1 (10.75-ounce) can condensed tomato soup
  • 4 peeled and cubed russet potatoes about 3 cups

Instructions

  • In a large pot, over medium heat, cook and crumble 2 pounds lean ground beef until no longer pink. To the pot add, 1 cup diced onion, 4 large diced carrots, and 2 ribs diced celery. Cook for 4-5 minutes until the vegetables begin to soften.
  • Season the beef and vegetables with 1 tablespoon Italian seasoning, 2 teaspoons garlic powder, 2 teaspoons salt, and 1 teaspoon pepper.
  • To the pot, add 2 (14.5-ounce) cans diced tomatoes, 2 (14.5-ounce) cans corn, 2 (14.5-ounce) cans kidney beans, 1 (14.5-ounce) can green beans, 2 cups beef broth, 1 (10.75-ounce) can condensed tomato soup, and 4 peeled and cubed russet potatoes
  • Bring the stew to a boil, then reduce the heat to low and simmer, stirring occasionally, until the potatoes are tender, about 30 minutes. Season with additional salt and pepper to taste if needed and serve.

Video

Notes

Storage Instructions
  • Fridge: Store in an airtight container in the fridge for up to 5 days.
  • Reheat: Reheat in the microwave or on the stovetop until heated through.
  • Freezer: You can freeze this soup, although potatoes tend to become mushy if frozen and reheated. For best results, freeze (without the potatoes) in a freezer-safe airtight container for up to 3 months. When ready to use, thaw in the fridge overnight. You can add canned or freshly cooked potatoes when reheating. 

Nutrition

Calories: 219kcal | Carbohydrates: 21g | Protein: 22g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 736mg | Potassium: 850mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4860IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 3mg
Bowl of shipwreck stew.

More Cozy Stew Recipes

]]> https://therecipecritic.com/shipwreck-stew/feed/ 8 326642 Slow Cooker Lasagna https://therecipecritic.com/slow-cooker-lasagna/ https://therecipecritic.com/slow-cooker-lasagna/#comments Mon, 29 Dec 2025 13:00:00 +0000 https://therecipecritic.com/?p=123849 This easy slow cooker lasagna layers tender noodles with rich meat sauce and three cheeses, all with just 25 minutes…]]>

This easy slow cooker lasagna layers tender noodles with rich meat sauce and three cheeses, all with just 25 minutes of hands on prep. You get classic, cozy lasagna flavor that melds into every bite from slow cooking all day!

Someone pulling a scoop of slow cooker lasagna out of the crockpot.

The Magic Behind The Melt

  • Hands-off ease: Classic lasagna flavor with almost no active cooking. Load it, walk away, come back to dinner.
  • Layers stay intact: The slow, steady cook keeps everything together! There are no sliding layers or soupy middles.
  • All-day aroma: It fills your kitchen with that slow simmered, Italian-Sunday smell without the actual work of an Italian Sunday.

Slow Cooker Lasagna Ingredients

Overhead shot of labeled slow cooker lasagna ingredients.
  • Meat: Use half ground beef and half Italian sausage for a richer flavor.
  • Cheese Swap: You can use ricotta cheese instead of cottage cheese. I just like how cottage cheese keeps after cooking for so long.
  • Noodles: No-boil or regular lasagna noodles both work; either will soften with the long cook time.
  • Cheese: Freshly shredded cheese melts better than pre-shredded.
  • Sauce: Use about 3½ cups homemade marinara instead of jarred if you prefer.
  • Mushrooms: Sautéed mushrooms add moisture and depth.

How to Make Slow Cooker Lasagna

Lasagna always feels like a labor of love. But, for some reason, when I put it together in a crockpot, it feels so much easier! And I love how perfectly tender the noodles come out! Pair it with my Olive Garden salad and garlic bread!

  1. Prep & Brown Meat: Spray the bowl of a slow cooker with nonstick cooking spray, then set aside. Add the ground beef to a large 12 or 14-inch skillet and cook for 7-10 minutes over medium-high heat until browned and no pink remains. Drain any grease, then add the onion and garlic to the skillet, and cook for 2 minutes.
  2. Add Sauce Ingredients to Skillet: Stir in the marinara sauce, tomato paste, water, Italian seasoning, salt, and pepper until combined.
  3. Combine Cheeses: Combine the cottage cheese, mozzarella, and parmesan in a large bowl.
  4. Assemble: To assemble the lasagna, layer ⅓ of the meat sauce in the bottom of the slow cooker.
  5. Layer Noodles: Layer about a third of the lasagna noodles on top of the meat sauce, breaking them up as needed.
  6. Layer Cheese, Repeat & Cook: Add a third of the cheese mixture on top of the noodles. Repeat the layers twice more, finishing with the last third of the cheese mixture on top. Cover and cook on LOW for 4-5 hours or on HIGH for 3 hours, until the noodles are fully tender. Turn the slow cooker to WARM and let the crockpot lasagna rest for 15-30 minutes before serving to make dishing it up easier. Garnish with fresh parsley.
Ground beef ad onions cooking in a skillet.
Marinara sauce added to the ground beef and and onion mixture.
All three cheeses mixed together in a bowl.
Layer of meat sauce on the bottom of the slow cooker.
Lasagna noodles layered on top of the meat sauce.
Cheese mixture layered on top of the noodles.

Alyssa’s Pro Tip

Jar Trick: I like to add ½ cup of water to the empty sauce jar. Then I shake it up to get the remaining sauce and pour it into the dish.

Print

Slow Cooker Lasagna

Classic lasagna made effortless in the slow cooker. Layers of noodles, hearty meat sauce, and three cheeses come together with just 25 minutes of prep.
Course Dinner, entree, Main Course, main dish
Cuisine Italian, Italian American
Keyword crockpot dinner ideas, crockpot lasagna, easy lasagna recipe, Lasagna, lasagna recipe, Slow Cooker Lasagna, slow cooker lasagna recipe, slow cooker recipes
Prep Time 25 minutes
Cook Time 5 hours 15 minutes
Total Time 5 hours 40 minutes
Servings 8 servings
Calories 423kcal
Author Alyssa Rivers

Equipment

  • 1 Slow Cooker 5, 6, or 7-quart

Ingredients

  • 1 pound lean ground beef
  • 1 cup diced onion about 1 medium onion
  • 4 teaspoons minced garlic about 4 cloves
  • 1 (26-ounce) jar marinara sauce
  • 1 (6-ounce) can tomato paste
  • ½ cup water
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 (16-ounce) container small curd cottage cheese
  • 2 cups shredded mozzarella cheese
  • ½ cup shredded parmesan cheese
  • 10 uncooked lasagna noodles
  • chopped fresh parsley optional garnish

Instructions

  • Spray the bowl of a slow cooker with nonstick cooking spray and set aside.
  • Add 1 pound lean ground beef to a large 12 or 14-inch skillet and cook for 7-10 minutes over medium-high heat until browned and no pink remains. Drain any grease.
  • Add 1 cup diced onion and 4 teaspoons minced garlic, and cook for 2 minutes. Stir in 1 (26-ounce) jar marinara sauce, 1 (6-ounce) can tomato paste, ½ cup water, 2 teaspoons Italian seasoning, 1 teaspoon salt , and ½ teaspoon ground black pepper, and stir to combine.
  • Combine the 1 (16-ounce) container small curd cottage cheese, 2 cups shredded mozzarella cheese, and ½ cup shredded parmesan cheese in a large bowl.
  • To assemble the lasagna, layer ⅓ of the meat sauce in the bottom of the slow cooker. Layer about a third of the 10 uncooked lasagna noodles on top of the meat sauce, breaking them up as needed. Add a third of the cheese mixture on top of the noodles.
  • Repeat the layers twice more, finishing with the last third of the cheese mixture on top.
  • Cover and cook on LOW for 4-5 hours or on HIGH for 3 hours, until the noodles are fully tender.
  • Turn the slow cooker to WARM and let the lasagna rest for 15-30 minutes before serving to make dishing it up easier. Garnish with chopped fresh parsley.

Video

Notes

Storage & Make Ahead Instructions
  • Fridge: Store in an airtight container up to 5 days. Reheat in the microwave in 30-second increments.
  • Freezer: Not ideal to freeze once assembled. Freeze the meat sauce only, up to 3 months; thaw before using.
  • Make Ahead: Assemble up to 24 hours ahead. Reduce cook time by about half since the noodles soak in the liquid.

Nutrition

Calories: 423kcal | Carbohydrates: 41g | Protein: 34g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 1391mg | Potassium: 893mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1050IU | Vitamin C: 13mg | Calcium: 312mg | Iron: 4mg
Plated portion of slow cooker lasagna.

More Italian-Inspired Dinners

Italian dinners are a family favorite in our house. This is Lasagna, or these Three Cheese Stuffed Pasta Shells are some of my tops! Here are a few more favorites for you to try.

]]> https://therecipecritic.com/slow-cooker-lasagna/feed/ 1 123849 Beef Chow Mein https://therecipecritic.com/beef-chow-mein/ https://therecipecritic.com/beef-chow-mein/#respond Sun, 21 Dec 2025 13:00:00 +0000 https://therecipecritic.com/?p=325253 Skip the takeout, this Beef Chow Mein is ready in just 25 minutes! Packed with tender beef, crisp veggies, and saucy…]]>

Skip the takeout, this Beef Chow Mein is ready in just 25 minutes! Packed with tender beef, crisp veggies, and saucy noodles, it’s a fast, flavorful dinner that hits the spot every time.

Overhead shot of a plated bowl of beef chow mein.

Why Everyone Will Be Asking for Seconds

  • Ultra-tender, restaurant-style beef: A quick marinade keeps the flank steak incredibly juicy and tender, giving you that classic takeout texture right at home.
  • Perfectly saucy noodles: The savory sauce clings to every strand of noodle for a glossy, flavorful bite that’s not dry or overloaded.
  • Great on its own or with sides: It’s a satisfying meal by itself, but it also pairs well with egg rolls, crab rangoons, steamed rice, or a simple cucumber salad for an easy spread.

Ingredients for Beef Chow Mein

Overhead shot of beef ingredients.
  • Beef: Thinly slice the flank steak against the grain!
  • Baking Soda: The secret to tenderizing the beef.
Overhead shot of beef chow mein ingredients.
Overhead shot of chow mein ingredients.
  • Chow Mein Noodles: Follow the package instructions! I found that rinsing the cooked and drained noodles in cold water keeps them from sticking!
  • Bean Sprouts: Optional, but I love the crunch and texture! Add the bean sprouts last so they stay fresh and crisp!

How to Make Beef Chow Mein

Don’t let the short prep time of this beef chow mein recipe fool you; this dish is packed with delicious flavor. From marinated steak to saucy noodles and crisp veggies, it’s a one-pan wonder you’ll want on repeat.

  1. Marinate the Steak: Place the flank steak, baking soda, and soy sauce in a medium bowl. Stir to combine. Cover and refrigerate for 10 minutes.
  2. Make the Chow Mein Sauce: In a small bowl, whisk together soy sauce, beef broth, sesame oil, oyster sauce, ginger, brown sugar, and cornstarch. Set aside.
  3. Prep the Noodles: Prepare chow mein noodles according to package instructions.
  4. Cook: Heat oil in a large skillet or wok on high heat. Add the thinly sliced flank steak, and stir-fry until just cooked through. Add garlic, and cook for 30 more seconds.
  5. Cook Coleslaw: Add the coleslaw mix and stir-fry for 1-2 minutes until the cabbage has wilted.
  6. Toss in Noodles: Add the cooked noodles and sauce mixture, then toss to coat. Add bean sprouts and green onions last so they stay fresh and crunchy! Give it a quick toss, then serve and enjoy!
Beef covered in cornstarch and soy sauce sitting in a bowl to marinate.
Bowl full of sauce ingredients all mixed together.
Chow mein noodles cooking in a pot on the stove.
Beef cooking in a skillet with garlic.
Cooked beef with coleslaw mix.
Cooked noodles stirred in and green onions and bean sprouts added to the beef mixture.
Print

Beef Chow Mein

A quick beef chow mein with tender beef, fresh vegetables, and a savory sauce that clings to the noodles. Simple ingredients, big flavor, and ready fast.
Course Dinner, Side Dish
Cuisine Asian American
Keyword beef and noodles, beef chow mein, beef chow mein recipe, chow mein, chow mein recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 Servings
Calories 285kcal
Author Alyssa Rivers

Ingredients

Beef

  • 1 pound thinly sliced flank steak
  • ¼ teaspoon baking soda
  • 2 tablespoons soy sauce

Sauce

  • ¼ cup low-sodium soy sauce
  • ¼ cup beef broth
  • 2 teaspoons sesame oil
  • 2 tablespoons oyster sauce
  • 2 teaspoons freshly grated ginger or ginger paste
  • 2 tablespoons light brown sugar
  • 1 tablespoon cornstarch

Chow Mein

  • 6 ounces dry chow mein noodles
  • 1 tablespoon vegetable oil
  • 2 cloves minced garlic
  • 2 cups coleslaw mix cabbage and carrot mixture
  • 1 cup bean sprouts rinsed and strained
  • 2 stalks chopped green onions

Instructions

Beef

  • Place 1 pound thinly sliced flank steak, ¼ teaspoon baking soda, and 2 tablespoons soy sauce in a medium bowl. Stir to combine. Cover and refrigerate for 10 minutes.

Sauce

  • In a small bowl, whisk together ¼ cup low-sodium soy sauce, ¼ cup beef broth, 2 teaspoons sesame oil, 2 tablespoons oyster sauce, 2 teaspoons freshly grated ginger, 2 tablespoons light brown sugar, and 1 tablespoon cornstarch. Set aside.

Chow Mein

  • Prepare 6 ounces dry chow mein noodles according to package instructions.
  • Heat 1 tablespoon vegetable oilin a large skillet or wok on high heat. Add 1 pound thinly sliced flank steak, and stir-fry until just cooked through. Add 2 cloves minced garlic, and cook for 30 more seconds.
  • Add 2 cups coleslaw mix and stir-fry for 1-2 minutes until the cabbage has wilted.
  • Add the cooked noodles and sauce mixture, then toss to coat the noodles.
  • Add 1 cup bean sprouts and 2 stalks chopped green onions last so they stay fresh and crunchy! Give it a quick toss, then serve and enjoy!

Notes

Storage & Reheating Instructions
  • In the Fridge: Store leftovers in an airtight container in the fridge for 3-4 days. 
  • To Reheat: Pop it in the microwave for 1-2 minutes!

Nutrition

Calories: 285kcal | Carbohydrates: 30g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 45mg | Sodium: 1189mg | Potassium: 405mg | Fiber: 3g | Sugar: 6g | Vitamin A: 66IU | Vitamin C: 12mg | Calcium: 43mg | Iron: 3mg

Side shot of someone pulling up a scoop of beef chow mein from the skillet.

More Asian-Inspired Dinner Recipes

]]> https://therecipecritic.com/beef-chow-mein/feed/ 0 325253 Insanely Delicious Prime Rib Recipe https://therecipecritic.com/prime_rib_recipe/ https://therecipecritic.com/prime_rib_recipe/#comments Sat, 06 Dec 2025 13:00:00 +0000 http://therecipecritic.com/?p=32695 I have the perfect fool proof prime rib recipe for you. I have done all of the testing so that…]]>

I have the perfect fool proof prime rib recipe for you. I have done all of the testing so that you can achieve the perfect prime rib every single time. Melt in your mouth, cooked perfectly to medium rare with a perfect garlic butter crust, this recipe is incredible. I will help you feel confident every step of the way!

Perfectly cooked medium rare prime rib roast sliced down the middle.

A Reader’s Review

This is the first time I’ve ever commented on a recipe. . . I’ve tried many rubs and techniques over the last 20 some years and this is hands down the best! My whole family agrees that this is the recipe we’ll use from now on. Thank you, thank you for this great recipe!

Laura

Meet the Prime Rib of Your Dreams

  • Perfect Every Time: Even first-timers can nail this! Follow my easy steps for the most incredible prime rib you’ve ever made.
  • Herb Infused Butter Magic: The buttery garlic herb crust might just be the best part. This locks in moisture and creates the most amazing flavor.
  • Foolproof Results: The high-heat sear followed by the low-roasting thermometer method ensures perfectly tender results every time.
  • Tried and True: This recipe has been made and loved by millions of people just like you!

Herb Garlic Butter Prime Rib Ingredients

Overhead shot of labeled ingredients.
  • Prime Rib: I like to get a three-rack, bone-in prime rib roast, about 8 lbs, cut and tied. Ask the butcher to cut and tie the bones for easy carving. Add my Prime Rib Rub before roasting for the best flavor.
  • Butter: Make sure that the butter is softened to blend well with the herbs and seasonings.
  • Garlic Cloves: If you don’t have fresh garlic cloves, you can use 1/2 teaspoon minced garlic!
  • Thyme, Oregano, and  Fresh Rosemary: I like to use freshly chopped herbs to make the flavor top-notch! 

Best Prime Rib Recipe

Preparing steakhouse-worthy prime rib isn’t as tricky as it seems. Enjoy this decadent recipe this holiday season with friends and family! For a similar roast recipe, make my succulent Ribeye Roast next.

  1. Prep and Cut the Bone: Remove the prime rib roast from the refrigerator 2 hours before cooking and let it rest at room temperature. Place the bone side down on the cutting board. Using a sharp knife, slice along the curve of the bones to separate from the meat, stopping about 1/2 inch from the bottom, still leaving the bones connected. Preheat the oven to 450°F.
  2. Tie: Using butcher’s twine, tie the roast every 2 inches around, securing the bones against the roast.
  3. Make Herb Garlic Butter: In a small bowl, mix the butter, garlic, thyme, oregano, rosemary, salt, and pepper.
  4. Bake and Rest: Rub the butter mixture on the outside of the roast, then place it in a roasting pan or large skillet with the fat side up. Bake for 15 minutes, then reduce the temperature to 325°F. It is about 15 minutes per pound of meat. Bake until it reaches an internal temperature of 110 degrees. Remove the cooked prime rib from the oven and let it rest with foil for at least 20 minutes. The temperature will be 130°F for a medium-rare prime rib.
Prime rib roast being cut and prepped for wrapping.
Someone tying the prime rib with butchers twine.
Garlic herb butter ingredients mixed together in a bowl.
Someone spreading the garlic herb butter on top of the prime rib roast.

Alyssa’s Pro Tip

Do you trust your thermometer? I tested four thermometers on two roasts. The high-end Typhur was off by 17°F, while the ThermPro gave the most accurate readings. I also recommend that when it reaches about 110°F, you probe it with an instant-read thermometer if you have trust issues.

Plated slice of prime rib next to a horseradish cup, green beans, and mashed potatoes and gravy.
Print

Perfect Prime Rib

Garlic butter herb prime rib is melt in your mouth tender, cooked to medium-rare perfection, and marbled with fat. The seared garlic butter herb crust is incredible!
Course Dinner, Main Course
Cuisine American
Keyword prime rib, prime rib recipe
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8 people
Calories 548kcal
Author Alyssa Rivers

Ingredients

  • 2-6 pounds bone in prime rib boned and tied
  • 1 cup butter softened
  • 5 cloves garlic minced
  • 1 Tablespoon thyme finely chopped
  • 1 Tablespoon oregano finely chopped
  • 1 Tablespoon rosemary finely chopped
  • 1 Tablespoon salt
  • 1 teaspoon pepper

Instructions

  • Remove the 2-6 pounds bone in prime rib from the refrigerator 2 hours before cooking and let it rest at room temperature. Place the bone side down on the cutting board. Using a sharp knife, slice along the curve of the bones to separate from the meat, stopping about 1/2 inch from the bottom, still leaving the bones connected. Preheat the oven to 450°F.
  • Using butcher’s twine, tie the roast every 2 inches around, securing the bones against the roast.
  • In a small bowl, mix the 1 cup butter, 5 cloves garlic, 1 Tablespoon thyme, 1 Tablespoon oregano, 1 Tablespoon rosemary, 1 Tablespoon salt, and 1 teaspoon pepper.
  • Rub the butter mixture on the outside of your prime rib. Place it in a roasting pan or large skillet with the fat side up.
  • Bake the roast for 15 minutes, then reduce the temperature to 325°F. It is about 15 minutes per pound of meat. Bake until it reaches an internal temperature of 110 degrees.
  • Remove the prime rib from the oven and let it rest with foil for at least 20 minutes. The temperature will be 130°F for a medium-rare prime rib.

Video

Notes

Storage & Reheating Instructions
  • Refrigerate: Store cooled prime rib in an airtight container in the refrigerator for up to 5–7 days.
  • Freeze: Once completely cooled, place slices in a ziplock freezer bag, press out the air, and lay flat in the freezer for up to 1 month. Thaw overnight in the refrigerator before reheating.
  • Reheat: After thawing, warm in the oven at 350°F for 12–15 minutes, or until it reaches your desired internal temperature. Enjoy!

Nutrition

Calories: 548kcal | Carbohydrates: 2g | Protein: 16g | Fat: 53g | Saturated Fat: 27g | Cholesterol: 130mg | Sodium: 1126mg | Potassium: 278mg | Fiber: 1g | Sugar: 1g | Vitamin A: 769IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg
Fully cooked garlic butter herb crusted roast.

More Beef Recipes to Enjoy

]]> https://therecipecritic.com/prime_rib_recipe/feed/ 550 32695 Million Dollar Stuffed Shells https://therecipecritic.com/million-dollar-stuffed-shells/ https://therecipecritic.com/million-dollar-stuffed-shells/#comments Mon, 24 Nov 2025 13:00:00 +0000 https://therecipecritic.com/?p=320348 Million dollar stuffed shells take all the creamy, cheesy goodness of the classic and wrap it into fun jumbo shells.…]]>

Million dollar stuffed shells take all the creamy, cheesy goodness of the classic and wrap it into fun jumbo shells. It’s cozy, everyone loves it, and it’s easy to make!

Overhead shot of the baked million dollar stuffed shells in a baking dish.

Why These Shells Steal the Show

  • Perfectly Portioned: The jumbo shells act like little edible bowls, giving you a balanced mix of sauce, cheese, and pasta in each bite.
  • Great for Prepping Ahead: You can assemble the dish in advance, pop it in the fridge, and bake when you’re ready. It’s freezer-friendly, too!
  • Make it Your Own: This recipe is easy to switch up with different proteins, herbs, or cheeses to match your mood or what you have on hand.

Ingredients for Million Dollar Stuffed Shells

Overhead shot of labeled sauce ingredients.
  • The Meats: Mix and match your meats, sausage, beef, turkey, or chicken. Just make sure it adds up to a pound.
  • Marinara: Homemade is always delicious, but a good-quality jarred sauce keeps this dinner quick, easy, and stress-free.
  • Red Pepper Flakes: Add a pinch (or two or three!) to the sauce for a kick of heat that complements the rich cheese filling.
Overhead shot of labeled million dollar cheese filling ingredients.
  • Cottage Cheese or Ricotta: You can easily swap 1:1 cottage cheese for ricotta if you prefer a smoother texture.
  • Extra Cheese Topping: Feel free to pile on more mozzarella for an extra cheesy finish.
  • Mozzarella: Shred your own low-moisture mozzarella. It melts better, tastes better, and costs less than pre-shredded.

How to Make Million Dollar Stuffed Shells

This stuffed shell recipe is a family favorite and goes well with a simple side salad, garlic bread, or even roasted vegetables for a hearty meal any night of the week. Prep ahead, bake when ready, and enjoy a dinner everyone will love.

  1. Prep the Pasta: Preheat the oven to 375ºF. Spray a 9 x 13-inch baking dish with nonstick cooking spray, then set it aside. Bring a large pot of salted water to a boil, then cook the jumbo shells according to package directions for al dente. Drain the shells and rinse them with cold water to stop the cooking process. Toss lightly with 1-2 teaspoons olive or vegetable oil to prevent sticking.
  2. Cook the Meat: Add the ground beef and Italian sausage to a large skillet and cook over medium heat for 7-10 minutes until fully browned and no pink remains, breaking up the meat into crumbles as it cooks. Drain off any excess grease.
  3. Sauté Onion and Garlic: Add the olive oil and onion to the skillet, and cook for about 2 minutes before adding the garlic. Cook for an additional minute, then stir in the marinara sauce and Italian seasoning. Season with salt and pepper to taste and remove from the heat. 
  4. Make the Million Dollar Stuffed Shells Filling: Add the cream cheese, cottage cheese, sour cream, 1 ⅓ cups mozzarella, and parmesan to a large bowl and mix until combined by hand or with an electric mixer.
Jumbo pasta shells boiling in a large pot.
Ground beef and Italian sausage cooking in a skillet.
Onion and garlic added to the
Cream cheese, cottage cheese, sour cream, mozzarella, and parmesan mixed together in a mixing bowl.

Million Dollar Stuffed Shells Assembly

  1. Add Marinara to Dish: Spread about two-thirds of the marinara mixture evenly in the bottom of the baking dish. 
  2. Spoon Filling into Shells: Stuff the cooked shells with the million dollar filling in each shell, then arrange them in an even layer over the top of the sauce.
  3. Bake: Spoon the remaining third of the sauce over the shells, then top with the remaining mozzarella. Bake uncovered for 25-30 minutes, until the cheese is melted and bubbling. Let the dish rest for about 5 minutes before garnishing with chopped parsley or basil, if desired, and serving.
Marinara meat mixture added to the bottom of the baking dish.
Someone adding a spoonful of million dollar mixture into a jumbo pasta shell.
Someone spooning more marinara mixture to the top of the million dollar stuffed shells.

Alyssa’s Pro Tips

Perfect Pasta: Undercook the shells a few minutes so they stay nice and firm. They’ll finish in the oven anyway. Give them a cold rinse and a quick olive-oil toss to stop them from cooking and keep them from sticking together.

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Million Dollar Stuffed Shells

Million dollar stuffed shells take all the creamy, cheesy goodness of the classic bake and wrap it into fun jumbo shells. It’s cozy, crowd-pleasing, and so easy to get on the table.
Course Dinner, entree, Main Course, main dish
Cuisine American, Italian, Italian American
Keyword baked million dollar shells, crock pot million dollar pasta, easy dinner recipe, Kid-friendly, kid-friendly dinner, Million Dollar Shells, Million Dollar Shells Recipe, Million Dollar Stuffed Shells, Million Dollar Stuffed Shells Recipe, stuffed shells, stuffed shells recipe
Prep Time 20 minutes
Cook Time 40 minutes
resting time 5 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 452kcal
Author Alyssa Rivers

Equipment

  • 1 9 x 13 Baking Dish

Ingredients

  • 1 (12-ounce) box jumbo shell pasta about 24 shells

Sauce

  • ½ pound lean ground beef
  • ½ pound mild Italian sausage
  • 1 tablespoon olive oil
  • ⅓ cup diced onion about half a medium onion
  • 2 teaspoons minced garlic
  • 3 cups marinara sauce homemade or store-bought, about 1 24-ounce jar
  • 1 teaspoon Italian seasoning
  • salt to taste
  • ground black pepper to taste

Million Dollar Cheese Filling

  • 8 ounces softened cream cheese
  • 1 cup small-curd cottage cheese or whole-milk ricotta cheese
  • ½ cup sour cream
  • 2 cups shredded mozzarella cheese divided
  • ½ cup shredded parmesan cheese
  • chopped fresh parsley or basil optional garnish

Instructions

  • Preheat the oven to 375 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
  • Bring a large pot of salted water to a rolling boil, then cook 1 (12-ounce) box jumbo shell pasta according to the directions on the package for al dente pasta. If preferred, undercook by a few minutes to avoid overcooking in the oven.
  • Drain the shells and rinse them with cold water to stop the cooking process. Toss lightly with 1-2 teaspoons of olive oil or vegetable oil to prevent them from sticking.

Sauce

  • Add ½ pound lean ground beef and ½ pound mild Italian sausage to a large skillet and cook over medium heat for 7-10 minutes until fully browned and no pink remains, breaking up the meat into crumbles as it cooks. Drain off any excess grease.
  • Add 1 tablespoon olive oil and ⅓ cup diced onion to the skillet, and cook for about 2 minutes before adding 2 teaspoons minced garlic. Cook for an additional minute, then stir in 3 cups marinara sauce and 1 teaspoon Italian seasoning. Season with salt and ground black pepper to taste and remove from the heat.

Million Dollar Cheese Filling

  • Add 8 ounces softened cream cheese, 1 cup small-curd cottage cheese, ½ cup sour cream, 1 ⅓ cups of the 2 cups shredded mozzarella cheese, and ½ cup shredded parmesan cheese to a large bowl and mix until combined by hand or with an electric mixer.

Assembly

  • Spread about ¾ of the sauce evenly in the bottom of the baking dish.
  • Stuff the shells with about 2 tablespoons of the million dollar filling in each shell, then arrange them in an even layer over the top of the sauce.
  • Spoon the remaining third of the sauce over the tops of the shells, and top with the remaining mozzarella cheese.
  • Bake uncovered for 25-30 minutes, until the cheese is melted and bubbling. Let the dish rest for about 5 minutes before garnishing with chopped fresh parsley or basil if desired and serving.

Video

Notes

Store leftover million-dollar stuffed shells in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave in 30-second increments, or the whole pan in the oven at 350 degrees for 10-15 minutes, until it reaches 165 degrees Fahrenheit.
Prepare ahead: You may prepare and assemble these shells up to 2 days before cooking, although I recommend preparing the sauce and cheese mixture ahead of time and waiting until the day you plan to bake and serve it to cook the shells and assemble them. This will prevent the pasta from soaking up additional moisture as it sits in the refrigerator in the days prior to baking.
To freeze, follow through step 9 (without preheating the oven), cover tightly with 2-3 layers of plastic wrap around the whole freezer-safe baking pan followed by a layer of heavy-duty aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking. You may need to add 10-15 minutes of baking time to account for it being cold. Bake until the center of the dish reaches 165 degrees Fahrenheit. If needed, tent the top with aluminum foil to avoid the cheese burning on top. 

Nutrition

Calories: 452kcal | Carbohydrates: 12g | Protein: 25g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 1114mg | Potassium: 575mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1147IU | Vitamin C: 8mg | Calcium: 307mg | Iron: 2mg
Plated serving of million dollar stuffed pasta with a gold fork and garnished with parsley.

More Italian Dinner Favorites

If you love this dish, you’ll want to try more of my top Italian meals. These recipes are full of taste, easy to make, and sure to please the whole crew.

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