Main Dishes, Recipes

Cast Iron Dutch Oven Pot Roast


3 – 4 lb roast
1 tablespoon oil
8 medium potatoes
16 oz bag of baby carrots
2 1/2 cups beef broth
1 cup water
2 tsp rosemary
1 tsp thyme
2 tbsp. Worcestershire sauce
2 tbsp. Red Wine Vinegar
2 Bay Leaves
Salt & Pepper to taste


Preheat oven to 300 degrees
Heat oil in Dutch oven over med-high heat.
Salt & Pepper both sides of roast.
Once hot, place roast in Dutch oven to sear.
Sear each side and remove from Dutch oven.
Add in beef broth, water, rosemary, thyme, Worcestershire sauce, red wine vinegar, bay leaves.
Stir and bring to a boil.
Once it reaches a boil, place the roast back in the Dutch oven.
Cover with lid and place in the oven for 1 1/2 hours.
After 1 1/2 hours remove from the oven and add in potatoes and carrots.
Also salt and pepper more if you would like.
Cover with lid and place back in oven for 2 – 2 1/2 hours or until roast falls apart with a fork.
Remove from oven and serve.

Main Dishes, Recipes, Side Dishes

Crock-Pot Mac n Cheese


  • 16 ounces elbow macaroni
  • 1 tablespoon salt
  • 1/2 teaspoon dry mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 teaspoon black pepper
  • 6 tablespoons butter
  • 1 (12 ounce) can evaporated milk
  • 2 1/2 cups whole milk
  • 2 cups shredded sharp cheddar
  • 8 ounces Velveeta
  • 8 ounces cream cheese

Add salt to a pot of boiling water. Pour in the macaroni. Boil for 6 minutes.
Spray Crock-Pot with cooking spray.
After 6 minutes, drain & rinse macaroni.
Pour into Crock-Pot. Add remaining ingredients. Leaving 1/2 cup shredded cheddar to add later.
Mix well.
Place lid on Crock-Pot and cook on high 3-4 hours.
Stir after 2 hours of cook time. Replace lid and cook another hour or two.
When ready, sprinkle remaining 1/2 cup shredded cheddar.
Serve and enjoy!

Main Dishes, Recipes

Easy Shepherds Pie

2 baking potatoes (Or 6 servings of instant potatoes)
2 tablespoons butter
2 tablespoons sour cream
1 teaspoon salt
1 teaspoon pepper
1 cup shredded cheese
1 lb ground beef
1/2 Vidalia Onion
1 teaspoon minced garlic

Preheat oven 375 degrees.
Wash and slice potatoes.
Boil until soft.
Brown ground beef. Drain excess oil.
Add in onion and garlic. Cook until onion is soft.
Add butter, sour cream, salt, & pepper into potatoes and smash until desired consistency. If you like them thinner add a little milk.
In a baking dish, layer potatoes, meat, and cheese. I repeated this once for 2 layers each. (It depends on the size of the dish how many layers you will have.)
Place in oven for 15 minutes or until cheese is melted.
Remove and serve.

Main Dishes, Recipes

Honey Mustard Cast Iron Skillet Meatloaf (Gluten Free)


2 eggs
2 tablespoons Worcestershire Sauce
1/3 cup milk
1 cup gluten free bread crumbs
2 tablespoons olive oil
1 small Vidalia Onion
1 teaspoon Salt & Pepper
2 cloves of garlic, minced
1 lb ground beef
8 oz sausage

Honey Mustard Sauce

4 tablespoons mustard
2 tablespoons honey


Preheat Oven 350 degrees
Mix together 2 eggs, 2 tablespoons Worcestershire sauce, and 1/3 cup milk.
Then add in 1 cup of gluten free bread crumbs. (You can also use regular bread crumbs. If using regular you will only need about 2/3 cup.)
Mix that together and set aside.
Heat 2 tablespoons of olive oil in cast iron skillet over medium heat.
While that is heating. Slice 1 small Vidalia Onion. (If you don’t like onion the skip this step.)
Sautee onion until soft and it starts to brown. Around 10 minutes.
Add in 2 cloves of garlic minced. Cook for a minute and then remove from heat. Let cool 5 minutes.
Pour onion and garlic into bread crumb mixture.

Then add in 1 lb of ground beef and 8 oz of sausage.

(At this point, if you wear rings on your fingers, remove them. Make sure your hands are washed and use your hands to mix it all together. It is best to use ground beef with low fat content but unfortunately that is really expensive right now so we are using the cheap stuff. With the cheap stuff there will be more grease once it bakes that will need to be drained.)

Once everything is mixed up pour it into the skillet. Then press it down around the skillet. If you want it to be thicker you can use a smaller skillet. I like mine to be thinner and crunchy around the edges.

Place in oven on center rack for 30 – 35 minutes.

While that is baking, make honey mustard sauce.

Once done, remove from oven. Drain the grease. Then spread your sauce over the top. (If you don’t want honey mustard you can use whatever types of sauce you prefer.)

Put back in the oven on Broil for 3-4 minutes. Keep an eye on it. The top should look sticky. Remove from oven and let cool 5 minutes before slicing.

This stuff is so juicy and drool-worthy. I think it is even better the next day when it is reheated in the oven and the edges get even crunchier. This is my favorite type of meatloaf.