Editors at Taste of Home - Taste of Home One Pot Favorites : 425 Dutch Oven, Instant Pot®, Sheet Pan and other meal-in-one lifesavers

favorites

Heres a heartwarming meal thats ideal for chilly days and hectic nights. Honey, beer and seasonings make the sauce different and oh-so-good.

Taste of Home Test Kitchen

Prep: 15 min. Cook: 8 hours Makes: 12 servings

• 12small red potatoes (about 1 lbs.), scrubbed
• 6to 7 medium carrots (about 1 lb.), peeled and cut into -in. pieces
• 2medium onions, quartered
• 1boneless beef chuck roast (4 lbs.), trimmed
• 1can (14 oz.) beef broth
• 1cup beer or additional beef broth
• cup honey
• 3garlic cloves, minced
• 1tsp. dried marjoram
• 1tsp. dried thyme
• tsp. salt
• tsp. pepper
• tsp. ground cinnamon
• 2Tbsp. cornstarch
• cup cold water
• Minced fresh thyme, optional

1. Place potatoes, carrots and onion in a 5-qt. slow cooker. Cut roast in half; transfer to slow cooker. In a small bowl, combine the next 9 ingredients; pour over top. Cook, covered, on low until the meat and vegetables are tender, 8-10 hours.
2. Slice the beef and keep warm. Strain the cooking juices, reserving vegetables and 1 cup liquid. Skim fat from the reserved liquid; transfer liquid to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with beef and vegetables. If desired, top with fresh thyme.

1 serving: 361 cal., 15g fat (6g sat. fat), 98mg chol., 340mg sod., 25g carb. (14g sugars, 2g fiber), 31g pro.

I first tried this fuss-free way to cook traditional corned beef and cabbage for St. Patricks Day a few years ago. Now its a regular in my menu planning. This is terrific with Dijon mustard and crusty bread.

Karen Waters, Laurel, MD

Prep: 15 min. Cook: 8 hours Makes: 8 servings

• 1medium onion, cut into wedges
• 4large red potatoes, quartered
• 1lb. baby carrots
• 3cups water
• 3garlic cloves, minced
• 1bay leaf
• 2Tbsp. sugar
• 2Tbsp. cider vinegar
• tsp. pepper
• 1corned beef brisket with spice packet (2 to 3 lbs.), cut in half
• 1small head cabbage, cut into wedges

1. Place the onion, potatoes and carrots in a 6- to 7-qt. slow cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and the contents of the spice packet; pour over the vegetables. Top with brisket and cabbage wedges.
2. Cover and cook on low for 8-9 hours or until the meat and vegetables are tender. Discard bay leaf before serving.

1 serving: 414 cal., 19g fat (6g sat. fat), 97mg chol., 1191mg sod., 38g carb. (11g sugars, 6g fiber), 23g pro.

I love to cook a Sunday-style pot roast for weeknights. Whether cooked fresh or as leftovers, its easy to make it into pot roast hash for any day of the week.

Gina Jackson, Ogdensburg, NY

Prep: 20 min. Cook: 45 min. + releasing Makes: 10 servings

• 1cup warm water (110 to 115)
• 1Tbsp. beef base
• lb. sliced fresh mushrooms
• 1large onion, coarsely chopped
• 3garlic cloves, minced
• 1boneless beef chuck roast (3 lbs.)
• tsp. pepper
• 1Tbsp. Worcestershire sauce
• 1pkg. (28 oz.) frozen OBrien potatoes

EGGS

• 2Tbsp. butter, divided
• 10large eggs, divided
• tsp. salt, divided
• tsp. pepper, divided
• Minced chives

1. In a 6-qt. electric pressure cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to pressure cooker. Drizzle with Worcestershire sauce. Lock lid; close pressure-release vent. Adjust to pressure-cook on high for 45 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure.