7 Pot Roast Slow Cooker Recipes: Easy, Hearty, and Delicious

Pot roast is a timeless classic, loved for its tender meat and rich flavors. Traditionally, preparing pot roast meant hours of slow cooking in the oven. But thanks to the wonders of modern cooking, we can now enjoy this comforting dish with minimal effort, all thanks to the trusty slow cooker. In this article, we’re going to explore seven pot roast slow cooker recipes that will fill your home with irresistible aromas and satisfy your taste buds. So, let’s dive into the world of easy, hearty, and delicious pot roast creations.

I. Introduction

Pot roast has a special place in the hearts of many. It’s a dish that conjures memories of family gatherings and cozy Sunday dinners. The slow cooker, often referred to as a “set it and forget it” appliance, makes it even easier to enjoy this comforting meal. We’ll walk you through seven pot roast recipes that bring out the best in this classic dish.

II. Recipe 1: Classic Slow Cooker Pot Roast

• Ingredients

• For the Pot Roast:3-4 pounds beef chuck roast
  4 large carrots, peeled and cut into chunks
  4 potatoes, peeled and cut into chunks
  1 onion, chopped
  3 cloves garlic, minced
  2 celery stalks, chopped
  2 cups beef broth
  1 cup red wine (optional)
  2 bay leaves
  1 teaspoon dried thyme
  Salt and freshly ground black pepper to taste
  2 tablespoons vegetable oil
  For the Gravy:1/4 cup unsalted butter
  1/4 cup all-purpose flour

Directions

Browning the Pot Roast:Season the Roast:Season the chuck roast generously with salt and freshly ground black pepper.

Sear the Roast:In a large skillet, heat the vegetable oil over medium-high heat. Sear the seasoned roast on all sides until it develops a rich, brown crust. This step locks in the flavors and juices. Once browned, transfer the roast to your slow cooker.

Preparing the Slow Cooker:Combine Ingredients:In the slow cooker, place the seared chuck roast. Add the chunks of carrots, potatoes, chopped onion, minced garlic, and chopped celery around the roast.

Pour in Liquid:Pour in the beef broth and red wine (if using). The liquid should partially cover the roast and vegetables.

Add Seasonings:Toss in the bay leaves and sprinkle dried thyme over the ingredients.

Set and Forget:Set your slow cooker to low heat and let the pot roast cook for 8-10 hours. The long, slow cooking time ensures the meat becomes fork-tender.

Making the Gravy:Create Gravy:About 30 minutes before serving, carefully ladle out some of the hot liquid from the slow cooker into a saucepan. Heat it over medium heat.

Make Roux:In a separate saucepan, melt the unsalted butter. Add the all-purpose flour and whisk continuously to create a smooth paste (roux). Cook the roux for a few minutes until it turns a light golden brown.

Thicken the Gravy:Gradually whisk the hot liquid from the slow cooker into the roux. Continue to whisk until the mixture thickens into a rich gravy.

Add Gravy to Roast:Pour the gravy back into the slow cooker, stirring gently to combine with the juices.

Finishing Touches:Check Seasoning:Taste the pot roast and adjust the seasoning with salt and freshly ground black pepper if needed.

Serving:Slice and Serve:Carefully remove the chuck roast from the slow cooker and slice it into thick, tender pieces. Serve the slices along with the vegetables and savory gravy.

Enjoy:Serve your Classic Slow Cooker Pot Roast on warm plates, accompanied by crusty bread or dinner rolls for a comforting and hearty meal.
Now you have a timeless recipe for Classic Slow Cooker Pot Roast that’s perfect for a cozy and satisfying dinner. Enjoy the melt-in-your-mouth beef and savory gravy!

Cooking Instructions

Place the beef roast in the slow cooker.

Add carrots, potatoes, onion, and garlic.

Pour beef broth over the ingredients.

Season with salt and pepper.

Cover and cook on low for 8-10 hours or until the meat is fork-tender.

Serve hot and enjoy the classic comfort of pot roast.

Why It’s Classic:This recipe captures the timeless essence of pot roast with straightforward ingredients and mouthwatering flavors.

III. Recipe 2: Red Wine Pot Roast in the Slow Cooker

• Ingredients

• For the Pot Roast:3-4 pounds beef chuck roast
  4 large carrots, peeled and cut into chunks
  4 potatoes, peeled and cut into chunks
  1 onion, chopped
  3 cloves garlic, minced
  2 celery stalks, chopped
  2 cups red wine (choose a hearty red wine like Cabernet Sauvignon)
  2 cups beef broth
  2 bay leaves
  1 teaspoon dried rosemary
  1 teaspoon dried thyme
  Salt and freshly ground black pepper to taste
  2 tablespoons vegetable oil
  For the Gravy:1/4 cup unsalted butter
  1/4 cup all-purpose flour

Directions

Browning the Pot Roast:Season the Roast:Season the chuck roast generously with salt and freshly ground black pepper.

Sear the Roast:In a large skillet, heat the vegetable oil over medium-high heat. Sear the seasoned roast on all sides until it develops a rich, brown crust. This step locks in the flavors and juices. Once browned, transfer the roast to your slow cooker.

Preparing the Slow Cooker:Combine Ingredients:In the slow cooker, place the seared chuck roast. Add the chunks of carrots, potatoes, chopped onion, minced garlic, and chopped celery around the roast.

Pour in Liquid:Pour in the red wine and beef broth. The liquid should partially cover the roast and vegetables.

Add Seasonings:Toss in the bay leaves and sprinkle dried rosemary and dried thyme over the ingredients.

Set and Forget:Set your slow cooker to low heat and let the pot roast cook for 8-10 hours. The long, slow cooking time ensures the meat becomes incredibly tender.

Making the Gravy:Create Gravy:About 30 minutes before serving, carefully ladle out some of the hot liquid from the slow cooker into a saucepan. Heat it over medium heat.

Make Roux:In a separate saucepan, melt the unsalted butter. Add the all-purpose flour and whisk continuously to create a smooth paste (roux). Cook the roux for a few minutes until it turns a light golden brown.

Thicken the Gravy:Gradually whisk the hot liquid from the slow cooker into the roux. Continue to whisk until the mixture thickens into a rich gravy.

Add Gravy to Roast:Pour the gravy back into the slow cooker, stirring gently to combine with the juices.

Finishing Touches:Check Seasoning:Taste the pot roast and adjust the seasoning with salt and freshly ground black pepper if needed.

Serving:Slice and Serve:Carefully remove the chuck roast from the slow cooker and slice it into thick, tender pieces. Serve the slices along with the vegetables and rich red wine gravy.

Enjoy:Serve your Red Wine Pot Roast in the Slow Cooker on warm plates, accompanied by a glass of the same red wine used in the recipe, for an elegant and comforting meal.
Now you have a delectable recipe for Red Wine Pot Roast in the Slow Cooker that’s perfect for a special occasion or a cozy family dinner. Enjoy the tender beef and luxurious red wine sauce!

Cooking Instructions

Place the beef roast in the slow cooker.

Pour the red wine over the meat.

Add carrots, potatoes, onion, and garlic.

Pour beef broth over the ingredients.

Season with salt and pepper.

Cover and cook on low for 8-10 hours, allowing the wine to infuse the meat with its rich flavors.

Serve and savor the sophistication of red wine-infused pot roast.

Why It’s Sophisticated:Red wine adds depth and complexity to the dish, elevating it to a level of culinary sophistication.

IV. Recipe 3: BBQ Pulled Pot Roast

• Ingredients

• For the Pot Roast:3-4 pounds beef chuck roast
  1 onion, sliced
  4 cloves garlic, minced
  1 cup beef broth
  Salt and freshly ground black pepper to taste
  2 tablespoons vegetable oil
  For the BBQ Sauce:1 cup ketchup
  1/2 cup brown sugar
  1/4 cup apple cider vinegar
  2 tablespoons Worcestershire sauce
  1 tablespoon Dijon mustard
  1 teaspoon smoked paprika
  1/2 teaspoon garlic powder
  1/2 teaspoon onion powder
  1/2 teaspoon chili powder
  1/2 teaspoon cayenne pepper (adjust to taste for spiciness)
  Salt and freshly ground black pepper to taste
  For Serving:Hamburger buns or sandwich rolls
  Coleslaw (optional, for topping)

Directions

Preparing the Pot Roast:Season the Roast:Season the chuck roast generously with salt and freshly ground black pepper.

Sear the Roast:In a large skillet, heat the vegetable oil over medium-high heat. Sear the seasoned roast on all sides until it develops a rich, brown crust. This step adds flavor and seals in the juices. Once browned, transfer the roast to your slow cooker.

Add Aromatics:In the same skillet, add the sliced onion and minced garlic. Sauté for a few minutes until the onion becomes translucent and fragrant. Transfer the onion and garlic to the slow cooker, placing them on top of the roast.

Pour in Liquid:Pour the beef broth over the roast. The liquid should partially cover the roast.

Cooking the Pot Roast:Set and Forget:Set your slow cooker to low heat and let the pot roast cook for 8-10 hours. The low, slow cooking time ensures the meat becomes fork-tender and infused with flavor.

Making the BBQ Sauce:Prepare the Sauce:In a medium-sized saucepan, combine all the BBQ sauce ingredients: ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, chili powder, cayenne pepper, salt, and freshly ground black pepper.

Simmer the Sauce:Heat the saucepan over medium heat, stirring frequently. Let the sauce simmer for about 10-15 minutes until it thickens and the flavors meld together. Taste and adjust the seasoning if needed.

Shredding and Serving:Shred the Roast:Once the pot roast is done cooking, carefully remove it from the slow cooker and shred the meat using two forks. It should pull apart easily.

Mix with BBQ Sauce:Place the shredded pot roast into a large bowl and pour the prepared BBQ sauce over it. Toss to coat the meat thoroughly in the smoky, tangy goodness.

Assembling the Sandwiches:Prepare Buns:Toast the hamburger buns or sandwich rolls until lightly crispy.

Create Pulled Pot Roast Sandwiches:Place a generous portion of the BBQ pulled pot roast on the bottom half of each bun. If desired, top with coleslaw for a classic BBQ sandwich experience.

Enjoy:Serve your BBQ Pulled Pot Roast Sandwiches with your favorite sides and enjoy the delicious and smoky flavors!
Now you have a mouthwatering recipe for BBQ Pulled Pot Roast that’s perfect for a backyard barbecue or a cozy meal at home. Enjoy the tender, flavorful pot roast with a kick of BBQ goodness!

Cooking Instructions

Place the beef roast in the slow cooker.

Pour the BBQ sauce over the meat.

Cover and cook on low for 8-10 hours, allowing the meat to become tender and easily pulled apart.

Shred the pot roast with two forks.

Serve on hamburger buns and top with coleslaw if desired.

Enjoy the smoky and tangy flavors of BBQ pulled pot roast.

Why It’s Flavorful:BBQ sauce infuses the meat with smoky and tangy notes, making it a true delight for your taste buds.

V. Recipe 4: Pot Roast with Root Vegetables

• Ingredients

• For the Pot Roast:3-4 pounds beef chuck roast
  4 large carrots, peeled and cut into chunks
  4 potatoes, peeled and cut into chunks
  2 parsnips, peeled and cut into chunks
  1 onion, chopped
  3 cloves garlic, minced
  2 cups beef broth
  2 bay leaves
  1 teaspoon dried thyme
  Salt and freshly ground black pepper to taste
  2 tablespoons vegetable oil
  For the Gravy:1/4 cup unsalted butter
  1/4 cup all-purpose flour

Directions

Browning the Pot Roast:Season the Roast:Season the chuck roast generously with salt and freshly ground black pepper.

Sear the Roast:In a large skillet, heat the vegetable oil over medium-high heat. Sear the seasoned roast on all sides until it develops a rich, brown crust. This step locks in the flavors and juices. Once browned, transfer the roast to your slow cooker.

Preparing the Slow Cooker:Combine Ingredients:In the slow cooker, place the seared chuck roast. Add the chunks of carrots, potatoes, parsnips, chopped onion, and minced garlic around the roast.

Pour in Liquid:Pour in the beef broth. The liquid should partially cover the roast and vegetables.

Add Seasonings:Toss in the bay leaves and sprinkle dried thyme over the ingredients.

Set and Forget:Set your slow cooker to low heat and let the pot roast cook for 8-10 hours. The long, slow cooking time ensures the meat becomes fork-tender.

Making the Gravy:Create Gravy:About 30 minutes before serving, carefully ladle out some of the hot liquid from the slow cooker into a saucepan. Heat it over medium heat.

Make Roux:In a separate saucepan, melt the unsalted butter. Add the all-purpose flour and whisk continuously to create a smooth paste (roux). Cook the roux for a few minutes until it turns a light golden brown.

Thicken the Gravy:Gradually whisk the hot liquid from the slow cooker into the roux. Continue to whisk until the mixture thickens into a rich gravy.

Add Gravy to Roast:Pour the gravy back into the slow cooker, stirring gently to combine with the juices.

Finishing Touches:Check Seasoning:Taste the pot roast and adjust the seasoning with salt and freshly ground black pepper if needed.

Serving:Slice and Serve:Carefully remove the chuck roast from the slow cooker and slice it into thick, tender pieces. Serve the slices along with the flavorful root vegetables and savory gravy.

Enjoy:Serve your Pot Roast with Root Vegetables on warm plates, accompanied by dinner rolls or crusty bread for a wholesome and comforting meal.
Now you have a heartwarming recipe for Pot Roast with Root Vegetables that’s perfect for a cozy family dinner or a special occasion. Enjoy the tender beef and the earthy flavors of the root vegetables!

Cooking Instructions

Place the beef roast in the slow cooker.

Add carrots, potatoes, parsnips, onion, and garlic.

Pour beef broth over the ingredients.

Season with salt and pepper.

Cover and cook on low for 8-10 hours, allowing the root vegetables to absorb the savory flavors.

Serve and relish the wholesome combination of beef and root veggies.

Why It’s Wholesome:This pot roast is a complete meal, offering a balance of protein and nutrient-rich vegetables.

VI. Recipe 5: Pot Roast with Mushroom Gravy

• Ingredients

• For the Pot Roast:3-4 pounds beef chuck roast
  1 onion, chopped
  3 cloves garlic, minced
  2 carrots, peeled and sliced
  2 celery stalks, sliced
  2 cups beef broth
  2 bay leaves
  1 teaspoon dried thyme
  Salt and freshly ground black pepper to taste
  2 tablespoons vegetable oil
• For the Mushroom Gravy:2 cups sliced mushrooms (button or cremini)
  1/4 cup unsalted butter
  1/4 cup all-purpose flour
  1 cup beef broth
  1/2 cup heavy cream
  Salt and freshly ground black pepper to taste

Directions

Browning the Pot Roast:Season the Roast:Season the chuck roast generously with salt and freshly ground black pepper.

Sear the Roast:In a large skillet, heat the vegetable oil over medium-high heat. Sear the seasoned roast on all sides until it develops a rich, brown crust. This step locks in the flavors and juices. Once browned, transfer the roast to your slow cooker.

Preparing the Slow Cooker:Combine Ingredients:In the slow cooker, place the seared chuck roast. Add the chopped onion, minced garlic, sliced carrots, and sliced celery around the roast.

Pour in Liquid:Pour in the beef broth. The liquid should partially cover the roast.

Add Seasonings:Toss in the bay leaves and sprinkle dried thyme over the ingredients.

Set and Forget:Set your slow cooker to low heat and let the pot roast cook for 8-10 hours. The long, slow cooking time ensures the meat becomes fork-tender.

Making the Mushroom Gravy:Sauté Mushrooms:In a separate skillet, melt the unsalted butter over medium heat. Add the sliced mushrooms and sauté until they become golden brown and tender. Remove half of the sautéed mushrooms and set them aside for garnish.

Create Roux:To the skillet with the remaining mushrooms, add the all-purpose flour and stir to create a roux. Cook the roux for a few minutes until it turns a light golden brown.

Add Liquid:Gradually whisk in the beef broth and heavy cream. Continue to whisk until the mixture thickens into a luscious gravy.

Season and Garnish:Season the mushroom gravy with salt and freshly ground black pepper to taste. Stir in the reserved sautéed mushrooms.

Finishing Touches:Check Seasoning:Taste the pot roast and adjust the seasoning with salt and freshly ground black pepper if needed.

Serving:Slice and Serve:Carefully remove the chuck roast from the slow cooker and slice it into thick, tender pieces. Serve the slices on warm plates, accompanied by the mushroom gravy.

Enjoy:Serve your Pot Roast with Mushroom Gravy alongside mashed potatoes, steamed vegetables, or your favorite side dishes for a delightful and comforting meal.
Now you have a delightful recipe for Pot Roast with Mushroom Gravy that’s perfect for a special family dinner or a cozy weekend meal. Enjoy the tender beef and the rich, savory mushroom gravy!

Cooking Instructions

Place the beef roast in the slow cooker.

Add sliced mushrooms, onion, and garlic.

Pour beef broth over the ingredients.

Season with salt and pepper.

Cover and cook on low for 8-10 hours, allowing the mushrooms to infuse the gravy with their rich flavors.

Stir in the heavy cream during the last 30 minutes of cooking.

Serve and savor the indulgence of pot roast with mushroom gravy.

Why It’s Indulgent:The addition of mushroom gravy creates a pot roast that’s both savory and luxurious.

VII. Recipe 6: Pot Roast Tacos

• Ingredients

• For the Pot Roast:3-4 pounds beef chuck roast1 onion, chopped
  3 cloves garlic, minced
  2 cups beef broth
  2 bay leaves
  1 teaspoon dried oregano
  1 teaspoon cumin
  Salt and freshly ground black pepper to taste
  2 tablespoons vegetable oil
  For the Taco Fillings:8-10 small flour or corn tortillas
  1 cup shredded lettuce
  1 cup diced tomatoes
  1/2 cup diced red onion
  1/2 cup chopped fresh cilantro
  1 cup shredded cheddar or Monterey Jack cheese
  Lime wedges for serving
• For the Taco Sauce:1/2 cup sour cream
  1/4 cup mayonnaise
  1 tablespoon lime juice
  1 teaspoon chili powder
  Salt and freshly ground black pepper to taste

Directions

Preparing the Pot Roast:Season the Roast:Season the chuck roast generously with salt and freshly ground black pepper.

Sear the Roast:In a large skillet, heat the vegetable oil over medium-high heat. Sear the seasoned roast on all sides until it develops a rich, brown crust. This step locks in the flavors and juices. Once browned, transfer the roast to your slow cooker.

Cooking the Pot Roast:Combine Ingredients:In the slow cooker, place the seared chuck roast. Add the chopped onion, minced garlic, bay leaves, dried oregano, and cumin.

Pour in Liquid:Pour in the beef broth. The liquid should partially cover the roast.

Set and Forget:Set your slow cooker to low heat and let the pot roast cook for 8-10 hours. The long, slow cooking time ensures the meat becomes fork-tender.

Shredding the Pot Roast:Shred the Roast:Once the pot roast is done cooking, carefully remove it from the slow cooker and shred the meat using two forks. It should pull apart easily.

Preparing the Taco Sauce:Create Taco Sauce:In a small bowl, whisk together the sour cream, mayonnaise, lime juice, chili powder, salt, and freshly ground black pepper. This creamy sauce adds a zesty kick to your tacos.

Assembling the Tacos:Warm the Tortillas:Heat the tortillas in a dry skillet or microwave until they are warm and pliable.

Fill the Tacos:Place a generous portion of the shredded pot roast on each tortilla. Top with shredded lettuce, diced tomatoes, diced red onion, chopped cilantro, and shredded cheese.

Drizzle with Taco Sauce:Drizzle the prepared taco sauce over the toppings. Squeeze a fresh lime wedge over each taco for a burst of citrusy flavor.

Serving:Enjoy:Serve your Pot Roast Tacos immediately, and let everyone customize their tacos with their favorite toppings. These tacos are perfect for a family dinner or a gathering with friends.
Now you have a mouthwatering recipe for Pot Roast Tacos that’s sure to satisfy your cravings. Enjoy the tender pot roast and the burst of flavors from the fresh toppings and zesty taco sauce!

Cooking Instructions

Place the beef roast in the slow cooker.

Sprinkle taco seasoning over the meat.

Pour beef broth over the ingredients.

Cover and cook on low for 8-10 hours, allowing the meat to become tender and flavorful.

Shred the pot roast with two forks.

Serve in taco shells with your favorite toppings.

Enjoy the fusion of pot roast and Tex-Mex flavors in taco form.

Why It’s Fusion: This recipe combines the comfort of pot roast with the excitement of Tex-Mex cuisine.

VIII. Recipe 7: Pot Roast Shepherd’s Pie

• Ingredients

• For the Pot Roast:3-4 pounds beef chuck roast1 onion, chopped
  3 cloves garlic, minced
  2 carrots, peeled and diced
  2 celery stalks, diced
  2 cups beef broth
  2 bay leaves
  1 teaspoon dried thyme
  Salt and freshly ground black pepper to taste
  2 tablespoons vegetable oil
• For the Mashed Potatoes:4 large russet potatoes, peeled and cubed
  1/2 cup milk
  4 tablespoons unsalted butter
  Salt and freshly ground black pepper to taste
• For the Topping:1 cup frozen peas
  1 cup corn kernels (fresh, frozen, or canned)
  1/2 cup shredded cheddar cheese (optional)

Directions

Preparing the Pot Roast:Season the Roast:Season the chuck roast generously with salt and freshly ground black pepper.

Sear the Roast:In a large skillet, heat the vegetable oil over medium-high heat. Sear the seasoned roast on all sides until it develops a rich, brown crust. This step locks in the flavors and juices. Once browned, transfer the roast to your slow cooker.

Cooking the Pot Roast:Combine Ingredients:In the slow cooker, place the seared chuck roast. Add the chopped onion, minced garlic, diced carrots, diced celery, bay leaves, and dried thyme.

Pour in Liquid:Pour in the beef broth. The liquid should partially cover the roast.

Set and Forget:Set your slow cooker to low heat and let the pot roast cook for 8-10 hours. The long, slow cooking time ensures the meat becomes fork-tender.

Preparing the Mashed Potatoes:Boil the Potatoes:In a large pot, bring water to a boil. Add the peeled and cubed potatoes. Cook until they are fork-tender, about 15-20 minutes. Drain the potatoes.

Mash the Potatoes:In a mixing bowl, mash the boiled potatoes with milk, butter, salt, and freshly ground black pepper until you achieve smooth and creamy mashed potatoes. Set aside.

Assembling the Shepherd’s Pie:Shred the Pot Roast:Once the pot roast is done cooking, carefully remove it from the slow cooker and shred the meat using two forks. It should pull apart easily.

Layer the Pie:In a deep baking dish, spread the shredded pot roast evenly on the bottom.

Add Vegetables:Scatter the frozen peas and corn over the shredded roast.

Mashed Potato Topping:Carefully spread the creamy mashed potatoes over the meat and vegetable layer. You can use a fork to create decorative ridges on top.

Optional Cheese Topping:If desired, sprinkle shredded cheddar cheese over the mashed potato layer for an extra layer of flavor.

Baking:Bake the Shepherd’s Pie:Preheat your oven to 375°F (190°C). Place the assembled Shepherd’s Pie in the oven and bake for 25-30 minutes, or until the top is golden brown, and the filling is bubbling.

Serving:Enjoy:Let the Shepherd’s Pie cool for a few minutes before serving. Scoop out generous portions onto plates, and savor the comforting combination of pot roast and creamy mashed potatoes.
Now you have a hearty and satisfying Pot Roast Shepherd’s Pie that’s perfect for a family dinner or a comforting meal on a chilly evening. Enjoy the layers of flavors and the heartwarming aroma!

Cooking Instructions

Place the beef roast in the slow cooker.

Pour beef broth over the meat.

Season with salt and pepper.

Cover and cook on low for 8-10 hours, allowing the meat to become tender and easily shredded.

Shred the pot roast with two forks.

In a baking dish, layer the shredded beef, frozen peas, and mashed potatoes.

Bake at 375°F (190°C) for 20-25 minutes or until the top is golden brown.

Serve and relish the creativity of pot roast shepherd’s pie.

Why It’s Creative:This dish transforms pot roast into a comforting shepherd’s pie, showcasing culinary innovation.

Discover the world of pot roast cooked to perfection in your trusty slow cooker. These recipes are not only easy but also promise hearty and mouthwatering results.

IX. Conclusion

Slow cooker pot roast recipes offer a world of convenience and flavor. Whether you prefer the classic, the sophisticated, or the creative, these recipes cater to every palate. So, embrace the ease of your slow cooker and start creating these delicious pot roast dishes. It’s time to enjoy easy, hearty, and flavorful meals that your family will adore.Conclude your culinary journey through slow cooker pot roast recipes. Emphasize the convenience and variety these recipes offer, encouraging readers to try these easy, hearty, and delicious dishes for themselves.

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