Easy-Peasy Pot Roast and Chicken Soup Recipes

By Tara Brooke | Tara's Kitchen

Nov 15

I just love planning meals for my family. Every week, I prepare a list of the meals that I would like to serve at the dinner table. I make sure that everything is healthy and also yummy for my family.

I make up a list of the menu for the week to come on Sunday night and then after the Monday morning drop off, I hit the grocery store early to get all the ingredients that I will need for the week. It helps to stay on top of my busy schedule creating menus and to do list.

Now, whenever I prepare a protein dish for my kids, be it fish, chicken, meat loaf or steak, I always make sure to add a seasonal vegetable to it. I also add a really yummy salad loaded with lots of colors and good fats like avocado. I also like homemade dressings without all of the preservatives and sugar. I love to store it in my fridge so that whenever we’re having salad, we have something yummy to dress it with. What’s more, I don’t have to worry about what goes in the dressing since I already know that it is all natural.

Here are two easy yet delicious recipes you can add into your weekly menu that your family will surely LOVE!

Amazing Pot Roast

Easy Pot Roast


5-6 pound tri- tip roast

Baby Carrots ½ cup

Celery ½ cup

Small red potatoes 1 ½ cups

2 cans of cream of mushroom soup (I like to use the garlic cream of mushroom)

1 packet of Onion soup mix (I only use ½ the packet)

1 Tb of Worcestershire sauce

½ cup red wine (Not a must. But to add flavor, I always put it in)


Chop all the vegetables up. Dump the vegetables along with the cans of soup, wine, onion soup mix, and Worcestershire in a crock pot or slow cooker. Make sure to season the meat with garlic salt. Then lightly flour on all sides— this will help brown it and it will help thicken your gravy that will be created in the pan. Place pan on medium heat. Add butter and brown the tri-tip on all sides.

Once browned, place meat in the slow cooker and set time to 4 hours on high and then an additional 2 hours on low. The meat will be so delicious and tender that it will fall apart. This is really wonderful served with risotto and Spinach salad. You may also enjoy it with a glass of Merlot or Cabernet.

Homemade Chicken Soup (Photo courtesy of http://soups.me.uk)

Classic Chicken Soup


1/2 (3 pound) whole chicken

2 carrots, halved

2 stalks celery, halved

1/2 large onion, halved

Water to cover

Salt and pepper to taste

1/2 teaspoon chicken bouillon granules (optional)


Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).

Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper, and chicken bouillon (optional) to taste. Return the chicken, carrots, celery, and onion to the pot, stir together, and serve.



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