Melt in Your Mouth Pot Roast Recipe

Utterly perfect fork tender, melt in your mouth pot roast, with delicate potatoes, sweet carrots, sits in a perfectly seasoned broth. This recipe is super simple but will make you feel like you’ve spent all day cooking.

Make a balanced meal with a nice fresh garden salad and some homemade rolls. Perfect Soft and Buttery Rolls or Copycat Texas Roadhouse Rolls should do the trick.

Melt in Your Mouth Pot Roast

Not only is this melt in your mouth Pot Roast a quintessential Sunday meal, it’s also perfect for company, or a special occasion because it’s just so easy. Prep it, throw it all together and at the end of the day you have a perfect sit down dinner hearty enough to fill any appetite. Generously seasoned meat, coupled with onions and vegetables surrounded by a savory broth is just so heavenly.

One of the best things about this roast is that it’s almost better the next day. Perfect for leftovers or use to make sandwiches, tacos or other hearty roast meals. It’s one of those meals that you make once and can usually use at least twice. Perfect a hectic work week.

Pot Roast Ingredients:

I’ve given you three ways to cook the roast but the ingredients are all the same. It’s one of those hearty meals that brings everyone together around the table for good conversation and great memories.

• Olive Oil: Can use Canola oil, but I like the extra bit of flavor the Olive Oil adds.
• Chuck Roast: 3-4 pound roast. If your roast is much bigger, you’ll need to adjust the seasonings to accommodate so you have enough flavor
• Salt and Pepper: This is for generously seasoning the roast before searing.
• Carrots: Use large carrots you have to cut yourself, they have so much more flavor than baby carrots.
• Potatoes: The best potatoes for putting in a roast are yellow, golden or Yukon potatoes.
• Onion: Yellow or white onions are flavorful but mellow enough to add flavor but not over power.
• Beef Broth: Make your own or buy from your local store located usually near the soups.
• Red Wine: The alcohol will cook off and your left with flavor and tenderness, but if you’d like a substitute use apple juice, cranberry juice or more beef broth.
• Worcestershire Sauce: Boosts and intensifies the meaty flavor
• Garlic: Use fresh minced garlic for the best taste.
• Onion and Garlic Powder: Using powder helps enhance the flavor.
• Salt and Pepper: This is to add to the sauce.

How to Make Tender Roast:

The wonderful thing about this recipe is that you can make it Three different ways and end up with the same result any way you make it. The main premise of putting it together is the same for all three methods. So whether you use a slow cooker, Instant Pot or the Oven it will always be melt in your mouth delicious.

1. Sear: For the oven and slow cooker, heat the oil over medium high heat in a cast iron skillet or heavy frying pan.  Salt and pepper the roast generously rubbing it in good. Once the oil starts to smoke sear each side of the roast for 2-3 minutes to give it a nice dark brown crust. If using an Instant Pot use the saute button. Wait till it says “Hot” before adding the oil and once it smokes sear the roast on all sides. Remove the roast from the instant pot.
2. Assemble: In the slow cooker, instant pot or a large casserole dish place the carrots, potatoes and onions into the bottom.  Next place the meat on top. In a small bowl combine the beef broth, red wince, Worcestershire sauce, garlic, onion and garlic powder and salt and pepper. Pour over the roast.
3. Cook: In the Slow Cooker cook on low for 10 hours or till tender. In the Instant Pot cook on high for 60 minutes and natural release. For the oven cover tightly with foil or a fitted oven safe lid and cook at 425 for ONLY 30 min then turn the oven down to 300 for 4-5 hours.

Tips for The Best Pot Roast:

• It’s all about the Beef:  For that super tender roast it starts with the cut of meat. You want a cut that has lots of marbling. Which means it’s got lots of striations of fat running through it. This produces that amazing texture. Chuck Roast is the ideal cut, Brisket is another heavily marbled meat. Bottom or Top Round roasts are leaner and won’t be as tender.
• Why Sear: Don’t skip this essential step. Searing the meat at a high temperature brings out the most flavor in the meat by caramelizing the natural sugars and brings out the savory flavor of the beef with it’s rich brown crust. It will also seal in those amazing juices.  Make sure your pan is HOT. If your pan isn’t hot enough you will steam the meat which can actually make it tough.
• Simplify: You can make the morning prep faster for yourself by prepping the veggies the night before. Place in a sealed container or bag in the fridge till morning
• Size: Size of meat and vegetables matter. If your roast is too large for your pan, pot or cooker you can cut it down to fit. Sear the cut pieces individually before adding them. If your roast is overly large you may want to add a little extra spices to your sauce. Cut all the veggies to roughly the same size for even cooking. Chunk your onions don’t finely chop them. I find they give off more flavor and don’t turn to mush.
• Low and Slow:  To achieve the perfect tenderness it is always best to cook your roasts long and low. It will yield the best flavor and texture.

Storing and Freezing:

Pot Roast makes the best leftovers.

• STORE: Cool the roast and vegetables and store in an air tight container for up to 4 days.
• Freeze: Freeze the roast in a freezer safe container or bag for up to 2 months. Thaw overnight in the fridge and reheat in a pan on the stove in it’s sauce or microwave.

More Amazing Beef Recipes:

Beef is so tasty hearty and versatile. Try these other yummy beef recipes.

• Beef Barley Soup
• Slow Cooker Mongolian Beef
• Quick and Easy Slow Cooker Barbacoa Beef
• Teriyaki Beef Skewers
• Best Ever Beef Bourguignon

Print

Course Dinner, Main Course

Cuisine American

Keyword pot roast, pot roast recipe

Prep Time 10 minutes

Cook Time 10 hours

Total Time 10 hours 10 minutes

Servings 6 People

Calories 566kcal

Author Alyssa Rivers

Ingredients

• 2 Tablespoons olive oil
• 3-4 pound chuck roast
• salt and pepper
• 4 large carrots sliced
• 1 pound baby potatoes
• 1 yellow onion chopped into large pieces
• 2 cups beef broth
• 1/2 cup red wine
• 3 Tablespoons Worcestershire sauce
• 3 cloves garlic minced
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instructions

To make in the slow cooker:

• In a large cast iron skillet heat the olive oil on medium high heat until it starts smoking. Salt and pepper each side of the roast and sear for 2-3 minutes on each side to give it a dark brown crust.
• In a 5 quart slow cooker add the carrots, potatoes, and onion. Place the roast on top. In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt and pepper. Pour over the top of the roast.
• Cook on low for 10 hours or until tender.

To make in the Instant Pot:

• Press the sauté button on the instant pot and wait for it to say "HOT". Add in the olive oil. Salt and pepper the beef and slice the beef in half if it doesn't fit. Working in batches, sear on each side for 2-3 minutes.
• Place the carrots, potato, and onion into the bottom of the instant pot. Place the meat on top. In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt and pepper. Pour over the top of the roast.
• Cook on high pressure for 60 minutes and then do a natural release.

To roast in the oven:

• Preheat oven to 425 degrees. In a large cast iron skillet heat the olive oil on medium high heat until it starts smoking. Salt and pepper each side of the roast and sear for 2-3 minutes on each side to give it a dark brown crust.
• In a large casserole dish add the carrots, potatoes, and onion. Place the roast on top. In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt and pepper. Pour over the top of the roast. Cover tightly and roast for 30 minutes. Turn the oven down to 300 degrees and allow to roast for 4-5 hours.

Nutrition

Calories: 566kcal | Carbohydrates: 22g | Protein: 47g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 987mg | Potassium: 1377mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6823IU | Vitamin C: 20mg | Calcium: 82mg | Iron: 6mg

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How to Navigate Your Way Through Autoimmunity Issues and Social Situations, with Dina Staurulakis

Firstly, can you please introduce who you are to our community? (not what you do)

Hi, I’m Dina! I live in NYC under non-pandemic circumstances. I’m 100% gluten-free (not by choice) and dabble in the vegan world. Lover of matcha, browsing the aisles of health stores, studying menus, learning about the dimensions of wellness, and helping people achieve feeling optimal, not a settled state of well-being!

What makes you present, or at the moment?

We live in an age of distraction – there is no shortage of news, social media, past thoughts and future thoughts that inundate our minds. Being mindful is challenging, you have to intentionally set your focus on the present.

While I’m still working on this myself, a few things that make me present are: celebrating the tiny joys, identifying the mini moments that make me happy and doing them often (walking my dog, cooking, being with family/friends, jogging), breathing/mini-meditations, actively listening, not waiting for “tomorrow when I feel more energy” to do things, reflecting on my day and counting my blessings, digital world breaks.

What’s one food that you eat almost every day, and why?

Eggs! I actually hated them when I was a kid but I’ve grown to appreciate them. They are extremely versatile so I mix up the style when I get bored. They have iodine and selenium that help regulate thyroid hormones, plus its protein count helps kick-start my morning (or any time of the day).

You’ve had an interesting gut health journey. Where did it all begin?

Wow wow wow, yes! Growing up, I had a number of underlying health issues that never pointed to my gut. Two, in particular, were my blood and thyroid. I was extremely anaemic but saw a haematologist for that. I had thyroid issues and saw an endocrinologist for that. It wasn’t until my senior year of college (after studying abroad in Italy…) that these symptoms all rear-ended themselves and pointed to my stomach.

At what stage did you recognise that it was your gut health that you needed to finally take care of, and what first steps did you take?

First and foremost, I think it’s a real shame that you have to be your own advocate throughout your health journey. But, I’m also very fortunate to have a driven mom who persisted and prioritized my health because to me, I sadly thought it was normal to feel the way I did. It wasn’t until the summer of 2016, I started getting extremely nauseous and throwing up after eating. I was actually scared to eat anything and this was the first time my stomach came into the picture.

I ended up going to a gastroenterologist and told him of these recent episodes. My mom (who of course was at the appointment with me) encouraged me to share my health history *and in my head, I was thinking why do I need to tell this stomach doctor my other issues, I see specialized doctors for those* but as soon as I said anaemia, IBS, and thyroid, he asked if I had been tested for celiac disease. Sure enough, following a small endoscopy procedure, I received my results J

You’ve been diagnosed with celiac, Hashimotos and PCOS. How do you navigate your way around ‘what to eat’, when managing three different conditions?

The saving grace is that they are all connected! Unfortunately, they aren’t treated as such, but they are. Food allergies and diet restrictions have become very prevalent, but my best advice is to eat real, whole foods. You just can’t go wrong. There is no room for error when you make your own meals using the ingredients you trust to not make you sick. Take your own snacks to work with you. Bring mini-meals wherever you go, you don’t know where the day may take you! It’ll take some initial work and prep but it’s truly the only way to monitor what is going into your body. 

How much do you think hormones play a role in immune disorders such as Hashimotos, and PCOS and what are some tell-tale signs that their hormones are off?

Hormones are everything! They play a HUGE role in Hashimoto’s and PCOS. Hormones affect your thyroid health and inflammation associated with autoimmune thyroid flare-ups and vice versa. And women with PCOS have a hormone imbalance and metabolism problem that can affect their overall health. Symptoms lists have all starting to sound the same…BUT some important indicators of hormone imbalance for me were cystic acne, extreme fatigue, vitamin deficiencies, brain fog, and PMS symptoms.

You’re now a certified health coach. That must be extremely rewarding! Can you tell us a little bit about what you do with clients to help them reach their goals?

Everyone’s health goals are very personal but my main priority is to help each of my client’s reach a point of comparison. Over time, we’ve lowered our expectations as to how our bodies are supposed to perform or how good we can feel. I take a holistic approach with my clients in helping them examine a variety of aspects of their life, nutrition, social life, career, health, physical activity, environment, and more to see how we can achieve feeling optimal, not a settled state of well-being.

What has been your proudest moment since becoming a health coach?

My proudest moment(s) since becoming a health coach is when my clients come to their hallelujah moment – when they realize that the small changes they’ve implemented have made them feel SO much better that they no longer choose the same patterns they used to live by. Whether it changes in their diet, exercise, or mindset, small changes have a huge impact and it is all through their own efforts and accomplishments.

From first-hand experience, social outings involving food can be extremely isolating for people who have allergies/sensitivities or autoimmune issues. What’s your advice to those who are in these situations?

Oh my gosh, I’m sweating just thinking about it. It’s true, eating out can be extremely stressful and isolating. But, when your health depends on your diet, you have to take it seriously and so should everyone else – so should restaurants, your friends, and your family. If you are going out to eat, study the menu beforehand so that you go prepared knowing specific questions on the dish you desire. If the restaurant just doesn’t seem suitable, eat before so that there is no room for error and meet your friends there for a drink! If it’s a client lunch, “go to the bathroom” and on the way chat with your waiter to clarify the appetizers etc so that you can participate. It takes time and trial & error to learn the right questions to ask but you get to the point where you aren’t embarrassed anymore!

For those who are dealing with digestive health issues and don’t have a lot of money, what are some baseline recommendations that you can give to them to work on?

There is so much more that goes into improving your digestive health than just the foods you eat.

Start by staying hydrated, drink more water and herbal teas.

Manage your stress – it can wreak havoc on your digestive system and cause ulcers, diarrhea, constipation, and IBS. Some people think they have a serious illness but are shocked to learn that it’s just stress! Download any meditation or breathing app, there is no excuse in this stay-at-home era.

Start a food journal and eat mindfully. Pay attention to your food and how it makes you feel – studies have shown that mindfulness can reduce digestive symptoms. And, chewing your food slowly helps the digestion process.

Go for walks – it helps your food travel through your digestive system.

Eat REAL food! Give your body a break, it has been in overdrive trying to process a high carb, saturated fat, and food additive diet. There is nothing wrong with canned vegetables, salmon, tuna (you can get healthy fats in that way too!).

Lastly, incorporating gut-supporting supplements. You don’t have to go overboard. Start with a probiotic and when that runs out, add or swap magnesium, then glutamine, and so on. It doesn’t have to be a big up-front cost!

During 2020, our mental health has been challenged which can aggravate gut health issues. What have you been practising to keep mentally and physically healthy?

Yes, it has and everyone’s feelings and stressors are valid during this time. For me, I’ve really had to prioritize different ways to cope with stress differently than before.

I block time to workout, for me it helps to do this in the morning. That time is for me and I’ve learned it can be 15 or 50 minutes for it to be effective. I have a friend who is AMAZING and has started her own pilates business because of COVID-19; signing up for her classes is a way for me to be held accountable and connect with friends all while also supporting one another in our goals!

I take breaks from watching the news.

I make time to unwind and do mini-happy activities – biking, calling a friend, painting, cooking, etc.

I also love the Calm app – it combines breathing, meditation, and gratitude practices and is an amazing way to set the stage for your day and close it out as well

What is one way you would like to impact your community or the world as you continue to work as a health coach?

Unfortunately, our current health care system is very diagnostic focused. There is not much room for looking into the source of the illness and surely very little to no resources following a diagnosis. Patients are left on his/her own to navigate their nutrition, medications, supplements, etc. and there is a huge hole – health coaches fill that gap and that was part of my inspiration in becoming one.

What is currently in your fridge, and why?

Eggs, avocado, Elmhurst nut milk (every nut possible and oat HA!), pesto, ginger, garlic, lemons/limes, coconut yogurt, probiotics (sauerkraut, kombucha, kefir, pickled vegetables), squash, beets, sweet potatoes, and MUCH MORE but this base allows for an anti-inflammatory, hormone balancing, and gluten-free diet.

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5 Tips For Organizing Your Refrigerator

5 Tips For Organizing Your Refrigerator for easy meal prep to save time and money, so food stays fresh all week.

5 Tips For Organizing Your Fridge

You’ve decided to tackle the oh-so anxiety-inducing task of organizing your refrigerator. Refrigerator organization can be both painless and rewarding when done the right way. I promise, it will be worth it when you see your hard work beautifully displayed each time you grab a snack out of your fridge!

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Are Heinz Baked Beans Healthy?

Heinz Baked Beanz have been a staple food in British store cupboards since Henry J Heinz created them over 150 years ago. But are Heinz Baked Beanz healthy—and do they provide the necessary nutrients that contribute to a balanced daily diet? If you’re curious to discover if Heinz baked beans are good for you, we’ve […]

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Parker House Rolls

Parker House Rolls are soft, melt in your mouth rolls, that are buttered before and after baking for rich irresistible flavor. They are so good, it’ll be hard not to want to make them everyday.

These are so yummy you can eat them plain or for extra pizzazz, pair these tender rolls with home made Apple Butter, Strawberry Jam or this Easy Honey Butter! Anyway you serve and eat them, they’re delicious!

Amazing Parker House Rolls

Parker House Rolls are so decadent and heavenly, you can serve them at a nice dinner or for just a special treat during the week. They will be the talk of the table. They are super simple and easy to make too. It just takes a little time, but it’s really hard to mess these up. If you’re new to working with yeast, this is a great first recipe to try. They turn out beautifully no matter what!

The extra touch of butter both before and after you bake them make them so buttery and soft. These pillow-y rolls are a bread lovers dream come true. Optional is topping these exquisite rolls with flaky salt extra flare and taste. These will soon become a dinner favorite. Use them for holiday meals, special occasions, or when ever you just want a home baked divinely made roll.

Parker House Ingredients:

The milk, butter and egg in these rolls create an enriched dough which makes the rolls super soft.

• Milk: The more fat in the milk the richer the dough
• Warm Water: Make sure it’s between 95 and 110 degrees to activate but not kill the yeast
• Sugar: Slightly sweetens the dough but mostly feeds the yeast.
• Active Dry Yeast: There is a difference between Active and Instant and both can be used here. If you use Instant you don’t have to let the yeast proof.
• Butter:  Add flavor and softness
• Egg: Extra large eggs are my go to for extra rich bread.
• Flour: Unbleached bread flour will yield a nice rise to your rolls.
• Salt: Essential is bringing flavor to the rolls.

How to Make the Dough:

Bread of any kind always takes a little bit of time, but these are so worth it!

1. Warm: Microwave the milk until just warm, but do not scald it. Then add it to a stand mixer along with the warm water, sugar and yeast. Stir and let the yeast proof for 5-10 min. If you use Instant yeast you can skip the proofing step.
2. Combine: Next add in the softened butter and egg. Using a dough hook, add in the flour and salt and mix on low until a dough starts to form. Increase the speed and add flour if needed until the dough pulls away clean from the bowl. It should be soft but not sticky.

Tips for Kneading the Dough:

1. Knead: On a floured surface knead the dough until smooth-5-10 minutes. Place in a large greased bowl and cover with plastic wrap and let rise for 1-1/2 hours or till doubled.
2. Punch: Once risen, punch the dough down and roll out to 1/2 inch thick. Cut circles with a biscuit cutter. Indent the middle of each circle with a wooden skewer or handle of a spoon, and brush with melted butter. Fold in half and place in a 9×13 inch greased pan. Cover again and let rise until doubled, about an hour.
3. Bake: When ready, bake in a 350 degree oven for 15-20 minutes or till golden brown. Remove from the the oven and brush with additional butter and top with flaky salt if desired.

What are Parker House Rolls?

• Where did they Originate: Parker House Rolls were accidentally invented in the 1870’s by an angry baker. The story goes that the baker who worked at the Parker House Hotel in Boston was mad after an altercation with a hotel guest and threw an unfinished pan of rolls in the oven. The folded over appearance, created a buttery light as a feather texture like pocket on the inside and a golden buttery top on the outside. By the late 1870’s the recipe was appearing in cookbooks and has been a family favorite ever since.
• Shape: If you troll the internet you’ll discover Parker House Rolls in all sorts of shapes. The classic original however is the one I have here. Folding the circles in half will give you that original pocket for your butter or jam, but there is no wrong way to fold, roll or shape your roll. They will all taste amazing.

Make Ahead, Store and Freezing Rolls:

• Make Ahead: If you’d like to get a head start on these the day before or early in the morning, follow the recipe up to just after you shape them. Once you have shaped them and put them in a pan, put the pan in the fridge till your ready to bake. They will keep in the fridge up to overnight. When ready to bake bring the rolls out 30 min. prior to baking and then bake as directed.
• Freezing them Before Baking:  You can easily freeze the dough as well before baking, think Rhodes Rolls. Shape the rolls on pan and freeze for at least 8-12 hours. You can then put them in a freezer safe bag and freeze for up to 3 months. When ready to use Thaw at room temperature for 3-5 hours till risen. Then bake as directed.
• Freezing already Risen: You can also let the rolls rise then freeze in a freezer safe bag or container for up to 3 months. Again let the rolls thaw at room temperature till soft about 2 hours and bake as directed.
• Storing Baked Rolls: Bake and cool rolls completely. Keep in an airtight container or bag for up to 3 days or freeze for up to 3 months. Thaw and warm before serving.

Serve Rolls with One of These Yummy Soups:

Rolls are a staple with soup and here are a few favorites to try:

• Slow Cooker Pasta E Fagioli Soup
• Minestrone Soup
• Slow Cooker Chicken Tortellini Soup
• Best Ever Beef and Cabbage Soup
• Beef and Barley Soup

Print

Parker House Rolls

Parker House Rolls are soft, melt in your mouth rolls, that are buttered before and after baking for rich irresistible flavor. They are so good, it'll be hard not to want to make them everyday.

Course Appetizer, Bread, Side Dish

Cuisine American

Keyword house rolls, parker house rolls, parker rolls

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 12 Rolls

Calories 179kcal

Author Alyssa Rivers

Ingredients

• 1 cup milk
• 1/4 cup warm water
• 2 Tablespoons sugar
• 1 0.25 ounce package active dry yeast
• 4 tablespoons butter softened
• 1 egg
• 2 1/2-3 cups flour
• 1 teaspoon salt
• 3 tablespoons butter melted

Instructions

• Heat the milk in the microwave until it is warm but not scalding. Add it to the stand of a mixer with the warm water, sugar and yeast. Stir and let the yeast proof for 5-10 minutes.
• Add in the softened butter and egg and combine using the dough hook. Add in the flour and salt and mix together on low until the dough starts to form. Increase the speed and add flour if needed until the dough pulls clean away from the bowl.
• On a floured surface add the dough and knead until the dough is smooth. Place in a large bowl with 1 teaspoon olive oil. Cover and let rise for 1-1/2 hours until it has doubled.
• Punch the dough and roll out to 1/2 inch thick on a floured surface. Cut circles with a biscuit cutter. Indent the middle of each dough round and brush with butter. Fold in half and place in a 9x13 inch greased pan. Cover and let rise for 1 hour until doubled.
• Preheat the oven to 350 degrees and bake for 15-20 minutes or until golden brown. Remove and brush with additional butter and top with flaky salt if desired.

Nutrition

Calories: 179kcal | Carbohydrates: 23g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 267mg | Potassium: 60mg | Fiber: 1g | Sugar: 3g | Vitamin A: 257IU | Calcium: 31mg | Iron: 1mg

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Keto Cinnamon Walnut Coffee Cake

This keto walnut coffee cake is a bakery style cake with a walnut cinnamon swirl and crunchy topping. An amazing low carb, sugar free brunch treat! In case I haven’t made it abundantly clear yet, I love coffee cake. I have so many delicious keto coffee cake recipes and I am now adding another. And...

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Sabbath Ramblings: A Slice Of Heaven.

Last week, I told you that I really don’t think God is a nice old man in soft white robes

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[Transcript] – Why College Sucks (& Better Alternatives), How To Win At Any Game, What You Need To Say No To, & Much More With James Altucher.

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Pumpkin Spice Pancakes

Delicious, perfectly spiced, fluffy pumpkin pancakes are so moist and full of flavor, it’s like having pumpkin pie for breakfast! Top these with a dollop of whip cream and a drizzle of syrup and its pure pumpkin heaven.

If you really want decadence try topping these spiced pancakes with a cream cheese whipped topping found here: Incredible Pumpkin Cake with Cream Cheese Whipping Cream Frosting. Or try one of these delicate but flavorful butters, you won’t go wrong with any of them: Cinnamon Honey Butter and Maple Plant Butter (3 ways)!

Pumpkin Spice Pancakes

These are best pancakes to wake up to on a chilly morning. The pumpkin makes the amazingly moist and dense, but the milk and egg and (especially if you use buttermilk) will make them light and fluffy. Everyone will love these along with a nice cup of cocoa or apple cider. It’s sure to be a family favorite.

I also love the fact that this is a  great way to use up leftover pumpkin puree from other amazing fall baking recipes that don’t use a whole can. Genius. They are so quick and simple you might just use them as a quick dinner idea. Pancakes for dinner? Yes please!

Pumpkin Pancake Ingredients:

These are super easy to whip up and put together.

• Flour: All purpose flour or unbleached bread flour will both work.
• Brown Sugar: Adds rich golden sweetness
• Baking Powder: This is the leavening agent that helps give pancakes their fluff.
• Salt:  Balances the sweet.
• Cinnamon, Nutmeg, Ginger, Cloves: The must have spices for anything pumpkin.
• Milk: Using plain milk here instead of buttermilk will react with the baking powder giving you bubbles.
• Pumpkin Puree: Canned puree is super simple, make sure it’s not the pumpkin pie filling.
• Egg: Use Large eggs, not medium.
• Butter or Vegetable oil:  Either one will work, it’s whatever you prefer.

Let’s Flip Some Pancakes!

Takes about 10 minutes to mix up so you don’t have to wake up super easy.

1. Whisk: In a large bowl and whisk together the flour, brown sugar, salt and spices.
2. Mix: In a different bowl mix up the milk, pumpkin egg and butter or oil together.
3. Combine: Stir together the flour mixture and the wet mixture till just combined. It’s OK if it’s lumpy.
4. Cook: On an oiled  skillet heated on medium or about 350 degrees add 1/3 cup of batter to the center of the skillet or if using a griddle space out as many as can fit without touching. Once bubbles form on the surface of the pancake and edges harden a bit, flip over and cook for 2-3 minutes more.

Why not Buttermilk in these?

I used to be scared to make pancakes. Making pancakes is now a favorite on my breakfast menu. Usually I have most of the ingredients on hand and they are always a hit at our house. These pumpkin spice pancakes tasted so incredible with the pumpkin. The pumpkin made them very moist and puff up into a perfect pancake. The spice blend came out perfect and were amazing served up with some fresh whip cream!

• Science Lesson: If you notice this Pumpkin Spice Pancake recipe does not call for buttermilk, a staple in most pancake recipes. The reason is that we are adding baking powder instead of baking soda.  To get those nice light airy fluffy pancakes all baking powder needs is two things to cause a bubbly reaction. It needs a liquid (milk) and then heat (when you cook it). Because it is a “double acting” agent your batter can sit for a bit and you’ll still get those amazing air pockets that help it get nice and airy.
• Baking Soda needs the acidity from the buttermilk to create a chemical reaction, and it’s usually immediate (think science fair exploding volcano) this means you would need to cook your pancakes as soon as possible and not let the batter sit too long, other wise you’re pancakes will become gummy in the middle and not light and fluffy. Buttermilk will actually neutralize the acid in the is already in the baking powder which can sometimes create stodgy pancakes.
• Conclusion: If you must have that amazing tang that comes from buttermilk in your pumpkin spice pancakes, and I don’t blame you, add 1 teaspoon of baking soda and reduce the baking powder to 1 teaspoon. Then replace the 1 cup milk with 1 cup buttermilk.

Storing and Freezing:

These are so yummy, you’ll want to make them year round, not just in the fall. Just a hint for you, be sure to make a big batch, these will disappear fast!

• Hold them: This recipe can be easily doubled to make a lot of pancakes for a crowd or for freezing later. If you plan on feeding an small army for breakfast you can cook the pancakes and them warm in a 200 degree oven on a baking sheet with a cooling rack inside so they don’t get soggy. If your batter gets to thick add a little bit of milk till desired consistency.
• Freeze: Double the recipe and save some for another day. Simply cool the pancakes completely, place in a freezer safe container or bag and they’ll keep for up to 2 months. You can either microwave them or pop them in the toaster for a quick go to breakfast.

More Amazingly Spiced Pumpkin Recipes:

Use the Homemade Pumpkin Spice recipe to make these other fantastic treats.

• Pumpkin Spice Sheet Cake with Cream Cheese Frosting
• Grandma’s Famous Pumpkin Pie
• Homemade Pumpkin Spice “Latte” Floats
• Pumpkin Spice Buddies
• Pumpkin Pie White Hot Chocolate

Print

Pumpkin Spice Pancakes

Delicious and fluffy pumpkin pancakes that are sure to be a hit at breakfast!

Course Breakfast, Main Course

Cuisine American

Keyword pumpkin pancakes, pumpkin spice pancakes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 8 People

Calories 146kcal

Author Alyssa Rivers

Ingredients

• 1 1/4 cup all purpose flour
• 2 Tbsp brown sugar
• 2 tsp. baking powder
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg
• dash of ground ginger
• dash of ground cloves
• 1 cup milk
• 1/2 cup pumpkin puree
• 1 large egg
• 2 Tbsp vegetable oil or melted butter

Instructions

• In a large mixing bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Set aside.
• In another bowl or liquid measuring cup, whisk milk, pumpkin, egg and vegetable oil together.
• Combine wet ingredients to the dry ingredients. The batter may still be lumpy and that is ok.
• Heat your skillet to medium. Once it is heated, spray with cooking spray and add 1/3 cup batter to the center of the pan. (I kind of spread the batter out a bit with my measuring cup). Once bubbles form at the surface of the pancake, flip over carefully with a spatula. And let the other side turn golden brown a couple of minutes more. Repeat with the rest of the batter greasing when needed.
• Serve with maple syrup, cinnamon sugar, and/or whipped cream if desired.

Notes

Updated on September 19, 2020

Originally Posted on October 1, 2013

Nutrition

Calories: 146kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 97mg | Potassium: 225mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2462IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg

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TIFF 2020 Recap: The Films Everyone Was Talking About This Year

Although much of the world shut down this year—live events were cancelled, awards ceremonies were moved online and concerts began taking place in living rooms—the Toronto International Film Festival decided to soldier on with a mix of virtual and IRL movie screenings. TIFF 2020 might have presented a reduced slate of 50 films (down from the usual 200+), but its focus on diversity and inclusivity didn’t wane.

This year, 48% of the festival’s titles are directed, co-directed or created by filmmakers who are Black, Indigenous or people of colour. And in the fourth year of its Share Her Journey initiative working towards gender parity, 46% of the films at TIFF 2020 are directed, co-directed or created by women, up from 36% last year.

No stars flew into the city for this year’s festival of course, but they did seem to be missing the communal experience and the electric energy that takes over the city every September. “You literally crash into people in hotel lobbies and lines waiting to get into a conference,” said Kate Winslet at a virtual TIFF press conference. “I wish that we were all in the same space and could hug and connect. It’s sad not to get that bit of TIFF, because TIFF really is that—it is about closeness, and connecting to people through their films and artistry.”

While there were no crowds lining the streets outside theatres this year, waiting to catch a glimpse of their favourite celebrities, nor was there movie chatter at every restaurant and bar on King Street, there were many conversations taking place online, with actors, audiences, filmmakers and journalists weighing in on social media, Zoom panels and Instagram Lives. Here are the films and performances that had everyone talking at TIFF 2020. Be prepared to hear about them all through awards season.

Nomadland
Like Chloe Zhao’s earlier works, Nomadland is both intimate and expansive, following a small community of American baby boomers who have traded in their homes and pitiful pensions for a life on the road. While the cast is mostly filled with the real-life “nomads” who populate the book this film is based on, lead actor Frances McDormand and her co-star David Strathairn are both likely to earn Oscar nods. The film won the prestigious Golden Lion award at the recently concluded Venice Film Festival, a prize that usually bodes well for a film’s performance on the awards circuit.

One Night in Miami
Actress Regina King’s feature directorial debut is based on a play that imagines the conversations that may have taken place between four American icons (and real-life friends) Malcolm X, Muhammad Ali, Sam Cooke and Jim Brown on one night in Miami in 1964. These four men might be legends but the film shows them as complicated human beings trying to figure out their place in the culture, and how to channel their power and platform into meaningful change. There’s already early buzz for King who, if nominated for a Best Director Oscar, would make history as the first Black woman to receive that honour. Kingsley Ben-Adir is sure to earn a nod for the righteous fury with which he captures Malcolm X, and co-stars Leslie Odom Jr, Eli Goree and Aldis Hodge are likely to get awards recognition as well.

Shiva Baby
Emerging Toronto filmmaker Emma Seligman’s debut feature film received a great response for its darkly comedic depiction of a young, queer, Jewish woman struggling to hold it together over the course of a chaotic shiva. Overeager relatives, well-meaning but OTT parents, an ex-girlfriend and a current sugar daddy all convene to make for an excruciating but hilarious afternoon.

No Ordinary Man
Co-directed by Canadian filmmakers Chase Joynt and Aisling Chin-Yee, this documentary looks at the life and legacy of jazz musician and trans icon Billy Tipton, whose trans identity was revealed to the world after his death in 1989. Although misgendered and misunderstood at the time, Tipton went on to have a profound impact on the trans community. This profound and moving film explores the musician’s lasting legacy through the perspectives of a series of trans actors, writers and thinkers.

Beans
Weaving a coming-of-age story with news footage of the 1990 Oka Crisis, this compelling film is rooted in director Tracey Deer’s own experiences as a young Mohawk girl who lived through the crisis. Told from the point of a view of a 12-year-old girl, nicknamed Beans, the film shows both the personal and political reverberations of this event on the Mohawk community in Quebec. Both Kiawentiio Tarbell, the lead actress, and Rainbow Dickerson, who plays her mother, deliver standout performances.

Inconvenient Indian
Michelle Latimer’s experimental documentary explores not just the unfair ways in which Indigenous people have been portrayed in the media but also the efforts of the current generation of Indigenous folk to reclaim their identity. Based on a book by Thomas King, the film pulses with life thanks to striking visual imagery, bold narrative choices and an energetic soundtrack.

Ammonite
This period drama centres around the relationship between 19th century palaeontologist Mary Anning (played by Kate Winslet) and geologist Charlotte Murchison (played by Saoirse Ronan). Although the film, directed by Francis Lee, has received mixed reviews, the performances by both its leads have been acclaimed as powerful and award-worthy.

Pieces of a Woman
This film by Hungarian director Kornél Mundruczó portrays the trauma of losing a child through the lens of a young Boston couple who suffer a tragic home birth. Vanessa Kirby and Shia LaBeouf, who play the anguished parents, earned rave reviews for their work in the film, which also stars Ellen Burstyn, Succession’s Sarah Snook, and Benny Safdie.

The Father
Sir Anthony Hopkins and Olivia Colman are receiving early awards buzz for their work in The Father, a drama in which they play father and daughter. Amid plans to move to a different city, Colman’s character must figure out the best way to care for her aging father, who suffers from dementia. Based on a play by French writer Florian Zeller, the film expertly brings to screen the bewilderment and confusion of a mind that’s beginning to lose touch with reality.

The post TIFF 2020 Recap: The Films Everyone Was Talking About This Year appeared first on FASHION Magazine.

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5 Benefits Of Yoga For Athletes

Practising yoga has many meaningful benefits for athletes. In this article, we’re going to take a look at five of the most significant ones.

No matter what level you’re at with your athletic pursuits, the information below will help you understand how yoga can help you optimise your performance!

All-Over Body Strength

If you want to bodybuild and fill out your muscles then weight-training is the quickest method, but yoga is a form of strength training too, as it requires you to lift the weight of your own body.

Yoga therefore provides balance in toning your muscles more widely and increasing overall strength, since it’s not focused on targeting specific muscle groups.

For best physical results, athletes should aim to combine their strength training with a yoga practice. On a mental and spiritual level, this is also in keeping with the yin-yang philosophies behind yogic practices.

By balancing our exercise between Yin practises (slow, relaxation, reflection, yoga, tai chi, walking etc.) and Yang practises (movement, action, energy, running, CrossFit, weights etc.), we can reach our optimum fitness potential in all areas. 

Balance

Yoga improves balance in two ways, physical and mental. If you’re at all familiar with yoga, you will know that yoga improves your core fitness, which assists with balance and co-ordination. It also strengthens individual muscles, which helps you to stabilise your body weight.

The mental aspects of balance-training are also highly persuasive; there is evidence to suggest that challenging your sense of balance, co-ordination, and agility can reduce age-related loss of balance, promote neuroplasticity, reduce cognitive decline, and improve cognitive function.

Practising balance poses is a well-known technique in yogic traditions for increasing focus and concentration.

Try standing on one leg and focusing on a point on the wall. Ok? Now try it again, this time with your eyes closed. I’m guessing this much more difficult.

When you have something to focus on in the present moment, it is much easier to find your centre of balance. When you are engaged and mindful of the world around you, it is easier to stay stable. When you are thinking of other things, however, it is easier to lose your focus.

This works as a good metaphor for the cultivation of mindfulness in yoga practice, and indeed, in life itself; if we allow ourselves to be carried away with our thoughts, it is easy to lose our balance, and cause ourselves stress or injury. But if we cultivate that sense of awareness and remain in the moment, we gain stability, control, and focus.

So practising balancing asanas in yoga not only helps you to find physical equilibrium, but also a mental balance which will push you further forwards in your athletic career. 

Cognition

There is significant evidence to suggest that yoga can have a positive effect on a range of cognitive abilities, including focus and attention.

Deep breathing involved in Pranayama helps to trigger the parasympathetic nervous system, which suppresses the autonomic nervous system – i.e. the system which causes the ‘stress’ response by releasing cortisol and adrenaline.

By engaging in ujjayi pranayama breathing, we can therefore effectively learn to moderate our own stress responses, thereby alleviating anxiety and increasing focus. 

Flexibility

Yoga relieves tension in worked muscles through gentle stretching and releasing. This helps to increase flexibility, ease of movement, and overall athletic performance. There are lots of benefits of being able to move more easily when exercising – less battling with achy muscles means quicker reaction times, greater speed, less likelihood of injury, and less pain from exercising – no more walking straight-legged after a hard workout!

In one study, participants improved their flexibility by 35% in 8 weeks through following a simple daily yoga regime.

If you are practising yoga to increase your flexibility, consider what you are trying to achieve overall from your current exercise routine. If you want to push your body and increase your stamina, practises such as Vinyasa or Ashtanga are faster paced, and will help to improve your endurance.

If, on the other hand, you are looking to relieve stress, stretch out over-used muscles, and work out mindfully to avoid or heal injury, you may prefer a slower form such as Hatha yoga, Yin yoga, or restorative yoga. 

Stamina

According to some studies, yoga may improve stamina and muscle endurance. There are two ways in which yoga may help to boost endurance levels:

Mental: Yoga usually incorporates a few moments of meditation before or after the practice. This helps to build focus and attention, and relieve anxiety – both factors in improving attention and concentration.

Physical: Yoga helps to build physical endurance by delivering more oxygen to the muscles through Pranayama breathing, which may also increase lung capacity. This makes muscles work more efficiently. Building muscles in the core also helps to strengthen the back and hips, which stops the body from collapsing into other parts of the anatomy, such as the legs and arms. This helps to improve overall endurance and stamina.

There are as many different approaches to yoga practice as there are athletic disciplines, and every practice can be adapted to your personal needs. So, get on your mat, put the stresses and strains of the day aside, and indulge in a little Me-Time for your body AND your mind!

The post 5 Benefits Of Yoga For Athletes appeared first on Wellbeing Magazine.

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