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November 1, 2013 87 Comments

Workman’s Roast {Crock Pot Recipe}



 

 **Make sure to follow Real Life Dinner on Facebook and Pinterest, so you won’t miss any fantastic recipes!**Workman's RoastThis is a simple Workman’s Roast Crock Pot Recipe that produces a delicious and tender roast while creating its own delicious gravy as it cooks. Gotta love a multi-tasking recipe! Another delicious and tender roast recipe is my Mom’s Sunday Pot Roast.

It is called Workman’s Roast because it cooks for 8-10 hours in the crockpot or in a low-temperature oven. It’s meant to be quickly thrown together in the morning before you head out to work. Then it’s ready to eat when you get home. This is a great meal for when you have company and don’t want to spend a lot of time in the kitchen.

More Slow Cooker Recipes

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  • Pineapple Salsa Chicken
  • Chipotle Shredded Chicken
  • Hobo Dinner
  • Kalua Pork
  • Erin’s Yummy Slow Cooker Chicken

My mom made this at least every two or three weeks growing up. I love it! I especially love the gravy on steamed rice or mashed potatoes! Mmm, mmm. It’s sooo good!

how to make workman’s roast

  • In a medium-sized bowl, mix all the sauce ingredients. Set aside.
  • Put the roast in the crockpot or airtight roasting pan.
  • Spoon the sauce onto the top of the roast.
  • Place lid on crockpot or roasting pan.
  • Set crockpot on low or oven to 250 degrees.
  • Cook for at least 8 hours and no more than 10 hours.
  • Enjoy!Workman's Roast
Tips for making Workman’s Roast
  • You can use any cut of beef roast. I usually just get whatever is cheapest.
  • If cooking the roast in the oven, you need a roasting pan with an airtight lid.
  • If the crockpot or roasting pan doesn’t fit tight, put a layer of tinfoil tightly over top and then put lid on it.
  • You can use a partially frozen beef roast, and it will still turn out good.
  • In place of the canned cream of mushroom soup, add one cup of cream, a can of mushrooms or some sliced fresh mushrooms, and a cube of beef bullion.

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5.0 from 17 reviews
Workman's Roast
 
Print
Prep time
10 mins
Cook time
8 hours
Total time
8 hours 10 mins
 
You can use any cut of roast that you prefer. I love to serve it with steamed rice or mashed potatoes and steamed vegetables.
Serves: 6-8
Ingredients
  • 4-5 lb beef roast
  • 2 10.5 oz cans cream of mushroom soup
  • 1 pkt onion soup mix
  • 1½ Tbsp Worcestershire sauce
  • Dash of garlic powder (about ⅛ tsp)
  • Small squirt of ketchup (optional)
  • Salt and Pepper to taste (I use about ¼ tsp salt and ⅛ tsp pepper)
Instructions
  1. In a medium-sized bowl, mix all the sauce ingredients. Set aside.
  2. Put the roast in the crockpot or roasting pan.
  3. Spoon the sauce onto the top of the roast.
  4. Place lid on crockpot or roasting pan. Make sure crockpot lid or roaster lid fits airtight. If it doesn't, put a layer of tinfoil tightly over top and then put lid on it.
  5. Set crockpot on low or oven to 250 degrees.
  6. Cook for at least 8 hours and no more than 10 hours.
3.4.3177

 

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87 Comments

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87 Comments

  1. Natalie

    November 13, 2013 at 12:27 pm

    Loved this!!! Will definitely make it again. I did not add the ketchup and I used cream of celery instead of cream of mushroom. Gravy was awesome over mashed potatoes!

    reply to this comment
    • Maria

      November 18, 2013 at 9:59 am

      I will have to try it with the cream of Celery! Glad you liked it!

      reply to this comment
    • Karen

      February 18, 2019 at 8:33 am

      I too used cream of celery and did not put ketchup but did add a dash of gravy master. I always use when making an oven roast. It darkens the gravy a bit.
      Recipe is delicious, and yes, great over mashed potatoes! One of my new comfort foods!!

      reply to this comment
  2. Jeanne

    November 23, 2013 at 1:16 pm

    I plan on making this tomorrow for my fiancé, daughter and I. The roast was frozen, and I took it out this morning, hoping it thaws in time for the crockpot tomorrow morning. If it doesn’t, will using a partially frozen roast work?

    Thanks!

    reply to this comment
    • Maria

      November 23, 2013 at 1:49 pm

      Yes, It will totally work! The roast in the picture was partially frozen when I stuck it in the crock pot. 🙂 Hope everybody likes it!

      reply to this comment
      • Jeanne

        November 23, 2013 at 5:11 pm

        awesome! Thanks so much, I’ll definitely let you know the verdict! lol

        reply to this comment
  3. Jeanne

    November 24, 2013 at 10:41 pm

    OMG Delicious! RAVE reviews from my fiancé and I. My daughter is funny, she claimed she liked it, but wouldn’t eat much. Weird. But, totally making this again! The only thing I did different was I added baby carrots and cremini mushrooms. YUMM!!!!

    Thanks for the amazing recipe!

    reply to this comment
    • Maria

      November 25, 2013 at 9:26 am

      Great! Yumm, carrots and mushrooms sound like a great addition!

      reply to this comment
  4. Marilyn

    November 24, 2013 at 11:12 pm

    Very tasty recipe. Left out salt and it was still salty enough.

    reply to this comment
    • Maria

      November 25, 2013 at 9:26 am

      Awesome!

      reply to this comment
  5. Kim

    December 8, 2013 at 12:42 pm

    Love this simple recipe. So yummy! I am making it for the second time in a month today!

    reply to this comment
    • Maria

      December 9, 2013 at 12:00 pm

      Hi Kim,

      Yeah! I am so glad you like it! I love hearing from happy readers! 🙂

      reply to this comment
  6. Renee@Two in the Kitchen

    February 15, 2014 at 4:53 pm

    This looks like a perfect Sunday afternoon dinner to me. Yum!!

    reply to this comment
  7. Melanie

    February 15, 2014 at 5:30 pm

    This was my family’s roast every Sunday night when I was a kid. It’s so yummy!

    reply to this comment
  8. Carrie

    February 17, 2014 at 11:51 pm

    This is making my mouth water!

    reply to this comment
  9. Stephanie

    March 9, 2014 at 5:51 pm

    Just Looking At This Pic Makes Me Oh So Hungry . The Best Part Is I’ve Got Most If Not All Of The Ingredients Already In My Pantry . All I Need Is The Roast …

    reply to this comment
  10. bb

    March 10, 2014 at 9:40 pm

    I made this yesterday but my meat turned out tough and yucky. I used a chuck roast, what cut would have been better?

    reply to this comment
    • Maria

      March 10, 2014 at 10:49 pm

      I usually use a top round roast or a chuck shoulder roast. How long did it cook for?

      reply to this comment
  11. Jenn

    March 13, 2014 at 10:27 am

    Could you add carrots, celery and red potatoes? No other liquid added but the 2 cans of coup?

    Thanks!!

    reply to this comment
    • Maria

      March 13, 2014 at 11:10 am

      Yes you can add those veggies, but then there won’t be as much gravy at the end…wouldn’t really matter though cause your potatoes would already be flavored. If the roast is not frozen you will need to add a little water, about 1/3-1/2 cup

      reply to this comment
      • Jenn

        March 13, 2014 at 12:45 pm

        Ok, I guess I could also substitute the water for Beef broth. This is my first time even using a crock pot…lol Thanks!!

        reply to this comment
        • Maria

          March 13, 2014 at 1:39 pm

          Yes, that would work really well and add even more flavor. Good luck! You just might get hooked on using a crock pot after this. 🙂

          reply to this comment
          • Jenn

            March 14, 2014 at 7:01 am

            Thank you, I’ll let you know tonight… 🙂

  12. Anna

    July 20, 2014 at 7:02 pm

    This dish came out great …I’m not a great cook but my husband and I loved it and it was easy …thank you

    reply to this comment
    • Maria

      July 21, 2014 at 1:43 pm

      Yeah! Don’t you just love a good simple crock pot recipe! 🙂 Thanks for coming back and letting me know you tried it.

      reply to this comment
  13. Jerry

    September 8, 2014 at 6:39 pm

    So I’m a guy I don’t know.

    When i make a can of Mushroom soup I pour in the soup then I fill or half fill the can with water and add the water. Does your soup call for equal water or?

    Just wondering?

    Jerry.

    reply to this comment
    • Maria

      September 8, 2014 at 9:41 pm

      Hi Jerry,

      For this recipe I just add the condensed soup and don’t add the usual water or milk to it…does that make sense?

      Maria

      reply to this comment
      • Jerry

        September 9, 2014 at 12:37 am

        Yes it does make sense. However I like that Mushroom soup gravy so I add water to the soup just to make it go a little farther.

        Tweeked your recipe slightly made a 2 hour version came out really good. Do this recipe all the time at 350 degrees with pork ribs spuds and carrots onions always works.

        Thank you for your reply.

        Jerry

        reply to this comment
        • Maria

          September 9, 2014 at 7:12 am

          Awesome, I will have to try your version with pork sometime 🙂

          reply to this comment
  14. Jerry

    September 10, 2014 at 9:21 pm

    Well I want to try the gravy with two cans of condensed mushroom soup must be really rich.

    reply to this comment
    • Maria

      September 10, 2014 at 9:59 pm

      My mom makes it with two cans sometimes when she needs extra gravy. It still works great!

      reply to this comment
  15. Stacy @Stacy Makes Cents

    September 11, 2014 at 9:26 am

    This was very good! I made it for company and it was a big hit. We served it over basmati rice. I made a gravy from what was left in the crock, thickening with cornstarch. I did use homemade Cream of Mushroom soup and instead of the onion mix I just used dried minced onions. Very, very good and I can’t wait for the leftovers! 🙂

    reply to this comment
  16. Bridget Glasheen

    September 14, 2014 at 8:21 pm

    Can I use something else besides cream of anything soup? I really hate cream of anything soups.

    reply to this comment
    • Maria

      September 14, 2014 at 9:31 pm

      Yes. You can add one cup of cream and a can of mushrooms or some sliced fresh mushrooms and a cube of beef bullion.

      reply to this comment
  17. Don Y

    September 17, 2014 at 10:18 am

    did this recipe yesterday and was a hit!!! my daughters who are picky when it comes to different foods loved it!! i put it in at 1030am and left for work…my wife came from work and turned it off at 630pm and let me know it was great. I will be using this recipe again thanks!!

    reply to this comment
  18. Michelle

    September 22, 2014 at 8:19 pm

    Hello! I’m making this for my husband and I. I’m using 2.15 pounds of meat, chuck roast. Will I still be following the same measurements? Or less? I wasn’t really sure!

    reply to this comment
    • Maria

      September 22, 2014 at 9:40 pm

      Hi Michelle!
      Yes, with a roast that size you should half the recipe.

      reply to this comment
  19. Seanna

    September 28, 2014 at 10:40 pm

    Was the liquid in the pot thick enough to serve as gravy when the roast was done, or did it require thickening? Thanks in advance!

    reply to this comment
    • Maria

      September 29, 2014 at 10:23 am

      Hi Seanna,

      It depends on how long it cooks for. Sometimes I have to add a little water to get a gravy like consistency. Other times it is just right.

      Maria

      reply to this comment
  20. Amanda

    October 5, 2014 at 9:39 pm

    Can you do this with a pork roast?

    reply to this comment
    • Maria

      August 28, 2015 at 4:14 pm

      I never have, I don’t think the flavor will be the same, but it will probably still be tasty! 🙂

      reply to this comment
      • Linda

        February 19, 2023 at 7:34 pm

        I only make it with pork roast, and it always turns out delicious!

        reply to this comment
        • Maria

          February 24, 2023 at 12:10 pm

          I’ve never tried it with pork, I’ll definitely be doing that in the near future. YUM!

          reply to this comment
  21. Katie

    October 7, 2014 at 6:14 pm

    Thank you for sharing this recipe! It was fabulous! It’s definitely a keeper:)

    reply to this comment
  22. Belinda

    October 21, 2014 at 1:28 am

    Made this today and it was AWESOME! It cooked for about 10 hours in the crock pot and it was so tender and juicy. I poured juice from the crock pot into a saucepan and let it reduce for about 45 minutes at a boil on the stove. Rich deliciously thick gravy that was served over mashed potatoes. My boyfriend is a picky eater and very particular about pot roast. He could not get enough of this!

    reply to this comment
    • Maria

      October 21, 2014 at 9:43 pm

      Love hearing this! So glad you both liked it! Yummy! We love the gravy over mashed potatoes too.

      reply to this comment
  23. Jessica

    November 5, 2014 at 3:51 pm

    What will happen if it is cooking for more than 10 hours. I do not have a crockpot with a delay start. Can I just add more liquid?

    reply to this comment
    • Maria

      November 6, 2014 at 2:18 pm

      Hi Jessica,

      How long will it be cooking for? As long as you have it on low and it is a fairly large roast it can cook up to 12 hours. You could ad up to 1/4 extra liquid if you want.

      Maria

      reply to this comment
  24. Laura

    November 6, 2014 at 3:17 pm

    I found your recipe last night and actually have this in the crockpot now! It’s been on low for six hours now. My crockpot has a locking lid with a steam vent so I tried your trick with foil to make it air tight. It sounding pretty loud – almost like a pressure cooker. Is that normal?

    reply to this comment
    • Maria

      November 6, 2014 at 8:48 pm

      Hi Laura,

      No, I don’t think the foil trick will work with a locking lid. You should take it out quick. It might be dangerous if it is making loud noises.I only use the foil because my lid is glass and doesn’t fit very snug-ly (is that a word). Good luck!

      Maria

      reply to this comment
  25. Tanya

    November 7, 2014 at 9:57 pm

    Thank you so much for this recipe, it is really delicious!!! It took 5 minutes to prepare and it’s going to save me from buying take out when I’m feeling lazy or too tired to prepare meals because it is SO easy. I’m a working mother of two. I just had my dad over for dinner (the pickiest eater I’ve ever met) and he loved it. Thanks again 🙂

    reply to this comment
    • Maria

      November 7, 2014 at 10:50 pm

      Yay Tanya! I am so glad your family (especially Picky Dad) loved it. It makes me so happy that this recipe can help make your life easier because it is so easy! My other favorite 5 minute slow cooker recipe is Salsa Pineapple Chicken over rice. You should totally try it. It is AWESOME!!! https://reallifedinner.com/slow-cooker-pineapple-salsa-chicken-aka-mexican-delight/

      Take Care and Carry on Busy Mama!

      Maria

      reply to this comment
  26. Jennifer

    November 12, 2014 at 12:02 pm

    Hi I have a question, can I use celery and carrots in with this recipe? And also I have a 2.50lb chuck roast. Is that a good size and cut of meat?

    reply to this comment
    • Maria

      November 12, 2014 at 12:13 pm

      Hi Jennifer,

      I have never tried adding celery and carrots. It will probably be fine, my only concern is with the length of the cooking time, they could become over done. If you will be home during the day you could throw them in half way through the cooking process. Your roast size will be fine. This recipe works for most sizes of roasts. Good luck!

      Maria

      reply to this comment
      • Jennifer

        November 12, 2014 at 12:46 pm

        Ok thank you I will try it and let you know.

        reply to this comment
  27. Amy

    November 16, 2014 at 7:33 pm

    This recipe was fantastic. I didn’t change a thing, although I used a smaller roast – about 3 1/3 lbs. I usually cook Asian food which requires me at the stove from start to finish so I have a hard time walking away from the crock pot, so when I checked the roast a couple hours in, it was hard and tough, the liquid was thin and I started to panic. Just let it be and at hour 6, it was tender and perfect, the gravy was perfect and I served over mashed potatoes. GREAT recipe that we are going to make part of our winter dinner rotation. I don’t cook anything but Asian food usually and even I could pull this off and it was delicious and perfect! Thanks!

    reply to this comment
  28. Cathy

    November 29, 2014 at 12:53 am

    I making this tomorrow I am planning on using 2 roasts I large crockpot…thought I would use the 2 cans mushroom soup and 1 can of beef broth do you think this will work? The roasts are fairly small. Would greatly appreciate your advice…thanks

    reply to this comment
    • Maria

      November 29, 2014 at 12:20 pm

      Yes, I think it will work, I would start with half the can of broth and see how think the gravy turns out and add the rest if needed. Good luck Cathy!

      reply to this comment
      • Cathy

        November 29, 2014 at 1:11 pm

        Thanks so much, I used too sirloin roasts…didn’t take the string off will that matter?

        reply to this comment
        • Maria

          November 29, 2014 at 9:17 pm

          No, You will be able to get the string out when it’s done. My mom always left the string on her roasts when I was growing up. 🙂

          reply to this comment
          • Cathy

            November 30, 2014 at 1:19 am

            They literally fell apart awesome recipe and thanks for the advice will definitely make again

  29. Kassie Randant

    December 24, 2014 at 10:14 am

    Can I add potatoes, carrots and onions to this roast recipe? If I do, what changes should I make?

    reply to this comment
    • Maria

      December 26, 2014 at 1:38 pm

      Hi Kassie,

      I haven’t ever tried it that way. Because the cooking time is so long, It might make the veggies come out very over cooked. If you were going to be home anyway, you could put the veggies in a couple hours after you start the roast to avoid them getting too overcooked. You wouldn’t really need to adjust anything if you do it this way. Good Luck!

      Maria

      reply to this comment
  30. Ginny

    December 29, 2014 at 3:12 pm

    I poured in a can of red wine too and added my sauteed veggies about 3/4 of the way through. Delicious flavor and no squishy veggies.

    reply to this comment
    • Maria

      December 29, 2014 at 5:01 pm

      Awesome, Thanks for coming back to let us know. I really appreciate it. A lot of people have wondered if veggies work. Thank you!

      reply to this comment
  31. Ashley

    April 15, 2015 at 7:06 pm

    I LOVED this roast! I made it exactly as suggested and it was great. I’ve abandoned all other roast recipes for this one.

    reply to this comment
    • Maria

      April 23, 2015 at 10:35 am

      lol, Ashley! You are so cute! I am do glad you loved it.

      reply to this comment
  32. Heather

    June 15, 2015 at 11:11 am

    In the crockpot as I type! My roast was to big for my crockpot so I had to smashed it in there..lol! I cant wait to devour that baby later! Will be back to give it a review 🙂

    reply to this comment
    • Maria

      June 15, 2015 at 2:04 pm

      Awesome! Wish I had one in my crockpot right now. 🙂

      reply to this comment
  33. Stephanie

    September 8, 2015 at 12:54 pm

    Mmmmm what a wonderful weeknight dinner!

    reply to this comment
  34. Kristyn

    September 8, 2015 at 3:07 pm

    We LOVE Roast – have it at least twice a month, but I’m excited to try your version. Thanks!!

    reply to this comment
  35. Krista @ Joyful Healthy Eats

    September 8, 2015 at 4:06 pm

    Totally the perfect fall comfort food!

    reply to this comment
  36. Valerie | From Valerie's Kitchen

    September 8, 2015 at 10:57 pm

    This is a delightful, old-school recipe. Love it SO much! It’s recipes like this the family always goes crazy over and remembers the most. Pinned!

    reply to this comment
    • Maria

      September 8, 2015 at 11:27 pm

      Ain’t that the truth! Thank you~

      reply to this comment
  37. Jaren (Diary of a Recipe Collector)

    September 8, 2015 at 11:09 pm

    This sounds so good and easy!! Love meals like that!

    reply to this comment
  38. Tina G.

    April 17, 2016 at 4:16 pm

    My mother-in-law and I make a slightly different version of this and bake in a regular oven. We use Lipton’s Beefy Onion and Mushroom soup mix with the mushroom soup and I sometimes use chicken broth instead of water and don’t use any other seasonings. I always double this – makes EXCELLENT gravy! Serve with mashed potatoes, green beans w/bacon, corn, homemade rolls w/butter – comfort food heaven!

    Can’t wait to try your version in the crock pot (I LOVE using my crock pot!).
    I’m pinning this and your recipe for meatloaf (my son loves meatloaf!).
    Love your site! Have a great day!

    reply to this comment
    • Maria

      April 19, 2016 at 7:41 pm

      Your MIL’s version sounds yummy too. I just love a good roast. Thank you for taking time to comment and I hope you love the meat loaf recipe.

      reply to this comment
  39. marceeah

    March 29, 2017 at 5:51 am

    The roast in the picture looks like you browned it first?

    reply to this comment
    • Maria

      May 2, 2017 at 6:14 pm

      Nope, just put it in totally raw, that’s my favorite thing about this roast is you don’t have to brown it first!

      reply to this comment
  40. Tina

    September 21, 2018 at 2:36 pm

    Marie, Thank you so much for this recipe. I made this last night and my husband and I couldn’t get enough of it. It was so simple and easy and that’s what I needed. I I have to log foods I eat and I was wondering if you had any nutritional info on it.
    Thank you

    reply to this comment
    • Maria

      September 25, 2018 at 1:05 pm

      I am so glad you liked the recipe! It definitely packs delicious flavor into a no fuss prep! I love it! I am sorry but I do not have nutrition info.

      reply to this comment
  41. Madison

    December 5, 2018 at 2:51 am

    I feel silly for asking this.. I have a ton of meat from the butcher I’m trying to use, a roast being one of the cuts. I was trying to use things i had already to avoid a trip to the store.. Two questions I suppose.
    1. Can i use Cream of Chicken instead of Cream of Mushroom?
    2. Can avoid the Lipton Onion Soup mix all together, no substitutions? I’m not really a fan of it..

    reply to this comment
    • Maria

      March 1, 2019 at 4:40 pm

      Sorry I didn’t see this until now, I have been on maternity leave and am just now getting back to blogging. The flavor will definitely be different with those changes but it would still taste good. If you don’t use a lipton soup mix I would suggest adding some beef bullion and some chopped onion or onion powder.

      reply to this comment
  42. Karen

    February 6, 2019 at 8:30 pm

    Tried this recipe and it was simply
    AMAZING! If I am cooking a 2lb roast would I cook it for less time?
    Thanks!

    reply to this comment
    • Maria

      February 26, 2019 at 9:46 pm

      I usually do the same amount of time regardless of the size of the roast, but a smaller roast would probably be done at least an hour or two earlier.

      reply to this comment
  43. Ella Lange

    August 19, 2021 at 1:04 pm

    I’ve made this dish numerous times and it’s delicious. A few weeks ago I attempted to cook this in an instant pot that was gifted to me and the meat wasn’t tender as I would cook in a regular crockpot that I had for 20+ yrs and finally broke. What did I do wrong? I’m assuming it’s a different method in an instant pot than a regular crockpot

    reply to this comment
    • Maria

      October 26, 2021 at 9:05 am

      With the instant pot you most likely need to add a cup of water. Instant pots can’t come to pressure if there isn’t enough liquid in the ingredients.

      reply to this comment

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Hi, I'm Maria. A mom of five and a total foodie. My superpower is taking ordinary recipes and making them DELICIOUS. Your family will LOVE these meals! Come cook with me, I promise it will be amazing! Get started here or search my archives below.


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