Comfort Food Favorites to Make at the First Crack of Autumn

My favorite pot roast

Here’s one for the Dutch oven. Brown the roast on all sides, then combine the roast with the potatoes, carrots, onions, and a mixture of brown sugar, salt, mustard, black pepper, and vinegar. Leave it to roast until the meat is falling apart. “This is definitely the most delicious pot roast I’ve ever made,” says KatieinChina.

Brown sugar meatloaf with ketchup sauce

Crumbed croutons are the secret ingredient in this easy beef meatloaf. “This meatloaf is glazed with brown sugar and ketchup for a moist and delicious weeknight dinner,” says Shell Hargis.

Chicken Pot Pie IX

This delicious classic pie combines diced boneless chicken breasts with carrots, peas, and celery in a sauce made from chicken broth and milk. It’s all tucked into a no-bake pie crust and baked until a beautiful golden brown. “This was the best chicken pot pie I have ever tasted,” CDNRUNREH says. “I added potatoes as someone else suggested, and it made it a hearty meal.”

Slow cooked lamb

This braised lamb dish offers deep, rich flavour. The stems are rubbed with smoked paprika and rosemary and braised with saba, a sweet Italian condiment somewhat similar to balsamic vinegar. Chef John says: “If you’re looking for a braised meat dish in winter, it’s almost impossible to fail!”

Best lasagna in the world

John Chandler’s filling, this satisfying lasagna lives up to its name. It combines sweet Italian sausage and ground beef with tomato sauce, Italian seasoning, and three types of cheese. “Really the best,” Yunkaz exclaims. “The only piece that really looks like my grandmother’s. The combination of ground beef and sausage can’t be beat!”

Chef John Cook au Vin

This braised chicken dish contains mushrooms, bacon, onions, red wine, and chicken thighs. This is French comfort food at its best. Chef John prefers chicken thighs here: “Like all braised dishes, tougher cuts with a lot of connective tissue work best, and on the chicken that would be the thigh/leg section.

Southern pork chops smothered in brown gravy

They know southern comfort food! These choker pieces are a true classic. TZRachel calls this recipe “Southern comfort food at its easiest. Pork chops tossed in onions, garlic, baby bella mushrooms, and brown gravy. Tastes great as gravy over mashed potatoes, too!”

Chef John La King’s chicken

This comfort food classic is one of the tastiest ways to transform leftover roast chicken (or store-bought rotisserie chicken). “Chicken La King is one of my favorite classic comfort foods,” says Chef John. “This recipe is easy to adapt – you can make it thicker or thinner by changing the amount of roux and having a little extra broth on hand. I usually make it using leftovers from a large roast chicken. Serve over pasta, toast, rice. Or mashed potatoes.”

Zippy shepherd’s pie

Ground beef and mild curry powder give this shepherd’s pie its signature character! Add more or less curry to your liking. “The ground beef mixture can be prepared in advance and frozen,” says Laura Bella. “You can substitute instant potatoes for real potatoes if you are in a hurry.”

Beef stew vi

This 5-star beef stew is simple, delicious and extremely satisfying. Cubes of beef, carrots and potatoes seasoned with rosemary and parsley and simmered on the stove. “This thick beef stew is good eaten in a bowl or poured over crackers,” says Paula. “Surrogate pregnancy, and Voila!…It’s Irish stew! The longer this boils, the better!”

Taco pie

This quick and easy Mexican casserole bakes up cheesy and delicious. You will use the cooled crescent rolls as the crust. Then simply add layers of seasoned ground beef, sour cream, shredded cheese, and sprinkle crushed tortilla chips over the top! “It’s a quick, easy, and very filling meal,” says Stephanie. “Some people also top them with regular taco toppings, like lettuce, tomato, black olives, etc. They’re also great as leftovers for lunches! Serve with taco sauce.”

Instant Pot® Chicken and Dumplings

Chicken and dumplings in less than an hour! The Instant Pot makes this possible. “I wanted to get the richness of long-cooked chicken soup, but without the fuss of using a whole chicken,” says recipe creator Doughgirl8. “This compromise, using boneless, skinless chicken thighs with bone-in chicken breasts, gave me the richness of flavor and ease of preparation I was looking for! It’s basically a chicken pot pie made in the pressure cooker instead of the oven.”

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