25+ Hearty and Delicious Electric Dutch Oven Roast Recipes You’ll Love

When it comes to comfort food, few dishes compare to a perfectly cooked roast.

The electric Dutch oven, with its ability to slow-cook, sear, and bake, has revolutionized the art of roasting.

Whether you’re preparing a tender beef pot roast, a savory pork shoulder, or a fragrant lamb dish, the electric Dutch oven ensures consistent, delicious results every time.

Its versatility makes it an indispensable tool in the kitchen, offering convenience without compromising flavor.

In this blog, we’ve gathered 25+ electric Dutch oven roast recipes to inspire your culinary adventures.

From traditional family favorites to globally inspired dishes, there’s something for every palate.

So, whether you’re planning a cozy dinner for two or a festive meal for a crowd, these recipes will help you create unforgettable roasts with ease.

Let’s dive into the world of mouthwatering roasts and discover how your electric Dutch oven can become the star of your kitchen!

25+ Hearty and Delicious Electric Dutch Oven Roast Recipes You’ll Love

Roasts are more than just meals—they’re traditions, memories, and the ultimate comfort food. With an electric Dutch oven, creating a perfectly cooked roast has never been easier.

Its even heat distribution and versatility allow you to experiment with flavors and techniques, making it the perfect tool for both novice and seasoned cooks.

This collection of 25+ electric Dutch oven roast recipes offers endless possibilities, from classic family dinners to bold, globally inspired dishes.

Whether you’re savoring the sweetness of a maple-glazed pork roast or enjoying the rich flavors of a French onion beef pot roast, these recipes will help you craft meals that bring people together.

Try one today and experience how your electric Dutch oven can turn simple ingredients into extraordinary dishes. Let your roasting journey begin!

Classic Beef Pot Roast with Vegetables

This classic beef pot roast is the ultimate comfort food. Slowly braised with hearty root vegetables and a rich, savory gravy, it’s a one-pot wonder perfect for family dinners or meal prepping. The electric Dutch oven ensures a consistently tender roast and flavorful results.

Ingredients:

• For the Roast:
  • 3–4 lbs chuck roast
  • 2 tbsp olive oil
  • Salt and pepper to taste
• For the Vegetables:
  • 3 large carrots, cut into chunks
  • 4 potatoes, quartered
  • 1 onion, diced
  • 3 cloves garlic, minced
• For the Gravy:
  • 2 cups beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 tbsp all-purpose flour (optional, for thickening)

Instructions:

1. Preheat your electric Dutch oven to the sauté setting. Season the chuck roast generously with salt and pepper.
2. Heat olive oil and sear the roast on all sides until browned, about 3 minutes per side. Remove and set aside.
3. Add the onion and garlic, sautéing until fragrant. Stir in the tomato paste and Worcestershire sauce.
4. Place the roast back in the pot. Add beef broth, ensuring the roast is mostly submerged.
5. Layer the carrots and potatoes on top. Cover and cook on low heat for 6–8 hours, or until the meat is fork-tender.
6. For the gravy, remove the roast and vegetables, then whisk in flour to thicken the remaining juices if desired.
7. Serve with fresh parsley for garnish.

This classic beef pot roast is a timeless dish that brings people together. The tender beef paired with flavorful vegetables and gravy makes it a meal worth savoring. Perfect for a cozy Sunday dinner or a special occasion!

Herb-Crusted Pork Loin Roast

Elevate your roast game with this herb-crusted pork loin. Seasoned with a blend of fresh herbs and garlic, this roast is juicy, aromatic, and packed with flavor. Cooking it in an electric Dutch oven locks in moisture and ensures an evenly cooked masterpiece.

Ingredients:

• For the Pork Loin:
  • 3 lbs pork loin
  • 2 tbsp olive oil
  • Salt and pepper to taste
• For the Herb Crust:
  • 1 tbsp fresh rosemary, minced
  • 1 tbsp fresh thyme, minced
  • 2 tsp Dijon mustard
  • 3 cloves garlic, minced
• For the Side Dish:
  • 1 lb baby potatoes
  • 1 lb green beans, trimmed
  • 2 tbsp butter

Instructions:

1. Preheat your electric Dutch oven on the sauté setting. Season the pork loin with salt and pepper.
2. Combine rosemary, thyme, Dijon mustard, and garlic to create a herb paste. Rub the paste evenly over the pork loin.
3. Heat olive oil in the pot and sear the pork loin on all sides until golden brown. Remove and set aside.
4. Add potatoes to the pot and sauté for 5 minutes. Place the pork loin on top of the potatoes.
5. Cover and cook on low heat for 4–5 hours, or until the internal temperature of the pork reaches 145°F (63°C).
6. In the last 30 minutes of cooking, add green beans to the pot. Dot with butter for added richness.
7. Serve the pork loin sliced, with the potatoes and green beans on the side.

This herb-crusted pork loin roast is a flavorful and elegant option for any occasion. The herb crust creates a fragrant aroma, while the tender pork and simple sides make it a well-rounded meal. Pair it with a glass of white wine for a truly special dining experience.

Red Wine-Braised Lamb Shank Roast

Transport your taste buds to the Mediterranean with this red wine-braised lamb shank roast. Infused with garlic, rosemary, and a luscious red wine sauce, this dish is both luxurious and comforting. The electric Dutch oven ensures the lamb is fall-off-the-bone tender and irresistibly delicious.

Ingredients:

• For the Lamb Shanks:
  • 4 lamb shanks
  • 2 tbsp olive oil
  • Salt and pepper to taste
• For the Braising Liquid:
  • 2 cups red wine
  • 2 cups beef or lamb broth
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 2 tbsp tomato paste
• For Serving:
  • Mashed potatoes or crusty bread

Instructions:

1. Preheat your electric Dutch oven to the sauté setting. Season the lamb shanks with salt and pepper.
2. Heat olive oil and sear the lamb shanks on all sides until browned. Remove and set aside.
3. Add the onion and garlic to the pot, cooking until softened. Stir in tomato paste, then pour in the red wine to deglaze the pot.
4. Add beef broth and rosemary, stirring to combine. Return the lamb shanks to the pot.
5. Cover and cook on low heat for 6–8 hours, or until the lamb is tender and the sauce has thickened.
6. Serve the lamb shanks with mashed potatoes or crusty bread, spooning the rich sauce on top.

Red wine-braised lamb shank roast is a showstopper dish that’s surprisingly easy to make in an electric Dutch oven. The bold flavors of the wine and herbs complement the succulent lamb, making it perfect for an elegant dinner party or a cozy night in.

Beer-Braised Brisket Roast

This beer-braised brisket roast is a hearty, flavorful dish perfect for casual gatherings or meal prepping. Slow-cooked in a rich, malty beer sauce, the brisket becomes incredibly tender and pairs beautifully with rustic vegetables.

Ingredients:

• For the Brisket:
  • 3–4 lbs beef brisket
  • 2 tbsp olive oil
  • Salt and pepper to taste
• For the Sauce:
  • 1 bottle (12 oz) dark beer
  • 2 cups beef broth
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 2 tbsp brown sugar
  • 2 tbsp Dijon mustard
• For the Vegetables:
  • 4 parsnips, peeled and sliced
  • 1 lb baby carrots

Instructions:

1. Preheat your electric Dutch oven to the sauté setting. Season the brisket with salt and pepper.
2. Heat olive oil and sear the brisket until browned on all sides. Remove and set aside.
3. Add onion and garlic to the pot, sautéing until softened. Stir in brown sugar and Dijon mustard.
4. Pour in the beer and beef broth, scraping up any browned bits from the bottom. Add the brisket back to the pot.
5. Layer the parsnips and carrots on top. Cover and cook on low heat for 6–8 hours, or until the brisket is tender.
6. Slice the brisket and serve with the vegetables and a generous drizzle of the beer sauce.

This beer-braised brisket roast offers rich, hearty flavors that are perfect for chilly evenings or family dinners. The depth of flavor from the beer and caramelized onions ensures this recipe will be a crowd-pleaser.

Moroccan-Style Spiced Lamb Roast

Take a culinary journey to North Africa with this Moroccan-style lamb roast. Infused with warm spices, dried fruit, and a hint of citrus, this recipe is both exotic and comforting. The electric Dutch oven makes it effortless to create this flavorful masterpiece.

Ingredients:

• For the Lamb:
  • 3 lbs leg of lamb
  • 2 tbsp olive oil
  • Salt and pepper to taste
• For the Moroccan Spices:
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper (optional)
• For the Braising Liquid:
  • 2 cups chicken broth
  • 1/2 cup orange juice
  • 1/2 cup dried apricots, chopped
  • 1/4 cup raisins
  • 1 onion, diced
  • 3 cloves garlic, minced

Instructions:

1. Combine the spices in a small bowl and rub them evenly over the lamb. Season with salt and pepper.
2. Preheat your electric Dutch oven to the sauté setting. Heat olive oil and sear the lamb until browned on all sides. Remove and set aside.
3. Add onion and garlic to the pot, sautéing until softened. Stir in the dried fruit.
4. Pour in chicken broth and orange juice, scraping up any browned bits. Return the lamb to the pot.
5. Cover and cook on low heat for 5–6 hours, or until the lamb is tender and infused with spices.
6. Serve with couscous or flatbread, garnished with fresh cilantro.

This Moroccan-style spiced lamb roast is an aromatic and flavorful dish that will impress your guests. The combination of warm spices and sweet dried fruit creates a delightful balance of flavors, making it a standout meal for special occasions.

Lemon-Herb Chicken Pot Roast

This lemon-herb chicken pot roast is a light yet satisfying dish. With zesty lemon, fresh herbs, and tender vegetables, this recipe is perfect for a comforting, wholesome dinner. The electric Dutch oven ensures the chicken stays juicy and full of flavor.

Ingredients:

• For the Chicken:
  • 1 whole chicken (3–4 lbs)
  • 2 tbsp olive oil
  • Salt and pepper to taste
• For the Seasoning:
  • 1 lemon, sliced
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 4 garlic cloves, smashed
• For the Vegetables:
  • 4 red potatoes, halved
  • 1 lb Brussels sprouts, trimmed
  • 2 carrots, cut into chunks

Instructions:

1. Preheat your electric Dutch oven to the sauté setting. Season the chicken with salt and pepper.
2. Heat olive oil and sear the chicken on all sides until golden. Remove and set aside.
3. Add the garlic, thyme, and rosemary to the pot, sautéing until fragrant. Layer the lemon slices on the bottom of the pot.
4. Place the chicken back into the pot, arranging the vegetables around it.
5. Cover and cook on low heat for 4–5 hours, or until the chicken reaches an internal temperature of 165°F (74°C).
6. Serve the chicken with the vegetables and spoon the lemony juices over the top.

This lemon-herb chicken pot roast is a fresh and vibrant take on a classic roast. The zesty lemon and fragrant herbs elevate the dish, making it ideal for a light yet hearty meal. Perfect for weeknight dinners or casual entertaining!

Balsamic Glazed Beef Pot Roast

This balsamic glazed beef pot roast delivers a tangy and slightly sweet twist on the traditional roast. Slow-cooked with caramelized onions and a balsamic reduction, the beef becomes fall-apart tender and bursting with flavor. Perfect for impressing dinner guests or treating yourself to something special.

Ingredients:

• For the Roast:
  • 3–4 lbs beef chuck roast
  • 2 tbsp olive oil
  • Salt and pepper to taste
• For the Glaze and Vegetables:
  • 1 cup balsamic vinegar
  • 2 tbsp honey
  • 1 onion, sliced
  • 1 lb baby carrots
  • 2 cups beef broth

Instructions:

1. Preheat the electric Dutch oven to the sauté setting. Season the roast generously with salt and pepper.
2. Heat olive oil and sear the roast on all sides until golden brown. Remove and set aside.
3. Add onions to the pot and sauté until caramelized. Stir in balsamic vinegar and honey, letting it reduce by half.
4. Return the roast to the pot, then add beef broth. Arrange carrots around the roast.
5. Cover and cook on low heat for 6–8 hours, or until the beef is fork-tender.
6. Slice the roast and drizzle with the balsamic glaze. Serve with carrots and additional sauce.

This balsamic glazed beef pot roast is a flavorful and elegant dish that’s both easy to prepare and impressive to serve. The tangy glaze elevates the traditional roast to a gourmet-level meal, perfect for any special occasion.

Smoky BBQ Pulled Pork Roast

This smoky BBQ pulled pork roast is a crowd-pleaser, combining rich smoky flavors with tender, juicy pork. Whether served in sandwiches, tacos, or alongside coleslaw, this dish is versatile and easy to make in your electric Dutch oven.

Ingredients:

• For the Pork:
  • 3–4 lbs pork shoulder (or Boston butt)
  • 2 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
• For the BBQ Sauce:
  • 1 1/2 cups BBQ sauce (store-bought or homemade)
  • 1/2 cup apple cider vinegar
  • 1/2 cup chicken broth

Instructions:

1. Preheat the electric Dutch oven to the sauté setting. Combine smoked paprika, garlic powder, onion powder, salt, and pepper, then rub the mixture all over the pork.
2. Heat olive oil and sear the pork on all sides. Remove and set aside.
3. Stir together BBQ sauce, apple cider vinegar, and chicken broth. Pour the mixture into the pot, then return the pork to the pot.
4. Cover and cook on low heat for 6–8 hours, or until the pork is tender and easily shredded.
5. Shred the pork with two forks, mixing it with the sauce. Serve on buns, in tacos, or over rice.

Smoky BBQ pulled pork roast is a guaranteed hit for casual dinners, parties, or meal prep. The electric Dutch oven ensures the pork is perfectly tender and infused with smoky, tangy flavors that everyone will love.

Red Curry Braised Chicken Roast

For a bold and spicy twist, try this red curry braised chicken roast. Inspired by Thai flavors, this dish features tender chicken cooked in a fragrant red curry sauce with coconut milk and vegetables. The electric Dutch oven makes it easy to achieve a beautifully tender and flavorful result.

Ingredients:

• For the Chicken:
  • 4 chicken thighs (bone-in, skin-on)
  • 2 tbsp olive oil
  • Salt and pepper to taste
• For the Curry Sauce:
  • 2 tbsp red curry paste
  • 1 can (14 oz) coconut milk
  • 1 cup chicken broth
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
• For the Vegetables:
  • 1 red bell pepper, sliced
  • 1 cup green beans, trimmed
  • 2 carrots, sliced

Instructions:

1. Preheat the electric Dutch oven to the sauté setting. Season chicken thighs with salt and pepper.
2. Heat olive oil and sear the chicken until golden on both sides. Remove and set aside.
3. Stir in the red curry paste and sauté until fragrant. Add coconut milk, chicken broth, fish sauce, and lime juice, stirring to combine.
4. Return the chicken to the pot and add the vegetables. Cover and cook on low heat for 3–4 hours, or until the chicken is tender.
5. Serve the chicken and vegetables over steamed jasmine rice, garnished with fresh cilantro.

This red curry braised chicken roast brings vibrant, bold flavors to your table. The creamy curry sauce and perfectly cooked chicken make it an unforgettable dish, ideal for spicing up your dinner routine.

Herb-Crusted Pork Loin Roast

This herb-crusted pork loin roast is a tender and aromatic dish that combines the earthiness of fresh herbs with the richness of perfectly roasted pork. It’s ideal for family dinners or a cozy holiday meal, all made effortlessly in your electric Dutch oven.

Ingredients:

• For the Pork Loin:
  • 3 lbs pork loin
  • 2 tbsp olive oil
  • Salt and pepper to taste
• For the Herb Crust:
  • 3 tbsp Dijon mustard
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped
  • 3 garlic cloves, minced
• For the Vegetables:
  • 1 lb fingerling potatoes, halved
  • 2 cups Brussels sprouts, halved
  • 1 large onion, quartered

Instructions:

1. Preheat your electric Dutch oven to the sauté setting. Season the pork loin with salt and pepper.
2. Heat olive oil and sear the pork on all sides until golden brown. Remove and set aside.
3. Mix Dijon mustard, rosemary, thyme, and garlic in a bowl. Brush the herb mixture generously over the pork loin.
4. Add the potatoes, Brussels sprouts, and onion to the Dutch oven. Place the pork loin on top of the vegetables.
5. Cover and cook on low heat for 3–4 hours, or until the pork reaches an internal temperature of 145°F (63°C).
6. Slice the pork loin and serve with the roasted vegetables.

This herb-crusted pork loin roast is an elegant yet simple dish that brings out the natural flavors of fresh herbs and tender pork. Serve it with roasted vegetables for a complete meal that’s sure to impress.

Italian-Style Pot Roast with Tomatoes

Transport your taste buds to Italy with this flavorful pot roast simmered in a rich tomato and wine sauce. Infused with Italian herbs and hearty vegetables, this dish pairs beautifully with crusty bread or creamy polenta.

Ingredients:

• For the Roast:
  • 3–4 lbs beef chuck roast
  • 2 tbsp olive oil
  • Salt and pepper to taste
• For the Sauce:
  • 1 can (28 oz) crushed tomatoes
  • 1 cup red wine
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/4 tsp red pepper flakes (optional)
• For the Vegetables:
  • 1 lb baby potatoes
  • 1 cup green beans

Instructions:

1. Preheat the electric Dutch oven to the sauté setting. Season the roast with salt and pepper.
2. Heat olive oil and sear the roast until browned on all sides. Remove and set aside.
3. Add onion and garlic to the pot, sautéing until softened. Stir in crushed tomatoes, red wine, oregano, basil, and red pepper flakes.
4. Return the roast to the pot, nestling it into the sauce. Add the potatoes around the roast.
5. Cover and cook on low heat for 6–8 hours, adding green beans during the last 30 minutes of cooking.
6. Serve the roast with the tomato sauce and vegetables, garnished with fresh parsley.

This Italian-style pot roast offers robust, comforting flavors that make you feel as if you’re dining in a countryside villa. Its rich tomato sauce and tender beef are perfect for an indulgent family meal.

Sweet and Spicy Asian Pot Roast

Give your pot roast an Asian-inspired twist with this sweet and spicy recipe. A combination of soy sauce, ginger, and honey creates a flavorful glaze that pairs beautifully with tender beef and vibrant vegetables.

Ingredients:

• For the Roast:
  • 3–4 lbs beef chuck roast
  • 2 tbsp sesame oil
  • Salt and pepper to taste
• For the Glaze:
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 2 tbsp rice vinegar
  • 1 tbsp grated ginger
  • 2 garlic cloves, minced
  • 1 tsp chili flakes (optional)
• For the Vegetables:
  • 1 cup baby bok choy, halved
  • 1 cup carrots, julienned
  • 1 red bell pepper, sliced

Instructions:

1. Preheat the electric Dutch oven to the sauté setting. Season the roast with salt and pepper.
2. Heat sesame oil and sear the roast on all sides until golden. Remove and set aside.
3. In a bowl, whisk together soy sauce, honey, rice vinegar, ginger, garlic, and chili flakes. Pour the mixture into the pot and scrape up any browned bits.
4. Return the roast to the pot and arrange bok choy, carrots, and bell peppers around it.
5. Cover and cook on low heat for 5–6 hours, or until the beef is tender and infused with the glaze.
6. Slice the beef and serve over steamed rice, drizzled with the sweet and spicy sauce.

This sweet and spicy Asian pot roast is a flavorful departure from traditional recipes. The combination of soy, honey, and ginger creates a delicious glaze that’s perfect for pairing with steamed rice or noodles.

Maple Mustard Pork Shoulder Roast

This maple mustard pork shoulder roast combines the sweetness of maple syrup with the tanginess of Dijon mustard, creating a beautifully balanced glaze. Slow-cooked to tender perfection, this dish is ideal for cozy family dinners or fall gatherings.

Ingredients:

• For the Pork Shoulder:
  • 4 lbs pork shoulder
  • 2 tbsp olive oil
  • Salt and pepper to taste
• For the Glaze:
  • 1/3 cup pure maple syrup
  • 2 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 tsp fresh rosemary, chopped
• For the Vegetables:
  • 1 lb baby carrots
  • 1 lb parsnips, peeled and sliced
  • 1 large onion, quartered

Instructions:

1. Preheat your electric Dutch oven to the sauté setting. Season the pork shoulder with salt and pepper.
2. Heat olive oil and sear the pork on all sides until golden brown. Remove and set aside.
3. In a small bowl, mix maple syrup, Dijon mustard, apple cider vinegar, and rosemary to form the glaze.
4. Add carrots, parsnips, and onion to the Dutch oven. Place the pork shoulder on top, then pour the glaze over the pork.
5. Cover and cook on low heat for 6–8 hours, or until the pork is tender and easy to shred.
6. Slice or shred the pork and serve with the glazed vegetables.

This maple mustard pork shoulder roast offers a delightful blend of sweet and savory flavors. The rich glaze and tender pork make this dish a comforting centerpiece for any meal.

French Onion Beef Pot Roast

Inspired by the classic French onion soup, this beef pot roast is slow-cooked in a savory broth with caramelized onions and melted cheese for a comforting, flavorful meal. Serve with crusty bread to soak up the rich juices.

Ingredients:

• For the Roast:
  • 3–4 lbs beef chuck roast
  • 2 tbsp butter
  • Salt and pepper to taste
• For the Broth:
  • 3 large onions, thinly sliced
  • 4 cups beef broth
  • 1/2 cup dry white wine (optional)
  • 2 tsp Worcestershire sauce
  • 1 tsp thyme
• For Serving:
  • 1 cup Gruyère cheese, shredded
  • Crusty bread (optional)

Instructions:

1. Preheat the electric Dutch oven to the sauté setting. Season the beef with salt and pepper.
2. Melt butter and sear the roast on all sides. Remove and set aside.
3. Add onions to the pot and sauté until caramelized, about 10–15 minutes. Stir in beef broth, wine, Worcestershire sauce, and thyme.
4. Return the roast to the pot, nestling it into the onion mixture. Cover and cook on low heat for 6–8 hours, or until the beef is tender.
5. Transfer the roast to a serving platter. Sprinkle Gruyère cheese over the onions in the pot and let it melt.
6. Serve the roast with the cheesy onion sauce and crusty bread.

This French onion beef pot roast combines the heartiness of a classic roast with the rich flavors of French onion soup. It’s a comforting and indulgent dish that will leave everyone asking for seconds.

Spicy Moroccan Lamb Roast

Take your taste buds on a journey with this Moroccan-inspired lamb roast, featuring a bold blend of spices and a touch of sweetness from dried apricots. This exotic dish is both comforting and elegant, perfect for special occasions.

Ingredients:

• For the Lamb:
  • 4 lbs lamb shoulder or leg
  • 2 tbsp olive oil
  • Salt and pepper to taste
• For the Spice Rub:
  • 1 tbsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp paprika
  • 1/2 tsp ground turmeric
  • 1/2 tsp cayenne pepper
• For the Sauce:
  • 1 cup chicken broth
  • 1/2 cup diced tomatoes
  • 1/3 cup dried apricots, chopped
  • 2 garlic cloves, minced
• For Serving:
  • Fresh cilantro, chopped
  • Steamed couscous

Instructions:

1. Preheat the electric Dutch oven to the sauté setting. Mix all the spice rub ingredients and coat the lamb thoroughly. Season with salt and pepper.
2. Heat olive oil and sear the lamb until browned on all sides. Remove and set aside.
3. Add chicken broth, diced tomatoes, apricots, and garlic to the Dutch oven. Stir to combine.
4. Return the lamb to the pot, spooning some of the sauce over it. Cover and cook on low heat for 6–7 hours, or until the lamb is tender.
5. Garnish the lamb with fresh cilantro and serve over couscous with the sauce.

This spicy Moroccan lamb roast is a culinary adventure, blending fragrant spices and tender meat with sweet, savory undertones. It’s a show-stopping dish that’s sure to impress anyone at the table.

Note: More recipes are coming soon!