Tag: all-purpose flour

Master This 15-Minute Béchamel and Level Up Any Recipe
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This guide makes it easy to master a rich and creamy homemade bechamel sauce. With just flour, butter, milk, and seasonings, you can create this classic, velvety sauce every time.
Flavor: It has a smooth, creamy flavor with rich buttery warmth and a hint of nutmeg that makes any dish feel extra comforting.

Skill Level: A whisk, a pan, and a little technique are all you need to master making the blonde roux; everything else is just gravy!

Recommended Tools: If you don’t already have a good-quality whisk for sauces, now is the time to get one.
Basic Bechamel Ingredients
- Milk: Whole milk is your best bet for the fullest flavor. Non-dairy alternatives include oat milk, almond milk, and soy milk; however, the sauce may need more or less flour and whisking in Step 3.
- Butter: Full-fat butter is needed to help brown the flour, creating that rich, toasty, nutty flavor. If using salted butter, reduce the salt.
- Flour: White flour ensures the sauce stays silky smooth when the milk is whisked in. Other flours may make the Bechamel grainy.
- Seasonings: White pepper is preferred (if you have it) to keep the sauce as visually clean as possible, but black pepper works just as well. Nutmeg is a must-have for Béchamel as it complements the rich and buttery flavors with a slight pinch of savory flavor.
- Variations: Depending on the menu, Bechamel can be tweaked just a little bit to create an entirely new recipe! Use cayenne, smoked paprika, or even Old Bay seasoning instead of nutmeg.
How to Make Bechamel Sauce
1. Cook flour in butter for 4 minutes.
2. Whisk the milk in stages, ensuring it’s smooth between each stage.
3. Bring to a boil while whisking until the sauce is thick and smooth.
4. Stir in seasonings.
Secrets to a Smooth and Silky Sauce
- Room-temperature or slightly warmed milk will prevent a lumpy sauce when added in Step 2. But if the sauce does get lumpy, mix it in a small blender.
- If your sauce is too thick, it can be thinned out by whisking in more warmed milk. The fastest way to thicken a thin sauce is to gently whisk in a slurry over medium heat.
- Store cooled bechamel sauce in an airtight container with a piece of plastic wrap over the surface (this prevents a skin from forming) for up to 5 days or freeze in a zippered bag for up to 3 months.
- Reheat from cold or frozen on low heat and whisk until it’s smooth again, adding warm milk if needed.
So Many Ways to Serve!
- Layer it with pasta, meat, and cheese for a rich, creamy texture in lasagna recipes.
- Stir in shredded cheese for the smoothest cheese sauce.
- Pour over potatoes or veggies, top with breadcrumbs, and bake.
- Moussaka or pastitsio? Use it as the creamy topping for these classic baked dishes.
- Spoon over grilled chicken or fish and broil lightly.
- Make a croque-monsieur. Spread on sandwiches before toasting for that café-style touch.
More Smooth and Silky Sauces

Did you try this Bechamel Sauce recipe? Leave a comment and rating below.
Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Allow the milk to sit on the counter for 30 minutes or lightly warm it.

In a saucepan, melt butter over medium-low heat. Stir in the flour and cook, while whisking, for 4 minutes without browning.

Gradually whisk in a little bit of milk at a time, whisking until smooth after each addition. It will be thick and pasty at first.

Turn the heat to medium and bring the mixture to a boil. Keep at a low boil for 5 minutes, whisking often, until sauce is thick and creamy.

Stir in salt, white pepper, and a pinch of nutmeg.

Salted butter can be used, adjust seasoning to taste when adding salt.

1 cup of shredded cheese can be added after removing from the heat

To add classic flavor, warm the milk over very low heat with a bay leaf and ¼ of an onion for 20 minutes. Strain before using the milk. This is how I made it at culinary school; however, if adding other elements to the bechamel, such as cheese or using it for lasagna, I generally skip this step, as the flavor can get lost.

Calories: 90 | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 172mg | Potassium: 108mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 242IU | Vitamin C: 0.02mg | Calcium: 87mg | Iron: 0.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dip, Dressing, Sauce

Cuisine French

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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November 24, 2025
This Pot Roast Recipe Has Almost 2,000 5 Star Reviews
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This pot roast recipe is foolproof. Fresh ingredients (no packets!), tender beef, and lots of veggies smothered in gravy deserves a permanent spot in your recipe rotation.
This recipe makes a tender roast every time.

It’s easy to make with fresh ingredients. No packets or ‘cream of’ soup needed.

Vegetables are added to make it a complete meal in just one pot.

I’ve included step-by-step instructions for a savory gravy.

⭐️⭐️⭐️⭐️⭐️ “Easy to prepare, this recipe never disappoints! It is tender and tasty every time. I use the Dutch oven in my oven and it slowly cooks to perfection!”
What is Pot Roast?

This is a classic recipe and for good reason! A pot roast is a beef roast that generally starts with a tougher cut of beef.

Cooking at a low temperature for a long time breaks down the tough connective tissues resulting in deliciously tender beef with a flavorful gravy.

Ingredient Tips
- Beef: Chuck roast is the best choice for this pot roast recipe. Other cuts of beef with marbling, like round roast or rump roast, are also great options for cooking low and slow. Be sure to select a roast that has lots of marbling in it which carries flavor and helps make the gravy absolutely mouth-watering!
- Onions: Cook the onions with the roast, they will dissolve into the gravy, adding flavor. If you’d like chunks of onion, add extra with the other vegetables.
- Vegetables: Baby potatoes are a great choice. They don’t require peeling and hold their shape well (russet potatoes tend to fall apart, although they still taste great). Cut the carrots and celery a bit bigger so they don’t overcook. You can add other veggies like mushrooms, turnips, or sweet potatoes.
- Broth: Use beef stock and red wine when cooking the meat. You can replace the wine with additional broth. Do not use low-sodium broth, or the gravy won’t have enough flavor.
How to Make a Pot Roast

This is an overview of the steps to make a pot roast. Find full details below!
Sear beef: Season and sear the beef chuck roast in a Dutch oven or large pot.

Add onions & liquid: Add onions, broth, wine, and seasonings. Bake in the oven for 2 hours.

Add vegetables: Add vegetables and cook until the roast and vegetables are tender.

Make gravy: Separate the fat from the drippings and prepare the gravy according to the recipe directions.
How to Check if Pot Roast Is Done

For this recipe (which uses the technique of braising), skip the thermometer and go by feel. Insert a fork into the roast and twist it slightly. It should be very tender, have very little resistance, and come apart easily.

If the meat isn’t fork-tender, cover it and cook for 20 to 30 minutes longer, then check it again.

What can I cook it in if I don’t have a Dutch Oven?

Instead of a Dutch oven, try using an oven-safe pot with a lid, a deep roasting pan covered tightly with foil, or a casserole dish with an oven-safe lid.

What can I use instead of wine?

You can use additional beef broth in place of wine.

How Long to Cook a Pot Roast

Cooking times can vary depending on the size and type of roast you purchase. Here are approximate cooking times for pot roast in the oven:
– Cook a 3 lb. roast for a total of 3-3.5 hours
– Cook a 4 lb. roast for a total of 3.5-4 hours
– Cook a 5 lb. roast for a total of 4.5-5 hours
Cook times can vary based on the type of roast. Check the roast with a fork, if it is tough, the roast probably needs MORE time to cook. Cover it back up and let it keep on cooking.

Can I cook it in a slow cooker?

This can be made in the slow cooker on low for 8-10 hours or on high for 4-6 hours. The slow cooker has less evaporation, so reduce the broth to 1 cup and the wine to ½ cup.

Do I have to sear the roast?

I recommend searing the roast to create a flavorful crust. This, along with deglazing the pan, really enhances the flavor of the gravy. You can certainly skip the searing if you’d like.

How do I make Pot Roast gravy?

Turn the sauce into a great pot roast gravy in only 3 steps!
1. Whisk two tablespoons of corn starch in cold water until smooth (this is called a slurry).
2. Remove beef and veggies the broth and bring to a simmer. You should have about two cups, add more beef broth if needed.
3. Whisk the slurry into the simmering broth until thickened.

Storing Leftovers
- Fridge: Keep leftover pot roast in a covered container in the refrigerator for up to 4 days.
- Freezer: Freeze portions in zippered bags for up to 3 months and thaw overnight in the refrigerator.
What to Serve with Pot Roast

To stretch this pot roast a little further, add some sides to go with your mouthwatering roast.
4.99 from 1824 votes↑ Click stars to rate now!
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Prep Time 25 minutes

Cook Time 4 hours 10 minutes

Total Time 4 hours 35 minutes

Preheat oven to 300°F.

Season roast with salt and pepper.

In a large Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.

Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.

Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and cook 2 hours.

Add potatoes, carrots, and celery, and cook an additional 2 hours (for a 4 lb. roast) or until the roast and potatoes are fork-tender.

Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices or make gravy (below) if desired.

*Red wine can be replaced with additional beef broth. Any dry red wine can be used, and it doesn’t have to be expensive to add great flavor. I often use cabernet sauvignon as I have it on hand, but you can use malbec, merlot, or cabernet franc among others.
To Make Gravy:

Combine 2 tablespoons cornstarch or flour with 2 tablespoons cold water until smooth.

Remove beef and vegetables from the pot. Use a gravy separator or a spoon to separate the fat from the drippings.

Bring the remaining broth/drippings to a boil and whisk in the slurry mixture a little bit at a time until thickened. Add extra broth if needed.

Season with salt & pepper to taste.

To make gravy with a roux: Add 4 tablespoons flour and 4 tablespoons butter to a saucepan and cook for 2 minutes. Gradually add 3 to 4 cups of the skimmed drippings, whisking after each addition until smooth. Let boil 1 minute and season with additional salt and pepper.
Store leftovers up to 4 days in the refrigerator or up to 3 months in the freezer.

Calories: 419 | Carbohydrates: 16g | Protein: 35g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 396mg | Potassium: 1032mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5171IU | Vitamin C: 15mg | Calcium: 64mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Entree, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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November 2, 2025
Brookie

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

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Holly Nilsson

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October 21, 2024
Apple Muffins
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Sugar and spice, and everything nice, that’s what these apple muffins are made of.

With both white and whole wheat flour, this apple cinnamon muffin recipe is packed with flavor and they smell as delicious as apple pie.
Warm and sweet with a hint of spice, these muffins are so comforting.

Apple adds a fresh, sweet, and fruity flavor that is irresistible.

There are undertones of buttery richness, making them moist and tender.

A slight touch of lemon adds a bright and lemony flavor.
What You’ll Need for Apple Muffins
- Apples: Choose apples that are tart and firm, such as Granny Smiths. Other great options include Pink Lady, Honeycrisp, or Fuji.
  PRO TIP: Peeling the apples isn’t necessary however I do prefer the texture with peeled apples.
- Flour: I use a combination of all-purpose flour and whole wheat flour in this recipe. You can use only all-purpose flour if preferred.
- Sugar: Brown and white sugar add sweetness and give these muffins the perfect texture.
- Baking soda: Baking soda helps the muffins rise.
- Spices: I love the fragrant combination of cinnamon and apples. Buy a store-bought apple spice or try this homemade apple pie spice, which can be used all Fall long in baked oatmeal or apple crumble.
- Butter: I use unsalted butter, if using salted, skip the butter in the recipe.
How to Make Apple Muffins
1. Prepare apples (recipe below).
2. Whisk dry ingredients. Add apple pieces and toss.
3. Mix the wet ingredients in another bowl. Add the dry mixture.
4. Mix. Add to muffin tins. Bake.
Keeping Muffins Fresh

Store apple muffins at room temperature or in the refrigerator in a covered container for up to a week. Enjoy them as-is or warm them in the microwave if desired.

Freeze muffins on a sheet pan to prevent them from sticking together. Transfer them to a zippered bag and freeze for up to 3 months.

More Amazing Muffins

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Apple Muffins

Moist and sweet apple muffins have all the perfect Fall flavors.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

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Preheat the oven to 375°F. Line a muffin tin with muffin liners.

Peel the apples and cut into ½-inch pieces.

In a large bowl, combine flour, whole wheat flour, baking soda, apple pie spice, and salt. Whisk to combine. Add the apples and gently toss to coat. Set aside.

In a medium bowl whisk egg, milk, melted butter, lemon juice, vanilla, brown sugar, and white sugar.

Add the wet mixture to the flour mixture and mix with a spoon just until combined.

Divide over the muffin wells.

Bake for 18-22 minutes or until a toothpick comes out clean. Cool on a wire rack.

Lemon juice can be replaced with white vinegar or apple cider vinegar if needed.
Leftovers will keep in an airtight container in the refrigerator for 1 week and in the freezer for 3 months.

Calories: 248 | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 206mg | Potassium: 120mg | Fiber: 2g | Sugar: 21g | Vitamin A: 310IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Dessert, Muffins

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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September 29, 2024
Chicken Dumpling Soup
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Chicken and dumpling soup is a wholesome and heartwarming hug in a bowl.

This one-pot chicken dumpling soup has tender chunks of chicken and veggies cooked in a seasoned broth with fluffy dumplings for a cozy meal that’s on the table in minutes.
This homemade recipe is a cozy soup with drop dumplings.

It’s easy to make and tastes like it’s been simmering for hours.

Make a double batch and enjoy all week for easy dinners and lunches as the flavors will continue to blend.

Comforting soups and stews like chicken dumpling soup are a budget-friendly way to feed a crowd.
What You’ll Need For Chicken Dumpling Soup

Chicken: I use boneless chicken thighs since they stay nice and juicy. You can replace them with chicken breasts or rotisserie chicken. If using cooked chicken, add it to the soup just before adding the dumplings.

Vegetables: Onions, carrots, and celery are known as ‘mirepoix’ in a professional kitchen and create a savory base for soups, stews, and sauces, including this dumpling soup.

Broth: Chicken broth is seasoned with homey flavors and herbs and thickened with a bit of flour.

Dumplings: These easy dumplings come together in minutes and are easy to make with basic ingredients. Feel free to add herbs or cheddar to change them up.

Variations
- Wide egg noodles, rice, diced potatoes, bowtie pasta, or frozen tortellini are great alternatives to dumplings and can be added in Step 3.
- A frozen bag of mixed veggies saves tons of prep time and can be tossed in you don’t even have to thaw it first!
- Make an extra creamy soup by using canned cream of chicken, celery, or mushroom soup if desired.
How to Make Chicken Dumpling Soup
1. Brown the chicken according to the recipe below.
2. Soften the onion, add the remaining ingredients, and simmer.
3. Once the veggies are tender, drop bits of dumpling dough into the simmering soup and cook until cooked through.
4. Stir in peas, and enjoy!
Holly’s Tips
- For a thicker soup, make a slurry, with a 1:1 ratio of cold water and cornstarch. Add to the simmering soup until it reaches the desired thickness.
- To keep the dumpling dough from sticking to the spoon, dip the spoon into the boiling soup before scooping the dough.
Storing Chicken Dumpling Soup
- Keep leftover chicken and dumpling soup in an airtight container in the refrigerator for up to 4 days. Store the dumplings separately.
- Freeze chicken soup and dumplings separately in freezer bags for up to one month. Dumplings should be tossed in a little flour so they don’t stick together as they freeze.
Cozy Chicken Soups and Stews

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Chicken Dumpling Soup

Chicken dumpling soup is a savory and hearty dish made with juicy chicken thighs and plenty of vegetables.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

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In a large pot or Dutch oven, brown the chicken in 1 tablespoon olive oil over medium-high heat—it doesn’t have to be cooked through. Transfer to a bowl and set aside.

Add the butter and onion to the pot and cook for about 3 minutes or until slightly softened. Stir in 3 tablespoons of flour, poultry seasoning, thyme, and ¼ teaspoon each salt & pepper. Cook while stirring for 2 minutes.

Gradually add the broth to the pot, stirring until smooth after each addition. Add the chicken with any juices, carrots, and celery. Bring to a boil, reduce heat and simmer covered for 12 minutes.

Meanwhile, to make the dumplings, in a medium bowl, whisk flour, baking powder, and salt. Use a fork to mix in the cold butter until small crumbs form. Add the milk and combine with a spoon.

Remove the lid from the soup. Stir in peas if using. Scoop small spoonfuls of dough on top of the soup to form 16 dumplings. Cover and cook for an additional 4 to 7 minutes or until the dumplings are cooked through.

Garnish with parsley if desired.

To thicken further, combine 1 tablespoon of cornstarch with 1 tablespoon of broth. Whisk to combine. Transfer the dumplings to a bowl with a slotted spoon and whisk the cornstarch mixture into the simmering soup until thickened.

Calories: 357 | Carbohydrates: 22g | Protein: 27g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 138mg | Sodium: 1081mg | Potassium: 628mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3997IU | Vitamin C: 12mg | Calcium: 106mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Main Course, Soup

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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September 26, 2024
Pumpkin Waffles
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Add a fall twist to your everyday waffle recipe with pumpkin waffles!

Fluffy, moist, and full of warm spices, pumpkin waffles are ready in minutes. They’re the perfect cozy family breakfast.
Each bite of these waffles is filled with warm and cozy spices.

They’re easy to make and reheat well for quick breakfasts throughout the week.

Pumpkin puree, along with basic pantry ingredients, makes these extra moist and delicious.
Ingredients for Pumpkin Waffles

Dry Ingredients: Flour, sugar, baking powder, and salt are the basics of a waffle recipe. Feel free to use a gluten-free blend and sugar substitute if desired. Simply follow package conversion rates.

Wet Ingredients: Pumpkin puree, milk, eggs, and butter add flavor and give waffles their crispy edges and delicious pumpkin flavor.

Pumpkin: Check the label on the pumpkin and be sure it’s puree and not filling, which is for pies and has added sugar and seasonings. Use leftover pumpkin puree for apple pumpkin butter or overnight oats.

Seasonings: Buy it or make a jar of homemade pumpkin spice to use all season long.

Variations
- Stir a tablespoon of chia or flaxseed into the batter for a little boost of extra nutrition, or try using white whole wheat flour for extra fiber.
- Freshly chopped strawberries, apples, or blueberries add fresh flavor and color.
- Mini chocolate chips, peanut butter, or butterscotch chips are fun for birthday or dessert waffles.
How to Make Pumpkin Waffles
1. Whisk dry ingredients together in a large mixing bowl.
2. Mix the remaining ingredients in a separate bowl.
3. Gently fold the wet ingredients into the dry until just combined.
4. Add waffle batter to a preheated waffle iron and cook (recipe below).
Perfect Toppings for Pumpkin Waffles

Top pumpkin waffles with a dusting of powdered sugar, fresh fruit, chopped walnuts or pecans, butter, or warmed maple syrup. Add a drizzle of caramel sauce or a smear of homemade Nutella. Add a dollop of whipped cream and sprinkle with a pinch of ginger or nutmeg.

Leftover Waffles?

Keep leftover pumpkin waffles in a covered container in the refrigerator for up to one week. Reheat them by popping them in the toaster, air fryer, or microwave.

Freeze waffles between sheets of parchment paper, and place them in a zippered freezer bag. They will stay fresh for up to 6 months. Pop one or two frozen waffles in the toaster or toaster oven for a quick morning pick-me-up!

Pumpkin Favorites

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Pumpkin Waffles

Pumpkin waffles bring a taste of Autumn to the breakfast table.

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

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Preheat the waffle maker according to the manufacturer’s directions (or to 400°F).

In a large bowl whisk together flour, brown sugar, pumpkin pie spice, baking powder, and salt. Set aside.

In a medium bowl mix pumpkin, milk, eggs, melted butter, and vanilla.

Add the wet ingredients to the dry ingredients and stir just until combined.

Drop by large spoonfuls onto greased waffle iron until most of the wells are covered. Close the lid and cook for about 3 to 5 minutes or until golden brown.

If using salted butter, skip the salt in this recipe.
To keep warm if making batches: Preheat the oven to 225°F and place a baking pan in the oven. As the waffles are finished cooking, place them on the baking pan to stay warm while you finish the batch.

Calories: 206 | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 105mg | Potassium: 257mg | Fiber: 2g | Sugar: 9g | Vitamin A: 5056IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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September 21, 2024