Falling for Cozy Meals

Falling for Cozy Meals

Jacqueline Gomes, RDN, MBA

As we begin to trade t-shirts for sweatshirts and feel the chill of cool Autumn mornings, you may start to crave cozy comfort meals to satisfy the chill.

Comfort foods come in all shapes, sizes and flavors, for instance; some may find sweets like chocolate chip cookies to be comforting while someone else might prefer the heartiness of beef stew.

While comfort foods are often perceived as higher fat or higher sugar alternatives to healthier dishes. But, with a few simple adjustments this may not always be the case!

  • Add in more veggies to bulk up the nutrition factor such as carrots, potatoes, squash and apples.
  • Swap out a higher fat ingredient like sour cream for low fat Greek yogurt.
  • Change the portion size. Enjoy your comfort food as is, simply reduce your portion size and enjoy.

Hearty stews are a fall and winter favorite, add in potatoes to further enhance the cozy comfort food factor on this popular dish!

Jgn Bottom Round Roast With Winter Vegetables

Braised Bottom Round Roast w/ Winter Vegetables

Hearty stews are a fall and winter favorite! This recipe is easy to assemble, don’t be afraid of the number of ingredients. Prep all of your ingredients first, then it’s just assemble and pop it in the oven for a couple of hours and dinner is done!

Prep: 15 minutes

Cook: 2 ½ hours (inactive time)

Makes:  6 servings


  • 1 (2 pound) Rancher’s Legend Bottom Round Roast
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 Tablespoons Foodtown olive oil, separated
  • 1 Tablespoon flour
  • ½ sweet onion, minced
  • 2 large carrots, peeled and finely chopped
  • 2 celery stalks, finely chopped
  • 4 cloves garlic, minced
  • 1 cup red wine (may substitute balsamic vinegar)
  • 2 Tablespoons Worcestershire sauce
  • 2 tablespoons paprika
  • 3 cups beef broth
  • 2 sprigs fresh rosemary
  • 2 springs fresh thyme
  • 2 bay leaves
  • 1 small head broccoli, cut into florets
  • 2 large Russet Potatoes


  1. Heat oven to 375 degrees F.
  2. Dry your roast with a paper towel and season with kosher salt & pepper.
  3. Heat 1 tablespoon of olive oil in a large Dutch Oven over medium heat. Brown each side of your roast and then remove to a dish.
  4. Now add in the additional 1 tablespoon of olive oil followed by onions, carrots, celery and garlic. Stirring often, cook for about 5 minutes or until vegetables are soft.
  5. Add in 1 tablespoon of flour and stir about 30 seconds, now add in wine (or vinegar is substituting) Worcestershire sauce, paprika and beef broth. Bring to a simmer, add in herbs and beef.
  6. Cover and place pot in the oven for 2 hours. Peel potatoes and cut into half moons, about ¼ inch thick.
  7. After 2 hours place potatoes and broccoli florets into pot, cover and continue to cook for another 30 minutes or until potatoes are soft. Serve and enjoy!

Recipe by: Jacqueline Gomes, RDN, MBA