Homemade Pot Roast/Beef Stew with Veggies (Crock Pot)

Just popping in real quick to share another delicious, crock pot recipe. You just throw everything into your crock pot and let it cook away :-). I paired my dish with some homemade, hand whipped garlic mashed potatoes with Hawaiian Rolls on the side. Enjoy!

Homemade Pot Roast/Beef Stew with Veggies

·         2 lb Chuck Roast (with a little fat for flavor)

·         1-2 Whole Onion peeled and cut in half

·         7-8 Organic Carrots peeled and chopped into 2 inch chunks

·         5 medium to small Yellow Idaho Potatoes washed peeled sliced into medium chunks

·         1 pkg McCormick Brown Gravy

·         3 cups of low sodium beef broth

·         2 sprigs of Thyme

·         2 sprigs of Rosemary

·         Salt, Pepper, Onion Powder, Garlic Powder

·         Olive Oil

Cover the bottom of your skillet with olive oil or vegetable oil; Heat it (make sure it’s good and hot), Wash-Peel-Chop onions, organic carrots and potatoes, season them with a little salt/pepper; Place them into your hot pan to cook for 5 minutes (or until brown); Remove the vegetables from the pan and set aside; Rinse your Chuck Roast and pat it dry; Season it with a good amount of salt & pepper on both sides; Sear it on both sides in the hot skillet for 5-7 minutes on each side (until brown); Place the Chuck Roast into the crock pot; In that same hot skillet pour in 1 ½ cups of Beef Broth; Add 1 pkg of brown gravy mix; Whisk the liquids and scrape the access browned bits from the bottom of the pan; Sprinkle a little onion powder & garlic powder over your chuck roast; Pour the liquid from the skillet into your crock pot; Add the veggies (onions, carrots, potatoes) thyme & rosemary; Pour the remaining 1 ½ to 2 cups of beef broth over the meat and veggies until they are covered; Turn the crock pot temperature on high for the first 3 hours and on low for the remaining 2 ½-3 hours until meat is falling apart and ready to serve. Remove the meat from the pot onto a plate and shred the beef (discard fat) and return it to the pot; Remove the sprigs of rosemary & thyme and use it for garnish J

Prep Time: 20 minutes

Cooking time: 5 ½ to 6 hours