Slow Cooker Pot Roast Stew

Name: Slow Cooker Pot Roast Stew
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Ingredients: * 2 tbsp extra-virgin olive oil; * 2 lbs beef chuck roast, cut into 1 1/2 inch cubes; * salt to taste; * pepper to taste; * 1 lb baby new potatoes, halved; * 4 medium carrots, peeled and cut into 1/2-inch thick pieces; * 1 large sweet onion, diced; * 2 ribs celery; * 5 cloves garlic, minced; * 2 cups low-sodium beef broth; * 1 cup vegetable juice (such as V8); * 1/4 tsp beef better than bouillon; * 3 tbsp tomato paste; * 1 tbsp Worcestershire sauce; * 1 sprig fresh thyme (or 1/2 tsp dried); * 1 tsp dried oregano; * 1 tsp dried basil; * 1 tsp smoked paprika; * 1 tsp mustard seeds; * 1 tsp garlic powder; * 1 tsp onion powder; * 2 bay leaves; * 3 tbsp all-purpose flour; * 1/2 cup frozen peas, thawed; * 2 tbsp chopped fresh parsley leaves, for garnish

9 steps

Prep:15minCook:8h

* consider omitting potatoes and serving with polenta * make sure meat cubes aren’t too small, they became part of the broth * consider using less flour - start with 1 1/2 tbsp

Updated at: Thu, 17 Aug 2023 03:40:20 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories385.2 kcal (19%)

Total Fat22.4 g (32%)

Carbs22 g (8%)

Sugars4.8 g (5%)

Protein23.3 g (47%)

Sodium375.8 mg (19%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Warm olive oil in a large skillet over medium heat

Step 2

Season beef with salt and pepper to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes

Step 3

Place beef, potatoes, carrots, onion, celery, and garlic into a 6 quart slow cooker

Step 4

In a bowl, whisk together the beef broth, vegetable juice, better than bouillon, tomato paste, Worcestershire, thyme, oregano, basil, paprika, mustard seeds, garlic powder, and onion powder until well combined; pour over the beef and vegetables

Step 5

Toss in 2 bay leaves and season with salt and pepper to taste

Step 6

Cover and cook on low heat for 7-8 hours, or high for 6-7 In a small bowl, whisk together flour and 1/2 cup stew broth to create a slurry. Slowly stir the mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.

Step 7

During the last 5 minutes, stir in the peas.

Step 8

Discard bay leaves and thyme sprig.

Step 9

Serve immediately in bowls, garnished with parsley, if desired.