Slow Cooker Pot Roast Stew

* 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

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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.