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Pot Roast Stew

  • 8servings
  • 234calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Cooking spray

  2. 1 1/2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes

  3. 1 1/2 cups water

  4. 1 (14 1/2-ounce) can beef broth

  5. 2 1/2 cups cubed peeled red potato

  6. 1 3/4 cups sliced peeled carrot

  7. 1 tablespoon Worcestershire sauce

  8. 2 teaspoons olive oil

  9. 1/2 teaspoon salt

  10. 1/2 teaspoon freshly ground black pepper

  11. 3 garlic cloves, minced

  12. 1 large onion, cut into 1-inch pieces

  13. 1/4 cup all-purpose flour

  14. 1/4 cup water

  15. 1 tablespoon chopped fresh thyme

  16. 1/4 cup minced fresh chives

Instructions Jump to Ingredients ↑

  1. Coat a large nonstick skillet with cooking spray; place over high heat until hot. Add beef; cook 5 minutes or until browned. Remove beef; place in a 4 1/2-quart electric slow cooker.

  2. Add water and broth to pan, scraping pan to loosen browned bits; pour over beef in slow cooker. Add potato and next 7 ingredients to slow cooker; stir well. Cover with lid; cook on high-heat setting 6 to 8 hours.

  3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1/4 cup water in a bowl; stir well with a whisk until blended. Add flour mixture, thyme, and chives to slow cooker; stir well. Cover and cook on high-heat setting for 20 minutes.

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