Recipe: Delicious Winging it Pot Roast Stew

Winging it Pot Roast Stew. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Buy a rump roast or whatever quantity of beef stew meat you desire. Put flour in a large plastic bag; add salt, pepper, garlic powder to flour.

Place beef in the slow cooker. Sprinkle with garlic, salt, and pepper. Add all remaining ingredients except broth. You can cook Winging it Pot Roast Stew using 10 ingredients and 7 steps. Here is how you cook that.

Ingredients of Winging it Pot Roast Stew

1. Prepare of Chuck roast.
2. Prepare 4 T of salted butter.
3. Prepare of Rub of Sweet and Smokey, Garlic Herb blend, Onion Garlic blend.
4. Prepare 2 of medium onions one diced one quartered.
5. Prepare 1/2 cup of Minced Garlic.
6. It's 12 oz of can 10 Barrel Profuse Juice or other Beer.
7. You need 12 oz of Water.
8. Prepare of Generous Worcestershire.
9. You need 1.5 lbs of baby or quartered potatoes.
10. Prepare of Small bag baby carrots.

Leftover Pot Roast Stew Make your leftover pot roast do double duty by transforming it into a beef stew using homemade beef stock, fresh veggies and spices. This melt-in-your-mouth and flavorful stew is a great excuse for making extra pot roast. Pot roast does not have much gravy as not much is needed to make the meat tender. On the other hand, beef stew is meant to be a stew with beef meat, so the amount of gravy in it is a lot.

Winging it Pot Roast Stew step by step

1. Melt butter in hot pot, add Garlic..
2. Rub roast with rub mix. Brown all sides. Add diced onion until soft..
3. Add beer, water and Worcestershire..
4. Add Quartered Onion and potatoes..
5. Bring to boil. Simmer on low for 3 hours, add carrots..
6. Simmer until all are done and roast falls apart..
7. Shred roast. Add 2T flour and water in a slurry. Stir. Remove from heat..

Cooking Method; Most people prefer cooking pot roast in the oven, to enable even cooking of the meat. Beef stew, however, is cooked on top of the cooker until. Pot roast is an American version of the French dish boeuf à la mode, which includes numerous influences from German and Jewish immigrants. It is a dish which consists of meat, usually brisket of beef or chuck roast that is cooked in one piece in a covered pot and served in its own gravy. Beef stew is a combination of solid food ingredients that are cooked in.