Deconsructed Pot Roast Aka Oven Beef Stew |
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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 6 |
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I just made this today and the family gave it a thumbs up so I am putting it here for next time. The meat came out fork tender and it was a real put it together and forget about it meal. I served it over noodles with some fresh crusty bread. I might add some potatoes next time as the J-Man likes them in his stew. Ingredients:
3 lbs chuck roast (or beef cubes) |
1 (10 3/4 ounce) can french onion soup |
1 (10 3/4 ounce) can condensed golden mushroom soup |
1 (1 ounce) packet onion soup mix |
1 cup red wine |
1 cup celery |
2 cups carrots |
1 cup mushroom |
3 garlic cloves |
2 cups onions |
black pepper |
salt |
3 tablespoons minute tapioca |
Directions:
1. If using chuck roast cut into cubes trimming excessive fat as needed.
2. Veggies should be sliced, chunked, or cubed to your personal preference.
3. Spray 13 x 9 pan with PAM.
4. Place beef in layer in pan then layer celery, carrots, mushrooms, garlic, and onions.
5. Mix together soups and wine and pour over meat and veggies.
6. Sprinkle with pepper.
7. Cover with foil and place in 250 oven for about 4 or 5 hours.
8. About a half hour before dinner check and adjust seasonings as necessary.
9. Sprinkle tapioca over and stir in mixing all the layers together.
10. Cover and place back in oven.
11. When the noodles are done the stew should be thickened and ready.
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