Fall-Apart Tender Roast Stew (Crock Pot) |
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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 8 |
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Yesterday, I went on a freezer cleaning spree to make room for the turkey. I found a very VERY small roast and a package of stew beef that, together, would make a nice-sized meal. So I cubed the roast so it would cook faster and a few veggies and this is the result. Ingredients:
1 1/2-2 lbs beef, cubed |
4 medium potatoes, peeled and cut into chunks |
3/4 lb baby carrots |
1 onion, quartered |
1 lb mushroom, sliced |
1 (7/8 ounce) mccormick bag 'n season pot roast seasoning |
water |
1 tablespoon creole seasoning |
1 beef bouillon cube |
1 1/2 cups water |
Directions:
1. Place the meat in the crock pot and set to low. Mix the seasoning packet, creole seasoning, and enough water to cover the meat and pour inches Cover and cook the meat 3 hours.
2. After 3 hrs., add the carrots, potatoes, onion, and more water, about 1/2-1 cup and stir. Place the lid back on and cook until the potatoes are tender.
3. Place the mushrooms in the crock pot after cooking the potatoes. Do NOT stir (this steams the mushrooms). Cook until mushrooms are desired level of done.
4. Remove all meat and vegetables to a large bowl. Pour all the liquid into a large pot; add the water and bouillon cube.
5. Using your favorite thickening method, make a gravy from the liquid. Pour back into the crock pot and add the meat and veggies back inches.
6. Keep on low until ready to serve. I serve with bread for dipping into the gravy.
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