Pot Roast Stew

• Meat

  • 2 lb Beef chuck, raw boneless roast

• Produce

  • 2 Bay leaves
  • 3 cups Carrots
  • 1 cup Celery
  • 1 tbsp Garlic
  • 1 1/2 cups Mushrooms
  • 1 1/2 cups Sweet onions
  • 2 Thyme, Fresh sprigs

• Canned Goods

  • 2 cups Beef broth

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Salt

• Other

  • 8 oz (about 1 medium-small russet potato, peeled and cubed

Found on hungry-girl.com

Description

Ingredients

• 2 lbs. raw boneless beef chuck roast, trimmed of excess fat, cut into large pieces
• 1 tbsp. chopped garlic
• 1 tsp. salt
• 1/2 tsp. black pepper
• 3 cups chopped carrots
• 1 1/2 cups sliced mushrooms
• 1 1/2 cups chopped sweet onions
• 8 oz. (about 1 medium-small) russet potato, peeled and cubed
• 1 cup chopped celery
• 2 fresh thyme sprigs
• 2 bay leaves
• 2 cups beef broth

Directions

• Place beef in the slow cooker. Sprinkle with garlic, salt, and pepper. Add all remaining ingredients except broth. Top with broth. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until beef is cooked through. Remove and discard thyme sprigs and bay leaves. Transfer beef to a bowl, and shred with two forks. Return shredded beef to the slow cooker, and mix well.

Nutrition