Winging it Pot Roast Stew
Winging it Pot Roast Stew

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, winging it pot roast stew. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Pour the onion soup mix over the roast and slightly rub it into the roast using your hands. Add the bay leaf, rosemary and thyme (whole sprigs) to the pot and pour the bouillon mixture over the meat.

Winging it Pot Roast Stew is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Winging it Pot Roast Stew is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can cook winging it pot roast stew using 10 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Winging it Pot Roast Stew:
  1. Get Chuck roast
  2. Prepare 4 T salted butter
  3. Get Rub of Sweet and Smokey, Garlic Herb blend, Onion Garlic blend
  4. Take 2 medium onions one diced one quartered
  5. Prepare 1/2 cup Minced Garlic
  6. Prepare 12 oz can 10 Barrel Profuse Juice or other Beer
  7. Get 12 oz Water
  8. Prepare Generous Worcestershire
  9. Make ready 1.5 lbs baby or quartered potatoes
  10. Prepare Small bag baby carrots

This melt-in-your-mouth and flavorful stew is a great excuse for making extra pot roast. In a Dutch oven or soup kettle, combine all of the ingredients. Place beef in the slow cooker. Sprinkle with garlic, salt, and pepper.

Steps to make Winging it Pot Roast Stew:
  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.

Add all remaining ingredients except broth. This is a pot roast (not a stew), with that being said, it is a great recipe. Made exactly by the recipe except for cooking time. 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.

So that’s going to wrap it up with this special food winging it pot roast stew recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!