Pot Roast Stew

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

Ingredients:

cooking spray

1 1/2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes

1 1/2 cups water

1 (14 1/2-ounce) can beef broth

2 1/2 cups cubed peeled red potato

1 3/4 cups sliced peeled carrot

1 tablespoon worcestershire sauce

2 teaspoons olive oil

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 garlic cloves, minced

1 large onion, cut into 1-inch pieces

1/4 cup all-purpose flour

1/4 cup water

1 tablespoon chopped fresh thyme

1/4 cup minced fresh chives

Directions:

1. Coat a large nonstick skillet with cooking spray; place over high heat until hot. Add beef; cook 5 minutes or until browned. Remove beef; place in a 4 1/2-quart electric slow cooker.
2. Add water and broth to pan, scraping pan to loosen browned bits; pour over beef in slow cooker. Add potato and next 7 ingredients to slow cooker; stir well. Cover with lid; cook on high-heat setting 6 to 8 hours.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1/4 cup water in a bowl; stir well with a whisk until blended. Add flour mixture, thyme, and chives to slow cooker; stir well. Cover and cook on high-heat setting for 20 minutes.

By RecipeOfHealth.com