Winging it Pot Roast Stew
Winging it Pot Roast Stew

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, winging it pot roast stew. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Winging it Pot Roast Stew is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Winging it Pot Roast Stew is something which I have loved my whole life. They’re fine and they look wonderful.

No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Stove top instructions: Set onions aside to add later. Leftover Pot Roast Stew Make your leftover pot roast do double duty by transforming it into a beef stew using homemade beef stock, fresh veggies and spices.

To begin with this particular recipe, we must prepare a few ingredients. 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. Get 4 T salted butter
  3. Take Rub of Sweet and Smokey, Garlic Herb blend, Onion Garlic blend
  4. Take 2 medium onions one diced one quartered
  5. Make ready 1/2 cup Minced Garlic
  6. Prepare 12 oz can 10 Barrel Profuse Juice or other Beer
  7. Take 12 oz Water
  8. Prepare Generous Worcestershire
  9. Make ready 1.5 lbs baby or quartered potatoes
  10. Get Small bag baby carrots

Place beef in the slow cooker. Sprinkle with garlic, salt, and pepper. Add all remaining ingredients except broth. Buy a rump roast or whatever quantity of beef stew meat you desire.

Instructions 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.

Put flour in a large plastic bag; add salt, pepper, garlic powder to flour. Put in rump roast or beef cubes and thoroughly coat with flour. Heat oil in a large pan until quite hot but not smoking. 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 is going to wrap this up for this exceptional food winging it pot roast stew recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!