Pot Roast Stew

Oxmoor House
8 servings (serving size: 1 cup)


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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


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.

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.

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.

Created date

March 2010

Nutritional Information

Calories 234
Fat 9.1 g
Satfat 3.2 g
Protein 20.4 g
Carbohydrate 16.9 g
Cholesterol 61 mg
Iron 3.1 mg
Sodium 406 mg
Caloriesfromfat 36 %
Fiber 2 g
Calcium 32 mg