Crock-pot Stewed Beef
I like using pot roast or chuck roast instead of bottom round because of the marbling in the roast leads to a much juicier and tender finished product.
My mother-in-law uses golden mushroom soup which gives it a nice flavor, it was a wonderful tip from her.
2-3 lbchuck roast or pot roast
5-8 lbwhite or gold potatoes
2 Tbspsea salt
2 Tbspworcestershire sauce
1 tspthyme (ground or leaves)
1 pkgdry onion soup mix
1 can(s)golden mushroom soup
2-3 cbeef stock
How to Make Crock-pot Stewed Beef
- Trim some of the fat from the roast and cut into large chunks. Peal the potatoes and cut into cubes- a little smaller then the beef.
- Combine all the ingredients into a large crock-pot and turn on low for 8 hours or until the potatoes are tender. Stir ever so often so the potatoes don't stick to the sides.
- Serve with fresh crusty bread