Pot Roast with carrots and potatoes/ Beef stew
By
Cindy French
@Grannyfrench
1
Another of my favorite ways to stretch one entree into 2 meals. I always have leftover roast and vegetables, and this is a great way to use them without it feeling like "same thing...different day" This is my husbands favorite stew!
Ingredients
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13-5 lb beef pot roast
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1envelope lipton beefy-onion soup mix
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2 lbbaby carrots
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8 mediumpotatoes, peeled and cut in large chunks
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2 can(s)beef broth
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·weber mesquite seasoning
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·ground garlic pepper seasoning
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FOR 2ND MEAL
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1 can(s)cut green beans (drained)
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1 can(s)whole kernel corn (drained)
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2pouches swanson's flavor-boost concentrated broth
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4 Tbspflour
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·leftover roast cut into bite size pieces
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·leftover carrots and potatoes cut into bite size pieces.
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1 smallchopped onion (can substitute dried chopped onion)
How to Make Pot Roast with carrots and potatoes/ Beef stew
- Trim excess fat from roast. Sprinkle seasonings on roast and pierce all over with fork. Empty bag of whole baby carrots into large crock pot set on high. Place roast on top of carrots. Add potatoes. Sprinkle potatoes with salt and pepper. Prepare soup mix according to package directions and pour into crock pot. Add cans of broth to cover meat and vegetables. Cook covered on high for 8 hours until meat is done and carrots and potatoes are fork tender.
- Refrigerate any leftovers including broth to make beef stew as 2nd meal.
- For Beef Stew, drain reserved broth into large sauce pan over medium heat. Add onion. Cut leftover roast into bite size chunks, slice leftover baby carrots and potatoes into small chunks. Add can of green beans and corn. heat thoroughly.
- Once stew is hot and bubbly, disolve 4 heaping T flour into 1/4 c cool water until smooth. Add 2 packets Swansons flavor boost concentrated broth. Stir to combine. Add to bubbling broth to thicken and add flavor. Serve hot. Great over hot buscuits!
