Pot Roast  With Carrots And Potatoes/ Beef Stew Recipe

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Pot Roast with carrots and potatoes/ Beef stew

Cindy French


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!

★★★★★ 1 vote
20 Min
8 Hr
Stove Top


3-5 lb beef pot roast
envelope lipton beefy-onion soup mix
2 lb
baby carrots
8 medium
potatoes, peeled and cut in large chunks
2 can(s)
beef broth
weber mesquite seasoning
ground garlic pepper seasoning


1 can(s)
cut green beans (drained)
1 can(s)
whole kernel corn (drained)
pouches swanson's flavor-boost concentrated broth
4 Tbsp
leftover roast cut into bite size pieces
leftover carrots and potatoes cut into bite size pieces.
1 small
chopped onion (can substitute dried chopped onion)


1Trim 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.
2Refrigerate any leftovers including broth to make beef stew as 2nd meal.
3For 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.
4Once 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!

About this Recipe

Course/Dish: Beef, Roasts
Main Ingredient: Beef
Regional Style: American
Hashtag: #Slow-cooker