Pot Roast with carrots and potatoes/ Beef stew

Pot Roast  With Carrots And Potatoes/ Beef Stew

No Photo

Have you made this?

 Share your own photo!

Cindy French

By
@Grannyfrench

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!

Rating:

★★★★★ 1 vote

Comments:
Serves:
4-6
Prep:
20 Min
Cook:
8 Hr
Method:
Stove Top

Ingredients

  • 1
    3-5 lb beef pot roast
  • 1
    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
  • FOR 2ND MEAL

  • 1 can(s)
    cut green beans (drained)
  • 1 can(s)
    whole kernel corn (drained)
  • 2
    pouches swanson's flavor-boost concentrated broth
  • 4 Tbsp
    flour
  • ·
    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)

How to Make Pot Roast with carrots and potatoes/ Beef stew

Step-by-Step

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

Printable Recipe Card

About Pot Roast with carrots and potatoes/ Beef stew

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




Show 2 Comments & Reviews

How To Make Compound Butter

How to Make Compound Butter

Kitchen Crew @JustaPinch

Compound butter sounds extremely fancy and hard to make. In reality, it is extremely simple to prepare and will enhance any meal. They are made by mixing softened butter with...

Recipes For A Christmas Dinner

Recipes for a Christmas Dinner

Kitchen Crew

Hosting your first Christmas dinner and in need of recipes? Hosting your 20th Christmas and looking for new menu ideas? I've got you covered. These Blue Ribbon recipes will be...

22 A+ Back-to-school Recipes

22 A+ Back-To-School Recipes

Kitchen Crew @JustaPinch

It's time to go back, back, back to school again! Check out these quick and easy dinner recipes that the entire family (yes, we said entire family...even the picky eaters)...