two-day crockpot roast stew
A really homey, comforting, tender beef stew that I'm happy to share with the Pinch community. Enough to fill my big-eating family of four, plus leftovers. I hope the family gives you as many praises as mine has. :) I came up with this late one night for the next day when a roast in the back of the freezer and some fresh vegetables were what I had on hand, and felt like experimenting.
prep time
2 Hr 30 Min
cook time
7 Hr
method
Slow Cooker Crock Pot
yield
6-8 serving(s)
Ingredients
- MARINADE
- 1 (2-3 lb) - boneless chuck roast
- 1 (32oz.) box beef broth
- 1/2 teaspoon unseasoned meat tenderizer
- 1/2 teaspoon pepper
- 1 tablespoon parsley flakes
- 1/4 teaspoon ground sage
- 1/4 teaspoon thyme, leaves
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 3 cloves garlic, minced
- ROUX
- 1/4 cup vegetable oil
- 1/4 cup all purpose flour
- 1 package onion soup mix
- VEGETABLES
- 8 medium potatoes, peeled, cut into 1-inch cubes
- 1 pound carrots, peeled, sliced
- 1 bunch celery, sliced
- 1 tablespoon *ghee
- 2 medium yellow onions, julienned
- 1/2 teaspoon cajun seasoning (separated)
How To Make two-day crockpot roast stew
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Step 1Day 1: Marinade 9pm Slice roast into 1-inch cubes, removing all fat. Place into a gallon ziploc and pour beef broth over until just covered. Put remaining broth into fridge, as you'll need it chilled for roux. Add all seasonings and garlic, seal bag, and shake to distribute, be careful. Marinate in fridge overnight until next morning.
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Step 2Day 2: Roux 9am Place your crockpot on Low. Heat a large(10in.) cast iron skillet on medium. Strain seasoned broth from roast into a bowl and reserve. Once hot, brown roast in the skillet, drain and reserve. Into pan juices, add vegetable oil, then flour, whisking constantly. Once you have a medium brown roux and it's bubbling, add reserved and chilled broth. Whisk in and allow to come to a simmer. Reduce a bit until thickened. Sift and whisk onion soup mix into the roux, discarding dried onion flakes. (Roux will be very strong with spices, don't worry, it will be dilluted with vegetable stock later.) Add in roast and stir, bringing it back up to temp. Turn off stove eye and add mixture to the crockpot, stirring occasionally for the next few hours.
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Step 3Day 2: Vegetables 2pm In one pot, boil potatoes with 1/4 tsp cajun seasoning. In another, boil carrots and celery together with remaining cajun seasoning. In a skillet on medium heat, melt ghee and saute onions with a pinch of salt until tender, add to crockpot and stir in. The potatoes should be tender first. Completely drain them and stir them in to the crockpot. When the carrots and celery are fork tender, reserve 1 cup of stock in a measuring cup next to the crockpot. Drain about half of the liquid from the carrots and celery, add them and the rest of the stock to the crockpot and stir in. Switch the crockpot to warm. Leave it to absorb the flavors for a few hours, stirring occasionally. (If after awhile, it doesn't look thin enough to your liking, add in the remaining stock. If it does, either freeze the stock for later or discard it.) Come dinner time, serve this stew over a bed of hot white rice. Enjoy! *If you don't have access to ghee, you can substitute with butter or oil.
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