I needed something easy and hands off to feed a crowd, the crockpot came through for dinner while we were out adventuring in an apple orchard.
Crockpot Beef Stewp: Feeds 6
- 2 pounds chuck roast, cut into chunks of desired
- 6 baby red potatoes, chunked
- 3 carrots, chopped
- 3 stalks of celery, chopped
- 1/2 yellow onion, chopped
- 1/4 bell pepper, chopped
- 1 tbsp minced garlic
- 1 tbsp tomato paste
- 1 tbsp worsterchire sauce
- 1 tsp ground sage
- 1 tsp kosher salt
- 1 tsp granulated garlic
- 1 tsp ground rosemary
- 1 tsp onion powder
- 1 tsp cracked black pepper
- 1 tsp olive oil
- 1-2 bay leaves
- 1-2 quarts stock (use whatever you like! Beef is obviously traditional, but I had chicken stock on hand that I needed to use up)
- Add in all of your vegetables (minus the garlic) to the bottom of a large crockpot.
- In a bowl, mix together the olive oil, garlic, tomato paste, dry seasonings, worsterchire, and enough stock to thin the mixture to a ketchup like texture.
- Slather your seasoning paste on your chuck roast, and place the chuck roast on top of your vegetables.
- Tuck your bay leaves into the crockpot, and add enough stock to come halfway up the meat, and set your crockpot to low.
- Cook on low for 6-8 hours, or until the meat is tender and shreds easily.
- Stir thoroughly, adjust seasonings as necessary, and enjoy while hot!
Try this recipe over rice, cooked pasta, or with some crusty garlic bread! It’s great for warming the bones after an autumn adventure.