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Add a photoa quick crock pot dish that will satisfy, not break the bank and have leftovers.
Ingredients
- 1 Beef chuck roast
- potatoes (15 red bliss or 6 idaho)
- 1 bag of baby carrots
- 10 Garlic cloves
- 16 oz beef stock
- olive oil
- 1 tbs soy sauce
- 1 tbs wercheshire (sp?) sauce
- salt and pepper to taste
- 1 tbs flour
Directions
- season chuck roast with salt, pepper, soy sauce and wercheshire sauce on both sides.
- Brown the chuck roast in a pan with olive oil, then place inside crock pot. throw in whole garlic cloves and pour beef stock in with steak and cover the pot. place on low for 4 hours.
- after about 4 hours, cut up potatoes and place them with the carrots inside the pot. cook for another 2-3 hours.
- After it is all cooked take out about a cut of broth, and a few potatoes, place them in blender and liquify with flour, then mix this back into the pot with the rest. (this will thicken the stew naturally)
- if you wish you may let it cook another hour or until you are ready to serve. before you serve take out the steak, cut it up and place it back in the stew.
- you can also add green beans if you like for more color.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 6 servings | |
| Calories 194 | |
| Calories from Fat 73 | 38% |
| Total Fat 8.12g | 10% |
| Saturated Fat 2.93g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 453mg | 19% |
| Potassium 497mg | 14% |
| Total Carbs 8.45g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.53g | 0% |
| Protein 20.77g | 33% |
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