When the temperature drops and the days begin to shorten, one thing comes to mind — comfort food.
Nothing says comfort food to me like pot roast. Here’s a recipe I found online for Slow Cooker Beef Mushroom Stew. SO YUMMY!
MEAT
- 3 lbs. chuck roast
- 1 t. salt
- 1/2 t. ground black pepper
- 1/2 t. garlic powder
- 2 T oil
VEGETABLE & POTATOES
- 4 carrots, cut into strands
- 10 oz. mushrooms, whole
- 2 lbs. mini potatoes, whole
- 4 celery sticks, cut into three parts
- 1 medium onion, halved
BROTHS & SEASONINGS
- 6 garlic cloves, minced
- 32 oz. beef broth
- 1 t. salt
- 1/2 t. ground black pepper
- 2 bay leaves
- 1/2 t. dried rosemary
- 1 T all-purpose flour
- 1/2 t. dried basil
- 1/2 t. dried oregano
- 1 t. ground paprika
- Generously season the meat with the salt, pepper, and the garlic powder on both sides. Rub seasoning into meat.
- Heat the oil in a large skillet until really hot. Place the meat into skillet and sear on each side for 2-3 minutes until crispy and browned.
- Place meat into slow cooker.
- Cut the celery sticks into three parts, add on top of the chuck beef.
- Cut onion in half and add in with the celery (on sides of meat).
- In a bowl, combine the minced garlic, beef broth, salt, pepper, bay leaves, thyme, rosemary, flour, basil, oregano, and paprika.
- Pour into crockpot over the meat and celery/onions.
- Cook the meat 2-3 hours on high, or 4 hours on low.
- Discard onion halves and celery sticks.
- Wash the potatoes (I leave the skin on). Peel and cut the carrots into strands. Clean mushrooms.
- Add the potatoes, carrots and mushrooms to the slow cooker covering with the liquid.
- Cook another 2-3 hours if cooking on high, or 3-4 hours on low until meat is tender and vegetables cooked through.
- Remove beef church from slow cooker. Pull apart with two forks.
- Place meat onto a serving platter, add the potatoes, carrots and mushrooms onto the platter. Pour some liquid over everything.
- Serve and enjoy.