Pot Roast Stew

Name: Pot Roast Stew
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 , 6 serving(s)
Ingredients: 907.18 g boneless chuck roast, cut into 1-inch strips; 7.39 ml house seasoning, recipe follows; 14.79 ml olive oil; 453.59 g carrot, quartered; 453.59 g potato, quartered; 1 onion, thinly sliced; 2 garlic cloves, finely chopped; 354.88 ml canned whole tomatoes; 118.29 ml water; 1 dried bay leaf; 28.34 g package onion soup mix

Submitted by JenJenMarie

"Adapted from Not My Mamas Meals http://www.cookingchanneltv.com/recipes/bobby-deen/pot-roast-stew-recipe/index.html#"

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Ready In:: 1hr 30mins
Ingredients:: 11
Serves:: 6

ingredients

907.18 g boneless chuck roast, cut into 1-inch strips
7.39 ml house seasoning, recipe follows
14.79 ml olive oil
453.59 g carrot, quartered
453.59 g potato, quartered
1 onion, thinly sliced
2 garlic cloves, finely chopped
354.88 ml canned whole tomatoes
118.29 ml water
1 dried bay leaf
28.34 g package onion soup mix

directions

Sprinkle the meat on all sides with the House Seasoning.
Heat the oil until hot in a large pot, and then add the meat and sear on all sides.
Add the carrots, potatoes and onions and saute for 2 minutes, and then add the garlic and cook for 1 minute more.
Stir in the tomatoes, water, soup mix and bay leaf.
Cook, covered, until tender, about 55 minutes.
Uncover, release the steam and let rest in the pot before serving, 15 to 20 minutes.
Cook's Note: This recipe can also be made in a slow cooker or conventional oven.