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Pot Roast Stew

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  • Prep time: 30 min, Inactive prep: 20 min
  • Cook time: 1 hr 0 min
  • Servings: 6 to 8 servings

Ingredients

  • One 2-pound boneless chuck roast
  • 1 1/2 teaspoons Paula Deen House Seasoning
  • 1 tablespoon olive
  • 1 pound carrots
  • 1 pound parsnips
  • 1 onion
  • 2 cloves garlic
  • 1 1/2 cups canned whole tomatoes
  • 1/2 cup red wine
  • 1 dried bay leaf

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, parsnips and onions and saute for 2 minutes, and then add the garlic and cook for 1 minute more. Stir in the tomatoes, wine 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.

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