Simply Delicious Crockpot Beef Stew

'Tis the season for delicious crockpot creations!

I don't know about you, but I love the thought of having a delicious meal ready and waiting for me the minute I cross the threshold of my humble abode, no (further) assembly required :-)

Of course, there is the chopping, rubbing, searing, and mixing that must be done the night before to result in this mouth-watering meal, but trust me, it's all very worth the effort, which is (compared to most meals) very minimal!  They don't call it a 'One Pot Wonder' for nothing!  The following recipe is, in fact, pretty wonderful... especially on a chilly day.  Plus, the 'one pot' concept is brilliant for those who are deprived of a Dishwasher, like I am.

Here is one of the easiest ways I know to cook a beef roast so that it is fall-apart tender and delicious!

Enjoy...

________________________________________

Simply Delicious Crockpot Beef Stew

Ingredients:
5 lb. beef roast (boneless top round is what I used)
2 tsp. dried parsley
1 tsp. ground sage
1 tsp. freshly chopped rosemary
1 tsp. ground thyme
1 tsp. paprika
1 tsp. chili powder
1 tsp. salt
½ tsp. freshly ground black pepper

1 large onion, thinly sliced
3 large carrots, cut into thirds and sliced lengthwise
3 stalks of celery, chopped into ½ inch pieces
3 whole garlic cloves
1 cup low sodium beef broth
1 can stewed tomatoes

Directions:

Rub the outside of the roast with the parsley, sage, rosemary, thyme, paprika, chili powder, salt and pepper.  Sear the meat on all sides in a pan using 1-2 tablespoons of olive oil heated over medium-high heat.  

Meanwhile, place the onion, carrots, celery, garlic, broth, and tomatoes in the bottom of the crockpot and mix together.  Place the seared roast on top of the vegetables and turn the crockpot on high heat.  

Cook on high for 6-8 hours, or until the roast is falling apart and the vegetables are tender.

Serve with crusty bread or spoon over polenta (see below)!

It was sooo tasty, and this picture does not do it justice! (I'm also realizing how incredibly ugly our dishes are... can't wait to break open all our new place settings when we finally own a home!!!)

______________________________________

This is probably the 5th or 6th time I have made this recipe, tweaking it along the way with the addition of more veggies and more herbs. I also learned what a huge difference searing the meat prior to placing it in the crockpot makes for both the taste and texture of this dish. The flavorful crust on the outside of the meat seals in the juices and flavors the broth nicely. As you can see, it just falls apart when it's done! I removed the vegetables and separated out what little fat was left on the meat before returning the meat to the broth. No one likes overcooked/mushy veggies, so I placed the veggies in a separate covered serving dish until we were ready to eat, and then reheated them in the oven before serving.

We paired this meal with a Chateau St. Michelle Indian Wells Cabernet Sauvignon from the state of Washington. It complimented this dish without overpowering it with too much fruit or tannins. This was an inexpensive ($13 on sale) easy drinking wine :-)

I hope you give this recipe a try. It would be an excellent meal to prepare for meat-loving guests, as it would easily serve 5-6 individuals, depending on how much meat they 'love' in one sitting! If you are looking to serve more people, I would recommend buying a slightly larger roast.

Cheers to the simple & hearty crockpot creations/one pot wonders we all love!

Librarian turned Foodie