Winging it Pot Roast Stew
Winging it Pot Roast Stew

Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, winging it pot roast stew. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

First we make my favorite beef pot roast and I share a few quick secrets to take a roast beef to the next level! And next we use the l. In a small bowl, combine the flour, salt, pepper, thyme, paprika and pepper flakes. Place the beef in a large bowl, sprinkle the seasoning mixture over it and toss until the meat is coated.

Winging it Pot Roast Stew is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. Winging it Pot Roast Stew is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook winging it pot roast stew using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Winging it Pot Roast Stew:
  1. Prepare Chuck roast
  2. Take 4 T salted butter
  3. Make ready Rub of Sweet and Smokey, Garlic Herb blend, Onion Garlic blend
  4. Take 2 medium onions one diced one quartered
  5. Prepare 1/2 cup Minced Garlic
  6. Make ready 12 oz can 10 Barrel Profuse Juice or other Beer
  7. Get 12 oz Water
  8. Make ready Generous Worcestershire
  9. Get 1.5 lbs baby or quartered potatoes
  10. Get Small bag baby carrots

Add in enough homemade beef stock to reach your desired broth level. Instructions Peel and roughly chop onion, carrots, and celery. Dice potatoes into ½ inch squares. In large Dutch oven, melt ½ stick of butter.

Instructions to make Winging it Pot Roast Stew:
  1. Melt butter in hot pot, add Garlic.
  2. Rub roast with rub mix. Brown all sides. Add diced onion until soft.
  3. Add beer, water and Worcestershire.
  4. Add Quartered Onion and potatoes.
  5. Bring to boil. Simmer on low for 3 hours, add carrots.
  6. Simmer until all are done and roast falls apart.
  7. Shred roast. Add 2T flour and water in a slurry. Stir. Remove from heat.

Dice potatoes into ½ inch squares. In large Dutch oven, melt ½ stick of butter. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs. To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil.

So that is going to wrap this up for this exceptional food winging it pot roast stew recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!