Slow Cooker Pot Roast Stew...

This was supposed to be just pot roast but I added too much liquid and it became more like a soup/stew. Well we liked it so much we ate it like soup.


Slow Cooker Pot Roast Stew

3 pounds beef chuck shoulder roast
2 Tbsp Montreal steak seasoning
2 Tbsp olive oil
1/2 large yellow onion, diced
3 stalks of celery, diced including leaves
3 carrots, peeled and diced
1 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
1 Bay leaf
1/2 c wine (i used a dry white but a dry red would be good too)
1 cup beef broth

Season the beef on all sides with Montreal seasoning, or one of your choosing. Heat a large stainless steel saucepan over medium high heat and add the olive oil. When heated carefully add seasoned roast to pan and sear on all sides until browned. Then remove meat to slow cooker. Add all the veggies to pan on stove and saute until lightly browned, then add veggies to slow cooker. Pour wine into pan to deglaze, when all brown bits are off add wine to slow cooker. Then put all remaining ingredients into slow cooker and cook on high for 6-8 hours. Beef should fall apart, if you want it slightly thickened make a light roux out of butter and equal parts flour in a separate saute pan then add to slow cooker with an hour left. When finished break meat up into broth with tongs and remove any undesirable pieces, like fat globs. It should be a rather chunky stew. We were so hungry when it was done I forgot to get a final picture. I will get better I promise. I am a very visual person so I understand the need to see the final product.

             

                 Seasoned Beef searing on all sides

   Saute veggies in pan after removing beef

Veggies and beef in slow cooker before
 adding "liquid" ingredients