Slow-Cooker Savory Pot Roast Stew

This is an excellent and easy stew recipe. Great to make the night before and refrigerate, then just plug it in before you go to work.

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Ingredients:

• 1 package baby carrots
• 3 lb boneless top round roast
• 1 large yellow sweet onion
• 5 medium potatoes
• 8 cups beef broth
• 1 large can cream of mushroom soup
• 1 Tbsp salt
• 1 Tbsp pepper
• 1 Tbsp garlic powder
• 3 bay leaves

Method

Mix together cream of mushroom soup and beef broth and pour in slow cooker. Add salt, pepper, garlic powder, and bay leaves and mix well. Chop onion and cube washed potatoes (leave skin on potatoes). Place roast in liquid and add carrots, chopped onion, and cubed potatoes. Cook on low for 6-8 hours or cook on high for 4-6 hours. Using two forks, shred warm roast beef and add to stew.

Notes: Serve hot with crusty french bread or warm biscuits on a cold evening.

Number of servings: 10

Submitted By: amckinney4013622
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