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two-day crockpot roast stew

(1 rating)
TheCatLadiesDishes avatar
Recipe by
Evelyn Tynes
@TheCatLadiesDishes
Garfield, WA

A really homey, comforting, tender beef stew that I'm happy to share with the Pinch community. Enough to fill my big-eating family of four, plus leftovers. I hope the family gives you as many praises as mine has. :) I came up with this late one night for the next day when a roast in the back of the freezer and some fresh vegetables were what I had on hand, and felt like experimenting.

(1 rating)
yield 6 -8
prep time 2 Hr 30 Min
cook time 7 Hr
method Slow Cooker Crock Pot

Ingredients For two-day crockpot roast stew

  • MARINADE
  • 1 (2-3 lb)
    boneless chuck roast
  • 1 (32oz.) box
    beef broth
  • 1/2 tsp
    unseasoned meat tenderizer
  • 1/2 tsp
    pepper
  • 1 Tbsp
    parsley flakes
  • 1/4 tsp
    ground sage
  • 1/4 tsp
    thyme, leaves
  • 1/2 tsp
    paprika
  • 1/8 tsp
    cayenne pepper
  • 3 clove
    garlic, minced
  • ROUX
  • 1/4 c
    vegetable oil
  • 1/4 c
    all purpose flour
  • 1 pkg
    onion soup mix
  • VEGETABLES
  • 8 md
    potatoes, peeled, cut into 1-inch cubes
  • 1 lb
    carrots, peeled, sliced
  • 1 bunch
    celery, sliced
  • 1 Tbsp
    *ghee
  • 2 md
    yellow onions, julienned
  • 1/2 tsp
    cajun seasoning (separated)

How To Make two-day crockpot roast stew

  • 1
    Day 1: Marinade 9pm Slice roast into 1-inch cubes, removing all fat. Place into a gallon ziploc and pour beef broth over until just covered. Put remaining broth into fridge, as you'll need it chilled for roux. Add all seasonings and garlic, seal bag, and shake to distribute, be careful. Marinate in fridge overnight until next morning.
  • 2
    Day 2: Roux 9am Place your crockpot on Low. Heat a large(10in.) cast iron skillet on medium. Strain seasoned broth from roast into a bowl and reserve. Once hot, brown roast in the skillet, drain and reserve. Into pan juices, add vegetable oil, then flour, whisking constantly. Once you have a medium brown roux and it's bubbling, add reserved and chilled broth. Whisk in and allow to come to a simmer. Reduce a bit until thickened. Sift and whisk onion soup mix into the roux, discarding dried onion flakes. (Roux will be very strong with spices, don't worry, it will be dilluted with vegetable stock later.) Add in roast and stir, bringing it back up to temp. Turn off stove eye and add mixture to the crockpot, stirring occasionally for the next few hours.
  • 3
    Day 2: Vegetables 2pm In one pot, boil potatoes with 1/4 tsp cajun seasoning. In another, boil carrots and celery together with remaining cajun seasoning. In a skillet on medium heat, melt ghee and saute onions with a pinch of salt until tender, add to crockpot and stir in. The potatoes should be tender first. Completely drain them and stir them in to the crockpot. When the carrots and celery are fork tender, reserve 1 cup of stock in a measuring cup next to the crockpot. Drain about half of the liquid from the carrots and celery, add them and the rest of the stock to the crockpot and stir in. Switch the crockpot to warm. Leave it to absorb the flavors for a few hours, stirring occasionally. (If after awhile, it doesn't look thin enough to your liking, add in the remaining stock. If it does, either freeze the stock for later or discard it.) Come dinner time, serve this stew over a bed of hot white rice. Enjoy! *If you don't have access to ghee, you can substitute with butter or oil.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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