Pot Roast Stew

Recipe courtesy Bobby Deen
Show: Not My Mama's Meals Episode: Comfort Food
TOTAL TIME: 1 hr 50 min
Prep: 30 min
Inactive Prep: 20 min
Cook: 1 hr
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • One 2-pound boneless chuck roast, cut into 1-inch strips
  • 1 1/2 teaspoons House Seasoning, recipe follows
  • 1 tablespoon olive or canola oil
  • 1 pound carrots, quartered
  • 1 pound parsnips, quartered
HOUSE SEASONING:
  • 1 cup kosher salt
  • 1/4 cup garlic powder
  • 1/4 cup ground black pepper
recipe tools

Directions

Sprinkle the meat on all sides with the House Seasoning. Heat the oil until hot in a large pot, and then add the meat and sear on all sides. Add the carrots, parsnips and onions and saute for 2 minutes, and then add the garlic and cook for 1 minute more. Stir in the tomatoes, wine and bay leaf. Cook, covered, until tender, about 55 minutes. Uncover, release the steam and let rest in the pot before serving, 15 to 20 minutes.

Cook's Note: This recipe can also be made in a slow cooker or conventional oven.

Mix together the salt, garlic powder and pepper.
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