Stewed Pot Roast

I think that every Southern Kitchen has a Beef Stew Recipe. I have many and I adore them all. This recipe is very easy to make although it requires a while to cook 2 1/2 hours to be exact.  It has few ingredients and tastes Devine. You are going to love this simple yet delicious recipe. Here are the ingredients you will need for this dish.


2 lb Chuck Roast Steak, Cubed into 1 inch pieces

2 Large Potatoes, Cubed into 1 inch pieces

2 Large Onions, Diced

4 to 6 Carrots, Sliced 1/2 inch pieces

2 Cloves Garlic, Minced

1 (28 oz) can Diced tomatoes with the juice

1 Tsp. Dried Thyme

3 c. Beef broth

Salt and Pepper ( to taste)

Olive Oil

1 Celery, Diced


(1.) In a large pot ( with fitted lid) Over medium/low heat add the Olive Oil  (2 Tbsp). Season the Meat with Salt and Pepper and add half of the meat to the pan and sear on all sides. Remove to a plate while you cook the other half. Remove that half to the plate.



(2.) Add the Onions, Carrots, Garlic, Tomatoes with the juice, Thyme, Broth, Salt, Celery and the Pepper and stir to combine.


(3.) Add the Meat back in and stir again to combine.


(4.) Cover with the Lid and let cook for 1 hour and 15 minutes. Stir to mix and add 1/2 to 1 c of water only if needed. It should not  need water at this point but you never know. Cover again and let cook for another 1 hour and 15 minutes stirring occasionally so nothing sticks to the bottom of the pot.  Check for seasonings and add more salt and pepper if needed.  I serve this Stew over brown or white rice.

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