- 2 lbs. chuck roast, cubed
- 1/2 cup all purpose flour
- 1 tablespoon seasoning salt
- 2 tablespoons olive oil
- black pepper, to taste
- 2 tsp. minced garlic
- 1 large onion, diced or 1/2 bag pearl onions
- 2 bay leaves
- 1/4 cup Worcestershire sauce
- 2 cups beef broth
- 1 box (4 pkts) Swanson flavor boost
- 4 medium to large skinned potatoes, washed & diced
- 3 large carrots, peeled & sliced
- 1 stalk celery, diced
- 1 Tbsp. Cornstarch
Instructions
Shake the chuck roast cubes in a resealable plastic bag with the flour & seasoning salt until evenly coated. Heat the olive oil in a skillet; add the floured stew meat to the pan & brown on all sides. Remove using a slotted spoon or tongs & place into the bottom of a slow cooker. Season with pepper.
Saute the diced onion and garlic in the same hot skillet for 2 minutes. Don't worry about cleaning it out in between - that's added flavor! Transfer the onions into the slow cooker as well. Pour in the Worcestershire sauce, water, & beef Swanson Flavor Boost and whisk until mixed, making sure you scrape up any browned bits in the bottom of the pan. Turn off the heat & set aside.
Add the diced potatoes, carrots, celery, & bay leaves to the slowcooker. Now, pour the broth/Worcestershire mixture in the crockpot as well. Cover; cook on low for 8 hours. Remove the bay leaves before serving. Mix cornstarch with 2 tbsp. water and add to crockpot to thicken sauce. Let cook 10 min. Serve.
