Pot Roast Stew Recipe

Name: Pot Roast Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 onion, thinly sliced; 2 cloves garlic, finely chopped; 1 1/2 cups canned whole tomatoes; 1/2 cup red wine; 1 dried bay leaf; 1 cup kosher salt; 1/4 cup garlic powder; 1/4 cup ground black pepper

Servings: persons

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
1 onion, thinly sliced
2 cloves garlic, finely chopped
1 1/2 cups canned whole tomatoes
1/2 cup red wine
1 dried bay leaf
1 cup kosher salt
1/4 cup garlic powder
1/4 cup ground black pepper

1
Sprinkle the meat on all sides with the House Seasoning.
2
Heat the oil until hot in a large pot, and then add the meat and sear on all sides.
3
Add the carrots, parsnips and onions and saute for 2 minutes, and then add the garlic and cook for 1 minute more.
4
Stir in the tomatoes, wine and bay leaf.
5
Cook, covered, until tender, about 55 minutes.
6
Uncover, release the steam and let rest in the pot before serving, 15 to 20 minutes.
7
Cook's Note: This recipe can also be made in a slow cooker or conventional oven.
8
Mix together the salt, garlic powder and pepper.

135

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Pot Roast Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pot Roast Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions