Tender crock pot beef roast stew is a must have recipe. Simple hearty and delicious. Read our tips on cooking this family favorite. Everyone loves a good roast. Make yours great!
Our secret family crock pot beef roast stew recipe is a dinner table favorite. Even the picky eaters will gobble this up and you won’t believe how simple it is to make. See our crock pot tips to creating a delicious home cooked meal. Made with fresh ingredients.
- 2-1/2 lbs Beef Roast
- 4 - 6 Yukon Gold Potatoes (cut into quarters)
- 4 - 6 Fresh Carrots (chopped into 1/2 inch slices)
- 1 whole clove of garlic (minced)
- 1/2 cup of red wine
- Beef or Vegetable stock (as needed)
- Worcestershire sauce (as needed)
- Teriyaki sauce (as needed)
- 2 tbsp. of Italian Seasoning
- 1/2 tbsp. of crushed red peppers
- Marinate the meat with Worcestershire sauce. (both sides)
- Mince the fresh garlic.
- Place garlic, Italian seasoning, red peppers and wine in slow cooker.
- Put the beef roast in the slow cooker. Add stock until meat is half covered.
- Cook on LOW for 3 hours.
- Cut the fresh carrots and Yukon potatoes.
- After 3 hours, remove the meat. Carefully trim the fat from the roast.
- Flip the roast and return the meat to the slow cooker.
- Top meat with Teriyaki sauce.
- Add potatoes and carrots to the crock pot.
- Add stock until liquid is just below the top of meat.
- Cook on HIGH for 3 hours or LOW for 5 hours.
- Add more time if potatoes and carrots have not softened.
- Resist the temptation to stir the mixture.
- Add extra vegetables at the end. (30 min left)
- Do not add creamy ingredients like butter or sour cream.
- Allow the sauce to be thin.
Winter in the northern states can be harsh. A good stew is always a welcome treat. Our crock pot beef roast stew recipe will warm your frozen toes while you wait for better weather.
Why Trim the Fat?
During the cooking process, we trim the fat from the beef roast. The main reason is the picky eaters in our family. They do not like eating meats that have visible fat. It is an “eye thing” – If the food looks good, it will taste good. Trimming the fat does tend to produce a dryer meat but the juices in the crock pot should keep the meat fairly moist.
Why Yukon Gold Potatoes?
Yukon gold potatoes are perfect for the slow cooking process. This variety of potato is more solid. It can withstand the long cooking process and still retain its shape. Other varieties tend to break down. Choosing a good potato will make your crock pot beef roast stew better. Trust us.
Can I Use Other Vegetables?
Carrots are so typical. You might even say they are boring. Unfortunately, very few vegetables can withstand the crock pot cooking process. Corn, peas, broccoli, and beans become too soft and mushy after 6 to 8 hours of cooking. Once you start adding exotic vegetables like eggplant or brussel sprouts you will lose the “picky eaters” at the table. Add other vegetables at the very end of the cooking process.
Crock Pot Beef Roast Stew Sauce
The secret to our recipe is the sauce. Use the ingredients recommended in the recipe. The different flavors meld together producing a fabulous sauce. The only way to get this sauce is from 6 to 8 hours of cooking. The sauce should be dark brown and fairly thin. Serve this stew with a basket of warm rolls. Use the rolls to “lap up” the extra sauce.
Taking This Recipe on the Road
I visit friends and family regularly. I often bring my recipe favorites. The crock pot beef roast stew works well as a travelling meal.