The flavor of this dish is truly amazing! A chuck-roast cooked long and slow is always delicious when served over rice, pasta, or any way you want to.
We’re now into our second week of 2014 and life is getting back to normal! All I’m going to say about this Polar Vortex we’ve been experiencing is I’m NOT a fan!! But I hope everyone is staying warm and staying safe. 🙂
Here’s a true story for you guys – I’ll make it quick, I promise. This is an actual conversation my husband and I had one night before bed.
husband: so two of your crock pots (slow cookers) are no good?
me: yep, it’s really a bummer, down to my last one
husband: hmm, you cook in the slow cooker all the time, how many slow cooker recipes do you have up at your blog now? (Did I mention none of my fellas read my blog?)
me: yep, I use them all the time! wait, what? how many slow cooker recipes do I have posted? what do you mean?
husband: you must have a ton of your favorite slow cooker recipes posted by now. (Again, did I mention none of my fellas read my blog?)
me: (long pause…thinking to myself)… why have I not posted my favorite slow cooker recipes?
This slow cooked meal will warm anyone on a cold day. Every time I make this my family and friends truly love it!
Hope you enjoy this slow cooker recipe!
I have to say this is such a nice “go to” meal that’s perfect for dinner when it’s cold outside, or really any time at all. Start your slow cooker in the morning and by dinner time this amazing Slow Cooker Tender Stewed Beef will be waiting for you.
I absolutely love making this for dinner because I know everyone will be happy when they leave the table. 🙂
Simply round out the meal with your favorite vegetable, or green salad, and of course a little dessert and you have a wonderful meal!
Slow Cooker Tender Stewed Beef
1 boneless beef chuck roast (3 pounds), trimmed
garlic powder, salt, and pepper
2 packs Lipton Beefy Onion dry soup mix
3/4 cup beef stock (stock in a box works great, you want beef stock, not beef broth)
1/2 cup water
dried parsley for garnish, if desired
1. Take your roast out of the fridge and allow it to come to room temp. This usually takes about 30 minutes. You don’t have to do this, but it’s easier to work with the meat, and it cooks a little faster.
Trim roast to cut off any excessive fat, or unwanted sections. Cut the roast into a few large sections. This usually happens naturally after you cut off the excess.
Sprinkle the meat with garlic powder, pepper, and a little bit of salt. Turn meat over and season the other side the same way. Gently rub the seasoning into the meat, and allow meat to seat for a few minutes.
2. Combine the water, soup, and stock; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.
3. Remove meat and shred just a bit with two forks. Be sure to leave plenty of large pieces. Serve on rice, pasta, or however you prefer. Skim fat from cooking juices and spoon over the beef.
*Be sure to go light on the salt when seasoning the meat. The dry soup mix has plenty of sodium.