Crockpot 8 layer Garlicy Beef 'roast' stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 lb. red potatoes, quartered14 oz carrots (about 4 large) in bite size chunks3 large stalks celery (6 oz)3 cloves garlic, minced8 oz Brown -crimini or baby bella- mushrooms2 large onions (9oz) about 3-4 cups, sliced --reserve about half a cup of the onions to sprinkle on top of the meat3 cloves garlic, sliced1 lb. 8 oz (with juice) whole Roma tomatoes, canned, each tomato cut in half 3 cloves garlic minced1/2 cup red wine1/2 cup waterOne 31/2 - 4 pound chuck roast3 cloves garlic, sliced1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon cayenne (optional)1 can 10.75 oz cream of mushroom soup, condensed1 envelope Lipton Onion Soup Mix, dryBlack pepper to taste
Makes about 10 servings of about 3.5 oz of meat and 8-10oz vegetables and gravy per serving.
1. Ingredients in listed in the order they go into pot, with what cut all veggies into slightly larger than bite sized pieces, as they will shrink some. Add the garlic as listed so that it flavors all the layers of vegetables. Add the red wine and water just before placing in the meat.
2. When you add the meat, make a few slits into and tuck the slices of garlic into it, then sprinkle the reserved onion and whatever garlic you have left. Sprinkle the meat with the onion and garlic powder, the cayenne and black pepper. Then spread the cream of mushroom soup evenly over the entire roast, and any exposed vegetables. Finally, sprinkle the onion soup mix and add extra black pepper to taste.
3. Cover and cook on high for about 6 hours or overnight 8-10 hours on low.
When done, remove the roast and cut into 8 servings
Number of Servings: 10
Recipe submitted by SparkPeople user CCKELLY3.
1. Ingredients in listed in the order they go into pot, with what cut all veggies into slightly larger than bite sized pieces, as they will shrink some. Add the garlic as listed so that it flavors all the layers of vegetables. Add the red wine and water just before placing in the meat.
2. When you add the meat, make a few slits into and tuck the slices of garlic into it, then sprinkle the reserved onion and whatever garlic you have left. Sprinkle the meat with the onion and garlic powder, the cayenne and black pepper. Then spread the cream of mushroom soup evenly over the entire roast, and any exposed vegetables. Finally, sprinkle the onion soup mix and add extra black pepper to taste.
3. Cover and cook on high for about 6 hours or overnight 8-10 hours on low.
When done, remove the roast and cut into 8 servings
Number of Servings: 10
Recipe submitted by SparkPeople user CCKELLY3.
Nutritional Info Amount Per Serving
- Calories: 336.8
- Total Fat: 8.2 g
- Cholesterol: 101.0 mg
- Sodium: 589.4 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 3.0 g
- Protein: 39.5 g
Member Reviews
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CTGBLUE
Pefect "meat and potatoes recipe." Beware, if you use a 3.5-4lb roast, you'd better have a big crockpot or slow cooker. For use, a 2.5-3lb roast works better. Very hearty flavors. Kind of a pain to prep, but it's a crockpot recipe so prep is all you do. Come home to a hearty dinner. - 7/13/12