Pot Roast Stew

I like pot roast.  I just dislike making pot roast.  Okay, the truth is I don’t like waiting for a pot roast to finish doing its thing in the oven. I have found that the best alternative is to make stew out of the pot roast.

I start with a nice pot roast, cut it up into nice little chunks and coat them with a little bit of flour.

Then I get my vegetables ready.  Now here is where you can get creative, because you can add whatever vegetables you like.  I generally use potatoes, celery, onions, green beans and carrots.  I cut them up in nice chunks.

In a large stock pot, heat up the olive oil.  Add about a clove of garlic and sauté for about 30 to 60 seconds before adding the meat.  After you brown the meat, pour in the broth and stir until the broth starts to simmer.  Add the vegetables, herbs and soy sauce then bring to a full boil stirring occasionally.   Then let simmer 25 to 30 minutes or until the vegetables are tender.

Ingredients for my recipe:

Pot roast cubed up	32 ounces of low sodium chicken broth
2 or 3 large potatoes	1 large onion
3 or 4 stalks of celery	2 or 3 carrots
1 can of unsalted green beans	Ground black pepper
2 cloves of garlic minced	2 tablespoons of olive oil
Fresh basil	Fresh oregano
3 tablespoons of soy sauce	1/2 cup of flour

Here is the finished product

There are of course other ways of making beef stew.  At Allrecipes.com you will be able to find many different styles of stew including this "Hearty Beef Stew" and a "Vegan Stew."  Since flour is a source of gluten, I found this Beef Stew at Gluten-Free Goddess. 

However, If you don't want to turn your pot roast into beef stew, then try this pot roast recipe.

In the comment section below, please feel free to post your recipe, preferences or other comments about pot roast or stew.