Best 3 Davids Crock Pot Roast Or Stew Recipes

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**Introduction:**

Are you ready to tantalize your taste buds with a hearty and comforting dish that will warm you up from the inside out? Look no further than David's Crock-Pot Roast or Stew, a culinary masterpiece that combines tender meat, flavorful vegetables, and a rich, savory sauce. This versatile recipe offers three variations to suit your preferences: a classic pot roast, a hearty beef stew, or a vegetarian stew packed with wholesome vegetables. Whether you're a meat lover or a veggie enthusiast, David's Crock-Pot Roast or Stew has something for everyone. Get ready to indulge in a feast that will satisfy your cravings and leave you feeling cozy and content.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER BEEF STEW I



Slow Cooker Beef Stew I image

A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!

Provided by BUCHKO

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 12h20m

Yield 6

Number Of Ingredients 13

2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 ½ cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Steps:

  • Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
  • Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g

SLOW COOKER BEEF STEW



Slow Cooker Beef Stew image

Take the time up front to make a thick gravy and you'll love how rich and delicious it makes this slow-cooked stew. Even though the caraway is optional, we recommend giving it a try- it's a simple way to add something special to a classic.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h40m

Yield 8 to 10 servings

Number Of Ingredients 16

2 pounds beef chuck, cut into 1 1/2-inch pieces
1 teaspoon sweet paprika, plus more for garnish
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
1 pound small white potatoes, halved
1/2 pound cremini mushrooms, halved
3 medium carrots, cut into 1-inch chunks
1 medium onion, chopped
2 tablespoons tomato paste
1 cup red wine
2 cups low-sodium beef broth
3 sprigs fresh thyme
1 teaspoon caraway seeds, optional
1/2 cup loosely packed parsley leaves, chopped
Sour cream, for serving

Steps:

  • Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine.
  • Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, thyme, caraway if using, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
  • Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
  • Season with salt and pepper and stir in the parsley. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.

FALL-APART TENDER ROAST STEW (CROCK POT)



Fall-Apart Tender Roast Stew (Crock Pot) image

Yesterday, I went on a freezer cleaning spree to make room for the turkey. I found a very VERY small roast and a package of stew beef that, together, would make a nice-sized meal. So I cubed the roast so it would cook faster and a few veggies and this is the result.

Provided by Redneck Epicurean

Categories     Stew

Time 5h20m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2-2 lbs beef, cubed
4 medium potatoes, peeled and cut into chunks
3/4 lb baby carrots
1 onion, quartered
1 lb mushroom, sliced
1 (7/8 ounce) mccormick bag 'n season pot roast seasoning
water
1 tablespoon creole seasoning
1 beef bouillon cube
1 1/2 cups water

Steps:

  • Place the meat in the crock pot and set to low. Mix the seasoning packet, creole seasoning, and enough water to cover the meat and pour inches Cover and cook the meat 3 hours.
  • After 3 hrs., add the carrots, potatoes, onion, and more water, about 1/2-1 cup and stir. Place the lid back on and cook until the potatoes are tender.
  • Place the mushrooms in the crock pot after cooking the potatoes. Do NOT stir (this steams the mushrooms). Cook until mushrooms are desired level of done.
  • Remove all meat and vegetables to a large bowl. Pour all the liquid into a large pot; add the water and bouillon cube.
  • Using your favorite thickening method, make a gravy from the liquid. Pour back into the crock pot and add the meat and veggies back inches.
  • Keep on low until ready to serve. I serve with bread for dipping into the gravy.

Nutrition Facts : Calories 701, Fat 61, SaturatedFat 25.3, Cholesterol 84.3, Sodium 194.7, Carbohydrate 27.7, Fiber 4.8, Sugar 4.8, Protein 11.8

Tips:

  • Choose the right cut of meat. Chuck roast, shoulder roast, and brisket are all good options for slow-cooking.
  • Brown the meat before cooking. This will help to develop flavor and prevent the meat from drying out.
  • Use a variety of vegetables in your stew. This will add flavor and nutrients to the dish.
  • Don't be afraid to experiment with different spices and herbs. This is a great way to create a stew that is uniquely your own.
  • Cook the stew on low heat for at least 8 hours. This will allow the flavors to meld and the meat to become tender.
  • Serve the stew with crusty bread, rice, or mashed potatoes.

Conclusion:

David's crock pot roast or stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. With a few simple ingredients and a little time, you can create a hearty and flavorful stew that the whole family will enjoy. So next time you're looking for a comforting and satisfying meal, give David's crock pot roast or stew a try. You won't be disappointed!

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