Well, I couldn't stop thinking about it. So, of course I had to try and recreate it! LOL One of the things she did, I've never thought of. She told me she left the roast whole as it cooked, then cut it up. So, I tried it! Wow!!! The meat was so tender and juicy!!! Let's face it, sometimes the beef in stew can be "tough." This was FAR from tough! The exact opposite actually. I don't think I'll ever made been stew with "stew meat" again!
This recipe has very few ingredients. I tried to stick with the very basics. Meat, potatoes, onions, carrots and some spices. The list of ingredients look long because of the spices. Don't let it fool you. It's not time consuming to dump a bunch of spices into your crock ;)
Now, gather up those few simple ingredients and get that crock a cookin'!!!!
3-4 lb. chuck roast
5 potatoes, peeled and cubed
5-6 carrots, peeled, chopped
2 onions, halved and sliced
1 Tbsp. garlic powder
1 Tbsp. onion powder
2 Tbsp. oregano
1 Tbsp. salt
1 tsp. basil
1/4 tsp. thyme
1/2 tsp. celery seed
1/2 tsp. pepper
2 cups chicken broth (low sodium or no salt added)
6 1/2 cups water
Directions: (Use a 6.5 quart or larger slow cooker for this)
Place the roast in your slow cooker.
Add in the onions, potatoes and carrots.
Next, add in all the spices.
Lastly, add the broth and water.
Cook on LOW for 10 hours, or on HIGH for 5 hours.
Take the roast out and chop/shred it, then place it back into the broth and veggies.
Serve and Enjoy!