Fall Apart Tender Roast Stew Crock Pot Recipes

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

Ingredients

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

FALL-APART PORK STEW

Fall-Apart Pork Stew image

A tomato and vegetable pork stew that is sure to please any crowd! It is a long cooking process, good for a day when you are staying at/working at home, but WELL worth the invested time.

Provided by Michelle

Categories Soups, Stews and Chili Recipes Stews Pork

Yield 8

Number Of Ingredients 25

Ingredients

2 tablespoons onion powder
1 tablespoon chopped fresh parsley
1 tablespoon garlic powder
1 ½ tablespoons seasoned salt
1 ½ tablespoons ground black pepper
1 teaspoon dried marjoram
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 pounds boneless pork shoulder, cubed
1 bunch spinach leaves, washed
¼ cup olive oil
2 tablespoons all-purpose flour
¼ cup butter
1 onion, thinly sliced
2 stalks chopped celery
1 pound fresh mushrooms, sliced
1 ½ cups beef broth
2 (28 ounce) cans stewed tomatoes
2 bay leaves
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
2 (15 ounce) cans butter beans, rinsed and drained
1 yellow squash, sliced
1 zucchini, sliced
salt and pepper to taste

Steps:

Toss together the onion powder, parsley, 1 tablespoon garlic powder, seasoned salt, 1 1/2 tablespoons black pepper, marjoram, cinnamon, and nutmeg in a large, resealable plastic bag. Add the cubed pork, toss until well coated, then seal, and refrigerate overnight.
Preheat oven to 250 degrees F (120 degrees C). Line a 9x9 inch baking dish with half of the spinach leaves.
Pack the marinated pork into the baking dish, and cover with the remaining spinach leaves. Cover the pan with aluminum foil, and bake in the preheated oven for 3 hours, or until the pork is tender.
Heat the olive oil in a large pot over medium heat. Whisk in the flour, and cook for 15 minutes, stirring frequently until the flour has toasted. Scrape into a heatproof dish, and set aside. Melt the butter in the pot, and stir in the onions and celery. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Add the mushrooms, and cook until tender; stir the flour mixture back into the pot to coat the vegetables.
Pour in the beef broth, stewed tomatoes, cooked pork and spinach, bay leaves, red pepper flakes, and 1 teaspoon garlic powder. Simmer 1 1/2 hours.
Stir in the butter beans, yellow squash, and zucchini. Simmer 30 minutes until the vegetables are tender. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 521.7 calories, Carbohydrate 38.1 g, Cholesterol 82.2 mg, Fat 29.7 g, Fiber 8.9 g, Protein 29.3 g, SaturatedFat 10.7 g, Sodium 1611.1 mg, Sugar 11.1 g

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