Roasted Beef Stew Crock Pot-Style

Roasted Beef Stew with Vegetables

Roasted Beef Stew with Vegetables

I’m all for saving time and then cooking a dish for ten hours. I used a package of pre-cooked roast beef (like Hormel’s Italian roast beef), pan-roasted vegetables, and let the aroma fill the house!


Add 4 red and/or white new potatoes, sliced in chunks, 1 cup carrots, sliced in chunks, 2 cloves chopped garlic, and 1 medium onion, sliced in chunks, to a roasting pan. Sprinkle with Kosher salt, pepper, and olive oil. Bake at 400 degrees for 30 minutes, turning once.

Roasted Beef Stew with Vegetables

In progress

Meanwhile, slice the beef from a 15-oz. container of pre-packaged roast beef and place in crock pot along with its gravy (skim fat) and 1 15-oz. can beef broth. Add 1 sliced celery stick and 2 large chopped baby bella mushrooms. Transfer the roasted vegetables to the crock pot and heat on low for six hours.

One hour before serving, add 1 cup sliced green beans and 1 cup sliced asparagus to the stew. Check the seasonings.



About Sandy Green

I am a poet and children's author. Visit my website at
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2 Responses to Roasted Beef Stew Crock Pot-Style

  1. jackiemallon says:

    Yes, please. Dish up. That’s the sound of me pounding my fork on the table…

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