Trim excess fat from pot roast. place flour in zip lock bag, salt and pepper, and pot roast. Close and shake until well covered. In skillet, combine olive oil and pressed garlic. Heat until garlic begins cooking; add pot roast and cook to brown on both sides. Add water, cover, and simmer for 2 hours.
Cut pot roast into cubes. Place cubed meat, and drippings from skillet, into slow cooker. Add tomatoes, beef broth, and onions. Cook for approximately 3 hours.
Add potatoes and carrots. Cook until donw; approximately 1 hour. [If stew not at desired thickness, add 1 Tablespoon flour and water] Salt and pepper to taste.
Originally Submitted
1/12/2010
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