soul food

Pot Roast Stew with New Potatoes, Carrots & Celery


3-4lbs Chuck Roast

6-8 C Beef Broth or water (if using water see last ingredient)

2 Cups of each: New Potatoes whole, Baby Carrots

½ Cup Celery chopped

½ White Onion chopped

2 Garlic cloves chopped

1 Tablespoon Tomato Paste

2 Teaspoons Browning Sauce

½ C Red Wine

3 Tablespoons Worcestershire sauce

1 Tablespoon Salt

½ Tablespoon Cracked Black Pepper

2 Teaspoons Basil

1 Bay Leaf

1 Tablespoon Olive or Vegetable Oil

*if using water instead of broth add ½ beef bouillon cube or 1 Tablespoon of Better Than Bouillon Beef flavored


1. In a deep bottomed pot or Dutch oven add oil over Med High heat.

2. Season fully thawed roast with salt and pepper.

3. Add roast to pot and pan sear all sides about 4-5 mins until browned. Remove and set aside.

4. In same pot lower heat to Medium then add garlic, onions and tomato paste. Stir and cook for 1 min until fragrant.

5. Add wine, Worcestershire sauce, beef broth, browning sauce, basil and bay leaf, raise heat and bring to a boil. Stir well.

6. Once boiling add roast, potatoes and carrots to pot. Make sure broth fully submerges all ingredients. Lower heat to med low, cover tightly and cook for 2 ½ hours.

7. Stir roast gently every 30 minutes and add more water/broth as necessary to keep roast submerged in liquid.

8. Last 20 minutes of cooking add celery and remove lid to allow stew to thicken a bit. Remove bay leaf when done. Using a fork and knife shred or cut meat to liking. Serve immediately.

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