Ingredients
2 lb. beef chuck roast (well-marbled); cut into inch cubes
1 large white/yellow onion; chopped
1 stalk celery; chopped
2 medium red potatoes; peeled and diced
2 carrots (optional); peeled and sliced
1/2 cup all-purpose flour
2 tsp salt
1/2 tsp black pepper
Tools
1 large nonstick pan
4-Quart slow cooker
1 medium deep pan
Prepare the meat (5 hrs.)
1. Dash the pepper to the meat and mix
2. wrap the meat with dry flour on a plate
3. Heat a bit of oil in a large pan and brown the meat at least on the opposite sides
4. Remove the meat into the slow cooker and turn on the slow cooker to high.
5. repeat step 3 and 4 until all the meat browned.
6. Put chopped onions into the pan and heat it on medium. stir a little and cover the pan for 2-3 min
7. Add 2 cup water to the pan and bring it to boiling.
8. Remove the pan from the heat and pull the onion soup into the slow cooker
9. Add 2 tsp salt into the slow cooker
10. Add more hot water to cover the meat and cover the slow cooker
11. When it's boiling again in the slow cooker (40-60 min), turn it to low and cover it with a ketchen towel.
12 Leave it cooking for 3-4hrs.
13. Put the chopped celery, carrots, potatoes into the pot
14. turn the slow Coker to high. Cook for another 1-2 hours.
Tips
1. you can prepare the meat during evenings or weekend
2. the amount of meat prepared is enough for 2 meals. Each meal is enough for a couple.
3. Can be served with rice or bread
4. On step 6, after brown the meat, just put the onion in without wash the pan.
5. I bought the chuck roast from Sam's which goes with 2 pices. I used one and also cut the other piece into dices. Stored it in a plastic bag in the freezer for later use.
