Pot Roast Stew

Adapted from Not My Mamas Meals http://www.cookingchanneltv.com/recipes/bobby-deen/pot-roast-stew-recipe/index.html#

• Ready In: 1 hr 30 mins
• Serves: 6
• Yields: 6

Ingredients

• 2  lbs  boneless chuck roast, cut into 1-inch strips
• 1 1⁄2 teaspoons  house  seasoning, recipe follows
• 1  tablespoon olive oil
• 1  lb carrot, quartered
• 1  lb potato, quartered
• 1  onion, thinly sliced
• 2  garlic cloves, finely chopped
• 1 1⁄2 cups canned whole tomatoes
• 1⁄2 cup water
• 1  dried bay leaf
• 1 (1 ounce) package  onion soup mix

Directions

1. Sprinkle the meat on all sides with the House Seasoning.
2. Heat the oil until hot in a large pot, and then add the meat and sear on all sides.
3. Add the carrots, potatoes and onions and saute for 2 minutes, and then add the garlic and cook for 1 minute more.
4. Stir in the tomatoes, water, soup mix and bay leaf.
5. Cook, covered, until tender, about 55 minutes.
6. Uncover, release the steam and let rest in the pot before serving, 15 to 20 minutes.
7. Cook's Note: This recipe can also be made in a slow cooker or conventional oven.