1 1/2lbsChuck Roast (or "stew beef")cut into 1" cubes
All Purpose Flour
Salt & Pepperto taste
FOR COOKING THE BEEF & VEGETABLES:
1mediumOnionchopped
2mediumCarrotssliced in 1/4" rounds
2cHot Water
2tbspWorcestershire Sauce
Salt & Pepperto taste
TO COOK THE AU GRATIN POTATOES:
1boxAu Gratin Potatoesalso add the sauce mix
1/2cMilk
2tbspButter
FOR SERVING:
Crusty Bread
Fresh Parsleychopped, for garnish
Instructions
If not already using stew beef, cut chuck roast into 1" cubes. Chop the onions and slice the carrots 1/4" thick. Add to the slow cooker.
In a large, heavy bottomed stock pot over medium high heat, add a tablespoon of oil. Toss the cubes of chuck roast that you have seasoned with salt and pepper with a bit of flour. Turn occasionally until browned on both sides. Remove to the slow cooker. It will not be fully cooked at this point.
Turn the slow cooker on high, add water, Worcestershire, salt and pepper. Cover and cook for 4 hours or until the beef and vegetables are tender.If not ready to serve, turn the slow cooker on "warm" and continue on to the next step about an hour prior to enjoying.
Add the milk, butter and seasoning packet from the Au Gratin potatoes. Stir. Then add the potatoes and stir well. Cover and continue to cook until the potatoes are tender.
Garnish with freshly chopped parsley and serve with your favorite loaf of crusty bread.