I don’t have exact measurements or anything but this is how I make pot roast stew:
Braise your pot roast to give it a crust and get some fond. Put it in the pot.
Deglaze the fond with about a cup of whatever liquid you want and pour it into the pot. I don’t go out to buy things other than the meat for this (I make it when it’s cold and I have vegetables that need to be used before they go bad), so if I have a red wine I’ll use that, if I just have stock I’ll use that, and if I don’t have either, just water is fine. The wine is best, though.
Toss in a couple potatoes, diced. Or use those little ones. I like those just because they can be tossed in whole.
1 medium onion, peeled. Doesn’t need to be chopped.
Bag of baby carrots.
Chopped celery.
Salt, pepper, garlic powder, onion powder and MSG.
Turn that sucker on and wait 6-8 hours. Stir it all up into a paste before serving because it’ll be soft as hell and everything in there just melts.
I don’t have exact measurements or anything but this is how I make pot roast stew:
Braise your pot roast to give it a crust and get some fond. Put it in the pot.
Deglaze the fond with about a cup of whatever liquid you want and pour it into the pot. I don’t go out to buy things other than the meat for this (I make it when it’s cold and I have vegetables that need to be used before they go bad), so if I have a red wine I’ll use that, if I just have stock I’ll use that, and if I don’t have either, just water is fine. The wine is best, though.
Toss in a couple potatoes, diced. Or use those little ones. I like those just because they can be tossed in whole.
1 medium onion, peeled. Doesn’t need to be chopped.
Bag of baby carrots.
Chopped celery.
Salt, pepper, garlic powder, onion powder and MSG.
Turn that sucker on and wait 6-8 hours. Stir it all up into a paste before serving because it’ll be soft as hell and everything in there just melts.