Pot Roast Stew

• Cooking spray
• 1 1/2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
• 1 1/2 cups water
• 1 (14 1/2-ounce) can beef broth
• 2 1/2 cups cubed peeled red potato
• 1 3/4 cups sliced peeled carrot
• 1 tablespoon Worcestershire sauce
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 garlic cloves, minced
• 1 large onion, cut into 1-inch pieces
• 1/4 cup all-purpose flour
• 1/4 cup water
• 1 tablespoon chopped fresh thyme
• 1/4 cup minced fresh chives

1. Coat a large nonstick skillet with cooking spray; place over high heat until hot. Add beef; cook 5 minutes or until browned. Remove beef; place in a 4 1/2-quart electric slow cooker.
2. Add water and broth to pan, scraping pan to loosen browned bits; pour over beef in slow cooker. Add potato and next 7 ingredients to slow cooker; stir well. Cover with lid; cook on high-heat setting 6 to 8 hours.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1/4 cup water in a bowl; stir well with a whisk until blended. Add flour mixture, thyme, and chives to slow cooker; stir well. Cover and cook on high-heat setting for 20 minutes.

cooking spray, chuck roast, water, beef broth, carrot, worcestershire sauce, olive oil, salt, freshly ground black pepper, garlic, onion, allpurpose, water, thyme, fresh chives

Taken from www.myrecipes.com/recipe/pot-roast-stew (may not work)