Slow Cooker Vegetable Beef Stew
2 Celery Stalks, Diced
To Taste Salt & Pepper
2 Cups Kaskey's Beef Broth
2 Cans Diane's Garden Diced Tomatoes
2 Cups Wylwood Frozen Mixed Veggies
2 Yukon Potatoes, peeled and diced
4 Large carrots peeled and chopped
1 teaspoon Westcott Olive Oil
3 Pound Boneless Chuck Roast trimmed (We Custom Cut!)
2 cups chopped onion
2 Tbsp Kurtz Worcestershire
In a medium pan, add oil and heat on medium-high heat. Add chuck roast and sprinkle with salt and pepper. Brown on all sides.
When meat is browned, remove from pan and place on plate to rest.
Add all other ingredients to slow cooker and pour beef broth on top.
Add browned meat to slow cooker and mix to combine all ingredients.
Cook on low for 8-10 hours.
Salt and Pepper to taste.
Serve with Morning Delight Jumbo Layered Homestyle Biscuits, cook according to package instructions.