Slow Cooker Vegetable Beef Stew

INGREDIENTS

• 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

DIRECTIONS

• 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.

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