Pot Roast Stew

Name: Pot Roast Stew
Ingredients: rump round meat; 4 cans College Inn beef broth; 5 lb. potatoes (approximately); 1 bag carrots; 1 can string beans; 2 bay leaves; parsley; pepper; flour; chopped onion; instant potatoes; Gravy Master

12 ingredients

6 steps

Ingredients

rump round meat
4 cans College Inn beef broth
5 lb. potatoes (approximately)
1 bag carrots
1 can string beans
2 bay leaves
parsley
pepper
flour
chopped onion
instant potatoes
Gravy Master

Directions

1

Use large pot.
2

Put flour and pepper on wax paper; roll pot roast until covered.
3

Brown on high heat all sides with chopped onion.
4

Add beef broth, bay leaf and spices and simmer for 2 hours. Add carrots and cook for 1 hour.
5

Add potatoes to cook for 20 minutes.
6

Add string beans to cook for 10 minutes.