Red Fork Pot Roast Package

Red Fork Beef Stew

As soon as I get a chance to post my photos of the actual food, I will.  Hopefully by this weekend. We are using a pot roast slow cooker sauce to make stew. The main difference is using cut up beef instead of the whole slab that you then have to slice before serving. I like the stew better because the meat takes on more of the flavor of the sauce.

Continue reading “Red Fork Beef Stew”

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Red Fork Pot Roast

Photo of Red Fork Pot Roast Sauce Package Directions

As soon as I get a chance to post my photos of the actual food, I will.  Hopefully by this weekend.

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Red Fork Pot Roast Yum
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Prep Time 20 minutes
Cook Time 3-7 hours
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 3-7 hours
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
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Instructions
  1. Chop beef into stew size (large bite size). Turn oven on to 350F to preheat.
  2. Preheat dutch oven (or large frying pan if using slow cooker) on the stove on high heat. Add olive oil and brown beef for 5 minutes. Do this in batches so you're not crowding the meat. Add more oil by the teaspoon if needed.
  3. Cook in dutch oven in oven at 350F for 2.5 hours, or in slow cooker for 7 hours on low.
  4. Scrub and chop parsnips into large pieces. Add parsnips and carrots to the pot half-way through cooking time.
  5. Test meat after time suggested -- it should be falling apart. If not, leave in a little longer (20-30 minutes).
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