Play it Again Crock Pot Stew
A delicious and easy way to enjoy your leftover pot roast. I have tried fixing my leftover roasts different ways over the years, but this our favorite. We like to crumble cornbread in the stew and add plenty of crushed red pepper to spice it up.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
slow cooker
dairy free
pescatarian
- 1/2 teaspoon salt
- 1 tablespoon worcestershire sauce
- 1/2 cup water
- 1/2 teaspoon pepper
- 1/2 pound leftover roast shredded or chopped
- juice left from cooking the roast
- 1 14.5 oz. can stewed tomatoes
- 1 tablespoon minute tapioca
- 1/2 large onion chopped
- 1 large carrot sliced or several baby carrots
- 1 stalk celery sliced
- 1 large potato diced
- crushed red pepper optional
- Carbohydrate 30.7401049263574 g
- Cholesterol 44.793 mg
- Fat 5.48070347435897 g
- Fiber 4.12237688927345 g
- Protein 20.2278214855769 g
- Saturated Fat 1.96654674551282 g
- Serving Size 1 1 Serving (396g)
- Sodium 493.249245598324 mg
- Sugar 26.617728037084 g
- Trans Fat 0.637751624358974 g
- Calories 251 calories
While you are preparing the ingredients for the stew preheat the crockpot on the high setting. Add the ingredients in the order listed, with the exception of the crushed red pepper, to the preheated crockpot. Stir well to mix. Put the lid on and fold up a tea towel to lay over the top of the crockpot. The towel will help hold the heat in and speed up cooking time. Cook on high for two hours or until the vegetables are tender. Taste and add salt and pepper to taste. Add crushed red pepper for a kick!
