This is one of those meals that you can throw together in the morning, set your slow cooker for 6 hours and leave the house. When you come back, the house will smell fantastic and you’ll have a delicious, and nutritious meal that everyone will love! Go ahead, try it!!
- 2 lb. whole top blade, round, or chuck roast (boneless)
- 1 lb. bag crinkle cut carrots
- 1 12 oz. bottle Goya Sofrito
- 1 bell pepper (any color, washed, seeded and rough cut)
- 1 med. onion (peeled and rough cut)
- 1 whole head celery (about 5 or 6 stalks, rough cut)
- 1 can tomato sauce (small)
- 1 32 oz. Kitchen Basics Vegetable Stock (no salt)
- 6-8 small/medium red potatoes (cut in chunks, leave peeling on)
- flour, salt & pepper, garlic salt
- white rice for service (make according to recipe on box)
Cut the whole roast in large-bite size pieces. (I always buy the whole roast and cut it myself, you get a lot less fat. Usually the cut stew meat is left over pieces from cutting other meats.) Place the pieces of meat in a large bowl. Sprinkle with salt, pepper, and garlic salt. Add about 1/4 C flour to the meat and mix it around to coat the meat pieces with flour. Set aside.
Prepare your slow cooker. (I like the plastic liners, sure helps with the cleanup.) Add the meat to the slow cooker. On top layer the carrots, bell pepper, onion, potatoes, & celery. Add tomato sauce and entire jar of Sofrito. Add entire carton of vegetable stock. Cover and cook on med.-high in your slow cooker for 6 hours. Stirring occasionally. You should taste the sauce toward the end of the cooking process and adjust for flavor, adding more salt and/or pepper if needed. (Also, if you want it to be a little thicker, place a heaping tablespoon of flour in a bowl and add just a little bit of water, then whisk until it’s smooth and add it to the stew. It will thicken it.)