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I love my slow cooker, but since I cook just for just my husband and I most of the time, I own a small 2-quart model. If you will be cooking in a larger model for your family, please double this recipe. I find that the 2-quart size is just perfect for us. I love being able to throw ingredients in it and when we are ready for dinner we have a wonderful hot meal. My crock pot meals are some of our favorites!
Have a pan on high heat. In a container, add the whole wheat flour and the Beef Roast Seasoning. Toss the meat in the flour/seasoning mixture, shaking the extra flour off of each piece. Drizzle the pan with olive oil and sear each piece of meat on both sides. At this point you are just searing it, not cooking it through, so it needs to only stay in the pan for about half a minute or so on each side. When the meat is done, take the pan off the heat and add 1 cup of beef broth. Scrape the bottom of the pan to get all those little bit of flavor.
Layer in the ingredients to the slow cooker starting with the potatoes then the carrots, celery, onions and the garlic. Add just a pinch of salt and pepper to each layer as you go. Add the seared stew meat on top and then all the celery leaves. Pour the beef broth on top, and cover with the lid. Cook on high for 6 hours. During the last 1/2 hour of cooking, add the green beans right on top. Mix everything to combine and serve!
This recipe was provided by Sarah M from 37 Cooks.