Beef Stew

The great thing about having a roast is having the leftovers! Leftover roast makes the best stew.

Roast Stew
3 carrots, peeled and chopped
2 potatoes, washed and chopped
2 stalks celery, washed and chopped
1 clove garlic minced
kosher salt
ground black pepper
2 T. butter
2 T. flour
24 oz. beef stock/broth
leftover roast, course chopped

Melt butter in large cast iron skillet. Add vegetables and saute until just tender. Add flour to remaining butter to make a roux (add a little extra butter if needed). Pour in 8 oz. of the broth to absorb roux. Add vegetables, roux and leftover roast bits into crock pot and 'stew' for 3-4 hours or until vegetables are cooked through. Season with salt and pepper.