Pot Roast Stew

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 14.5 ounce beef broth canned
• 1.8 cups carrots peeled sliced
• 1.5 pounds chuck roast boneless trimmed cut into 1-inch cubes
• 0.3 cup flour all-purpose
• 0.3 cup chives fresh minced
• 1 tablespoon thyme leaves fresh chopped
• 3  garlic cloves minced
• 2 teaspoons olive oil 
• 1 large onion cut into 1-inch pieces
• 2.5 cups potatoes red cubed peeled
• 0.5 teaspoon salt 
• 0.3 cup water 
• 1.5 cups water 
• 1 tablespoon worcestershire sauce 

Equipment

• bowl
• frying pan
• knife
• whisk
• measuring cup
• slow cooker

Directions

1. Coat a large nonstick skillet with cooking spray; place over high heat until hot.
2. Add beef; cook 5 minutes or until browned.
3. Remove beef; place in a 4 1/2-quart electric slow cooker.
4. Add water and broth to pan, scraping pan to loosen browned bits; pour over beef in slow cooker.
5. Add potato and next 7 ingredients to slow cooker; stir well. Cover with lid; cook on high-heat setting 6 to 8 hours.
6. Lightly spoon flour into a dry measuring cup; level with a knife.
7. Combine flour and 1/4 cup water in a bowl; stir well with a whisk until blended.
8. Add flour mixture, thyme, and chives to slow cooker; stir well. Cover and cook on high-heat setting for 20 minutes.