Crock-Pot Roast and Beans Stew

My good Friend Nicole made this at her house for dinner. We got the pleasure of enjoying it. The taste was out of this world. This is her husbands favorite meal and he prefers to eat it over white rice. But it could be eaten out of a bowl with a fork. Her husband added Chili Powder when she was not looking and I think it added a nice “bite” to it.

She was gracious enough to let me take some quick photos and give me her recipe. And gave me permission to post her recipe. In fact she felt honored. In all honesty, her cooking is the bomb (did I use that word!). She comes up with some of the tastiest and easiest meals made out of very common foods.

Do not feel afraid to do some substitutions to this one. Fresh Green Beans can be used in place of the canned green beans. Fresh tomatoes, skinned and chopped and a Can of Tomato Sauce in place of the Canned Tomatoes.

This is also a great freezer meal using the fresh green beans. To a gallon ziplock bag add: chopped roast, all the spices and fresh green beans. On the bag right: Add 2 Cans Diced tomatoes (or fresh skinned , diced tomatoes and one can tomato sauce). Great easy toss and go recipe!

Crock-Pot Roast and Beans Stew

Crock-Pot Roast and Beans Stew


2 -3 Pound Pot Roast, cut into chunks
2 13.5oz Cans Diced Tomatoes
2 13.5oz Cans Green Beans, drained
3 Garlic Cloves, minced
1 Tablespoon Lawry's Seasoning Salt
1 Tablespoon Chili Powder
Salt and Pepper to Taste


  1. Add the ingredients to the crock-pot.
  2. Simmer on low for 8 hours.
  3. Serve.

You are gonna love these!

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