Beef or Pork Stew

2 pounds boneless beef or pork shoulder roast cut into 1 – 2 inch cubed pieces
1 tablespoon veggie oil
Few dashes of salt & pepper
1 – 2 (depending on your taste) clove garlic, minced
8 – 10 partially peeled red potatoes, cut up in chunks (about 4 cups)
2 cups baby carrots, cut length-wise
2 tablespoons BBQ sauce (I use Sweet Baby Rays Original)
½ teaspoon dried rosemary leaves
¼ teaspoon ground sage
1 ½ cups green beans (fresh or frozen)
12-16 ounces of either beef or pork gravy (you can buy a can or make your own from the drippings of the mean, your choice)

In a large skillet, heat oil. Add meat and garlic and sprinkle with salt and pepper. Cooke about 5 minutes, stirring frequently, until browned.
In a crock pot dump in your mean and juices from the skillet and everything else EXCEPT the green beans, mix with a wooden spoon.
Cover; cook on low for 7-8 hours.
About 20 minutes before serving stir in thawed green beans and increase your setting to high. After about 15-20 minutes check to make sure your beans are tender and warm, then serve….WALL-A DINNER!


***If your roast is frozen you can throw it in the crock pot with everything for about 10-12 hours on low and when you go to add your beans take out the roast put it on a platter and cut it up, then return to the crock-pot. I do this when I forget to take it out of the freezer, of course then you don’t use the skillet, and just put the garlic and salt & pepper in the crock pot with the roast from the get go. ***