Crockpot Beef Stew
2 large beef chuck roast (approximately 6 lbs) trimmed and cut into 1 1/2" cubed Salt and pepper 2 tablespoons vegetable oil 3 large onions, chopped fine 12 oz (about 1 1/2 cup) canned crushed tomatoes 2 cups beef stock 3 tablespoons soy sauce 2 pounds carrots, peeled and cut into 1-inch pieces 1 pound potatoes, peeled and cut into 1-inch pieces 2 bay leaves 2 1/2 tablespoons Minute Tapioca Prepare carrots and potatoes and transfer to slow-cooker insert. Sprinkle with tapioca and add 2 bay leaves. Dry beef with paper towels, then season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Add half of beef and brown on all sides, about 8 minutes. Transfer to slow-cooker insert and repeat with remaining beef (you shouldn't need more oil.) Add 1 tablespoon oil, onions and 1/4 teaspoon salt to empty skillet and cook until golden brown, about 6 minutes. Add tomatoes and cook, stirring wel...