1-First Step: Prep and Coat the Beef Lightly coat a 6-quart slow cooker with cooking spray to prevent sticking. In a large bowl, toss 1 pound of beef chuck roast with 2 tablespoons of flour, 1/2 teaspoon seasoned salt, and 1/2 teaspoon pepper until evenly coated. This step helps thicken the stew and adds a nice texture to the meat. Place the coated beef in the slow cooker for even cooking.

2-Second Step: Add Vegetables and Seasonings Add the remaining ingredients to the slow cooker: 3 cups chopped sweet potatoes, 1/4 cup chopped celery, 1 small finely diced yellow onion, 8-ounce bag of frozen corn, 1 1/2 cups petite-cut carrots, 14.5-ounce can of diced fire-roasted tomatoes, 1 bay leaf, 1 teaspoon minced garlic, 1/2 teaspoon paprika, 1 teaspoon Worcestershire sauce, 2 tablespoons finely chopped fresh parsley, 1 tablespoon beef bouillon powder, and 1 cup water. Stir everything together to ensure the meat is submerged under the vegetables for even cooking.

3-Third Step: Cook and Finish Cover and cook on low for 7 to 9 hours or on high for 5 to 7 hours, until the sweet potatoes and beef are tender. Before serving, remove the bay leaf and mash some of the sweet potatoes to thicken the stew. For added flavor, optionally sear the meat before adding it, browning in batches for about 5 minutes each. Garnish with fresh parsley and serve hot.