Crock-Pot Beef Pot Roast
Crock-Pot Beef Pot Roast

Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, crock-pot beef pot roast. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Crock-Pot Beef Pot Roast is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Crock-Pot Beef Pot Roast is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook crock-pot beef pot roast using 17 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Crock-Pot Beef Pot Roast:
  1. Take 2-3 lbs Boneless Blade Roast or Chuck Roast (Trimmed)
  2. Get 2 Medium Onions Quartered or Coarsely Chopped
  3. Make ready 6 Cloves Garlic Minced
  4. Prepare 5 Sprigs Thyme
  5. Get 2 lb Yukon Gold Potatoes Peeled & Diced 1-2" Cubes
  6. Get 4 Large Carrots or One Bag Baby Carrots Cut into 1" Pieces
  7. Get 32 oz Carton Beef Broth (use less if you like less gravy)
  8. Take 2 Tbs Dijon Mustard
  9. Take 1 Tbs Brown Sugar or Coconut Sugar
  10. Take 2 Tbs Organic All Purpose Flour
  11. Get 4-6 Beef Bouillon Cubes or 4-6 tsp Bouillon Powder
  12. Make ready 1 Cup Red Wine
  13. Get 1 Bay Leaf
  14. Take 2 Tbs Olive Oil
  15. Make ready Salt
  16. Take Pepper
  17. Make ready Garlic Powder
Steps to make Crock-Pot Beef Pot Roast:
  1. Season all sides of Beef Roast with Salt, Pepper, and Garlic Powder. Season to your taste.
  2. Heat Olive Oil in skillet over Medium to Medium High heat. Brown all sides of roast. Place Roast in a large Crock-Pot.
  3. On top of Roast, layer in Onions, Garlic, Potatoes, Thyme, Carrots, Bouillon Cubes, and Bay Leaf. Pour in Red Wine. Add some Salt and Pepper. Remember, the Bouillon adds a lot of Sodium, so you won't need as much Salt.
  4. In a separate cup or bowl, pour in around a cup of the Beef Broth. Add in Flour, Dijon, and Brown Sugar. Whisk until mixed. Pour into Crock-Pot along with the rest of the Broth.
  5. Cook on low for 8-10 hours or until the vegetables are soft and the gravy has thickened. The longer it cooks, the better. Taste for seasoning, and add more if needed. Remove Bay Leaf and Thyme Stems, before serving.

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