Recipe of Favorite Crock-Pot Beef Pot Roast

Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, crock-pot beef pot roast. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Crock-Pot Beef Pot Roast is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Crock-Pot Beef Pot Roast is something which I’ve loved my whole life.

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

The ingredients needed to make Crock-Pot Beef Pot Roast:

1. Take Boneless Blade Roast or Chuck Roast (Trimmed)
2. Get Medium Onions Quartered or Coarsely Chopped
3. Get Garlic Minced
4. Take Thyme
5. Prepare Yukon Gold Potatoes Peeled & Diced 1-2" Cubes @6-8 Potatoes
6. Prepare Large Carrots or One Bag Baby Carrots Cut into 1" Pieces
7. Get Carton Beef Broth (use less if you like less gravy)
8. Prepare Dijon Mustard
9. Prepare Brown Sugar or Coconut Sugar
10. Make ready Organic All Purpose Flour
11. Make ready Beef Bouillon Cubes or 4-6 tsp Bouillon Powder
12. Prepare Red Wine
13. Take Bay Leaf
14. Get Olive Oil
15. Make ready Salt
16. Prepare Pepper
17. Get Garlic Powder

Instructions 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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