Recipe: Appetizing Crock-Pot Beef Pot Roast

Crock-Pot Beef Pot Roast.

Crock-Pot Beef Pot Roast very diverse and own mind sense that unique. Several types of Crock-Pot Beef Pot Roast recipes are also enough easy to process and do not pick up lengthy. Though not everyone likes Crock-Pot Beef Pot Roast food, now some people are getting attached and like the various Crock-Pot Beef Pot Roast foods on hand. This can be visible of the number of restaurants that prepare Crock-Pot Beef Pot Roast as one of the dish. You can cook Crock-Pot Beef Pot Roast using 17 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Crock-Pot Beef Pot Roast

1. Prepare 2-3 lbs of Boneless Blade Roast or Chuck Roast (Trimmed).
2. Prepare 2 of Medium Onions Quartered or Coarsely Chopped.
3. You need 6 Cloves of Garlic Minced.
4. Prepare 5 Sprigs of Thyme.
5. It's 2 lb of Yukon Gold Potatoes Peeled & Diced 1-2" Cubes @6-8 Potatoes.
6. Prepare 4 of Large Carrots or One Bag Baby Carrots Cut into 1" Pieces.
7. Prepare 32 oz of Carton Beef Broth (use less if you like less gravy).
8. You need 2 Tbs of Dijon Mustard.
9. You need 1 Tbs of Brown Sugar or Coconut Sugar.
10. It's 2 Tbs of Organic All Purpose Flour.
11. You need 4-6 of Beef Bouillon Cubes or 4-6 tsp Bouillon Powder.
12. It's 1 Cup of Red Wine.
13. You need 1 of Bay Leaf.
14. You need 2 Tbs of Olive Oil.
15. It's of Salt.
16. Prepare of Pepper.
17. Prepare of Garlic Powder.

Crock-Pot Beef Pot Roast step by step

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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