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

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, crock-pot beef pot roast. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Slow cookers are incredibly convenient for making meals, especially during the fall time. I put the roast right from the searing pan into the crock pot on top of the veggies and let it rest in there instead. Put potatoes, carrots and onion on bottom of crockpot. Place the roast on top, fat side up.

Crock-Pot Beef Pot Roast is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Crock-Pot Beef Pot Roast is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have 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. Make ready 2-3 lbs Boneless Blade Roast or Chuck Roast (Trimmed)
  2. Take 2 Medium Onions Quartered or Coarsely Chopped
  3. Prepare 6 Cloves Garlic Minced
  4. Make ready 5 Sprigs Thyme
  5. Take 2 lb Yukon Gold Potatoes Peeled & Diced 1-2" Cubes @6-8 Potatoes
  6. Get 4 Large Carrots or One Bag Baby Carrots Cut into 1" Pieces
  7. Make ready 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. Prepare 2 Tbs Organic All Purpose Flour
  11. Make ready 4-6 Beef Bouillon Cubes or 4-6 tsp Bouillon Powder
  12. Get 1 Cup Red Wine
  13. Make ready 1 Bay Leaf
  14. Prepare 2 Tbs Olive Oil
  15. Make ready Salt
  16. Prepare Pepper
  17. Prepare Garlic Powder

The soup acts as a meat tenderizer. In a large slow cooker, place roast beef. Surround your roast with potatoes, onions, carrots, and herbs. Pour over beef broth and Worcestershire.

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.

Surround your roast with potatoes, onions, carrots, and herbs. Pour over beef broth and Worcestershire. In the bottom of a slow cooker, whisk together broth, tomato paste, Worcestershire, and cornstarch. Add potatoes, carrots, onion, garlic, and rosemary. Season beef with salt and pepper, then nestle.

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