Recipe: Yummy Crock-Pot Beef Pot Roast

Crock-Pot Beef Pot Roast.

Crock-Pot Beef Pot Roast most diverse and own mind flavor that unique. Few types of Crock-Pot Beef Pot Roast recipes are also enough easy to process and do not take lengthy. Even though not everyone likes Crock-Pot Beef Pot Roast food, currently few people are get attached and like the various Crock-Pot Beef Pot Roast foods on hand. This could be seen of the number of restaurants that prepare Crock-Pot Beef Pot Roast as one of the dish. You can have 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. It's 2-3 lbs of Boneless Blade Roast or Chuck Roast (Trimmed).
2. You need 2 of Medium Onions Quartered or Coarsely Chopped.
3. You need 6 Cloves of Garlic Minced.
4. You need 5 Sprigs of Thyme.
5. You need 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. You need 32 oz of Carton Beef Broth (use less if you like less gravy).
8. It's 2 Tbs of Dijon Mustard.
9. Prepare 1 Tbs of Brown Sugar or Coconut Sugar.
10. You need 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. Prepare 1 of Bay Leaf.
14. Prepare 2 Tbs of Olive Oil.
15. Prepare of Salt.
16. It's 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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