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The ingredients needed to prepare Crock-Pot Beef Pot Roast:
- Prepare 2-3 lbs Boneless Blade Roast or Chuck Roast (Trimmed)
- Use 2 Medium Onions Quartered or Coarsely Chopped
- Prepare 6 Cloves Garlic Minced
- Provide 5 Sprigs Thyme
- Get 2 lb Yukon Gold Potatoes Peeled & Diced 1-2" Cubes
- You need 4 Large Carrots or One Bag Baby Carrots Cut into 1" Pieces
- Get 32 oz Carton Beef Broth (use less if you like less gravy)
- Provide 2 Tbs Dijon Mustard
- Provide 1 Tbs Brown Sugar or Coconut Sugar
- Use 2 Tbs Organic All Purpose Flour
- Provide 4-6 Beef Bouillon Cubes or 4-6 tsp Bouillon Powder
- Provide 1 Cup Red Wine
- You need 1 Bay Leaf
- Use 2 Tbs Olive Oil
- Take Salt
- Get Pepper
- Get Garlic Powder
Instructions to make Crock-Pot Beef Pot Roast:
- Season all sides of Beef Roast with Salt, Pepper, and Garlic Powder. Season to your taste.
- Heat Olive Oil in skillet over Medium to Medium High heat. Brown all sides of roast. Place Roast in a large Crock-Pot.
- 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.
- 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.
- 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.
It's mouthwateringly good, yet simple to make, especially if you use a slow. Pot roasts typically use the tougher cuts of beef—a chuck roast or shoulder roast—which have the most flavor. Slow cooking at low heat is what melts the tough connective tissue between the muscle fibers, leaving you with tender meat that pulls apart with your fork. For pot roasts, and other slow. It was one of the first recipes I ever added.
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