Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, crock-pot beef pot roast. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Crock-Pot Beef Pot Roast is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Crock-Pot Beef Pot Roast is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook crock-pot beef pot roast using 17 ingredients and 5 steps. Here is how you cook that.

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. Make ready 6 Cloves Garlic Minced
4. Prepare 5 Sprigs Thyme
5. Get 2 lb Yukon Gold Potatoes Peeled & Diced 1-2" Cubes
6. Make ready 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. Get 2 Tbs Dijon Mustard
9. Get 1 Tbs Brown Sugar or Coconut Sugar
10. Take 2 Tbs Organic All Purpose Flour
11. Prepare 4-6 Beef Bouillon Cubes or 4-6 tsp Bouillon Powder
12. Take 1 Cup Red Wine
13. Take 1 Bay Leaf
14. Make ready 2 Tbs Olive Oil
15. Prepare Salt
16. Take Pepper
17. Get Garlic Powder

Step by Step 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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