Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, crock-pot beef pot roast. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

This easy slow cooker roast beef recipe with potatoes, rosemary, and carrots makes for an easy impressive dinner. Pour over beef broth and Worcestershire. Remove from slow cooker and let rest, then slice and serve with vegetables.

Crock-Pot Beef Pot Roast is one of the most well liked of recent viral foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Crock-Pot Beef Pot Roast is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have 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. Prepare 2 Medium Onions Quartered or Coarsely Chopped
3. Take 6 Cloves Garlic Minced
4. Take 5 Sprigs Thyme
5. Get 2 lb Yukon Gold Potatoes Peeled & Diced 1-2" Cubes
6. Take 4 Large Carrots or One Bag Baby Carrots Cut into 1" Pieces
7. Take 32 oz Carton Beef Broth (use less if you like less gravy)
8. Make ready 2 Tbs Dijon Mustard
9. Take 1 Tbs Brown Sugar or Coconut Sugar
10. Make ready 2 Tbs Organic All Purpose Flour
11. Get 4-6 Beef Bouillon Cubes or 4-6 tsp Bouillon Powder
12. Get 1 Cup Red Wine
13. Get 1 Bay Leaf
14. Take 2 Tbs Olive Oil
15. Get Salt
16. Prepare Pepper
17. Make ready Garlic Powder

This easy slow cooker pot roast needs only five common ingredients plus water—you can even substitute vegetables you have on hand or omit them altogether. Ultimate Pot Roast recipe with meltingly tender beef, vegetables and potato, cooked in a wickedly delicious gravy. Pot Roast - fall apart beef, tender flavour infused vegetables and potatoes smothered in a rich gravy. It's mouthwateringly good, yet simple to make, especially if you use a slow.

Steps 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.

Add the rest of the ingredients the next morning and cook until dinnertime! 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. Cuts of beef that perform well for pot roasting go by many different names: Blade roast, cross-rib roast (or shoulder clod), seven-bone pot roast, arm pot roast, and boneless chuck roast are all acceptable cuts.

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