Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, crock-pot beef pot roast. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Crock-Pot Beef Pot Roast recipe is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Crock-Pot Beef Pot Roast recipe is something which I’ve loved my entire life. They are nice and they look fantastic.

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

The ingredients needed to make Crock-Pot Beef Pot Roast: recipe

1. Make ready 2-3 lbs Boneless Blade Roast or Chuck Roast (Trimmed)
2. Make ready 2 Medium Onions Quartered or Coarsely Chopped
3. Prepare 6 Cloves Garlic Minced
4. Take 5 Sprigs Thyme
5. Take 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. Get 32 oz Carton Beef Broth (use less if you like less gravy)
8. Prepare 2 Tbs Dijon Mustard
9. Make ready 1 Tbs Brown Sugar or Coconut Sugar
10. Make ready 2 Tbs Organic All Purpose Flour
11. Make ready 4-6 Beef Bouillon Cubes or 4-6 tsp Bouillon Powder
12. Take 1 Cup Red Wine
13. Take 1 Bay Leaf
14. Prepare 2 Tbs Olive Oil
15. Take Salt
16. Make ready Pepper
17. Prepare Garlic Powder

Instructions to make Crock-Pot Beef Pot Roast: recipe

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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