Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, crock-pot beef pot roast. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Crock-Pot Beef Pot Roast is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Crock-Pot Beef Pot Roast is something that I’ve loved my entire life.
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.
To get started with this particular recipe, we must prepare a few components. You can have crock-pot beef pot roast using 17 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Crock-Pot Beef Pot Roast:
- Take 2-3 lbs Boneless Blade Roast or Chuck Roast (Trimmed)
- Make ready 2 Medium Onions Quartered or Coarsely Chopped
- Take 6 Cloves Garlic Minced
- Take 5 Sprigs Thyme
- Get 2 lb Yukon Gold Potatoes Peeled & Diced 1-2" Cubes
- Get 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)
- Make ready 2 Tbs Dijon Mustard
- Make ready 1 Tbs Brown Sugar or Coconut Sugar
- Get 2 Tbs Organic All Purpose Flour
- Get 4-6 Beef Bouillon Cubes or 4-6 tsp Bouillon Powder
- Get 1 Cup Red Wine
- Get 1 Bay Leaf
- Make ready 2 Tbs Olive Oil
- Make ready Salt
- Get Pepper
- Make ready Garlic Powder
It's mouthwateringly good, yet simple to make, especially if you use a slow. 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.
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.
For pot roasts, and other slow. A pot roast that can cook all day long in your crockpot so all that's left to do is picking up that bottle of wine to serve. The pot roast comes out unbelievably fall-apart tender in the slow cooker with the most perfect gravy that you can make from the cooking juices. Not to mention, all the tender potatoes. Impossibly tender beef pot roast with carrots, mushrooms and onions.
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