How to Prepare Tasty Crock-Pot Beef Pot Roast

Crock-Pot Beef Pot Roast. This easy slow cooker roast beef recipe with potatoes, rosemary, and carrots makes for an easy impressive dinner. Here's how you can make roast beef in Pour over beef broth and Worcestershire. Remove from slow cooker and let rest, then slice.

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. Either way, this roast beef recipe will become unbelievably tender and flavorful in. Ultimate Pot Roast recipe with meltingly tender beef, vegetables and potato, cooked in a wickedly delicious gravy. You can have Crock-Pot Beef Pot Roast using 17 ingredients and 5 steps. Here is how you cook that.

Ingredients of Crock-Pot Beef Pot Roast

1. You need 2-3 lbs of Boneless Blade Roast or Chuck Roast (Trimmed).
2. Prepare 2 of Medium Onions Quartered or Coarsely Chopped.
3. You need 6 Cloves of Garlic Minced.
4. It's 5 Sprigs of Thyme.
5. It's 2 lb of Yukon Gold Potatoes Peeled & Diced 1-2" Cubes.
6. It's 4 of Large Carrots or One Bag Baby Carrots Cut into 1" Pieces.
7. It's 32 oz of Carton Beef Broth (use less if you like less gravy).
8. Prepare 2 Tbs of Dijon Mustard.
9. You need 1 Tbs of Brown Sugar or Coconut Sugar.
10. Prepare 2 Tbs of Organic All Purpose Flour.
11. Prepare 4-6 of Beef Bouillon Cubes or 4-6 tsp Bouillon Powder.
12. You need 1 Cup of Red Wine.
13. It's 1 of Bay Leaf.
14. You need 2 Tbs of Olive Oil.
15. It's of Salt.
16. It's of Pepper.
17. You need of Garlic Powder.

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. Place the roast back into the pot and add enough beef stock to cover the meat halfway. Add in the onions and the carrots, along with the fresh herbs.

Crock-Pot Beef Pot Roast step by step

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! This slow cooker pot roast is the perfect combination of succulent beef, root vegetables, and seasonings. The meat is served with the thickened gravy. With a variety of vegetables and straightforward seasonings, it's a complete. Pot roasts typically use the tougher cuts of beef—a chuck roast or shoulder roast—which have the most flavor.