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The ingredients needed to cook Crock-Pot Beef Pot Roast:
- Take 2-3 lbs Boneless Blade Roast or Chuck Roast (Trimmed)
- You need 2 Medium Onions Quartered or Coarsely Chopped
- Prepare 6 Cloves Garlic Minced
- Use 5 Sprigs Thyme
- You need 2 lb Yukon Gold Potatoes Peeled & Diced 1-2" Cubes
- Provide 4 Large Carrots or One Bag Baby Carrots Cut into 1" Pieces
- Take 32 oz Carton Beef Broth (use less if you like less gravy)
- You need 2 Tbs Dijon Mustard
- Prepare 1 Tbs Brown Sugar or Coconut Sugar
- Take 2 Tbs Organic All Purpose Flour
- Prepare 4-6 Beef Bouillon Cubes or 4-6 tsp Bouillon Powder
- You need 1 Cup Red Wine
- Get 1 Bay Leaf
- Get 2 Tbs Olive Oil
- Get Salt
- Get Pepper
- Take Garlic Powder
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.
Crock Pot Roast (Slow Cooker Pot Roast) apinchofhealthy.com. roast, water, apple cider vinegar, worcestershire sauce, garlic. Curried Beef Pot Roast (Slow Cooker) Kitchen Simmer. It was one of the first recipes I ever added. Strain the gravy from the crock and place it in a saucepan. Add a teaspoon of cornstarch to the gravy and whisk it in.
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