Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, crock-pot beef pot roast. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Crock-Pot Beef Pot Roast is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Crock-Pot Beef Pot Roast is something which I’ve loved my whole life. They are fine and they look wonderful.
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 recipe, we have to first prepare a few ingredients. You can cook 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)
- Prepare 2 Medium Onions Quartered or Coarsely Chopped
- Prepare 6 Cloves Garlic Minced
- Prepare 5 Sprigs Thyme
- Make ready 2 lb Yukon Gold Potatoes Peeled & Diced 1-2" Cubes
- Prepare 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)
- Make ready 2 Tbs Dijon Mustard
- Make ready 1 Tbs Brown Sugar or Coconut Sugar
- Make ready 2 Tbs Organic All Purpose Flour
- Make ready 4-6 Beef Bouillon Cubes or 4-6 tsp Bouillon Powder
- Get 1 Cup Red Wine
- Get 1 Bay Leaf
- Prepare 2 Tbs Olive Oil
- Make ready Salt
- Prepare Pepper
- Prepare Garlic Powder
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. 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.
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.
It's mouthwateringly good, yet simple to make, especially if you use a 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. Either way, this roast beef recipe will become unbelievably tender and flavorful in. 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.
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