Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, crock-pot beef pot roast. It is one of my favorites. For mine, 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 current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Crock-Pot Beef Pot Roast is something that I have loved my whole life. They are nice and they look fantastic.
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 begin with this particular recipe, we have to prepare a few ingredients. You can have 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:
- Prepare 2-3 lbs Boneless Blade Roast or Chuck Roast (Trimmed)
- Prepare 2 Medium Onions Quartered or Coarsely Chopped
- Get 6 Cloves Garlic Minced
- Make ready 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
- Take 32 oz Carton Beef Broth (use less if you like less gravy)
- Make ready 2 Tbs Dijon Mustard
- Take 1 Tbs Brown Sugar or Coconut Sugar
- Make ready 2 Tbs Organic All Purpose Flour
- Get 4-6 Beef Bouillon Cubes or 4-6 tsp Bouillon Powder
- Take 1 Cup Red Wine
- Make ready 1 Bay Leaf
- Make ready 2 Tbs Olive Oil
- Prepare 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.
So that’s going to wrap this up with this exceptional food crock-pot beef pot roast recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
