Crock-Pot Beef Pot Roast.
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Alright, don't linger, let's task this crock-pot beef pot roast formula with 17 substances which are absolutely easy to acquire, and we have to process them at the very least through 5 measures. You should expend a while on this, so the resulting food could be perfect.
Composition of Crock-Pot Beef Pot Roast:
- You need 2-3 lbs for Boneless Blade Roast or Chuck Roast (Trimmed).
- Need 2 - Medium Onions Quartered or Coarsely Chopped.
- You need 6 Cloves - Garlic Minced.
- Need 5 Sprigs of Thyme.
- Prepare 2 lb for Yukon Gold Potatoes Peeled & Diced 1-2" Cubes.
- You need 4 Large Carrots or One Bag Baby Carrots Cut into 1" Pieces.
- Require 32 oz - Carton Beef Broth (use less if you like less gravy).
- Prepare 2 Tbs for Dijon Mustard.
- Give 1 Tbs for Brown Sugar or Coconut Sugar.
- Provide 2 Tbs for Organic All Purpose Flour.
- Give 4-6 Beef Bouillon Cubes or 4-6 tsp Bouillon Powder.
- Provide 1 Cup of Red Wine.
- Provide 1 Bay Leaf.
- You need 2 Tbs Olive Oil.
- Require Salt.
- Provide - Pepper.
- Require Garlic Powder.
Crock-Pot Beef Pot Roast instructions:
- 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..
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