Crock-Pot Beef Pot Roast
Crock-Pot Beef Pot Roast

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Alright, don’t linger, let’s approach this crock-pot beef pot roast menu with 17 components which are definitely easy to have, and we have to process them at the very least through 5 tips. You should shell out a while on this, so the resulting food could be perfect.

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

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