How to Make Appetizing Crock-Pot Beef Pot Roast

Crock-Pot Beef Pot Roast. Pour onion and mushroom mixture over the top of the roast. Put potatoes, carrots and onion on bottom of crockpot. Place the roast on top, fat side up.

Pour gravy mix on top and place lid on slow cooker. Transfer roast to a slow cooker. Pour the beef stock into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. You can cook Crock-Pot Beef Pot Roast using 17 ingredients and 5 steps. Here is how you cook it.

Ingredients of Crock-Pot Beef Pot Roast

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

Add potatoes, carrots, celery, and parsley. Add roast, potatoes, carrots, and onions to pot. Mix dry onion soup with cream of mushroom soup, salt and pepper and pour over the meat and vegetables. Cook seven hours on low heat or until vegetables and meat are tender.

Crock-Pot Beef Pot Roast step by step

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..

Don't Forget to Pin Crock Pot Roast Beef! In a gallon size ziplock bag, combine the first eight ingredients. Cut the roast in half add it to the marinade and coat all sides. Remove roast to a serving platter or cutting board and cover to keep warm. It was one of the first recipes I ever added.