Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, crock-pot beef pot roast. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Crock-Pot Beef Pot Roast is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Crock-Pot Beef Pot Roast is something which I have loved my entire life.

Put potatoes, carrots and onion on bottom of crockpot. Place the roast on top, fat side up. Pour in water or beef broth. Sprinkle chives, parsley, pepper and Onion Soup mix over the meat.

To begin with this particular recipe, we must first prepare a few components. You can cook crock-pot beef pot roast using 17 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Crock-Pot Beef Pot Roast:

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

Pour over beef broth and Worcestershire. Put roast in crock pot and empty soup mix on the top of the meat. The soup acts as a meat tenderizer. Sprinkle your onion soup mix on top of your roast and your mushrooms on and around it.

Instructions to make Crock-Pot Beef Pot Roast:

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.

The soup acts as a meat tenderizer. Sprinkle your onion soup mix on top of your roast and your mushrooms on and around it. Use a pair of scissors to cut the netting off and toss it. Next, use a very sharp, meat knife to slice your crock pot roast beef. If you want it to have a "fall apart" texture, cut against the grain of the meat.

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