Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, crock-pot beef pot roast. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
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.
Crock-Pot Beef Pot Roast is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Crock-Pot Beef Pot Roast is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to 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:
- Take 2-3 lbs Boneless Blade Roast or Chuck Roast (Trimmed)
- Take 2 Medium Onions Quartered or Coarsely Chopped
- Take 6 Cloves Garlic Minced
- Make ready 5 Sprigs Thyme
- Prepare 2 lb Yukon Gold Potatoes Peeled & Diced 1-2" Cubes
- Make ready 4 Large Carrots or One Bag Baby Carrots Cut into 1" Pieces
- Make ready 32 oz Carton Beef Broth (use less if you like less gravy)
- Take 2 Tbs Dijon Mustard
- Take 1 Tbs Brown Sugar or Coconut Sugar
- Get 2 Tbs Organic All Purpose Flour
- Prepare 4-6 Beef Bouillon Cubes or 4-6 tsp Bouillon Powder
- Make ready 1 Cup Red Wine
- Prepare 1 Bay Leaf
- Make ready 2 Tbs Olive Oil
- Prepare Salt
- Make ready 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.
Steps 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.
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