Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, crock-pot beef pot roast. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Crock-Pot Beef Pot Roast is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Crock-Pot Beef Pot Roast is something that I have loved my whole life.
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.
To begin with this particular recipe, we have to first prepare a few components. You can have 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)
- Get 2 Medium Onions Quartered or Coarsely Chopped
- Take 6 Cloves Garlic Minced
- Get 5 Sprigs Thyme
- Make ready 2 lb Yukon Gold Potatoes Peeled & Diced 1-2" Cubes
- Take 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)
- Prepare 2 Tbs Dijon Mustard
- Prepare 1 Tbs Brown Sugar or Coconut Sugar
- Prepare 2 Tbs Organic All Purpose Flour
- Make ready 4-6 Beef Bouillon Cubes or 4-6 tsp Bouillon Powder
- Make ready 1 Cup Red Wine
- Take 1 Bay Leaf
- Make ready 2 Tbs Olive Oil
- Prepare Salt
- Make ready Pepper
- Make ready Garlic Powder
This slow cooker pot roast is the perfect combination of succulent beef, root vegetables, and seasonings. The meat is served with the thickened gravy. With a variety of vegetables and straightforward seasonings, it's a complete. Pot roasts typically use the tougher cuts of beef—a chuck roast or shoulder roast—which have the most flavor.
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.
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. For pot roasts, and other slow. But, the cauliflower in this low carb crock pot roast beef look like the vegetable. However, diced or sliced radishes would look more like potatoes. In fact, I used diced daikon radish in my low carb beef stew.
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