Again looking for a crock-pot beef pot roast recipe that is delicious? How to prepare it easy. If wrong processing then the result is not delicious. Whereas the delicious crock-pot beef pot roast should has aroma and taste that able provoke everyone’s taste.

{ There are many little things that can affect the taste quality of crock-pot beef pot roast, start from the type of ingredients, next selection of fresh ingredients and good, until how to make and serve. No need dizzy if want prepare crock-pot beef pot roast which is delicious as long as you know the trick and how to make this dish able become serving special.

Ingredients and seasonings required in prepare

1. Use 2-3 lbs Boneless Blade Roast or Chuck Roast (Trimmed)
2. Prepare 2 Medium Onions Quartered or Coarsely Chopped
3. Prepare 6 Cloves Garlic Minced
4. Use 5 Sprigs Thyme
5. Prepare 2 lb Yukon Gold Potatoes Peeled & Diced 1-2" Cubes @6-8 Potatoes
6. Take 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. Prepare 2 Tbs Dijon Mustard
9. Use 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. Prepare 3/4 Cup Red Wine
13. Use 1 Bay Leaf
14. Prepare 2 Tbs Olive Oil
15. Use Salt
16. Prepare Pepper
17. Prepare Garlic Powder

Start by heating the oil in a large skillet over medium heat. Add the roast and brown it on all sides, about five minutes per side. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Nutrition Facts Per Serving: In slow cooker, place beef.

How to cook 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.
6. Done and ready to serve!

Place potatoes, carrots and garlic over beef. In medium bowl, mix broth, tomato paste, thyme, mushroom soup and onion soup mix with whisk until smooth. The soup and juice make a great base for a gravy with the addition of some flour (adding a juice to a quarter cup of flour until the correct consistency is reached). Submit a Recipe Correction MY PRIVATE NOTES Add a Note Advertisement Advertisement Center the roast in the pot of your slow cooker. Line the sides with carrots and new potatoes (or omit the vegetables if you choose).

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