Crock-Pot Beef Pot Roast. Slow cookers are incredibly convenient for making meals, especially during the fall time. I put the roast right from the searing pan into the crock pot on top of the veggies and let it rest in there instead. Put potatoes, carrots and onion on bottom of crockpot.
Sprinkle chives, parsley, pepper and Onion Soup mix over the meat. Place the roast on top of the vegetables and sprinkle it with the steak seasoning. Put roast in crock pot and empty soup mix on the top of the meat.
Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, crock-pot beef pot roast. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Slow cookers are incredibly convenient for making meals, especially during the fall time. I put the roast right from the searing pan into the crock pot on top of the veggies and let it rest in there instead. Put potatoes, carrots and onion on bottom of crockpot.
Crock-Pot Beef Pot Roast is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Crock-Pot Beef Pot Roast is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can have crock-pot beef pot roast using 17 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Crock-Pot Beef Pot Roast:
- {Get 2-3 lbs of Boneless Blade Roast or Chuck Roast (Trimmed).
- {Make ready 2 of Medium Onions Quartered or Coarsely Chopped.
- {Make ready 6 Cloves of Garlic Minced.
- {Make ready 5 Sprigs of Thyme.
- {Prepare 2 lb of Yukon Gold Potatoes Peeled & Diced 1-2" Cubes @6-8 Potatoes.
- {Get 4 of Large Carrots or One Bag Baby Carrots Cut into 1" Pieces.
- {Prepare 32 oz of Carton Beef Broth (use less if you like less gravy).
- {Take 2 Tbs of Dijon Mustard.
- {Make ready 1 Tbs of Brown Sugar or Coconut Sugar.
- {Prepare 2 Tbs of Organic All Purpose Flour.
- {Get 4-6 of Beef Bouillon Cubes or 4-6 tsp Bouillon Powder.
- {Prepare 1 Cup of Red Wine.
- {Take 1 of Bay Leaf.
- {Take 2 Tbs of Olive Oil.
- {Prepare of Salt.
- {Take of Pepper.
- {Get of Garlic Powder.
The soup acts as a meat tenderizer. In a large slow cooker, place roast beef. Surround your roast with potatoes, onions, carrots, and herbs. Pour over beef broth and Worcestershire.
Instructions 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..
In the bottom of a slow cooker, whisk together broth, tomato paste, Worcestershire, and cornstarch. Add potatoes, carrots, onion, garlic, and rosemary. Season beef with salt and pepper, then nestle. Sprinkle the ranch seasoning mix over the roast and rub in well. Keep the hot pan on the stove and add the water and beef base.
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