Recipe of Crock-Pot Beef Pot Roast in 24 Minutes for Young Wife

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, crock-pot beef pot roast. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Slow cookers are incredibly convenient for making meals, especially during the fall time. Scrumptious Crock Pot Recipes To Make Any Meal A Success With Kraft®, Try Today! Place the roast on top, fat side up.

Crock-Pot Beef Pot Roast is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Crock-Pot Beef Pot Roast is something that I’ve loved my whole life.

To get started with this particular recipe, we have to 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:

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

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 roast in crock pot and empty soup mix on the top of the meat. The soup acts as a meat tenderizer. Cuisine American, Comfort Food, Slow Cooker.

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.

Pour over beef broth and Worcestershire. Remove from slow cooker and let rest, then slice and serve with vegetables. Crock-Pot Pulled Beef Pot Roast Sandwiches are one of my all-time favorite dump-and-go summer meals. After searing the beef and onions on the stove-top, the crock-pot does the rest of the work, cooking the meat to pulled perfection. After hours of slow-cooking, the most tender pulled sandwiches come together in just minutes with butter, cheese.

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