Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, crock-pot beef pot roast. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look 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 popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Crock-Pot Beef Pot Roast is something which I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook 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 Boneless Blade Roast or Chuck Roast (Trimmed)
- Make ready 2 Medium Onions Quartered or Coarsely Chopped
- Take 6 Cloves Garlic Minced
- Make ready 5 Sprigs Thyme
- Make ready 2 lb Yukon Gold Potatoes Peeled & Diced 1-2" Cubes
- Get 4 Large Carrots or One Bag Baby Carrots Cut into 1" Pieces
- Prepare 32 oz Carton Beef Broth (use less if you like less gravy)
- Prepare 2 Tbs Dijon Mustard
- Make ready 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
- Prepare 1 Bay Leaf
- Make ready 2 Tbs Olive Oil
- Take Salt
- Prepare Pepper
- Take Garlic Powder
With a variety of vegetables and straightforward seasonings, it's a complete. Recipe by Little This Little. **Note: If your roast is frozen, start it on low the night before with just the water or broth. Add the rest of the ingredients the next morning and cook until dinnertime! But, the cauliflower in this low carb crock pot roast beef look like the vegetable.
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.
However, diced or sliced radishes would look more like potatoes. In fact, I used diced daikon radish in my low carb beef stew. It was one of the first recipes I ever added. Strain the gravy from the crock and place it in a saucepan. Add a teaspoon of cornstarch to the gravy and whisk it in.
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