Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, crock-pot beef pot roast. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. 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 well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Crock-Pot Beef Pot Roast is something that I’ve loved my entire 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:
- Make ready 2-3 lbs Boneless Blade Roast or Chuck Roast (Trimmed)
- Prepare 2 Medium Onions Quartered or Coarsely Chopped
- Prepare 6 Cloves Garlic Minced
- Get 5 Sprigs Thyme
- Get 2 lb Yukon Gold Potatoes Peeled & Diced 1-2" Cubes
- Make ready 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)
- Make ready 2 Tbs Dijon Mustard
- Prepare 1 Tbs Brown Sugar or Coconut Sugar
- Prepare 2 Tbs Organic All Purpose Flour
- Prepare 4-6 Beef Bouillon Cubes or 4-6 tsp Bouillon Powder
- Take 1 Cup Red Wine
- Get 1 Bay Leaf
- Make ready 2 Tbs Olive Oil
- Make ready Salt
- Make ready Pepper
- Make ready Garlic Powder
The key is searing the meat first. Revive your leftover pot roast with this easy Beef Ragu recipe submitted by user Betty Soup: Cut reserved beef and vegetables into bite-sized pieces. Pot roasts typically use the tougher cuts of beef—a chuck roast or shoulder roast—which have the most flavor. 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.
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.
For pot roasts, and other slow. In this easy cooking video, I make a simple pot roast, or stew, using a boneless beef chuck roast, in my Crock-Pot slow cooker. Cuts of beef that perform well for pot roasting go by many different names: Blade roast, cross-rib roast (or shoulder clod), seven-bone pot roast, arm pot roast, and boneless chuck roast are all acceptable cuts. Either way, this roast beef recipe will become unbelievably tender and flavorful in. Slow cooker pot roast is made with only five ingredients plus water.
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