Easiest Way to Cook Tasty Crock-Pot Beef Pot Roast

Crock-Pot Beef Pot Roast. Place the roast on top, fat side up. Pour in water or beef broth. Sprinkle chives, parsley, pepper and Onion Soup mix over the meat.

At low-and-slow cooking temperatures, connective tissue releases gelatin, infusing both the meat and the cooking liquid with rich, juicy flavor. 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. Cuisine American, Comfort Food, Slow Cooker. You can cook Crock-Pot Beef Pot Roast using 17 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Crock-Pot Beef Pot Roast

1. You need 2-3 lbs of Boneless Blade Roast or Chuck Roast (Trimmed).
2. You need 2 of Medium Onions Quartered or Coarsely Chopped.
3. It's 6 Cloves of Garlic Minced.
4. It's 5 Sprigs of Thyme.
5. Prepare 2 lb of Yukon Gold Potatoes Peeled & Diced 1-2" Cubes.
6. Prepare 4 of Large Carrots or One Bag Baby Carrots Cut into 1" Pieces.
7. It's 32 oz of Carton Beef Broth (use less if you like less gravy).
8. You need 2 Tbs of Dijon Mustard.
9. It's 1 Tbs of Brown Sugar or Coconut Sugar.
10. Prepare 2 Tbs of Organic All Purpose Flour.
11. You need 4-6 of Beef Bouillon Cubes or 4-6 tsp Bouillon Powder.
12. You need 1 Cup of Red Wine.
13. You need 1 of Bay Leaf.
14. It's 2 Tbs of Olive Oil.
15. You need of Salt.
16. It's of Pepper.
17. You need of Garlic Powder.

Pour over beef broth and Worcestershire. Remove from slow cooker and let rest, then slice and serve with vegetables. This crockpot roast beef will keep in the fridge for several days and is even better leftover. This makes a wonderful pot roast to serve to guests and the gravy is delicious.

Crock-Pot Beef Pot Roast instructions

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..

I have made this recipe for years and it is one you will reach for time and again and the best comfort food ever! 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. Cut the roast in half add it to the marinade and coat all sides.