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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 recent trending meals on earth. It is easy, it is quick, it tastes yummy. It's enjoyed by millions every day. Crock-Pot Beef Pot Roast is something that I have loved my whole life. They are nice and they look wonderful.
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.
Ingredients needed to cook Crock-Pot Beef Pot Roast:
- 2-3 lbs Boneless Blade Roast or Chuck Roast (Trimmed)
- 2 Medium Onions Quartered or Coarsely Chopped
- 6 Cloves Garlic Minced
- 5 Sprigs Thyme
- 2 lb Yukon Gold Potatoes Peeled & Diced 1-2" Cubes
- 4 Large Carrots or One Bag Baby Carrots Cut into 1" Pieces
- 32 oz Carton Beef Broth (use less if you like less gravy)
- 2 Tbs Dijon Mustard
- 1 Tbs Brown Sugar or Coconut Sugar
- 2 Tbs Organic All Purpose Flour
- 4-6 Beef Bouillon Cubes or 4-6 tsp Bouillon Powder
- 1 Cup Red Wine
- 1 Bay Leaf
- 2 Tbs Olive Oil
- Salt
- Pepper
- Garlic Powder
The pot roast comes out unbelievably fall-apart tender in the slow cooker with the most perfect gravy that you can make from the cooking juices. Not to mention, all the tender potatoes. 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.
Directions 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. But, the cauliflower in this low carb crock pot roast beef look like the vegetable. 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.
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