The new way preparing recipe CrockPot Beef Pot Roast with 17 ingredients and 5 stages of easy cooking, which is fast and tasty.
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Good Afternoon mother, at this time you get make recipe Crock-Pot Beef Pot Roast with 17 ingredients and 5 steps. Below this is how to cook, please observe carefully.
In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 17 ingredients and 5 stages of easy cooking Crock-Pot Beef Pot Roast.
Ingredients for Crock-Pot Beef Pot Roast
Needed 2-3 lbs : Boneless Blade Roast or Chuck Roast (Trimmed).
Needed 2 : Medium Onions Quartered or Coarsely Chopped.
Prepare 6 Cloves : Garlic Minced.
Needed 5 Sprigs : Thyme.
Prepare 2 lb : Yukon Gold Potatoes Peeled & Diced 1-2" Cubes @6-8 Potatoes.
Needed 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.
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.
Needed 1 Cup : Red Wine.
Prepare 1 : Bay Leaf.
Prepare 2 Tbs : Olive Oil.
Needed : Salt.
Needed : Pepper.
Prepare : Garlic Powder.
If all material requirements Crock-Pot Beef Pot Roast it’s ready, We’re going into the cooking stage. Below is how to preparing with relaxing.
Process Cooking 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..
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