How to Make Award-winning Crock-Pot Beef Pot Roast

Crock-Pot Beef Pot Roast. Add garlic, stir for about a minute. Add tomato paste, and cook for another minute. Slowly add chicken stock, stir to combine, and return to a simmer.

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.

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, crock-pot beef pot roast. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Add garlic, stir for about a minute. Add tomato paste, and cook for another minute. Slowly add chicken stock, stir to combine, and return to a simmer.

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To get started with this particular recipe, we have to prepare a few components. You can cook crock-pot beef pot roast using 17 ingredients and 0 steps. Here is how you cook it.

The ingredients needed to make Crock-Pot Beef Pot Roast:

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

Pour Worcestershire sauce and mushroom soup over meat. Remove beef from slow cooker to serving platter. In small bowl, mix cornstarch and water with whisk until smooth. Stir into liquid in slow cooker.

Steps to make Crock-Pot Beef Pot Roast:

Put roast in crock pot and empty soup mix on the top of the meat. The soup acts as a meat tenderizer. Very good roast and makes excellent gravy. Best tasting pot roast I ever had. To make it a little healthier, I cooked it all day on low and then refrigerated it.

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