Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, crock-pot beef pot roast. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Crock-Pot Beef Pot Roast is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Crock-Pot Beef Pot Roast is something which I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have crock-pot beef pot roast using 17 ingredients and 5 steps. Here is how you cook that.

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

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

Steps to make Crock-Pot Beef Pot Roast:

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.

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