Crock-Pot Beef Pot Roast. 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.

This easy slow cooker pot roast needs only five common ingredients plus water—you can even substitute vegetables you have on hand or omit them altogether. A pot roast that can cook all day long in your crockpot so all that's left to do is picking up that bottle of wine to serve. 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. 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. Prepare 2 of Medium Onions Quartered or Coarsely Chopped.
3. You need 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. You need 32 oz of Carton Beef Broth (use less if you like less gravy).
8. You need 2 Tbs of Dijon Mustard.
9. You need 1 Tbs of Brown Sugar or Coconut Sugar.
10. It's 2 Tbs of Organic All Purpose Flour.
11. It's 4-6 of Beef Bouillon Cubes or 4-6 tsp Bouillon Powder.
12. Prepare 1 Cup of Red Wine.
13. It's 1 of Bay Leaf.
14. Prepare 2 Tbs of Olive Oil.
15. It's of Salt.
16. You need of Pepper.
17. You need of Garlic Powder.

Not to mention, all the tender potatoes. Add the rest of the ingredients the next morning and cook until dinnertime! Ultimate Pot Roast recipe with meltingly tender beef, vegetables and potato, cooked in a wickedly delicious gravy. Pot Roast - fall apart beef, tender flavour infused vegetables and potatoes smothered in a rich gravy.

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..

It's mouthwateringly good, yet simple to make, especially if you use a slow. 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. For pot roasts, and other slow. This easy Crockpot Pot Roast is an old family recipe with secret ingredients that combine to make a super flavorful & extra tender pot roast in the slow cooker!