Simple Way to Prepare Quick Crock-Pot Beef Pot Roast

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

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

I put the roast right from the searing pan into the crock pot on top of the veggies and let it rest in there instead. Put roast in crock pot and empty soup mix on the top of the meat. The soup acts as a meat tenderizer. Sprinkle your onion soup mix on top of your roast and your mushrooms on and around it.

Instructions 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.

The soup acts as a meat tenderizer. Sprinkle your onion soup mix on top of your roast and your mushrooms on and around it. Use a pair of scissors to cut the netting off and toss it. Next, use a very sharp, meat knife to slice your crock pot roast beef. If you want it to have a "fall apart" texture, cut against the grain of the meat.

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