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Crock-Pot Beef Pot Roast
Crock-Pot Beef Pot Roast

Before you jump to Crock-Pot Beef Pot Roast recipe, you may want to read this short interesting healthy tips about Your Health Can Be Impacted By The Foods You Decide To Eat.

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Nuts and different seeds will be a much better option when you are looking for a quick snack to enjoy. One of several health benefits of these nuts and seeds will be the Omega-3 and Omega-6 that can be obtained in them. Omega-3 and also Omega-6 are classified as essential fatty acids and they’re essential simply because your body utilizes these fatty acids to keep your hormone levels where they should be. Some of these hormones that are needed are only able to be created by having these fatty acids in your diet.

If you decide that your health is important to you, you should take these recommendations to heart. Also if you eliminate all the processed foods that you shouldn’t be eating anyway, you might find that you could end up living a longer life.

We hope you got benefit from reading it, now let’s go back to crock-pot beef pot roast recipe. You can have crock-pot beef pot roast using 17 ingredients and 5 steps. Here is how you achieve that.

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

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