How to cook Crock-Pot Beef Pot Roast tasty

Crock-Pot Beef Pot Roast - Turned out great! Very moist.. Today I am sharing this Crock-Pot Beef Pot Roast! A quick and easy dinner that is ready in under 20 minutes!

You can cook Crock-Pot Beef Pot Roast with 17 Ingredients and 5 steps. See the following guide!

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

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..