Crock Pot Beef Burgundy Style
Indulge in the rich flavors of Crock Pot Beef Burgundy Style, a comforting slow-cooked dish that transforms humble ingredients into a gourmet masterpiece. This recipe combines tender, fall-apart beef chuck roast with the depth of Burgundy or Pinot Noir wine, crispy bacon, earthy mushrooms, and aromatic herbs like thyme and bay leaf. Carrots, onions, and garlic are sautéed to perfection and simmered together in a luscious red wine and beef broth sauce to create a meal that’s as elegant as it is effortless. With minimal prep time and the convenience of a crock pot, this dish is perfect for cozy family dinners or impressing guests. Serve over velvety mashed potatoes, buttery egg noodles, or crusty baguette slices to soak up every drop of the flavorful sauce. Perfect for slow-cooking enthusiasts, this recipe blends indulgence with ease!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 4 slices bacon
- 1 medium yellow onion, diced
- 3 large carrots, peeled and sliced into rounds
- 3 cloves garlic cloves, minced
- 2 cups red wine (preferably Burgundy or Pinot Noir)
- 1.5 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon thyme, fresh or dried
- 1 leaf bay leaf
- 8 ounces mushrooms, quartered
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Season the beef chuck roast with salt, pepper, and sprinkle it lightly with the flour to coat.
Heat the olive oil in a large skillet over medium-high heat. Sear the beef for 2-3 minutes per side until deeply browned. Transfer to the crock pot.
In the same skillet, cook the bacon over medium heat until crispy. Remove the bacon, crumble it, and set aside. Leave about 1 tablespoon of the bacon grease in the skillet.
Add the diced onions, carrots, and garlic to the skillet. Sauté for 3-4 minutes until softened. Remove the vegetables and transfer them to the crock pot.
Carefully pour the red wine into the skillet to deglaze, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2 minutes, then pour it into the crock pot.
Add the beef broth, tomato paste, thyme, bay leaf, and mushrooms to the crock pot. Stir gently to combine ingredients.
Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until the beef is fall-apart tender.
Before serving, remove and discard the bay leaf. Taste the sauce and adjust the seasoning with additional salt and pepper as needed.
Serve hot, garnished with crumbled bacon and fresh parsley if desired. Pair with mashed potatoes, egg noodles, or a crusty baguette for a complete meal.
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 742 mg | 32% | |
| Total Carbohydrate | 13.7 g | 5% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 5.0 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 55 mg | 4% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 917 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
