Crock Pot Beef with Mushroom and Red Wine Gravy
Slow-cooked to perfection, this Crock Pot Beef with Mushroom and Red Wine Gravy is the ultimate comfort food, combining tender beef chuck roast with a rich, savory sauce. Perfectly seasoned and seared for maximum flavor, the roast slowly simmers with earthy cremini mushrooms, aromatic garlic, and a luscious blend of beef broth, dry red wine, and tomato paste. Fresh thyme and a bay leaf infuse the dish with herbaceous depth, while a cornstarch slurry transforms the cooking liquid into a velvety gravy ideal for pouring over the meat. With just 20 minutes of prep and hands-off cooking in your crock pot, this hearty dish is a fantastic choice for cozy family dinners or special occasions. Pair it with mashed potatoes, crusty bread, or roasted vegetables for a meal that’s as elegant as it is effortless.
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Recipe Information
Ingredients
- 2.5 pounds Beef chuck roast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion (sliced)
- 8 ounces Cremini mushrooms (sliced)
- 3 cloves Garlic cloves (minced)
- 1.5 cups Beef broth
- 1 cup Red wine (dry, such as Cabernet Sauvignon)
- 2 tablespoons Tomato paste
- 1.5 tablespoons Worcestershire sauce
- 4 sprigs Fresh thyme
- 1 leaf Bay leaf
- 2 tablespoons Cornstarch
- 2 tablespoons Water
Instructions
Season the beef chuck roast with salt and pepper on all sides.
In a large skillet, heat olive oil over medium-high heat. Sear the chuck roast for 3-4 minutes per side until browned. Remove and set aside.
In the same skillet, add the sliced onion and mushrooms. Cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute. Remove from heat.
In the crock pot, combine the beef broth, red wine, tomato paste, Worcestershire sauce, fresh thyme, and bay leaf. Stir to mix well.
Place the seared chuck roast into the crock pot. Add the cooked onions, mushrooms, and garlic on top.
Cover and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork.
Once cooked, remove the beef and tent loosely with foil to rest. Discard the thyme sprigs and bay leaf from the crock pot.
To make the gravy, combine the cornstarch and water in a small bowl to form a slurry. Stir the slurry into the remaining liquid in the crock pot. Turn the crock pot to high and cook for an additional 10-15 minutes, or until the gravy thickens.
Slice or shred the beef and serve with the mushroom and red wine gravy on top. Enjoy!
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 719 mg | 31% | |
| Total Carbohydrate | 9.8 g | 4% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 3.4 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 850 mg | 18% | |
*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.
