Crock Pot Beef with Red Wine
Transform your dinner routine with this savory Crock Pot Beef with Red Wine, a slow-cooked masterpiece perfect for cozy evenings and special occasions alike. This recipe takes tender beef chuck roast, seared to perfection for maximum flavor, and simmers it low and slow in a rich red wine and beef broth sauce, infused with aromatic herbs like thyme and rosemary. Accompanied by hearty vegetables—onions, carrots, celery, and mushrooms—this dish creates a complete, comforting meal with minimal effort. The red wine adds a touch of sophistication, while the slow cooker ensures melt-in-your-mouth tenderness every time. Serve this rustic yet elegant dish over creamy mashed potatoes, fluffy rice, or alongside crusty bread to soak up every last drop of the luscious sauce. Perfect for meal prepping or impressing guests, this Crock Pot recipe is the ultimate combination of ease, nourishment, and gourmet flavor.
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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
- 1 large Yellow onion
- 3 medium Carrots
- 2 Celery stalks
- 4 cloves Garlic
- 2 tablespoons Tomato paste
- 1 cup Red wine
- 2 cups Beef broth
- 2 Bay leaves
- 1 teaspoon Thyme
- 1 teaspoon Rosemary
- 8 ounces Mushrooms
- 2 tablespoons Parsley
Instructions
Season the beef chuck roast generously with salt and black pepper. Dust it evenly with the all-purpose flour, ensuring all sides are lightly coated.
In a large skillet, heat the olive oil over medium-high heat. Sear the beef on all sides until it forms a golden-brown crust, about 2-3 minutes per side. Remove the beef from the skillet and set aside.
Peel and dice the yellow onion. Slice the carrots and celery stalks into bite-sized pieces. Mince the garlic cloves.
In the same skillet, sauté the onions, carrots, and celery for 3-4 minutes, until softened. Add the minced garlic and tomato paste, cooking for an additional 1-2 minutes until fragrant.
Deglaze the skillet by pouring in the red wine. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the mixture simmer for 2-3 minutes.
Transfer the beef, vegetable mixture, and wine reduction to a slow cooker. Add the beef broth, bay leaves, thyme, rosemary, and mushrooms.
Cover and cook on low heat for 8 hours, or until the beef is tender and easily pulls apart with a fork.
Before serving, remove and discard the bay leaves. Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Garnish the dish with chopped parsley and serve hot over mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
3182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.1 g | 283% | |
| Saturated Fat | 79.1 g | 395% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5270 mg | 229% | |
| Total Carbohydrate | 77.7 g | 28% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 28.4 g | ||
| Protein | 185.3 g | 371% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 5582 mg | 119% | |
*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.
