Crock Pot Beef with Red Wine Gravy
Indulge in the rich, comforting flavors of Crock Pot Beef with Red Wine Gravy, a hearty slow-cooked dish perfect for cozy dinners or special occasions. This recipe transforms a tender beef chuck roast into a melt-in-your-mouth centerpiece, paired with a luscious red wine-infused gravy. A fragrant blend of garlic, onions, thyme, and a medley of carrots and celery enhances the depth of flavor, while the slow cooker does all the work to achieve that fall-apart tenderness. The red wine and beef broth create a luxurious base for the gravy, which can be thickened to your liking for a silky finish. Serve this irresistible dish over creamy mashed potatoes or alongside crusty bread to soak up every drop of the savory sauce. It's an easy, no-fuss recipe that delivers gourmet results, making it a must-try for slow cooker enthusiasts and lovers of comforting classics.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 1.5 teaspoons Salt
- 1 teaspoons Black pepper
- 0.25 cups All-purpose flour
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 3 medium Carrots, chopped
- 2 stalks Celery stalks, chopped
- 1 cups Red wine
- 1 cups Beef broth
- 2 tablespoons Tomato paste
- 4 sprigs Fresh thyme
- 1 leaf Bay leaf
- 1 tablespoons Cornstarch (optional)
- 2 tablespoons Water (optional, for cornstarch slurry)
Instructions
Pat the beef chuck roast dry with paper towels and season all over with salt and black pepper.
Dredge the beef in all-purpose flour, coating it lightly on all sides. Shake off any excess flour.
Heat a large skillet over medium-high heat and add olive oil. Once hot, sear the beef for 2-3 minutes on each side until browned, then transfer to the crock pot.
In the same skillet, add the diced onion, garlic, carrots, and celery. Sauté for 3-4 minutes until softened and fragrant. Transfer the vegetables to the crock pot.
In the skillet, pour in the red wine and scrape up any browned bits with a wooden spoon. Let it simmer for 2 minutes, then stir in beef broth and tomato paste until well combined. Pour the mixture over the beef in the crock pot.
Add the fresh thyme and bay leaf to the crock pot. Cover and set to low heat for 8 hours, or high heat for 4-5 hours, until the beef is fork-tender.
Once cooked, remove the beef and vegetables from the crock pot and transfer to a serving platter. Discard the thyme sprigs and bay leaf.
To make the gravy, pour the liquid from the crock pot into a saucepan. If you prefer a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry, then whisk it into the simmering liquid on the stovetop until thickened.
Serve the beef warm with the red wine gravy drizzled on top. Pair with mashed potatoes or crusty bread for a complete meal.
Nutrition Facts
Calories |
703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 65% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 797 mg | 35% | |
| Total Carbohydrate | 14.7 g | 5% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.0 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 903 mg | 19% | |
*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.
