Crock Pot Burgundy Beef
Transform your dinner into a gourmet delight with this Crock Pot Burgundy Beef recipe, a rich and flavorful slow-cooked masterpiece. Tender beef chuck roast is seared to perfection before simmering for hours in a savory blend of dry burgundy wine, beef broth, and aromatic herbs. Loaded with hearty vegetables like cremini mushrooms, carrots, and onions, this dish captures classic French-inspired flair with minimal effort, thanks to your trusty crock pot. Ideal for cozy family dinners or special occasions, it pairs beautifully with creamy mashed potatoes, buttered egg noodles, or rustic crusty bread. With just 20 minutes of prep time and a melt-in-your-mouth texture after slow cooking, this recipe promises both convenience and decadent results. Don’t forget a sprinkle of fresh parsley for the perfect finishing touch!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup all-purpose flour
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 3 carrots, cut into chunks
- 1 cup dry burgundy wine (or other dry red wine)
- 1.5 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the beef chuck roast with salt and pepper, then coat it lightly with all-purpose flour.
Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side. Remove the beef and set aside.
In the same skillet, sauté the diced onion and minced garlic until fragrant, about 2-3 minutes. Add the sliced cremini mushrooms and cook until softened, about 5 minutes.
Transfer the seared beef, sautéed vegetables, and mushrooms to the crock pot.
Add the carrots to the crock pot as well.
In a mixing bowl, whisk together the burgundy wine, beef broth, tomato paste, dried thyme, and the bay leaf. Pour this mixture over the beef and vegetables in the crock pot.
Cover the crock pot with the lid and cook on low heat for 8 hours or until the beef is tender and can be easily shredded with a fork.
Once cooked, remove the bay leaf and discard. Taste the sauce and adjust seasoning with more salt or pepper if needed.
Serve the Burgundy Beef with mashed potatoes, egg noodles, or crusty bread. Sprinkle with fresh parsley as a garnish before serving.
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 672 mg | 29% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.4 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 855 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.
