Red Wine and Mushroom Crock Pot Roast Beef

Nutriscore Rating: 67/100

Transform your dinner table into a cozy, flavor-packed feast with this Red Wine and Mushroom Crock Pot Roast Beef recipe. Juicy, tender beef chuck roast is slow-cooked to perfection alongside savory cremini mushrooms, sweet carrots, and aromatic herbs like thyme and rosemary. A splash of red wine and a rich beef broth create a luscious base for a homemade gravy that ties it all together. With just 20 minutes of prep, your slow cooker does all the hard work, filling your home with mouthwatering aromas as the roast cooks low and slow. Perfect for family dinners or a comforting weekend meal, this dish is elegant enough for guests yet easy enough for any night of the week. Don’t forget the garnish of fresh parsley for a pop of color and freshness! Keywords: crock pot roast beef, slow cooker dinner, red wine beef roast, easy comfort food recipe.

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 3 pounds beef chuck roast
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large yellow onion
• 4 cloves garlic
• 3 medium carrots
• 8 ounces cremini mushrooms
• 1.5 cups red wine
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 2 tablespoons cornstarch
• 2 tablespoons water
• 2 tablespoons fresh parsley

📝 Instructions

9 steps

1. Pat the beef chuck roast dry with paper towels and season all sides with 2 teaspoons of salt and 1 teaspoon of black pepper.

2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Transfer the roast to the crock pot.

3. Peel and slice the onion into wedges. Mince the garlic cloves. Peel and cut the carrots into large chunks. Slice the cremini mushrooms.

4. Using the same skillet, add the onion and sauté for 3-4 minutes until softened. Add the garlic and cook for another 1 minute until fragrant. Transfer the onions and garlic to the crock pot.

5. Add the carrots, mushrooms, red wine, beef broth, tomato paste, thyme, rosemary, and the bay leaf to the crock pot. Stir gently to combine.

6. Cover and cook on low heat for 8 hours, or until the beef is tender and can be easily shredded with a fork.

7. Once the cooking time is finished, remove the roast and vegetables from the crock pot and place them on a serving platter. Discard the bay leaf.

8. To make a gravy, pour the cooking liquid from the crock pot into a saucepan. In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry. Heat the cooking liquid over medium heat and whisk in the cornstarch slurry. Continue to cook, stirring frequently, until the liquid thickens into a gravy, about 3-5 minutes.

9. Slice or shred the roast and serve with the vegetables and the gravy drizzled on top. Garnish with freshly chopped parsley for an added touch of freshness.

Nutrition Facts

1 serving (442.2g)

Calories		710
% Daily Value*
Total Fat		50.4 g	65%
	Saturated Fat	19.0 g	95%
	Polyunsaturated Fat	0.0 g
Cholesterol		159 mg	53%
Sodium		962 mg	42%
Total Carbohydrate		12.8 g	5%
	Dietary Fiber	2.2 g	8%
	Total Sugars	4.4 g
Protein		43.3 g	87%
Vitamin D		0.1 mcg	0%
Calcium		65 mg	5%
Iron		6.6 mg	37%
Potassium		1071 mg	23%

*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.

Source of Calories

Fat: 2714 cal (66.9%%)

Protein: 1039 cal (25.6%%)

Carbs: 302 cal (7.5%%)