If you’re looking for a delicious and easy way to cook up a hearty meal that will impress your guests, my Slow Cooker Roast Beef with Red Wine recipe is exactly what you need. This dish is perfect for those who want to savor the flavors of savory beef and rich red wine without spending all day in the kitchen.
With just a few simple ingredients and a trusty slow cooker, you can create a mouthwatering pot roast that will have your family and friends raving about your cooking skills. This recipe is easy to follow, so even if you’re not an experienced cook, you’ll be able to whip up a gourmet meal without breaking a sweat.
Not only is this roast beef recipe delectable, it’s also budget-friendly. Using cheaper cuts of beef like chuck roast saves you money while still delivering tender and juicy results.
Trust me when I say that once you’ve tried my Slow Cooker Roast Beef with Red Wine recipe, it will become a staple in your kitchen arsenal. So get ready to savor the rich flavors of red wine and savory beef—all while impressing your guests with your culinary prowess.
Why You’ll Love This Recipe
This slow cooker roast beef with red wine recipe has quickly become one of my favorites, and I’m excited to share it with you. Here are a few reasons why I think you’ll love it too.
First, it’s incredibly easy to make. With just a few simple ingredients and a slow cooker, you can have a delicious, hearty meal ready for your family or guests.
Second, the addition of red wine to this recipe takes it to the next level. The wine sauce adds depth and richness to the dish, giving it a sophisticated taste that’s sure to impress.
Third, this recipe is versatile. You can serve it as the main course for dinner or use the leftovers for sandwiches or salad toppings throughout the week. It’s also perfect for entertaining guests because you can make it ahead of time and keep it warm in the slow cooker until you’re ready to serve.
In conclusion, this slow cooker roast beef with red wine recipe is perfect for anyone who wants an easy yet impressive meal that’s sure to satisfy. With its rich flavors and versatility, it’s sure to become a staple in your kitchen.
Here’s what you’ll need to make this Slow Cooker Roast Beef with Red Wine Recipe:
- 1 (4-5 lbs) Chuck Roast
- 2 tsp Dried Thyme
- 1 tbsp Garlic Powder
- 2 tsp Onion Powder
- ½ tsp Pepper
- 1 tsp Salt
- ½ cup All-purpose Flour
- 2 tbsp Bacon Grease or Olive Oil
- 1 cup of dry Red Wine
- 2 cups of Beef Broth
Aromatics and Vegetables:
- 1 large Onion, chopped
- 2 ribs of Celery, chopped
Optional Ingredient for the Red Wine Sauce:
- 1 can (10¾ ounces) of condensed Onion Soup, undiluted
Note: You will also need a large skillet for browning the meat before transferring it to the slow cooker pot. Don’t forget to pat the meat dry with a dry paper towel before seasoning it.
The Recipe How-To
After gathering all your ingredients, it’s time to get down with the slow cooker roast beef with red wine recipe.
Prepare the Ingredients
Start by mixing together 2 teaspoons of dried thyme with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of pepper in a small bowl. Take about ⅓ cup of this seasoning mix and mix it with ½ cup of all-purpose flour. Coat a 3-pound pot roast with the mixture, making sure to coat it evenly.
Brown the Meat
Heat up a large skillet over high heat and add in 4 strips of chopped bacon. Cook them until they turn crispy, and then remove them from the skillet and set them aside. Leave about 2 tablespoons of bacon fat in the skillet and add 1 tablespoon of olive oil to it.
Next, place the pot roast in the skillet and cook each side for about 3 minutes or until browned. Transfer the meat onto the slow cooker.
Add the Wine Sauce
In the same skillet over medium-high heat, add in a sliced large onion, stirring occasionally for about 5 minutes or until soft. Add in minced garlic cloves (2-3 cloves). Pour in a cup of red wine and stir well to scrape off any browned bits from the skillet.
Take this mixture and pour it over the pot roast inside the slow cooker.
Cook Low And Slow
Add 2 cups of low-sodium beef broth into the pot, around the roast beef. Set your slow cooker to low heat or around (200°F) for around 6-8 hours or high heat around (300°F) for around 4-5 hours. The liquid should cook until its rich brown gravy consistency.
During cooking, avoid opening the lid too often as you’ll lose precious heat which is an essential component while using slow cookers.
Thicken Up The Gravy
Remove some liquid from the slow cooker and bring it to boil in a small saucepan while continuously stirring until you reduce it to half approximately one cup remaining. Season again to your taste by added salt and pepper as needed.
You can serve this as is or drizzle some wine sauce on top as a final touch on your savory masterpiece.
Enjoy your juicy, tender, melt-in-your-mouth meat that will leave your senses satisfied!
Substitutions and Variations
In cooking, there is always room for personal touch and experimentation. This recipe is no exception. Here are some substitution ideas and variations to make your own unique slow cooker roast beef with red wine.
– Meat: Instead of using chuck roast, you can use other cuts of beef that are appropriate for slow cooking such as brisket or round roast. You may also use lamb or pork as substitutes for beef.
– Liquid: In place of red wine, you can use port or fortified wine for a richer flavor. Alternatively, you can substitute the wine with beef broth or any other liquid of your choice.
– Seasonings: If you want to add more depth of flavor to your dish, try adding bay leaves, rosemary or even juniper berries. As for the garlic and onion powder, you can substitute them with fresh garlic cloves and diced onions.
– Bacon: If you don’t have bacon on hand or don’t eat pork products, omit it altogether or substitute it with turkey bacon.
– Flour: If you cannot consume gluten, use cornstarch instead of all-purpose flour to thicken the sauce.
– Vegetables: For a heartier meal and added nutrients, feel free to add carrots, potatoes, mushrooms or celery to the cooker.
Remember that substitutions may alter the taste and texture of the dish, so usage might require adjustment in measurements and cooking time. The key is to experiment and find what works best for you.
Serving and Pairing
Roast beef with red wine is a classic and hearty dish that deserves to be paired with equally indulgent sides. The meaty, rich flavor of the pot roast is complemented by a number of different side dishes, but I’ve got some favorites that I’d like to share.
Firstly, I recommend serving this dish with mashed potatoes. The creamy texture of the potatoes pairs well with the rich sauce from the roast beef, making every bite a luscious delight.
If you’re looking for something lighter to balance out the savory roast beef, a simple green salad tossed in vinaigrette can provide that needed contrast without overwhelming the flavors on your palate.
Another great side dish for this recipe is roasted root vegetables such as carrots or parsnips. These earthy and naturally sweet vegetables provide an interesting contrast to the richness of the pot roast.
Finally, bread is always a welcome addition. A crusty baguette or dinner rolls can be used to soak up any leftover juices or sauce from this recipe.
When it comes to wine pairing, it’s best to stick with red wine as it is already part of the recipe. A full-bodied and bold Italian red wine would be perfect for this meal. Alternatively, if you prefer something more medium-bodied, then you should go for a Merlot or Pinot Noir which will also pair perfectly with this dish.
Overall, this classic slow cooker roast beef with red wine recipe pairs well with hearty sides and bold wines. So go ahead and indulge yourself!
Make-Ahead, Storing and Reheating
Cooking a roast can be a lengthy process, but the good news is that it’s also easily stored and reheated. There are some steps you can take to make sure your meat stays fresh and flavorful even after being stored in the refrigerator or freezer.
The best way to store leftover roast beef is by placing it in an airtight container, sealing any gaps with plastic wrap, and refrigerating it for up to three days. If you want to keep it fresh for longer than three days, storing it in the freezer is your best option. You can also portion out your leftovers into smaller containers or bags to make reheating a breeze later on.
When it comes to reheating, you’ll want to use gentle and slow heating methods as opposed to nuking it in the microwave. One of the simplest ways to reheat roast beef is by returning it to the oven at low heat (around 300°F) until heated through. You can also use a slow cooker with some beef broth or gravy poured over the top of the meat for added moisture.
To maximize your enjoyment of this dish, I recommend making sure you have plenty of time to properly cook and store your roast beef. By following these simple steps, you’ll be able to enjoy perfectly cooked roast beef whenever you’re ready to dig in again.
Tips for Perfect Results
Cooking a perfect roast beef takes time and a little bit of finesse. Here are some tips to ensure that your slow-cooker pot roast comes out perfectly every time:
1. Brown the meat first – Before adding the chuck roast to the slow cooker, take the time to brown it on all sides in a skillet over medium-high heat. This will help lock in flavor and create a nice crust.
2. Don’t cook more than necessary – Resist the urge to overcook the beef, as it can turn out dry and tough. Cook on low heat for 8-10 hours or on high heat for 4-6 hours, depending on your preference.
3. Add liquid but don’t drown it – You don’t need to add too much liquid when cooking the beef. One to two cups of red wine or beef broth is enough, and this will allow for a beautiful red wine sauce to form.
4. Cut veggies into uniform sizes – If you’re adding veggies such as onions, celery or carrots, make sure they are cut into similar sizes so they cook at the same pace.
5. Use the low setting if possible – If you have the time, cook your roast beef recipe using low setting according to your slow cooker instructions for tender results.
6. Keep the lid on – Each time you lift off the lid while cooking, you’ll let out heat and add more cooking time. It’s best to be patient and leave it alone until its done.
7. Skim off extra fat with dry paper towels – After cooking is complete but before serving, skim off any excess fat with paper towels without removing any sauce that has settled on top.
8. Let it rest before slicing – Once you’ve removed the slow cooker pot roast from the heat, let it rest for 15-20 minutes before slicing them into bite-size pieces.
Keep these tips in mind next time you make this slow cooker roast beef red wine recipe and you’ll have satisfying results every time!
As any recipe, our Slow Cooker Roast Beef with Red Wine may raise some questions while trying to execute it. Here are some of the most common inquiries along with their clarifications. Read on to learn more about how to make this savory, tender and delicious meal!
Does red wine cook off in slow cooker?
Let’s ditch the slow cooker for this recipe! In my opinion, it’s better to cook on high heat and let the alcohol burn off so we can savor the true flavors of the dish. Trust me, you won’t miss the slow cooker with this recipe.
What is the best red wine to cook roast beef?
For a beef roast, it’s crucial to select heavier, dryer wines with rich undertones of tannins. When considering wine options, I recommend opting for fresher Merlot or Pinot Noir. Their pigment and tannin content make them a great choice, and their fruity flavor holds up well with the roast.
What happens to wine in slow cooker?
When using a slow cooker, it’s important to keep in mind that alcohol doesn’t reduce or evaporate like it does on the stovetop or in the oven. This means that if you add wine or liquor without a lid, you may end up with a strong, unpleasant taste of raw alcohol in your dish.
Do I need to add liquid to slow cooker beef roast?
When using a slow cooker, it is not necessary to submerge the meat in liquid. Simply adding enough liquid to cover the bottom of the slow cooker is sufficient because as the meat and vegetables cook, they will also release their own liquids.
In conclusion, this slow cooker roast beef with red wine recipe is the perfect dish to impress your guests at any event or dinner party. With its tender and juicy beef, aromatic wine sauce, and flavorful blend of spices, you’ll be sure to have everyone coming back for seconds. And with the convenience of the slow cooker, this meal can be made with minimal effort on your part. So why not give it a try and see for yourself why this recipe is a favorite among home chefs and foodies alike? Whether you’re a novice cook or an experienced home chef, this recipe is sure to be a hit at any occasion. So gather your ingredients and get cooking, and soon enough you’ll be enjoying the delicious aroma of slow-cooked roast beef infused with the rich flavor of red wine. Trust us, your taste buds will thank you.
Slow Cooker Roast Beef With Red Wine Recipe
- 2 1/2-3 lbs beef chuck roast, cut into 2-inch pieces
- 1 1/2 cups red wine
- 20 ounces canned beef consomme (2-10.5oz cans)
- 1 1/2 cups frozen pearl onions
- 8 ounces sliced mushrooms
- 10 slices bacon, chopped
- 1/2 cup all-purpose flour
- 3/4 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon dried thyme
- Marinate beef in wine in resealable plastic bag in refrigerator up to 24 hours, turning bag occasionally.
- Drain beef; reserve marinade. Pat beef dry. Heat slow cooker to high. Add consomme, onions and mushrooms.
- Cook bacon in large skillet over medium heat 3-5 minutes or until browned. Drain on paper towels, reserving drippings in skillet. Add bacon to slow cooker.
- Combine flour, pepper, onion powder and garlic powder in large bag. Add beef; shake to coat. Remove beef; reserve flour mixture.
- Cook beef in bacon drippings in batches over medium-high heat 3-5 minutes until browned on all sides. Place in slow cooker.
- Add reserved flour mixture to drippings in skillet; cook and stir over medium heat 1 minute. Add 1 cup of the reserved marinade; bring to a boil, stirring to scrape up any browned bits from bottom of skillet. Pour into slow cooker.
- Add remaining marinade and thyme to slow cooker. Cook over low heat 7-9 hours or until beef is tender. Remove beef and vegetables. Pour liquid into large skillet; boil over high heat 3 minutes or until slightly thickened. Pour over beef and vegetables.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!