Crockpot Red Wine and Herb Roast Beef
A chuck roast cooks 8 to 9 hours on LOW in dry red wine, beef broth and fresh herbs until it falls apart in a deep, savory gravy.
Crockpot Red Wine and Herb Roast Beef
Course: Main CourseDifficulty: Easy6
servings20
minutes8
hours30
minutesA chuck roast cooks 8 to 9 hours on LOW in dry red wine, beef broth and fresh herbs until it falls apart in a deep, savory gravy.
Ingredients
3 to 4 lb boneless chuck roast
1 1/2 tsp kosher salt
1 tsp black pepper
2 tbsp olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, smashed
2 tbsp tomato paste
1 cup dry red wine
1 cup low-sodium beef broth
3 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
Directions
- Season the roast with the salt and pepper.
- Sear in the oil 4 minutes per side until deeply brown, then move it to the slow cooker.
- Cook the onion, carrots and celery in the same skillet for 5 minutes.
- Stir in the garlic and tomato paste for 1 minute.
- Pour in the wine and simmer for 3 minutes, scraping up the browned bits.
- Add the broth, then pour everything over the roast.
- Tuck the thyme, rosemary and bay leaf alongside.
- Cover and cook on LOW for 8 to 9 hours.
- Lift out the roast, strain the juices and simmer them 10 minutes to thicken.
- Spoon the sauce over the beef and serve on mashed potatoes.
Notes
- This gravy is better after a night in the refrigerator. Leftovers keep 4 days and freeze for 3 months.
Why this Crockpot Red Wine and Herb Roast Beef tastes deep
Browning the roast and the tomato paste creates the flavor base. The wine cooks off its sharpness over a long time and leaves a rich gravy. The herbs go in whole, so they perfume without bitterness.
Cooking the vegetables in the same skillet picks up the browned bits and puts them in the sauce. Tomato paste cooked for a minute loses its raw edge. Thyme, rosemary and a bay leaf stay in whole, so they can be removed before serving.
Swaps
Extra broth with a spoonful of balsamic can replace the wine. Use a dry red you would drink. Do not use cooking wine. It is salty and thin.
Serving
Mashed potatoes, egg noodles or crusty bread to catch the gravy. Green beans on the side.
Making ahead
The gravy gets better after a night in the fridge, as the flavors settle. Reheat gently. Skipping the sear is the mistake that leaves it flat. Keeps 4 days.
Crockpot Red Wine and Herb Roast Beef at a glance
- Prep time: 20 minutes
- Cooking time: 8 hours 30 minutes
- Servings: 6 servings
- Ingredients: 14, led by to 4 lb boneless chuck roast, kosher salt, black pepper, olive oil
Tips for Crockpot Red Wine and Herb Roast Beef
This gravy is better after a night in the refrigerator. Leftovers keep 4 days and freeze for 3 months.
Crockpot Red Wine and Herb Roast Beef FAQ
How long does Crockpot Red Wine and Herb Roast Beef take?
Crockpot Red Wine and Herb Roast Beef takes 8 hours 30 minutes of cooking after 20 minutes of prep.
How many people does Crockpot Red Wine and Herb Roast Beef serve?
This recipe makes 6 servings.
What do I need to make Crockpot Red Wine and Herb Roast Beef?
14 ingredients, led by to 4 lb boneless chuck roast, kosher salt, black pepper, olive oil. Amounts are in the recipe card above.
