This slow cooker roast beef, infused with red wine, is incredibly tender and rich in flavor. The meat soaks up the red wine reduction, resulting in a hearty and satisfying dish. The perfect set and forget dinner!
- 3-4 pounds chuck roast
- 2 tablespoons oil
- salt and pepper
- 1 pound baby potatoes
- 4 small onions, peeled but left whole
- 4 carrots, peeled and cut into 4 inch stick
- 5 fresh garlic cloves
- salt and pepper to taste
- 1 cup dry red wine, see notes
- 1 tablespoon stone-ground mustard
- 1⁄4 cup Worcestershire sauce
- 1 teaspoon thyme
- 1 teaspoon dried rosemary
- 1⁄4 cup all-purpose flour
- Place the potatoes, onions, and garlic in the bottom of the slow cooker, and season them with salt and pepper.
- Remove any excess fat from the roast, pat it dry with a paper towel, and season all sides with salt.
- In a large skillet over high heat, add the oil. Sear the meat on all sides, then place the roast over the vegetables in the slow cooker and season it with pepper. Top it with carrots.
- Return the skillet to the heat, pour in the red wine, mustard, Worcestershire sauce, thyme, and rosemary. Simmer for 2-3 minutes, making sure to scrape up all the brown bits from the pan. Pour this mixture over the roast.
- Cook on high for 5-6 hours or on low for 8-10 hours.
- Carefully remove the roast and vegetables from the slow cooker, as they will be very tender, and cover them with foil while making the gravy.
- Pour the cooking liquid into a fat separator and allow it to separate for 5 minutes. In a small skillet over medium heat, spoon off 2 tablespoons of the grease and sprinkle flour over the top. Cook for 1 minute, then pour just the broth into the flour mixture and whisk, cooking until it thickens, which should take about 4 minutes.
The red wine can be substituted with 1 cup of beef broth and 2 tablespoons of balsamic vinegar.
Fresh herbs can be used as a substitute for dried herbs.
All slow cookers operate at different temperatures, cooking times may vary.