Update December 2016: This post was updated to include additional instructions for making this recipe in a pressure cooker.
Slow-Cooker, Crock Pot, call them what you like. They can be incredibly convenient at times. Other times, they're rather unpredictable and in my opinion, can yield a rather uninteresting texture to the recipe. When everything comes out the exact same consistency, the flavor and texture can be somewhat lackluster.
I rarely post (or make) slow-cooker recipes for the following reasons:
1. I usually only use my slow-cooker to keep things warm when bringing them to a party or whatnot (i.e. macaroni and cheese, dips, soups, etc.).
2. I am averse to the "Crock Pot Culture", if you will, of dumping a can of this and a can of that and a bag of this and a packet of that into the slow-cooker and then just letting it cook into submission. You can do better than that! And for much less money, less artificial chemicals, less preservatives, less sodium, using just a little more effort.
3. I genuinely love to cook. I like standing in my kitchen and taking the time to make a meal. I don't typically crave the convenience that slow cookers can bring.
I have found that to achieve really successful recipes from a slow-cooker, you need to do three things (specifically in regards to meat recipes):
1. Use REAL food. Fresh vegetables, herbs, and fresh poultry or meat. Use low-sodium broth and adjust seasoning as needed. Allow the flavors of the ingredients to do the work, not the extra sodium from cans of stuff.
2. Brown the meat in a skillet on the stove first. This caramelizes the outside, imparting flavor and will allow it to cook properly without collapsing into a mess partway through cooking time. Your meat will be deliciously tender, but still look like meat, not baby food.
3. Make the sauce in a pan on the stove from the juices in the slow-cooker at the end of the cook time. This way you have a properly seasoned and reduced/thickened sauce, as opposed to just the liquid from the bottom of the slow-cooker.
In other words- stove top, then slow-cooker, then stove top again. Believe me. It makes all the difference in the world. No one will ever know it was made in a slow-cooker. They'll think you've been slaving over the oven all day.
This recipe for Slow-Cooker Roast Beef with Red Wine Sauce will surely not disappoint!
PrintSlow-Cooker Roast Beef with Red Wine Sauce
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: Serves 6-8 1x
Ingredients
- 4 pounds boneless beef chuck, rump, or bottom round
- 2 tablespoons olive oil (preferably not extra-virgin **)
- 3 large carrots,peeled and chopped
- 2 medium onions, chopped
- 2 celery ribs,chopped
- 2 garlic cloves, minced
- 2 sprigs fresh thyme
- 1 bay leaf
- pinch of ground cloves
- 2 cups dry red wine
- 2 cups low-sodium beef broth
- 2 tablespoons cornstarch, dissolved in ¼ cup water
Instructions
- Pat the meat dry with paper towel. Sprinkle with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the beef and cook until nicely browned on all sides, about 10-15 minutes total.
- Scatter the carrots, onion,celery, garlic, herbs, and cloves in a large slow cooker. Place the beef on top.
- Pour the wine into the skillet and bring to a simmer, scraping the bottom of the pan to loosen the browned bits. Cook for 1 minute.
- Pour the wine over the beef. Add the broth to the slow cooker and season with salt and pepper. Cover and cook on low for 8-10 hours, or until the beef is tender when pierced with a fork.
- Remove the beef to a platter and keep warm.
- Skim the fat from the liquids in the slow cooker.
To make the sauce:
- Strain the cooking liquid into a saucepan and discard the vegetables.Bring the liquid to a simmer. Add the cornstarch mixture and cook, stirring constantly, until smooth and slightly thickened, 2-5 minutes. Check seasonings and adjust as needed.
- Slice the beef, top with sauce,and serve.
Notes
** The reason I recommend regular olive oil over extra-virgin olive oil is due to the lower smoke point of extra-virgin olive oil. Because you're searing the meat over a high heat, it is possible that you may end up with a burnt oil taste on the meat if you use extra-virgin. For that reason, I always cook with regular olive oil, and use extra-virgin for marinating, making dressings, and other non heat-related applications.
This recipe first appeared on Kitchen Joy®
Pressure Cooker Method:
Pressure Cooker Roast Beef with Red Wine Sauce
Ingredients
3-4 pound boneless beef roast (chuck works well in a pressure cooker, I don't recommend lean cuts like sirloin)
2 tablespoons oil
3 large carrots,peeled and chopped
2 medium onions, chopped
2 celery ribs,chopped
3 garlic cloves, minced
1 cup dry red wine
2 sprigs fresh thyme
1 bay leaf
pinch of ground cloves
2 cups low-sodium beef broth
salt and pepper, to taste
2 tablespoons cornstarch
Directions
-Pat the meat dry with paper towel. Sprinkle with salt and pepper.
-Heat oil in the pot of an electric pressure cooker turned to the sauté setting. Add the beef and cook until nicely browned on all sides, about 10 minutes total. Remove to a covered plate and set aside.
-Add carrots, onion, celery, and garlic to the pot and sauté for several minutes until onions are translucent and garlic is fragrant, stirring frequently.
-Slowly pour in the red wine, stirring and scraping the bottom of the pot to loosen up any browned bits. Continue simmering for a few minutes, then add thyme, bay leaf, cloves, and beef broth.
-Return beef to pot. Lock pressure cooker lid in place and set to HIGH pressure for 90 minutes, followed by natural release. (On an Instant Pot, press 'cancel' at the end of the cooking time to turn off the 'keep warm' function, then allow to release naturally. This takes about 15 minutes.)
-After pressure has released naturally, remove the lid. Remove the beef to a serving dish and cover with foil to keep warm.
-Pour liquid from pot through a fine mesh sieve into a bowl. (There will be about 4 cups of liquid.) Discard veggies and return liquid to the pot. Turn the pressure cooker back to the sauté function and bring liquid to a simmer.
-In a small bowl, dissolve corn starch into ¼ cup of cooking liquid and add to the pot, stirring almost constantly.
-Continue simmering until sauce has reduced by half and has thickened, about 10-15 minutes. Taste and season with salt and pepper as needed.
-Thinly slice the roast beef and top with red wine sauce. Serve immediately.
**Note on pressure cooking time: Roast will be "done" in as little as 45 minutes, but sometimes can still be a bit tough. Cooking for the full 90 minutes results in a falling-apart tender roast. I have had good results with 45 minutes though. I recommend slicing if you're doing 45 minutes, as it won't be quite tender enough to pull apart.
bakeritalia
I was so happy to hear you were not a big fan of the slow cooker. I have tried on a few occasions and I really don't like them. For a lot of meats, they seem to mess with the texture and taste over cooked like you stated, however, I do love cooking rice pudding and pulled pork in them!
Heather
Looks yummy, just wondering if it's 3 large carrots and 2 medium onions or 3 large onions and 2 medium carrots. I assume it's the first.
Mandy
Yes, it is 3 large carrots and two medium onions. Sorry about that, Heather. I'll correct it right away.
Kelli
I love my crock pot! I cook a lot of fresh meat in it in the summer and winter with fresh vegetables and it's Delish! I turn it on in the morning, get home from a long day at work and you have a Beautiful meal. don't get me wrong I love cooking a meal from start to scratch on my stove, but when I do not have time I love using my crock pot, if you do it right you will have an amazing meal. I am trying this recipe right now, it looks so appetizing! Thank you.
Eileen
This recipe sounds so delicious. I am going to try it. Thank you. I love crockpot recipes.
Joni
I'm wondering if this recipe could be adapted to a dutch oven (type Le Creuset): start on the stove top and let bake in the oven for awhile... I don't know what that would do to total cook time, but I may try it. Living in France for many years, this is the preferred method for braising since crock pots don't exist... I'll let you know how it goes!
Mandy
I much prefer using my Le Creuset instead of the slow cooker! I usually set my oven to 200F instead of the 'low' setting on a slow cooker.
Joni
How long did you leave it in the oven? I guess that would depend on how you prefer your meat to be cooked, I would shoot for medium-well...
Mandy
A few hours at least, since it is such a low temperature. Generally I follow the cook time for the slow cooker when adapting to the oven because the 200F is a similar environment. 300F would be comparable to the 'high' setting on a slow cooker.