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Slow-Cooker Roast Beef with Red Wine Sauce

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  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Yield: Serves 6-8 1x

Ingredients

Units Scale
  • 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 1/4 cup water

Instructions

  1. 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.
  2. Scatter the carrots, onion,celery, garlic, herbs, and cloves in a large slow cooker. Place the beef on top.
  3. 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.
  4. 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.
  5. Remove the beef to a platter and keep warm.
  6. Skim the fat from the liquids in the slow cooker.

To make the sauce:

  1. 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.
  2. 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®

Find it online: https://kitchenjoyblog.com/slow-cooker-roast-beef-red-wine-sauce/