Crock Pot Red Wine Braised Beef

A plate of mashed potatoes topped with brown stew containing chunks of meat and vegetables, served on a light-colored wooden surface.

Crock Pot Red Wine Braised Beef

This Red Wine Braised Beef simmers slowly with vegetables, wine, and herbs until the meat becomes tender and full of flavor. Serve it over creamy mashed potatoes to soak up the rich sauce for a comforting, hearty meal.

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Course: main dish

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 8

Total Time: 8 10

Servings: servings

Calories: 484kcal

Author: Michelle

Ingredients

4 pounds Beef Chuck Roast boneless, cut into 1 1/2-inch cubes
1 yellow onion large, chopped
4 carrots peeled and sliced into coins
4 cloves garlic minced
1 1/2 cups Dry Red Wine
1 1/2 cups beef broth
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon fresh thyme leaves
2 sprigs fresh rosemary
2 bay leaves
2 tablespoons cornstarch

Instructions

Season the beef with salt and pepper, then sear it in a hot skillet until each piece is browned. Transfer beef to the crockpot.
4 pounds Beef Chuck Roast
Pour a little red wine into the skillet and scrape up the browned bits, then add that mixture to the crockpot.
Add the onion, carrots, garlic, remaining wine, beef broth, tomato paste, Worcestershire, and herbs. Stir to combine.
1 yellow onion, 4 carrots, 4 cloves garlic, 1 1/2 cups Dry Red Wine, 1 1/2 cups beef broth, 3 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1 tablespoon fresh thyme leaves, 2 sprigs fresh rosemary, 2 bay leaves
Cover and cook on low for 7 to 8 hours until the beef is tender and pulls apart easily with a fork.
About 30 minutes before serving, remove the rosemary stems and bay leaves. Mix the cornstarch with two tablespoons of water, then stir that into the crockpot. Cook on high for 20 to 30 minutes until the sauce thickens and shines.
2 tablespoons cornstarch

Equipment

Chef's Knife

Cast Iron Skillet

6 Quart Crock Pot

Notes

If you’re short on time, you can cook it on high for 4–5 hours, but the meat may be a little tougher and stringy. Slow cooking on low lets the collagen melt fully, giving the beef a tender, melt-in-your-mouth texture and a rich, flavorful sauce.
If you don't have fresh thyme, you can use one teaspoon of dry thyme in its place.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.