Best 4 Red Wine And Mushroom Crock Pot Roast Beef Recipes

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Indulge in the tantalizing flavors of a classic dish with a twist: Red Wine and Mushroom Crock Pot Roast Beef. This delectable recipe combines the rich, robust flavors of red wine, savory mushrooms, and tender beef, slow-cooked to perfection in a crock pot. Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more.

In this comprehensive guide, we'll provide you with step-by-step instructions, cooking tips, and variations to elevate your Red Wine and Mushroom Crock Pot Roast Beef experience. Discover the secrets to creating a mouthwatering gravy that complements the tender beef. Whether you prefer a classic preparation or a modern twist with herbs and spices, we've got you covered.

Furthermore, we'll introduce you to a collection of equally enticing recipes that showcase the versatility of the crock pot. From a hearty Beef and Barley Soup to a tangy Asian Pork Roast, each recipe offers a unique blend of flavors and textures. Get ready to explore a world of culinary delights, all made possible with the convenience of your crock pot.

Here are our top 4 tried and tested recipes!

SLOW COOKER POT ROAST WITH RED WINE



Slow Cooker Pot Roast with Red Wine image

Slow Cooker Pot Roast made with red wine is easy to make and delicious, packed with meat and veggies, that is perfect for any occasion.

Provided by Catalina Castravet

Categories     Main Course

Time 8h20m

Number Of Ingredients 19

3 tablespoons olive oil
Kosher salt and ground black pepper
4 pound beef chuck roast
8 medium-small red potatoes (cut in half)
2 cups baby carrots
8 cloves garlic
2 onions (quartered)
4 bay leaves
1 tablespoon garlic powder
1 tablespoon onion powder
½ tablespoon dried rosemary
½ tablespoon dried thyme
½ tablespoon kosher salt
½ tablespoon ground black pepper
2 cups red wine*
2 cups beef broth
5 sprigs fresh thyme
Fresh thyme
¼ cup fresh parsley (chopped)

Steps:

  • Add olive oil to a large heavy duty pot that has a lid. Salt and pepper the beef on both sides of the roast, then sear it for about 2-3 minutes on each side until golden brown. Transfer the meat to the slow cooker.
  • Add the rest of the ingredients to the slow cooker: potatoes, carrots, onions, garlic, bay leaves, garlic powder, onion powder, dried rosemary, dried thyme, salt and pepper. Add the beef broth and the wine. You can replace the wine with beef broth in this recipe.
  • Stir gently, top with fresh thyme and cook on low for 6-8 hours or on high for 4-5 hours.
  • For optimal results, I like to turn the beef roast on the other side mid-cooking.
  • Once done, place pot roast on a large plate, garnish with fresh thyme and parsley, drizzle with some of the broth. Save the broth to store leftovers in it.
  • The pot roast can be served with mashed potatoes or just with the veggies!
  • Enjoy!

Nutrition Facts : Calories 699 kcal, Carbohydrate 42 g, Protein 49 g, Fat 32 g, SaturatedFat 12 g, Cholesterol 156 mg, Sodium 912 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

CONTEST-WINNING MUSHROOM POT ROAST



Contest-Winning Mushroom Pot Roast image

Wow! The wine-warmed flavors in this recipe are amazing! Packed with wholesome veggies and tender beef, this is one company-special dish all ages will like. Serve with mashed potatoes to enjoy every last drop of the rich, beefy gravy. -Angie Stewart, Topeka, Kansas

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 10 servings.

Number Of Ingredients 19

1 boneless beef chuck roast (3 to 4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1-1/2 pounds sliced fresh shiitake mushrooms
2-1/2 cups thinly sliced onions
1-1/2 cups reduced-sodium beef broth
1-1/2 cups dry red wine or additional reduced-sodium beef broth
1 can (8 ounces) tomato sauce
3/4 cup chopped peeled parsnips
3/4 cup chopped celery
3/4 cup chopped carrots
8 garlic cloves, minced
2 bay leaves
1-1/2 teaspoons dried thyme
1 teaspoon chili powder
1/4 cup cornstarch
1/4 cup water
Mashed potatoes

Steps:

  • Sprinkle roast with salt and pepper. In a Dutch oven, brown roast in oil on all sides. Transfer to a 6-qt. slow cooker. Add the mushrooms, onions, broth, wine, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes, meat and vegetables.

Nutrition Facts : Calories 310 calories, Fat 14g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 363mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

SLOW COOKER POT ROAST WITH MALBEC (RED WINE)



Slow Cooker Pot Roast with Malbec (Red Wine) image

I love the convenience of the slow cooker but I do not care for the sodium content by using cream of mushroom soup etc. Sadly many of today's recipes call for the can of soup. I have tried many recipes over the years and adjusted them and this is the result. Please do use the wine, most of the alcohol dissipates with the cooking.

Provided by Alex Storm

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 5h20m

Yield 6

Number Of Ingredients 9

2 tablespoons Montreal steak seasoning
1 tablespoon salt
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 (2 1/2 pound) beef roast, or more to taste
1 (1 ounce) packet dry au jus mix
1 (1 ounce) package French onion soup mix
1 cup water
1 cup Malbec red wine

Steps:

  • Combine steak seasoning, salt, thyme, and rosemary together in a bowl; rub onto the roast.
  • Heat a large skillet over medium-high heat and place roast in skillet; cook until roast is browned on all sides, about 10 minutes.
  • Place the roast in the slow cooker and add au jus mix and onion soup mix. Pour water and Malbec over roast.
  • Cook on High for 5 hours (or cook in Low for 8 to 9 hours).

Nutrition Facts : Calories 350 calories, Carbohydrate 8.5 g, Cholesterol 86.1 mg, Fat 21.1 g, Fiber 0.9 g, Protein 22.7 g, SaturatedFat 8.4 g, Sodium 3076.2 mg, Sugar 0.5 g

RED WINE CROCK POT ROAST



Red Wine Crock Pot Roast image

Make and share this Red Wine Crock Pot Roast recipe from Food.com.

Provided by Bekah

Categories     Roast Beef

Time 6h5m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups red wine (or more! It's good for you!)
1/2 cup water
1 (1 1/4 ounce) envelope dry onion soup mix
1 tablespoon brown sugar
1 teaspoon dried rosemary or 1 teaspoon fresh rosemary
4 lbs trimmed beef roast
1 -2 teaspoon cornstarch

Steps:

  • Place roast in crock pot and season with pepper.
  • Mix rest of ingredients together and pour over roast.
  • Cover and cook on low 6-7 hours.
  • Remove roast to rest on platter.
  • Turn crock pot to high.
  • Whisk cornstarch into juices to thicken.
  • This makes a wonderfully tasty au jus, or over mashed potatoes.
  • Enjoy!
  • You can easily make additions to this: garlic, pearl onions, mushrooms etc.

Nutrition Facts : Calories 350.2, Fat 9.3, SaturatedFat 3.8, Cholesterol 149.7, Sodium 524.7, Carbohydrate 6.5, Fiber 0.3, Sugar 2.2, Protein 49.5

Tips:

  • Choose the right cut of beef:Chuck roast, rump roast, or brisket are all good choices for crock pot roast beef.
  • Brown the beef before cooking:Browning the beef before cooking will help to develop flavor and prevent the meat from becoming dry.
  • Use a good quality red wine:The red wine that you use in this recipe will greatly impact the flavor of the final dish. Choose a red wine that you enjoy drinking.
  • Add plenty of vegetables:Vegetables add flavor and nutrition to this dish. You can use any vegetables that you like, but carrots, celery, and onions are all good choices.
  • Cook the roast on low heat:Cooking the roast on low heat will help to tenderize the meat and prevent it from becoming dry.
  • Let the roast rest before serving:After the roast is cooked, let it rest for 10-15 minutes before slicing and serving. This will help the juices to redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

Red wine and mushroom crock pot roast beef is a delicious and easy-to-make dish that is perfect for a weeknight meal. The beef is tender and flavorful, and the mushrooms and red wine sauce are rich and savory. This dish is sure to please everyone at your table.

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