Ingredients for Red Wine And Mushroom Crock Pot Roast Beef
- Chuck Arm Pot Roast
- 4 slices bacon
- Portabella Mushrooms
- Dry Red Wine
- 1 large onion, chopped
- Beef Broth
- Dried Thyme
- Salt
- Pepper
- 1/2 cup all-purpose flour
- Cold Water
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How to Make Red Wine And Mushroom Crock Pot Roast Beef
- Season a 3-4 lb beef chuck roast liberally with salt and pepper.
- Cook 4 slices of bacon in a skillet over medium heat until crispy. Remove bacon and set aside, reserving 1 tablespoon of bacon grease.
- In the slow cooker, combine the seasoned roast, 1 pound cremini mushrooms (sliced), 1 large onion (chopped), 1 bottle (750ml) of dry red wine (such as Cabernet Sauvignon or Merlot), 2 cups beef broth, and 2 sprigs fresh thyme.
- Add the reserved bacon grease to the slow cooker and stir gently.
- Crumble the cooked bacon and add it to the slow cooker. Stir to combine all ingredients.
- Cover and cook on low for 7-8 hours, or on high for 4-5 hours, or until the beef is incredibly tender and easily shreds with a fork. (8 hours on low is recommended for ultimate tenderness).
- Remove the roast from the slow cooker and set aside. Skim off any excess fat from the cooking liquid.
- Transfer the cooking liquid to a saucepan.
- In a separate bowl, whisk together 1/2 cup all-purpose flour and 1 cup cold water until smooth.
- Gradually whisk the flour mixture into the simmering cooking liquid, stirring constantly until the gravy thickens to your desired consistency.
- Shred the roast beef and serve it over mashed potatoes or your favorite side dish, generously drizzled with the rich and flavorful gravy.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
13g
Fat
36g
Carbs
7g
