Slow Cooker Roast Beef with Red Wine

By ErinLayton

This takes awhile to marinate…so plan ahead! It is irresistable when served with mashed potatoes and buttered peas!

Ingredients

• 2 1/2 to 3 lb. beef chuck roast, cut into 2-inch pieces
• 1 1/2 cups red wine
• 2 can (10.5 oz.) can beef consomme
• 1 1/2 cups frozen pearl onions (or 1 cup chopped yellow)
• 8 oz. sliced mushrooms (I substituted chopped carrots and chopped celery)
• 10 slices bacon
• 1/2 cup all-purpose flour
• 3/4 teaspoon pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon dried thyme

Details

Servings 6
Adapted from Cookingclub.com

Preparation

Step 1

1. Marinate beef in wine in resealable plastic bag in refrigerator up to 24 hours, turning bag occasionally.
2. Drain beef, reserve marinade. Pat beef dry. Heat slow cooker to high. Add consomme, onions and mushrooms to slow cooker
3. Cook bacon till crisp. Remove to paper towels, reserving the drippings in skillet. Crumble bacon into slow cooker.
4. Combine flour, pepper, onion powder and garlic powder in large bag. Add beef; shake to coat. Remove beef; reserve flour mixture.
5. Cook beef in bacon drippings in batches over medium-high heat until browned on all sides. Place in slow cooker.
6. Add reserved flour mixture to drippings in skillet; cook and stir over medium heat 1 minute. Slowly whisk in the reserved marinade; bring to a boil, stirring to scrape up any browned bits from bottom of skillet. Add thyme and pour into slow cooker.
7. Cook on low 7 to 9 hours or until beef is tender. Remove beef and vegetables. Pour liquid into large skillet; boil over high heat 3 minutes or until slightly thickened. Pour over beef and vegetables.