Roast Beef in the Slow Cooker

    Roast Beef in the Slow Cooker


    57 people made this

    By adding red wine, garlic, onion rosemary, basil, thyme, oregano and tinned tomatoes to this roast then slow cooking, it allows for a tender and flavourful roast.

    Serves: 8 

    • 1 small onion, very thinly sliced
    • 1.75 kg boneless beef chuck roast
    • 1 teaspoon sea salt
    • 1 teaspoon freshly ground black pepper
    • 4 large cloves garlic, very thinly sliced
    • 2 cups dry red wine
    • 2 (400g) tins diced tomatoes, undrained
    • 1 cup beef stock
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon dried rosemary
    • 1 tablespoon dried oregano
    • 1 tablespoon dried basil
    • 2 teaspoons dried thyme
    • 1 teaspoon sea salt
    • 1 teaspoon freshly ground black pepper
    • 1/4 cup tomato paste

    Preparation:15min  ›  Cook:8hours  ›  Ready in:8hours15min 

    1. Place half the sliced onions into the bottom of a slow cooker. Season the roast on all sides with 1 teaspoon of sea salt and 1 teaspoon of black pepper then lay the roast on top of the onions. Place the remaining onions and garlic on top of the roast.
    2. In a large bowl, mix the red wine, diced tomatoes, beef stock, Worcestershire sauce, rosemary, oregano, basil, thyme, 1 teaspoon sea salt and 1 teaspoon black pepper. Pour the wine mixture over the roast. Cover the slow cooker. Set the cooker to low then cook until tender, 8 to 10 hours.
    3. If desired, thicken the sauce at the end of cooking by whisking tomato paste with juices until thoroughly combined. Set the cooker on high heat and cook an additional 10 minutes.

    Red Wine

    Use a full-bodied red wine. Using non-alcoholic wine is perfectly fine but I suggest pouring 2 tablespoons of cider or balsamic vinegar into measuring cup then adding wine to make 2 cups. Non-alcoholic wine tends to be on the sweet side; the vinegar helps to balance the flavour.

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