Roast Beef in the Slow Cooker

    8 hours 15 minutes

    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.

    170 people made this

    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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    Reviews in English (87)


    Absolutely delicious! However, I did "tweak" this a bit because just by looking at the ingredient list I could tell there was too much liquid and it was way too much seasoning which would be overkill. First I used a 3 pound bottom round rump roast vs. a chuck roast (personal pref) and placed it on a bed of portabella mushrooms along with the onion after seasoning it with the kosher salt and black pepper. I cut the wine back to 1 & 1/2 cups (used Cabernet Savignon), 2 cans of diced tomatoes (drained), subbed 2 cubes of beef bouillion vs. beef broth, Worcestershire sauce, and added 1/4 cup of balsamic vinegar. I cut the seasoning down to 1 & 1/2 tsp. each of rosemary, oregano, and basil and cut the thyme down to 1 tsp. I also cut the kosher salt back to 1/2 tsp. I set the slow cooker on low for 8 hours and let it go. The smell was Heavenly and just as the submitter states, the aroma is that of a nice Italian restaurant. Once the 8 hours were up I added a whole 6 ounce can of tomato paste to thicken it up and let it go on high for an additional hour. This was fabulous served with garlic red mashed potatoes and Italian green beans. Thanks for a great recipe!  -  22 Jun 2011  (Review from Allrecipes USA and Canada)


    This was delicious! I followed the recipe exactly and it turned out great. Next time I will use half the wine, half the broth, and double the onions and tomatoes. (There was just A LOT of extra sauce at the end.) It would also be delicious adding some mushrooms towards the end of cooking. This is a great recipe if you love to cook roasts but want to try it with a twist!  -  17 May 2011  (Review from Allrecipes USA and Canada)


    This was excellent – but only after fairly significant alterations, primarily in measurements. I drastically reduced the amount of herbs, even tho’ I used fresh. Similarly, I also reduced the broth, wine and tomatoes to about one-fourth of what was called for! To get the tomato taste I knew would really enrich this, I threw in a tablespoon of Pure Tomato Powder (this stuff is awesome good by the way – it’s from our (The) Spice House in Milwaukee and can be ordered online). I dredged the roast in flour before browning it in pure (not extra virgin) olive oil, then laid it on a bed of baby bella mushrooms as well as the onions. Even after reducing the amount of liquids significantly, this still was pretty juicy – darn good, but juicy. I was tempted to put the juices on the stove and reduce them till much thicker, but ultimately decided against it, figuring that it would become too salty. The meat, as expected, was fork tender and the juices were richly flavored, delicious spooned over the beef as well as some buttered linguine. As for the excess of broth/tomato/wine juices, it will be excellent used in the soup I plan to make tomorrow! Four stars rather than five, only because of the overload of liquids called for.  -  10 Apr 2012  (Review from Allrecipes USA and Canada)