Tender beef roasted in red wine is the ultimate comfort food. Here’s how to make it in a slow cooker with just a few minutes of prep!
While you can dump everything in the crockpot and crank it up, that doesn’t always produce the best result. This recipe adds just a few simple steps to ensure a superior final dish.
First, be sure to brown the meat before adding it to the slow cooker. Thoroughly coat the roast in olive oil, then season with freshly cracked black pepper, and finally sear evenly on all sides. This helps add flavor and dimension to the roast, while sealing in the juices. Add the roast to the crockpot and set aside.
Next, brown the onions and garlic in the same pan on the stovetop to get a nice caramelization started before topping it over the roast.
Finally, prepare the cooking liquids: mix beef bone broth with red wine and season with either fresh or dried rosemary, basil, oregano, and bay leaves. The alcohol in the wine will cook out, and infuse your beef with a fragrant, rich flavor that can’t be replicated. Just be sure to use sulfite-free wine for the best health benefits (a list of safe wine producers can be found here.)
Set your crockpot to low and let it cook for at least 5-6 hours, or until the beef can be easily shredded with a fork.
Serve immediately as a main dish with your favorite veggie side, like this roasted cauliflower. Store leftovers in the fridge for up to one week and use to enjoy on salads, in Paleo-friendly tacos or sandwiches, or alongside eggs in a savory breakfast hash.