Greetings foodies and wine lovers! I’ve got a delicious recipe that you are going to love – a red wine and mushroom crockpot roast beef. This dish is perfect for any occasion, whether you’re hosting a dinner party or enjoying a cozy night in with your loved ones.
Picture this: slow-cooked pot roast, infused with the rich flavors of red wine, savory bacon, and earthy portobello mushrooms. This meal will make your taste buds dance with joy!
Now, why choose just any roast recipe when you can have a sumptuous feast with minimal effort? This recipe is easy to make and requires just a few ingredients. Not only is it simple to prepare but also the result is heavenly- mouthwatering chunks of tender meat smothered in an irresistible wine sauce.
The beauty of this dish is that it’s so versatile! It pairs well with mashed potatoes, rice, or even polenta. The flavors are so complex and dynamic you won’t need much else on your plate – this dish is the star of your dinner spread.
So grab your crockpot, some beef, wine, mushrooms (and maybe a glass of red for yourself) and let’s get cooking!
Why You’ll Love This Recipe
Are you looking for a hearty and delicious meal for your family that requires minimal effort? Look no further than this Red Wine and Mushroom Crock Pot Roast Beef Recipe.
There are so many reasons to love this recipe. First and foremost, it is incredibly flavorful. The combination of red wine, beef broth, and portabella mushrooms create a rich and full-bodied sauce that perfectly complements the tender meat.
Using a crock pot or slow cooker means that you can set it up in the morning and come home to a perfectly cooked dinner that’s ready to serve. Imagine coming home after a long day at work to the comforting aroma of a delicious pot roast waiting for you – it’s like having your own personal chef!
What’s more, this recipe is incredibly versatile. You can use any type of red wine that you like – from Cabernet Sauvignon to Zinfandel – to create a unique flavor profile. Plus, if you’re short on time or ingredients, there are plenty of substitutions and variations that you can try (see section 5).
Another reason to love this recipe is that it’s perfect for feeding a crowd. With ingredients for two or three pounds of roast, you’ll have plenty of leftovers to enjoy throughout the week. Plus, the wine sauce is perfect for drizzling over mashed potatoes or using in other beef dishes like beef bourguignon or mushroom soup.
Overall, this Red Wine and Mushroom Crock Pot Roast Beef Recipe is the best crockpot pot roast recipe out there. It’s delicious, easy to prepare, versatile, and perfect for feeding a crowd. You’ll love how it tastes and how little effort it takes – it’s sure to become a staple in your recipe book!
Below are the ingredients needed for this delicious Red Wine and Mushroom Crock Pot Roast Beef Recipe.
- 2-3 lbs beef roast (As a Sommelier, I’d suggest using boneless chuck roast which has just the right amount of fat to create a tender, juicy slow-cooked pot roast)
- 2 tablespoons olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 1/2 teaspoon dried thyme
- 1 large chopped onion
- 2 cups of beef broth
- 1 cup of dry red wine (The best red wines for this recipe are full-bodied such as Cabernet Sauvignon or Zinfandel)
- 8 oz Portabella mushrooms (Mushroom provides an earthy flavor which pairs perfectly with red wine)
- 4 slices bacon
The Recipe How-To
Step 1: Sear the Beef
| Recipe Ingredients |
| — |
| 2-3 lbs. beef roast (boneless chuck roast, round roast, or rump roast)|
| 2 tablespoons of olive oil|
| Salt and pepper in generous amounts|
To start this dish off, you’ll first want to heat up a large skillet on medium-high heat. Add 2 tablespoons of olive oil when it’s hot.
While your skillet heats up, make sure to properly season your 2-3 pound beef roast with generous amounts of salt and pepper (use more than you think you’ll need since it will help enhance the flavors of the dish).
Then, brown the sides of the beef in the skillet for about 3 minutes per side, until a nice brown crust has formed. This step will help lock in all that flavor of the beef while it slow-cooks.
Step 2: Sauté Onion and Garlic
| Recipe Ingredients |
| — |
| 1 onion (chopped) |
| 2 garlic cloves (minced)|
After the beef is sufficiently seared, remove it from the pan and add in your chopped onion and minced garlic. Keep cooking until your onions are soft and translucent.
This step will infuse some extra savory flavors into the dish and bring out the best taste in all of our ingredients.
Step 3: Combine All Ingredients in Slow Cooker
| Recipe Ingredients|
| — |
|1 cup of beef broth|
|1 cup of dry red wine|
|1/2 cup of portobello mushrooms (chopped)|
|4 strips of bacon (cooked and crumbled)|
|1/2 teaspoon dried thyme|
Pour 1 cup each of red wine and beef broth into a slow cooker, then stir in 1/2 cup of chopped portobello mushrooms and 4 strips of bacon that have already been cooked and then finely crumbled.
Sprinkle in 1/2 teaspoon of dried thyme and stir everything together until it’s fully combined.
Step 4: Add Beef to the Crock Pot
Place the seared beef on top of this mixture (with the fat cap facing up), adding any excess juices. Then, “roast” for 6-8 hours on low heat (or 3-4 hours on high).
If you’re running low on time, just keep in mind that an oven pot roast at 325°F should be cooked for about 2-3, depending on what cut of beef you use.
Step 5: Now Add Your Mushroom Red Wine Gravy
| Recipe Ingredients|
| — |
| Remaining red wine from bottle |
| 1 tablespoon flour |
| Cold water |
After your beef has finished cooking, remove it from the crock pot and set it aside. Mix together 1 tablespoon of flour and **1 tablespoon
Substitutions and Variations
If you want to switch things up with this recipe or simply don’t have all the required ingredients, there are some substitutions and variations you can try.
– Wine Substitutes: While a dry red wine like Cabernet Sauvignon or Zinfandel is recommended for this recipe, you can also use a full-bodied white wine like Chardonnay or even a dry rose. Just keep in mind that it may slightly alter the flavor of the dish.
– Mushroom Variations: If you’re not a fan of portabella mushrooms, shiitake or cremini mushrooms work well too. If you don’t have any fresh mushrooms on hand, you can also use canned mushrooms.
– Beef Roast Varieties: A boneless beef shoulder roast is ideal for this recipe since it’s affordable and becomes tender when slow cooked. However, you can also use other beef roast varieties such as round roast, rump roast or even beef stew meat.
– Non-Alcoholic Version: If you’re avoiding alcohol in your cooking, replace the red wine with beef broth and add 1/4 cup of cold water to the crockpot.
– Bacon Swap: While bacon adds flavor to the dish, it’s optional. You can leave it out completely or replace it with pancetta or turkey bacon.
Whichever variations you choose to make, be sure to adjust cooking times accordingly based on your substitutions.
Serving and Pairing
The dish is best served hot, taken straight from the slow cooker. I enjoy pairing it with buttered noodles or mashed potatoes, which goes perfectly well with the mouth-watering wine sauce of the beef roast. If you prefer a lighter side, steamed veggies such as carrots or green beans are also an excellent option.
Choosing the right wine to pair with this Red Wine and Mushroom Crock Pot Roast Beef recipe is crucial to elevate your dining experience. You can never go wrong with red wines that are full-bodied and rich but not too tannic. Wines such as Cabernet Sauvignon, Zinfandel, and Merlot are perfect for this dish. I recommend using a dry red wine such as a Bordeaux or a California blend to complement the flavors of the beef and mushrooms.
The mushrooms add depth and complexity to the dish, so if you’re feeling adventurous, pairs it with portabella mushrooms sautéed in bacon fat. Not only do these add another layer of flavor, but they’ll also give you an extra smokiness that will make your mouthwater.
Garnishing the roast beef with fresh thyme or parsley sprinkled on top adds to its elegance and fragrance. Enjoy every mouthwatering bite alongside a glass of full-bodied wine and your choice of sides for a sensational dining experience.
Make-Ahead, Storing and Reheating
This Red Wine and Mushroom Crock Pot Roast Beef Recipe is a great dish to make-ahead for an upcoming special occasion. The flavor of the roast beef is heightened when it is given time to develop in the fridge for a day or two. Simply prepare the recipe ingredients as directed, and then allow the slow cooker to do the work before refrigerating.
When you are ready to reheat the roast beef, there are a few easy steps involved that can help preserve the flavor and texture of the dish. First, transfer the refrigerated roast into an oven-safe dish or into the slow cooker and allow it to come up to room temperature for about an hour before reheating.
To reheat in the oven or on the stove, pour some of the leftover gravy over the beef and add a little bit of cold water to prevent it from drying out. Preheat oven to 325°F (165°C), place meat in covered oven-proof dish with carrots, onions, and potatoes. Add enough beef broth or water to keep it moistened while cooking. Cook uncovered in oven for 3-3 1/2 hours or until tender or simmer on medium-low till heated through.
Another option is to reheat your leftover Red Wine and Mushroom Crock Pot Roast Beef Recipe in a slow cooker using low heat for around 2-3 hours, depending on how much you are heating up. This option keeps your roast beef tender while keeping it moist with added beef broth.
The Red Wine and Mushroom Crock Pot Roast Beef Recipe also freezes really well in a sealed container, either with or without the gravy, so feel free to make a double batch if you’d like! When you’re ready to eat it after defrosting overnight in the fridge, just reheat using one of these methods above.
Overall, this recipe is not only delicious but also extremely versatile, making it an ideal choice if you’re looking for a hearty meal for the whole family that you can prepare in advance.
Tips for Perfect Results
To achieve the best results when making this Red Wine and Mushroom Crock Pot Roast Beef dish, follow these tips:
1. Brown the roast: To give the beef added flavor and richness, be sure to brown it on all sides in a hot skillet before adding it to the slow cooker. This step adds a flavorful crust that will provide a nice texture to the final dish.
2. Add liquid in moderation: Adding too much liquid can cause the meat to become overly tender and fall apart during cooking. Stick to the recommended amount of beef broth, red wine, and additional liquids included in the recipe for optimal results.
3. Cook on low heat: Although it may be tempting to cook on high heat for time saving purposes, slow cooking is key to get a tender and juicy result with a pot roast. Cooking the beef on low ensures proper tenderization of the meat, allowing it to soak up flavors from its surroundings.
4. Keep vegetables chunky: When adding vegetables like onions, carrots or potatoes make sure to keep them in large chunks as they will require more time to cook properly at low temperature.
5. Let it rest: After slow cooking for hours, take off the crockpot lid and let the pot roast sit for 10-15 minutes before slicing into it. This allows juices to redistribute and reabsorb into meat cells creating a juicy taste.
By following these tips, you can ensure that your Red Wine and Mushroom Crock Pot Roast Beef turns out perfectly cooked, juicy, flavorful and enjoyable for your family dinners or holiday events.
Now that you have all the information necessary to make this delectable red wine and mushroom crockpot pot roast recipe, it’s natural to have a few questions. Here are some frequently asked questions about this recipe along with their answers to help you breeze through the cooking process.
What wine is best for pot roast cooking?
When it comes to pairing wine with Beef Pot Roast, dry red wines are the way to go. This can include popular varieties like Shiraz, Cabernet Sauvignon, Zinfandel, Merlot, and Bordeaux. To elevate the flavors of this hearty dish, I recommend selecting a dry, fruity wine with a subtle hint of peppery notes. Opting for a mature or aged red wine is also a wise choice, as it tends to pair better with Pot Roast in comparison to younger wines.
What kind of red wine is good for cooking pot roast?
Pairing red wine with beef dishes can be a gratifying experience. To enhance the flavors of a mouth-watering pot roast, it is best to opt for a dry and weighty wine. One can consider the robust Cabernet Sauvignon, the intense and peppery Zinfandel, or the fruity and earthy Syrah to create a rich and savory sauce. While Merlot has a hint of sweetness, its full-bodied palate can complement the pot roast quite nicely.
Why is my pot roast still tough in crock pot?
If you find your crock pot roast to be tough, it could be because boneless chuck roast was not used, as some meats will not become tender in this cooking method. However, it is more likely that the beef was not cooked for a long enough period. To resolve this, let the roast cook for longer!
Do you have to brown a roast beef before putting it in a crock pot?
Preparing meat by browning or caramelizing it before placing it into a slow cooker is not an absolute requirement, but the difference it can make in the taste and depth of the final meal is undeniable. When meat has been caramelized, it develops a rich color and flavor that adds to the overall quality of the dish. Therefore, taking the extra step to brown your meat is highly recommended for a truly satisfying culinary experience.
In conclusion, this Red Wine and Mushroom Crock Pot Roast Beef recipe is the ultimate comfort food that will satisfy every taste bud. The protein-packed pot roast combined with the rich and full-bodied wine sauce is an explosion of flavors in your mouth. Don’t hesitate to try out this recipe for your next family dinner or special occasion.
Additionally, this recipe is easily customizable, allowing you to make it your own by adding additional ingredients or substituting others. You can also store and reheat it easily so you can enjoy it again and again.
The slow cooker or crockpot makes cooking this dish easier than ever, and the end result will be a tender and juicy roast beef infused with the savory flavors of mushrooms, onions, bacon, and wine.
In short, this delectable pot roast recipe is perfect for any meat lover who wants a hearty meal that is filling and delicious. It’s a must-try for any foodie or wine enthusiast who appreciates the finer things in life. So go ahead and indulge in this flavorful feast to satisfy your cravings today!
Red Wine and Mushroom Crock Pot Roast Beef Recipe
- 2 -3 lbs chuck arm pot roast or 2 -3 lbs blade roast
- 3 slices thick cut bacon, diced
- 8 ounces portabella mushrooms, sliced
- 2 cups dry red wine (Cab Sauv. or Merlot)
- 1 large onion, quartered then halved
- 1 (14 1/2 ounce) can beef broth
- 2 teaspoons dried thyme
- salt, to taste
- pepper, to taste
- 1/2 cup flour
- 1 cup cold water
- Place roast in crock pot and season liberally with salt and pepper.
- Cook bacon in skillet until crispy.
- Add mushrooms, wine, onion, broth, and thyme to the crock pot with the roast while you are waiting for the bacon to cook.
- When the bacon is done, add it to the crock pot and give it a good stir to mix all of the flavors together.
- Set your crock pot at low for 7-8hrs.
- I recommend at least 8 hours because your roast will become soo tender it will literally fall apart as you try to remove it from the dish.
- If your roast seems tough yet, just give it a little more time, it will only get more tender the longer it cooks.
- Remove the roast and transfer the remaining sauce to a sauce pan.
- Mix 1/2 cup of flour with 1 cup of cold water.
- Gradually add flour mixture to the remaining sauce while whisking over med high heat until sauce thickens.
- Serve gravy over mashed potatoes.