Slow Cooker Italian Red Wine Roast Beef Recipes

BEST EVER SLOW COOKER ITALIAN BEEF ROAST

Steps:

• Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
• Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.

SLOW COOKER ITALIAN BEEF FOR SANDWICHES

Steps:

• Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
• Place roast in slow cooker, and pour salad dressing mixture over the meat.
• Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

SLOW COOKER ITALIAN RED WINE ROAST BEEF

Steps:

• Combine all the spices in a small bowl. Stir to combine and set aside. Place the roast in the bottom of a crockpot or dutch oven. Sprinkle the spices all over the roast, turning to coat thoroughly. Top the roast with the onions and pour the wine and water into the bottom of the pot.
• CROCKPOT: Cook on low for 8-10 hours or until the meat is falling apart. When the meat is done cooking, shred gently and then toss in the juices to keep it moist.
• OVEN: Preheat to 350 and then cover and bake for 3 hours. Check the meat and if it needs more liquid, add a bit more water. Cook another hour or so, until the meat is falling apart. When the meat is done cooking, shred gently and then toss in the juices to keep it moist.
• I have serve the shredded meat over mashed potatoes or in buns as a sandwich.

SLOW COOKER BEEF TOPSIDE WITH RED WINE GRAVY

Steps:

• Crush the peppercorns with the mustard, rosemary, celery seeds and a little salt using a pestle and mortar. Blitz the mushrooms to a fine powder in a food processor, then stir them in with 2 tbsp oil and rub all over the beef. Cover and chill for at least 1 hr, but overnight is best.
• Heat the slow cooker to high and pour in the stock. Heat 2 tbsp oil in a large pan and brown the beef, then put in the slow cooker skin-side up. Fry the carrot, onion and celery in the same pan over a medium-high heat for about 10 mins. Stir in the tomato purée and wine, scraping the bits off the bottom of the pan, then add this to the slow cooker.
• Cook on low for 6 hrs, then strain the liquid into a pan. Keep the meat and veg covered with foil so they stay warm. Bring the liquid to the boil, then simmer until reduced by a third and season. For thicker gravy, mix the cornflour with 2 tbsp water and whisk into the boiling liquid. Serve the beef with the gravy, along with some mash and greens.

SLOW COOKER ROAST BEEF WITH RED WINE

Steps:

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