Slow Cooked Beef in Burgundy Sauce
A hearty and satisfying meal showcasing tender beef chuck roast simmered in a rich burgundy wine sauce, perfect for dinner gatherings or cozy family meals.
Ingredients
Main Ingredients
- 2 pounds Beef chuck roast Choose a well-marbled cut for best results.
- 2 cups Burgundy wine Any dry red wine can be substituted.
- 1 cup Beef broth Homemade or store-bought is fine.
- 2 tablespoons Tomato paste Can use crushed tomatoes if needed.
Flavor Enhancers
- 3 cloves Garlic, minced Fresh garlic enhances flavor.
- 1 whole Onion, chopped Yellow or white onion works well.
- 2 pieces Carrots, sliced Use baby carrots for convenience.
- 2 tablespoons Olive oil A good quality oil enhances flavor.
- 1 to taste Salt and pepper Season generously for depth of flavor.
- for garnish Fresh thyme or parsley Enhances presentation and flavor.
Instructions
Searing the Beef
- Heat olive oil over medium-high heat in a large skillet.
- Season the beef with salt and pepper.
- Sear the beef on all sides in the skillet until browned.
- Transfer the beef to the slow cooker.
Preparing the Vegetables
- In the same skillet, add the chopped onions and sliced carrots, cooking until softened.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the tomato paste, cooking for one minute more.
Combining Ingredients
- Pour in the burgundy wine and beef broth, scraping any browned bits from the bottom of the skillet.
- Pour this mixture over the beef in the slow cooker.
- Cover and cook on low for 6-8 hours or until the beef is tender.
- Serve hot, garnished with fresh thyme or parsley.
Notes
Use a reputable brand of burgundy wine, as this will impart significant flavor to the sauce. Cut the vegetables into similar sizes for even cooking.