Slow Cooked Beef in Onion Sauce (Crock Pot)
This is a really flavorful roast,slow cooked in fabulous spices and red wine. I usually serve mine over noodles, but occasionally I'll change off to something else, like rice and recently I served it over garlic mashed potatoes, YUMMO! You'll find your favorite way too! Choose a wine that you would drink with the meal. Don't cook with a wine that you wouldn't drink yourself.
- Ready In:
- 6hrs 15mins
- 1 (2 -3 lb) chuck roast
- 2 tablespoons salt
- 1 teaspoon finely crushed black pepper
- 1 teaspoon paprika
- 2 teaspoons dried oregano, crumbled
- 3 -4 large onions (sliced thin or chopped)
- 4 garlic cloves, smashed
- 3 tablespoons tomato paste
- 1 cup dry red wine
- 1 cup water
- Trim off any excess fat from the meat. Mix salt, pepper, paprika and oregano. Rub this mixture into the meat, on all surfaces.
- Put onions, garlic, tomato paste and about one-half of the liquid into the crock pot, or slow cooker and mix well. Add the remaining liquid and stir.
- Nestle the meat down into the liquid, cover and cook on the low setting 8-9 hours, or until the meat is tender. Note: begin checking the roast for doneness at about 6 hours.
- Taste for seasoning and make any adjustments. Serve with noodles, rice, or potatoes.
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This turned out well. It was very easy to put together (I did it the night before) and I cooked it for about 8 hours. There was something a bit off about the flavor. I am not sure exactly what it was, and unlike Jezski, I don't think it was the wine. I used Gallo Paisano, which is cheap but is what I generally drink. No one else seemed to think it was strange or commented on it, so maybe it was just me. I did think there were too many onions (I used 3 1/2) and the sauce was very runny. I served this over rice with Recipe #24670.Reply
This is an excellent recipe except for one thing. I think the red wine amount should be cut in half. The sauce/gravy had a very tart flavor, almost along the lines of sauerbraten. It was difficult to adjust the flavor to our taste. Then too, It might have been the wine I used. BUT, I used an eye of round roast and the meat was so tender and NOT at all dry like eye of round usually is. So I WILL use this recipe again with the minor adjustment of less red wine. Oh, and the roast was done in about 6 hours. Fluffster, thanks for sharing! ~ JanetReply