Slow Cooker Roast Beef With Red Wine

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READY IN: 7hrs 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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