Gifted red wine becomes the base for this tender and rich Slow Cooker Red Wine Braised Roast Beef. The tomatoes cooked with the beef make the perfect “gravy” for your pasta.
This dish has literally been sitting in the queue for months. MONTHS. I’m not sure why I never shared it with you. I think it’s because the photos just aren’t that great and I always thought I’d redo them. However, every time I make this it pretty much looks the same.
So, this is one of those it tastes better than it looks recipes. We all know that brown foods are horrible to photograph. My pot roasts are never gorgeous. It doesn’t seem to matter what props I have or colors I use. They just look….blah.
Thankfully this dish doesn’t taste blah. It’s anything BUT blah. The wine, the herbs, and the garlic infiltrate that delicious beef making it packed with flavor in every tender bite.
Then there’s the sauce that’s made with all that flavor that tops the noodles, skeds, rice, or polenta that you decide to serve with this beef. It’s hearty, rich, and oh so delicious.
I know. I’m getting ahead of myself. I usually brag about how this tastes at the end of the post. But, it really does taste good, so I may just brag about it throughout the whole post! Would that be so wrong??
Here’s the scenario. You have someone over for dinner or you have a party. Everyone asks, “What can I bring?” and you say, “Nothing” but they still feel obligated to bring SOMETHING. We’ve all been there, on both sides of the fence, right?
What’s a guest to do? Bring a bottle of wine!! We all have a stash of wine on hand for just such occasions as this. So, you grab a bottle and head out the door.
Well, this recipe allows you to use those gifted bottles of wine! I know! It’s awesome! What’s also awesome is you can use an inexpensive roast for this recipe and it will come out fork tender and amazing. I kid you not!
My go to roast for this dish is an eye of round. It’s very lean and can easily be dry, but cooking it with wine, it brings such incredible flavor into the meat making it moist and delicious. A rump roast or chuck roast would be perfect, too.
I would hazard to guess that any bottle of wine would be good for this recipe, but you might want to steer clear of any wine that might be super sweet, like a port. Probably not the best use for port. If you have some you want to get rid of, PM me and I’ll send you my addy. K? Thanks!
The combination of the crushed and sun-dried tomatoes make the sauce even more intense with tomato flavor. It also makes the sauce super rich and hearty. They enhance the flavor of the red wine and the red wine enhances the flavor of the tomatoes. They’re like the yin and yang of tomato sauce ingredients.
Now, the sun-dried tomatoes I use are simply dried. They’re not in oil or water or anything like that. You can usually find them in the produce section where the salad toppings are. They’re my fave go to tomato for slow cooker recipes.
They have that delicious tomato flavor that sponges up any and all flavors in the recipe. I’ve used them repeatedly, but they’re truly best in the Tuscan Slow Cooker Dips. Mmmm. This is such a delicious recipe. I should make it again.
How many bottles of gifted wine do you have hanging around?
Gifted red wine becomes the base for this tender and rich Slow Cooker Red Wine Braised Roast Beef. The tomatoes cooked with the beef make the perfect "gravy" for your pasta.
- 2 cups onions, thinly sliced
- 2 pound beef roast (I used eye of round, but you can use any cut of roast you’d like)
- 7 to 8 cloves garlic, peeled
- 4 to 5 sprigs fresh thyme
- 2 to 3 sprigs fresh rosemary
- 1 1/2 teaspoons garlic salt
- 1 teaspoon black pepper
- 28 ounces crushed tomatoes
- 1/2 cup julienned, sun-dried tomatoes
- 3 cups dry, red wine
- 1 cup beef broth
- Place the onions in the liner of a slow cooker sprayed with cooking spray. Place the roast on top of the onions. Scatter the garlic cloves, thyme sprigs, and rosemary sprigs over the roast and onions.
- Sprinkle the roast with the garlic salt and pepper. Pour the crushed tomatoes on top and sprinkle with the sun-dried tomatoes.
- Combine the wine with the beef broth and pour over the roast. Cook on low 7 to 9 hours or until the roast is fork tender.
- Remove the sprigs and the garlic from the slow cooker. Mash the garlic and stir it into the tomato sauce.
- Slice the roast and serve over pasta, polenta, or noodles and top with the tomato wine sauce and serve.