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Rustic Italian Red Wine Slow Cooker Roast Beef

A tantalizing slow-cooker roast beef, seasoned with an aromatic blend of Italian herbs and bathed in rich red wine. A melody of onions, carrots, and mushrooms cooked together with the tender beef results in a hearty dish that fills your kitchen with an irresistible aroma.
2
8 hr 20 min
TOTAL TIME
329
CALORIES
$6.21
PER SERVING
Rustic Italian Red Wine Slow Cooker Roast Beef
Ingredients
11 INGREDIENTS
6 SERVINGS
Beef Round Roast
2 1/2 lbs beef round roast
Button Mushrooms
1 cup button mushrooms
quartered
Kosher Salt
1 tsp kosher salt
Dried Thyme
1/2 tsp dried thyme
Dried Marjoram
1/2 tsp dried marjoram
Dried Basil
1 tsp dried basil
Onion
1 medium onion
thinly sliced
Carrots
3 whole carrots
peeled and cut in rounds
Water
1/2 cup water
Dry Red Wine
1/2 cup dry red wine
Freshly Ground Black Pepper
1/4 tsp freshly ground black pepper
Directions
7 STEPS
20 min
PREP TIME
8 hr
COOK TIME
8 hr 20 min
TOTAL TIME
1
In a small bowl, combine dried basil, dried thyme, dried marjoram, kosher salt and freshly ground black pepper.
2
Rub the spice mix all over the beef round roast, ensuring every side is coated.
3
Place the seasoned beef roast at the bottom of your slow cooker.
4
Scatter the thinly sliced onion, carrot rounds and quartered button mushrooms over the roast beef.
5
Pour the dry red wine and water into the slow cooker, avoiding washing off the spice rub from the roast beef.
6
Cook on low setting for 8 hours or until roast beef is tender and can be easily shredded.
7
Once cooked, gently shred the beef and let it sit in the sauce for few more minutes before serving, ensuring juicy and flavorful meat.
Health Info
Macros
6g
CARBS
13g
FAT
41g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
PALEO
LOW CARB
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Frequently Asked Questions
What is the best cut of beef for roasting?
Is it necessary to sear beef before roasting?
Why is my roast beef tough and chewy?
Should I cover my beef with foil while roasting?
How do I know when my roast beef is done?
How long do I need to rest my roast beef after cooking?
What seasoning should I use on my roast beef?
How much roast beef per person should I plan for?
Can roast beef be cooked from frozen?
The exterior of my roast beef always seems dry. What am I doing wrong?