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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
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Ingredients
11 INGREDIENTS
6 SERVINGS
Beef Round Roast
2 1/2 lbs beef round roast
Kosher Salt
1 tsp kosher salt
Button Mushrooms
1 cup button mushrooms
quartered
Dried Marjoram
1/2 tsp dried marjoram
Dried Thyme
1/2 tsp dried thyme
Dried Basil
1 tsp dried basil
Carrots
3 whole carrots
peeled and cut in rounds
Water
1/2 cup water
Dry Red Wine
1/2 cup dry red wine
Onion
1 medium onion
thinly sliced
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.
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Health Info
Macros
6g
CARBS
13g
FAT
41g
PROTEIN
Allowed on these diets
PALEO
MEDITERRANEAN
LOW CARB
GLUTEN FREE
LACTOSE FREE
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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?