This crock pot beef burgundy recipe is something that you can serve at a formal or fancy dinner. It tastes really good because the natural flavor of the beef along with the burgundy makes this dish extra savory. It also helps that the meat is so tender and your guests will just enjoy eating this without the difficulty of knifing the meat to oblivion!
Our friend over at This Gal Cooks has this to say about the recipe:
“On the menu tonight: Crock Pot Beef Burgundy. Tasty beef roast is seasoned, browned and slow cooked with red wine and onions to give you a hearty meal that the whole family will enjoy.”
My husband enjoyed this too much actually that he requested this a couple of days later. It’s not difficult to agree with him because I too craved for this just after a couple of nights. This dish is truly amazing!
Ingredients
- 2 lb Tyson boneless beef shoulder roast
- ½ tsp McCormick ground black pepper
- ½ tsp kosher salt
- ¼ tsp McCormick garlic powder
- ¼ tsp McCormick ground chipotle pepper
- 1½ C full bodied red wine of your choice
- 1 sweet onion, cut into chunks
- 2 tbsp Land O Lakes butter
- 3 tbsp Bertolli olive oil
- 3 tbsp Hodgson Mill whole wheat flour
- 1 tbsp Hunt’s tomato paste
- 8 oz package of Green Giant sliced baby bella mushrooms
- Parsley for garnish
Instructions
- Whisk together the flour, salt, pepper, garlic powder and chipotle pepper powder. Coat the entire roast with the mixture and set aside.
- In a large dutch oven, heat 1 tbsp of olive oil and add the onions. Saute over medium heat until tender, about 5 minutes. Remove from the pot and set aside.
- Add 2 tbsp of olive oil to the pot. Increase the heat to medium high and add the roast. Brown all sides of the roast.
- Place the roast in a slow cooker. Add the onions and place around the roast. Add the red wine and tomato paste, mix well and cover.
- Cook on low for 8-10 hours or until fork tender.
- Remove the beef and onions from the pot and strain the remaining liquid to remove any fatty or remaining solids. Slice or shred the beef and return the beef and the liquid to the pot and mix well.
- Heat the 2 tbsp butter in a skillet over medium heat. Add the mushrooms and saute until tender.
- Place the beef on a serving dish and top with the mushrooms and garnish with parsley.
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Quick Tip: Serve with a side dish of roasted vegetables.
Thanks again to This Gal Cooks for this amazing recipe.
