Slow Cooker Bordelaise Beef

After two weeks of activities after work and traveling, Merideth and I were not in the mood to get complicated with our dinners this week. Based off a classic French sauce recipe, this roast felt fancy (even though it takes only about 10 minutes of prep!)

Ingredients

  • 2-3lbs chuck roast
  • 3tbs butter
  • 2 shallots, minced
  • 2 cups mushrooms, rinsed and stemmed
  • 1 cup beef broth
  • 1 1/2 cups dry red wine
  • 1 tbs Worcestershire sauce
  • 2 bay leaves
  • 2tbs chopped thyme
  • salt and pepper

Instructions

  1. Heat butter over medium high heat and sear and sear chuck roast, approximately 2 minutes on each side. Put roast into slow cooker. Season with salt and pepper as desired
  2. Simmer shallots in butter until translucent, about 2 minutes.
  3. Add shallots, mushrooms, worcestershire sauce, bay leaves, and thyme to slow cooker. Pour over wine and beef broth.
  4. Cook on low 8 hours or high 4 hours and serve with mushrooms.

Wine Pairing: My favorite thing about cooking with wine is that, after preparing the recipe, you’re left with an open bottle! Don’t be wasteful – enjoy the roast with the red wine from your recipe; in my case, I used a cabernet sauvignon from France.

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