Slow Cooker Beef With Red Wine
I ended the long weekend in my favorite way: put on some loud music, clean the house and cook for the week. I had planned to make coconut flour tortillas with a curry chicken salad, but the tortillas were an EPIC FAIL. The site I found the recipe on made it look and sound so easy I was all excited to try it and share with you all. Instead I had a heaping pile of slop in the pan with no hope in saving any of the 4 attempts. Lucky for me I had a backup plan that involved tossing some beef into a slow cooker.
This recipe is pretty easy and gives you an excuse to use up some leftover red wine (usually NOT the case in my house) or open a bottle for a relaxing Sunday.
- 2 lb beef roast (I used an angus top round roast)
- 2 tablespoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 onion, sliced thin
- 2 tablespoons balsamic vinegar
- 1/2 cup beef broth or water
- 1/2 cup red red wiiiiine
Place the roast in your slow cooker. Mix the dry seasonings and rub the meat, coating all sides. Next, add the onion slices, broth, balsamic and wine. Cook on low 8-9 hours. Taste the jus (fancy word for meat drippings), and adjust seasonings as needed.
Shred meat with two forks and serve with some of the jus.
I served this with a roasted tomato. Slice the top off 3-4 roma tomatoes (or whatever tomato you have on hand) and drizzle olive oil on the bottoms. Place on a foil lined cookie sheet and sprinkle some chopped fresh oregano, pepper and grated parmigianno-reggiano cheese. Bake for 15 minutes at 400 degrees, then 1-2 minutes under the broiler to brown the cheese.