The most tender crockpot beef EVER! This easy beef dinner is unbelievably flavorful thanks to the red wine and lots of tender little fingerling potatoes make it an entire hands-off meal!
So this crockpot beef roast may or may not have acquired a permanent spot on my weekly dinner menu.
I mean, it has all the staples, basically. Beef + potatoes + crockpot + of course WINE.
Last-minute-executive-Thursday-night-dinner decision? I think so too.
So honestly you guys, there’s really nothing to this crockpot beef. The only REAL work on your part is seasoning and pan-searing the meat and that literally takes less than 10 minutes.
From there that beautiful beef roast gets thrown in the crockpot. Onions, garlic, and little fingerling potatoes get nestled around the outside. Fresh herbs go on top and red wine + beef broth get poured over everything.
Now would be a great time to set that crockpot and low and forget about dinner…like I’m talking all day, guys.
Or at least until the amazing smells that begin to come from your kitchen remind you that your COMPLETELY hands-off beef roast dinner is about to rock your dinner world.
Seriously, plates optional? Yeah, I think so too.
Red Wine Crockpot Beef with Fingerling Potatoes
- 1 beef round roast 2 lbs fat trimmed
- Salt and pepper to taste
- 1/2 cup white whole flour
- 1 tablespoon olive oil
- 1 lb fingerling potatoes
- 1 large onion large-diced
- 4 cloves garlic minced
- 3/4 cup red wine
- 1 cup beef broth
- 1 bay leaf
- 3 sprigs fresh thyme
Pat roast dry and season on both sides with salt and pepper. Dredge in flour and shake off excess. In a medium skillet over medium high heat, sear roast in olive oil on both sides, 5-10 minutes until golden. Place in the bottom of a 4-qt slow cooker and arrange potatoes, onion, and garlic around it.
Pour wine and beef broth over roast and arrange bay leaf and thyme on top. Cook roast on low 6-8 hours until roast is fall-apart tender and vegetables are tender. Remove bay leaf and thyme and slice beef and serve with vegetables. Enjoy!