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!
Gayle @ Pumpkin 'N Spice says
Beef is my favorite kind of meat to make in my crockpot. I love how tender it turns out! This red wine version looks just perfect, Sarah. I think this dish would earn a spot on my dinner rotation, too!
It sound amazing and photos are fantastic. I made this recipe last night in my home party . My party member really like it. Can You please send me any healthy recipe for my grandpa.???
I just got into wine after drinking beer for years!
I really love the reds, especially Merlot and Pinot Noir.
I’m no expert so was wondering which red wines you recommend for cooking chicken?
red cooking wine is what I use. can be purchased in any grocery store.
Thanks to a bit of meal planning and prep, you can have an easy, delicious slow cooker dinner on the table every night of the week.
Looks delicious! Can you give a little more info on what cut you mean by round roast? I have seen Eye of Round, Inside Round, Outside Round and Top Round so I’m not sure which is best. Thanks!
Hi Deb! Any round roast that’s fairly thick will work here! You could also use a chuck roast if you need to. 🙂
Sadly I think the cut did matter here. I got an outside round roast and it just was not the right cut to be fall apart tender. It was a little tough and sliced like a regular roast beef. Your picture looks delicious and it didn’t at all look like that! Going to attempt to make steak and cheese sandwiches out of it because it just didn’t turn out to be the dinner I had hoped for. I think a bottom round roast would have been the right cut – or something else that’s typically used in pot roast.
I’m sorry to hear that, Deb! I have had success making this recipe using that cut before so I am a bit puzzled as to why yours did not turn out as tender. Did you cook it at the suggested temp and amount of time?