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Red Wine Flavored Beef

Red Wine Flavored Beef

  • Prep

    20 m
  • Cook

    5 h
  • Ready In

    5 h 20 m
THUNDERSTRUCK625

THUNDERSTRUCK625

Easy to do beef entree in a slow cooker.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 760 kcal
  • 38%
  • Fat:
  • 61.9 g
  • 95%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 40.7 g
  • 81%
  • Cholesterol:
  • 159 mg
  • 53%
  • Sodium:
  • 272 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Place the red wine, water, and beef roast in a slow cooker. Season with dry onion soup mix.
  2. Cover, and cook 5 hours on Low.
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Reviews

IMVINTAGE
75

IMVINTAGE

10/18/2005

I had my doubts but this was delicious! I used cabernet sauvignon & used all wine eliminating the water & adding about half a cup of beef broth... used the whole packet of onion soup, added rosemary & fresh pepper per suggestions by others. I added a a half a bag of frozen pearl onions the last hour (next time I will add a whole bag..they were GOOD) & then reduced the wine sauce w/ the drippings & thickened it w/ some cornstarch mixed in water. I mixed egg noodles w/ butter & italian seasoning, put a little wine sauce on top, sliced the roast & drizzled a little wine sauce on that, plated the roast next to the noodles, garnished w/ a bit of fresh chopped parsley & served it up w/ some glazed carrots. This made a good enough presentation to serve to company. Thanks for the recipe!

MOOCHIECAT5
69

MOOCHIECAT5

9/4/2003

I LOVE this mixture of flavours and I do it all the time, so when I saw this recipe I thought I'd put in a good word for it. I will use the whole package of onion soup mix, and perhaps double the wine (You cannot go wrong with using more wine!) and sometimes I will marinate the roast overnight in the crockpot too. (try throwing in some rosemary and black pepper too) I'll let the roast rest for a while before serving and thicken the juices after skimming the fat off and transferring to a saucepan. Leave all the tasty bits in your gravy, they're so good! It doesn't get much easier than this, or much tastier.

KATYPI
57

KATYPI

5/8/2007

As written, this recipe would probably only be a 3 for me, primarily because I think water doesn't add flavor and too much salt because of the onion soup. So, with that precept and the suggestions of others, I made the following changes: swapped out a can of beef broth for the water, decreased the wine to 1/2 c (I used an Australian merlot), added 2 fresh bay leaves, a can of sliced mushrooms (though I admit fresh would be have been better!), a can of mushroom soup, 4 carrots chunked, some thyme. I sifted the onion soup to separate the seasonings from the dried onions, used the dried onions, added more, and used only half the seasoned salt. I cooked for the recommended time, and I'll tell you what...this was absolutely maddeningly delicious! We loved it and can't wait to have it again!!! Thank you for a good basic recipe and great suggestions from others on which I built my own. I couldn't have done it without you!!

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