Red Wine Flavored Beef

Red Wine Flavored Beef

71 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    5 h
  • Ready In

    5 h 20 m
THUNDERSTRUCK625
Recipe by  THUNDERSTRUCK625

“Easy to do beef entree in a slow cooker.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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 (71)

Rate This Recipe
IMVINTAGE
75

IMVINTAGE

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

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

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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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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