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Spoonful of Crockpot vegetable beef burgundy lifted from a bowl with carrots, onions, and beef, paired with bread on the side.

Crockpot Vegetable Beef Burgundy

A seared beef roast slow-cooked in red wine with carrots, celery, onion and garlic until it falls apart. Cozy comfort food for chilly winter nights.
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Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 long carrots chopped
  • 3 celery stalks chopped
  • 1 small onion chopped
  • 3-4 lb boneless beef roast
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
  • 1 Tbsp olive oil
  • 2 Tbsp minced garlic
  • 2 cups Merlot or Burgundy wine or beef broth
  • 1 cup beef broth
  • 1/2 cup all-purpose flour
  • 2 bay leaves

Method
 

  1. Chop the carrots, celery and onion. Season the roast generously with salt and pepper on both sides.
  2. Sear the roast in a hot pan 3-4 minutes per side, then transfer it to the Crockpot.
  3. In the same pan, heat the olive oil and saute the garlic 30 seconds. Add the wine and bring to a slow boil, then pour over the beef.
  4. Whisk the beef broth and flour together until smooth and pour over the meat.
  5. Add the vegetables and bay leaves. Cover and cook on LOW 6 hours or HIGH 3 hours.
  6. Remove the bay leaves. Cut the beef into bite-size pieces (it should pull apart easily) and return it to the sauce. Serve with fresh bread, rolls or cornbread.

Notes

Substitute beef broth for the wine if you prefer.