RED WINE CROCKPOT BEEF WITH FINGERLING POTATOES

RED WINE CROCKPOT BEEF WITH FINGERLING POTATOES

Ingredient:

  • 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

Instructions:

  1. Pat roast dry and season on both sides with salt and pepper. Dredge in flour and shake off excess.
  2. In a medium skillet over medium high heat, sear roast in olive oil on both sides, 5-10 minutes until golden.
  3. Place in the bottom of a 4-qt slow cooker and arrange potatoes, onion, and garlic around it.
  4. Pour wine and beef broth over roast and arrange bay leaf and thyme on top.
  5. Cook roast on low 6-8 hours until roast is fall-apart tender and vegetables are tender.
  6. Remove bay leaf and thyme and slice beef and serve with vegetables.
  7. Enjoy!

Yields: 6-8

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