Best Crock Pot Beef With Mushroom And Red Wine Gravy Recipes

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SLOW-COOKED BEEF TIPS



Slow-Cooked Beef Tips image

These slow cooked beef tips remind me of a childhood favorite. I cook them with mushrooms and serve over brown rice, noodles or mashed potatoes. -Amy Lents, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 6h40m

Yield 2 servings.

Number Of Ingredients 12

1/4 pound sliced baby portobello mushrooms
1/2 small onion, sliced
1 beef top sirloin steak (1/2 pound), cubed
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon olive oil
3 tablespoons dry red wine or beef broth
1 cup beef broth
1-1/2 teaspoons Worcestershire sauce
1 tablespoon cornstarch
2 tablespoons water
Hot cooked mashed potatoes

Steps:

  • Place mushrooms and onion in a 3-qt. slow cooker. Sprinkle beef with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat; brown meat in batches, adding additional oil as needed. Transfer meat to slow cooker., Add wine to skillet, stirring to loosen browned bits from pan. Stir in broth and Worcestershire sauce; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cook, covered, on high 15-30 minutes or until gravy is thickened. Serve with mashed potatoes.

Nutrition Facts : Calories 213 calories, Fat 7g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 836mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

BEEF IN RED WINE GRAVY



Beef in Red Wine Gravy image

Make and share this Beef in Red Wine Gravy recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 lbs beef stew meat, cut into 1 inch cubes
1 cup coarsely chopped onion
2 beef bouillon cubes
3 tablespoons cornstarch
salt and pepper
1 1/2 cups dry red wine
hot cooked noodles

Steps:

  • Add beef and onion to a 4-quart slow cooker.
  • Add bouillon cubes.
  • Sprinkle cornstarch, salt, and pepper over beef and onions.
  • Pour red wine over beef mixture.
  • Cover and cook on LOW for 6-8 hours.
  • Serve over hot cooked noodles.

Nutrition Facts : Calories 225.8, Fat 5.3, SaturatedFat 2.3, Cholesterol 72.8, Sodium 434.1, Carbohydrate 8.3, Fiber 0.5, Sugar 1.8, Protein 25.3

SLOW COOKER POT ROAST WITH MALBEC (RED WINE)



Slow Cooker Pot Roast with Malbec (Red Wine) image

I love the convenience of the slow cooker but I do not care for the sodium content by using cream of mushroom soup etc. Sadly many of today's recipes call for the can of soup. I have tried many recipes over the years and adjusted them and this is the result. Please do use the wine, most of the alcohol dissipates with the cooking.

Provided by Alex Storm

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 5h20m

Yield 6

Number Of Ingredients 9

2 tablespoons Montreal steak seasoning
1 tablespoon salt
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 (2 1/2 pound) beef roast, or more to taste
1 (1 ounce) packet dry au jus mix
1 (1 ounce) package French onion soup mix
1 cup water
1 cup Malbec red wine

Steps:

  • Combine steak seasoning, salt, thyme, and rosemary together in a bowl; rub onto the roast.
  • Heat a large skillet over medium-high heat and place roast in skillet; cook until roast is browned on all sides, about 10 minutes.
  • Place the roast in the slow cooker and add au jus mix and onion soup mix. Pour water and Malbec over roast.
  • Cook on High for 5 hours (or cook in Low for 8 to 9 hours).

Nutrition Facts : Calories 350 calories, Carbohydrate 8.5 g, Cholesterol 86.1 mg, Fat 21.1 g, Fiber 0.9 g, Protein 22.7 g, SaturatedFat 8.4 g, Sodium 3076.2 mg, Sugar 0.5 g

RED WINE AND MUSHROOM CROCK POT ROAST BEEF



Red Wine and Mushroom Crock Pot Roast Beef image

This is a recipe I created on my own. It is so simple, just prepare the ingredients, throw them in the crock pot before work and when you come home you will have the most tender roast beef you have ever eaten!

Provided by fuzzy_kitten

Categories     Roast Beef

Time 8h20m

Yield 4 serving(s)

Number Of Ingredients 11

2 -3 lbs chuck arm pot roast or 2 -3 lbs blade roast
3 slices thick cut bacon, diced
8 ounces portabella mushrooms, sliced
2 cups dry red wine (Cab Sauv. or Merlot)
1 large onion, quartered then halved
1 (14 1/2 ounce) can beef broth
2 teaspoons dried thyme
salt, to taste
pepper, to taste
1/2 cup flour
1 cup cold water

Steps:

  • Place roast in crock pot and season liberally with salt and pepper.
  • Cook bacon in skillet until crispy.
  • Add mushrooms, wine, onion, broth, and thyme to the crock pot with the roast while you are waiting for the bacon to cook.
  • When the bacon is done, add it to the crock pot and give it a good stir to mix all of the flavors together.
  • Set your crock pot at low for 7-8hrs.
  • I recommend at least 8 hours because your roast will become soo tender it will literally fall apart as you try to remove it from the dish.
  • If your roast seems tough yet, just give it a little more time, it will only get more tender the longer it cooks.
  • Remove the roast and transfer the remaining sauce to a sauce pan.
  • Mix 1/2 cup of flour with 1 cup of cold water.
  • Gradually add flour mixture to the remaining sauce while whisking over med high heat until sauce thickens.
  • Serve gravy over mashed potatoes.

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