Red Wine Crock Pot Beef Roast with Mushrooms and Onions
Looking for a hearty, flavorful dinner that practically makes itself? This Crock Pot Beef Roast with Red Wine and Mushrooms is the perfect solution. With tender beef, savory mushrooms, and a rich gravy infused with red wine, this dish is perfect for weeknight dinners or special occasions. Simply toss everything into your slow cooker and let it work its magic!
The crock pot is crucial for us to have a hot meal on a weeknight. Otherwise, our hot meal would be frozen pizza and microwave meals too many nights. Since we buy freezer beef, we always have plenty of beef roast. While I love a good Italian beef and Crock Pot beef and noodles, I would like to change it up with our chuck roasts. And when I can open a bottle of wine to cook a meal because the ingredient list calls for it, I am excited. I love this red wine crock pot beef roast with mushrooms and onions.
Red Wine Beef Roast with Mushrooms and Onions Ingredients
The ingredients for this beef roast recipe are standard pantry staples for me. And really the red wine was just an excuse to open wine. Here is what you will need to make this beef roast recipe.
- Beef Roast – The beef roast used in this recipe can be a chuck roast, arm roast, shoulder roast, sirloin roast, or anything except a rolled rump roast.
- Steak Seasoning – Montreal steak seasoning is my go-to steak seasoning, but you can use your favorite steak seasoning.
- Mushrooms – Button mushrooms work just fine for this. If you like a firmer mushroom then baby bella mushrooms might be the right ones for you.
- Onions – Sliced sweet onions work great in this red wine beef roast recipe. Pearl onions can also be great in this recipe.
- Cream of Mushroom Soup – A creamy gravy is made possible by the addition of cream of mushroom soup. You can also use cream of celery if you need to in pinch.
- Red Wine – Red wine pairs well with beef both in a glass and in the crock pot. This needs to be a dry red like Cabernet, Zinfandel, or Merlot.
- Olive Oil – Fat is flavor and the addition of olive oil helps caramelize the meat and veggies.
- Worcestershire Sauce
- Beef Broth
Choosing the Best Cut of Beef for Your Roast
For this recipe, a chuck roast is ideal. Its marbling breaks down during slow cooking, resulting in a tender, flavorful roast. You can also use a bottom round roast or rump roast, but be sure to cook it low and slow to achieve the same tenderness.
What’s the Best Red Wine for a Beef Roast?
If you’re using red wine, go for a dry variety like Cabernet Sauvignon or Merlot. These wines have bold flavors that complement the richness of the beef and mushrooms. If you prefer to avoid alcohol, beef broth is a great alternative that still delivers deep flavor.
How to Make Crock Pot Red Wine Beef Roast
I started with a roast that was 2-3 pounds. It was, of course, frozen, so I defrosted it in the microwave for about 8 minutes. Then I grabbed my favorite steak seasoning and rubbed it on both sides of the roast.
I then heated up a large skillet and put about a tablespoon or two of oil in the skillet.
Then sear both sides of the roast for 2-3 minutes on each side. I also added Worcestershire sauce to the pan as I cooked the beef.
Then transfer the roast to the crock pot. I love using the crock pot bags for easy clean up on weeknights.
Keep the pan over a low heat and put an onion cut into 8 hunks on the bottom of the pan.
See all that flavorful goodness left on the bottom of the pan? I wanted to somehow get that all captured. After a quick scan of the kitchen, I noticed a half a bottle of red wine leftover from the previous night. I poured about 1/2 cup of the wine into the pan with the onions.
I quartered up around 8 button mushrooms and tossed them in the pan as well.
Cook the onions and mushrooms until all the bits are off the bottom of the pan.
Pour the mushrooms, onions and reduced wine over the beef roast.
Pour a can of cream of mushroom soup over top of the beef, onions, and mushrooms. Follow up with one can of beef broth.
Cook for 8-10 hours on low or 4-6 hours on high. After the school and work day, play practice and ballet, this was a welcomed meal. I served it over top of some instant mashed potatoes. Yes, instant. I’m not superwoman.
The great thing about cooking a big hunk of meat on Monday is that leftovers easily and quickly make meals for the following nights of the week. This crock pot beef roast was perfect for leftovers. And easy to make with lots of flavors.
Best Crock Pot and Slow Cooker for Making Beef Roast
To make this red wine crock pot roast recipe, you need only a few pieces of kitchen equipment.
Storing Leftover Beef Roast
Beef roast is one of those things that is great for leftovers. It can be used just reheated as is or in a lot of other recipes. Here is how to store leftovers.
- Refrigerate leftover beef roast: Place the cooled roast in an airtight container—plastic or glass. Add the broth, mushrooms, and onions to the red wine beef roast.
- Freeze leftover beef roast: Place the leftover beef roast in a freezer bag, remove all the air, and freeze for up to three months. The leftovers are perfect for quick beef and noodles.
Tips for a Perfect Slow Cooker Beef Roast
- Thicker Gravy: If you prefer a thicker gravy, whisk together a tablespoon of cornstarch with cold water and stir it into the gravy 30 minutes before serving. You can also add a second can of cream of mushroom soup 30 minutes before serving.
- Sear the Beef: Don’t skip the step of searing the roast before adding it to the slow cooker. It locks in moisture and gives the roast a beautiful color and flavor.
- Cook on Low: For the most tender beef, cook the roast on the low setting of your slow cooker. While cooking on high is faster, the low and slow method ensures the meat will be melt-in-your-mouth tender.
Leftover Beef Roast Recipes
Do you have leftover beef roast and want to change up how you eat the leftovers? Here are a few great ideas on how to use leftover beef roast.
More Crock Pot Beef Roast Recipes
Here are more great beef roast recipes:
Crock Pot Beef Roast with Mushrooms and Onions
Ingredients
- 1, 2-3 pound beef roast
- 2 tablespoons steak seasoning
- 2 tablespoons olive oil
- 2 tablespoons Worcestershire sauce
- 1 onion cut into eight chunks
- 8-12 button mushrooms quartered
- 1/2 cup red wine or beef broth
- 1 can of cream of mushroom soup
- 1 can of beef broth
Instructions
- Rub steak seasoning on both sides of the roast.
- Coat a hot skillet with olive oil and sear both sides for 2-3 minutes. Pour Worcestershire Sauce over the roast as it sears.
- Move roast to crock pot. Place onions and mushrooms to skillet and pour wine over top. Stir and scrape bits off the bottom of the skillet for 2-3 minutes.
- Pour onions, mushrooms, and wine over beef roast in crock pot. Cover with cream of mushroom soup and beef broth.
- Cook on low for 8 hours or high for 4 hours.
Nutrition
Can’t wait to see what you all have planned for the new year in your kitchens!
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Hi.
I shared my slow raosted chicken — hope that constitutes meat!
Love your pot roast!
This looks divine. Now I'm hungry…and awake.
Hi Leah,
Your Roast looks so good, I will have to try that recipe. I am sharing my Top 10 Recipes for 2011. Thanks for hosting and have a great week!
Miz Helen
That looks really good!
I posted my Hash recipe variation.(oops, twice)
There is little in life that is better than a yummy roast. My favorite leftover recipe for roast is beef pot pie. Yum!
I made this for a Sunday dinner and was pleasantly surprised how wonderful the roast turned out. My husband loved it. Thank you. I will add this to my crockpot receipe list.
This is an easy and amazingly delicious recipe. I love it ive used it a few times since stumbling upon it. My husband loves it. Me more so. ๐ i got an army to feed and this is perfect! I usually double it when i plan on sharing. Today im making it for my husband to have for a few days of dinners. Goes great on bread, potatoes, rice, cauliflower anything really!
This recipe can be easily adjusted for a low salt diet. I tried this recipe using low sodium Worstechire, low sodium onion soup mix, and a mix of no salt added spices: powdered garlic, Italian seasoning, and Herbs de Provence. I also added sliced carrots, sliced garlic, and quartered new red potatoes, since we love vegetables, and thickened it with flour/water mixture towards the end of cooking instead of using the creamed soup. My husband is on a low salt diet, so this cut down the salt considerably, and the wine really punched up the flavor. Delicious!
After I fist made this recipe, it took a top spot on my beef & gravy favorites…topped on potato pancakes was fantastic. My one addition to the recipe was about 4 cloves of minced garlic, a must.
This is called a red wine roast but there is no red wine in the recipe so I’m confused
It is in the recipe card but also states beef broth can be substituted.
Which one is for 6 or 8 quarts slow cooker?
Love how simple this recipe is! I was able to use items from the pantry, I love that it doesnโt require tomato sauce or anything too fancy, but the flavor is still great. The mushrooms soup addition is a nice shortcut to a delicious sauce. I added a few cloves of garlic on my version. Thanks for sharing.
I made this today. Absolutely delicious!I did add minced garlic but otherwise the exact recipe. The flavors are amazing. My new chuck steak recipe for sure!