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Imagine coming home to a rich, aromatic slow cooker beef burgundy that's been simmering all day, infused with the deep flavors of red wine, herbs, and tender winter vegetables. This classic French-inspired dish is elevated with the convenience of your slow cooker, making it perfect for busy weeknights or cozy weekend dinners. The beef becomes melt-in-your-mouth tender, while the vegetables absorb all the delicious sauce. Serve it with crusty bread or over mashed potatoes to soak up every last bit of the luxurious gravy.
Why You'll Love This Recipe
- Minimal prep time with maximum flavor
- Perfect for meal prep and leftovers
- Uses affordable cuts of beef that become tender
- Seasonal winter vegetables add depth and nutrition
- One-pot meal that's easy to clean up
- Impressive enough for guests but simple enough for weeknights
Ingredients Breakdown
This recipe features a perfect balance of rich, savory, and slightly sweet flavors. The beef chuck roast is the star, becoming incredibly tender after hours of slow cooking. The red wine (Burgundy or Pinot Noir work best) adds depth and acidity that cuts through the richness. Pearl onions and mushrooms bring sweetness and earthiness, while carrots and potatoes add hearty texture. The bacon provides smoky depth, and the herbs tie everything together with aromatic warmth.
Step-by-Step Instructions
- Pat the beef chuck roast dry with paper towels and season generously with salt and pepper.
- In a large skillet over medium-high heat, cook the bacon until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pan.
- Sear the beef in the bacon fat until browned on all sides (about 3-4 minutes per side). Transfer to the slow cooker.
- In the same skillet, sauté the onions, mushrooms, carrots, and garlic until softened (about 5 minutes). Pour in the red wine, scraping up any browned bits, and simmer for 2 minutes.
- Pour the wine mixture over the beef in the slow cooker. Add the beef broth, Worcestershire sauce, thyme, bay leaves, and potatoes. Stir gently to combine.
- Cover and cook on LOW for 8 hours or HIGH for 5-6 hours, until the beef is fork-tender.
- Remove the beef and shred or slice it. Discard the bay leaves. Stir the beef back into the sauce and adjust seasoning if needed.
- Garnish with fresh parsley and serve with crusty bread or over mashed potatoes.
Expert Tips
Choose the right wine
Use a dry red wine like Burgundy or Pinot Noir. Avoid cooking wines as they contain salt and additives that can alter the flavor.
Sear for maximum flavor
Don't skip searing the beef! This step develops the Maillard reaction, creating deep flavors that carry through the dish.
Adjust cooking time
If using a more tender cut like sirloin, reduce cooking time to 4-5 hours on LOW to prevent overcooking.
Make it ahead
This dish tastes even better the next day! Make it ahead and reheat gently on the stove or in the microwave.
Garnish for freshness
Add a sprinkle of fresh parsley before serving to brighten up the rich flavors.
Frequently Asked Questions
Storage and Reheating
Fridge Storage
Store leftovers in an airtight container for up to 4 days. The flavors continue to develop, making it even more delicious!
Reheating Instructions
Gently reheat on the stove over medium-low heat, adding a splash of broth or water if needed. Microwave in 1-minute intervals, stirring between each.
Slow Cooker Beef Burgundy with Tender Winter Vegetables
Ingredients
Instructions
- Pat the beef dry and season with salt and pepper.
- Cook bacon in a skillet until crispy. Remove and set aside.
- Sear beef in bacon fat until browned on all sides. Transfer to slow cooker.
- Sauté onions, mushrooms, carrots, and garlic in the same skillet. Deglaze with wine.
- Pour wine mixture over beef. Add broth, Worcestershire, thyme, bay leaves, and potatoes.
- Cook on LOW for 8 hours or HIGH for 5-6 hours until beef is tender.
- Shred beef, discard bay leaves, and stir back into sauce.
- Garnish with parsley and serve with crusty bread.
Recipe Notes
- For extra richness, stir in 2 tbsp butter at the end of cooking.
- Double the recipe for larger gatherings - it freezes beautifully!
- Serve with crusty bread, mashed potatoes, or egg noodles.
- If using frozen pearl onions, thaw and pat dry before adding.
Nutrition Information
| Calories | 420 kcal |
|---|---|
| Protein | 32g |
| Carbohydrates | 25g |
| Fat | 18g |
| Fiber | 4g |
