Red Wine Crockpot Beef with Fingerling Potatoes
Description
Making a beef roast in the crockpot is the perfect method to make a fall-apart tender roast. Add some red wine, beef broth/stock, fingerling potatoes, onion and seasonings and you have a wonderfully satisfying, comforting meal.
Ingredients
2 lb. beef round roast, fat trimmed
salt and black pepper, to taste
1/2 c. white whole flour
1 T. olive oil
1 lb. fingerling potatoes
1 large onion, large-diced
4 cloves garlic, minced
3/4 c. red wine
1 c. beef broth/stock
1 bay leaf
3 sprigs fresh thyme
Directions
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Pat roast dry with paper towels; season both sides with salt and pepper. Dredge in flour; shake off excess.
In a medium skillet over medium-high heat, sear roast in olive oil on both sides, 5-10 minutes until golden.
Place roast in the bottom of a 4 quart crockpot; arrange potatoes, onion and garlic around meat.
Pour wine and beef broth/stock over roast; arrange bay leaf and thyme sprigs on top.
Cook roast on Low 6-8 hours until vegetables and roast are fall-apart tender. Remove bay leaf and thyme; slice beef. Place beef slices and vegetables on a platter.
Serve.
6-8 servings.