Beef Merlot Crock Pot Recipes

MERLOT POT ROAST (CROCK POT)

Steps:

• Rinse beef and pat dry. Sprinkle generously with black pepper. Melt butter or heat olive oil in a large non-stick skillet over high heat. Add beef and brown on all sides, 6 to 8 minutes total.
• Meanwhile, place the carrots, celery, onions, garlic, thyme peppercorns, and bay leaf in a 4 1/2 qt or larger crock pot. Mix to combine. Set beef and any juices over vegetables.
• In a small bowl, mix tomato paste and wine. Pour over meat and vegetables.
• Cover and cook until beef is very tender when pierced, 8-9 hours on low and 5-6 hours on high. If possible, turn meat over, halfway through cooking.
• With 2 slotted spoons, transfer meat to a serving platter, keep warm. Skim and discard any fat from cooking liquid. Turn cooker to high. In a small bowl combine cornstarch with 1 1/2 tbs water, pour into cooker and stir often until sauce is thickened, 10 -15 minutes.
• With slotted spoon, arrange vegetables evenly over meat in platter, pour sauce over meat and garnish with chopped parsley; serve hot.

BEEF MERLOT CROCK POT

Steps:

• Heat frying pan on HIGH (hot pan, cold grease= NO STICKING!).
• Add 2 T bacon fat- melt.
• Add chopped onion and garlic.
• Turn down heat to medium low- sauté for 5 minutes.
• Remove and set aside.
• Turn up heat to High- get pan really hot.
• Add more bacon fat or olive oil if pan is dry.
• Quickly brown meat- let each side get browned.
• Place browned meat into crock pot.
• Add 1 cup water to pan to make a beef stock.
• Add 2 bouillon cubes- stir and break up into stock.
• Add 1/4 Merlot (or other red wine) optional.
• Pour over meat in crock pot.
• Spoon onion mixture over meat.
• Cover and cook 10 hours on Low.
• Serve with mashed potatoes (or rice), cooked/buttered broccoli and crusty rolls.

SLOW COOKER POT ROAST WITH 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).

BEEF TIPS AND MERLOT GRAVY WITH BEEF AND ONION RICE

Steps:

• Whisk flour, 1/4 cup Worcestershire sauce, garlic powder, and seasoned salt in a large bowl until smooth and toss the beef tips in the flour mixture to coat. Remove beef with a slotted spoon.
• Heat vegetable oil in a large heavy pan or Dutch oven over medium heat; cook and stir mushrooms and 1 small chopped onion in oil until the onion is translucent, about 8 minutes. Stir in seasoned beef tips and cook and stir until the beef is browned and no longer pink inside, about 10 minutes.
• Pour in beef broth and whisk dry brown gravy mix into the beef mixture until smooth; stir in 1/2 teaspoon Worcestershire sauce, bay leaf, parsley, and merlot. Bring to a simmer and reduce heat; simmer until gravy has thickened, about 10 minutes. Transfer to a slow cooker, cover, and cook on Low for 8 hours.
• About 25 minutes before serving time, melt butter in a saucepan over medium heat and cook and stir 1 small chopped onion until translucent, about 5 minutes. Stir rice into the mixture and pour in beef consomme. Bring to a boil, reduce heat to low, and cover. Simmer rice until tender and the liquid is absorbed, about 15 minutes; let rice stand for 5 minutes covered before fluffing with a fork. Serve beef tips and gravy over the rice.

SLOW COOKER BEEF BOURGUIGNON

Steps:

• Heat butter and oil in a large skillet over medium-high heat. Add beef stew meat and cook until browned, 5 to 8 minutes. Brown beef in batches if necessary, making sure to not overcrowd the pan, otherwise the beef won't brown. Remove browned beef from the skillet and place in the slow cooker.
• Add onion to the skillet. Cook and stir until softened and beginning to take some color, 3 to 5 minutes. Transfer onion to the slow cooker.
• Place skillet back on medium-high heat and pour in half of the wine. Bring the wine to a simmer, scraping up any browned bits from the bottom of the pan. Remove from heat and carefully pour into the slow cooker along with the remaining wine. Add carrots, thyme, bay leaves, salt, and pepper.
• Place the lid on the slow cooker and cook on Low for 6 to 8 hours.