Slow Cooker Roast Beef is simmered in a flavorful broth of red wine and Guinness Beer! A recipe for fork tender beef with savory gravy.
Summer isn't usually the time to think about using the slow cooker, but it sure beats using the oven when it is 30ºC outside. Better yet, prepare dinner early in the day and then you have all day to garden or enjoy you favorite outdoor activity. This slow cooker Roast Beef recipe is loaded with flavor with the addition of red wine, Guinness Beer and savory herbs. I like to make a large roast so there is leftover roast beef for making my delicious Hot Roast Beef Sandwich with homemade onion rings.
Method for preparing roast beef.
Chop celery, carrots, onion and garlic.
Salt and pepper roast, then in large skillet heat olive oil, sear roast all sides, put into slow cooker.
Remove roast beef from skillet and place in the slow cooker. Using the same skillet, add the flour and cook until browned. Using a whisk deglaze with the red wine. Whisk until smooth and no lumps. Stir in the tomato paste, beer, Worcestershire sauce and beef broth.
Top the roast with onions, garlic, celery, thyme and bay leaves.
Add the red wine-beef broth. Cover and cook on high for 4-5 hours or low for 7-8 hours.
Slow Cooker Roast Beef
- 5-6 lb sirloin tip roast or your favorite cut of beef.
- 4 stalks celery chopped
- 2 cups carrots chopped
- 1 large onion chopped
- 6 cloves garlic minced
- 4 cups beef broth
- ¾ cup Guinness beer
- ¾ cup red wine
- 1 teaspoon ground pepper
- 1 teaspoon salt
- 3 tablespoon tomato paste
- 3-4 sprigs fresh thyme
- 2 large bay leaves
- 1 tablespoon Worcestershire sauce
- ¼ cup flour
- 2-4 tablespoons olive oil
- Salt and pepper the roast. Heat olive oil in a large skillet, sear roast on all sides. Place into the slow cooker.
- If no oil is left in frying pan add 2 additional tablespoons of olive oil or butter. Whisk in the flour and cook until browned. Deglaze with the red wine, whisking under there are no lumps of flour. Stir in the tomato paste, beer, Worcestershire sauce and beef broth.
- Add the onions, garlic, celery, carrots, thyme and bay leaves on top of the roast.
- Pour the cooked broth over the roast and vegetables. Cover and cook until tender. Approximately 5 hours on high or 8 hours on low setting.
- If necessary thicken the gravy to desired consistency. Transfer the broth to cooking pot. Using a jar, make a slurry of 1 tablespoon of flour and ¼ cup of flour. Shake well to make sure there are no lumps. Heat the broth on the stove top to boiling. While constantly whisking, gradually add the flour slurry mixture a bit at a time until you achieve the desired consistency. Reduce heat and cook for a few more minutes to thicken.
- Slice roast beef and serve with the delicious gravy.