Italian Red Wine Roast Beef
Seasoned with a light blend of Italian spices and then cooked in red wine, this roast smalls incredible as it cooks throughout the day.
Servings Prep Time
6People 30Minutes
Cook Time
8Hours
Servings Prep Time
6People 30Minutes
Cook Time
8Hours
Ingredients
Instructions
  1. Put wine and bay leaves in bottom of slow cooker. With a large knife, make six to eight deep slits in the meat down to a depth of about 1/2″ from the bottom (do not cut all the way through). Combine the finely chopped veggies and all seasonings in a small bowl. Fill the slits with this seasoning blend; if there is any left over, it can be spread over top. Place roast in slow cooker, and put sliced onions & matchstick carrots on top. Scrub potatoes, then make lengthwise slices (like oversized chunky homestyle fries) and put these on or around the roast.
  2. Cook on low for 8 to 10 hours or until the meat is falling apart. Then shred gently and toss in the juices to keep it moist. Or cook until done in the middle, then slice and spoon juice over to serve. (Alternatively, preheat oven to 350, cover and bake for 3 hours; then check to see if additional liquid is needed. Cook another hour or so until meat is falling apart.
Recipe Notes

Serve with Peach Creek Vineyards Social Distancing Red Wine.

Recipe adapted from barefeetinthekitchen.com.