Recipes

Beef Roast in Red Wine (Carni Arrosto al Vino Rosso)

Name: Beef Roast in Red Wine (Carni Arrosto al Vino Rosso)
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Ingredients: 1 small onion, very thinly sliced; 3.5 pounds boneless beef chuck roast; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 4 large cloves garlic, very thinly sliced; 2 cups dry red wine; 2 (14.5 ounce) cans diced tomatoes, undrained; 1 cup beef broth; 1 tablespoon Worcestershire sauce; 1 tablespoon dried rosemary; 1 tablespoon dried oregano; 1 tablespoon dried basil; 2 teaspoons dried thyme; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 3 tablespoons tomato paste

4.2

(117)

92 Reviews

8 Photos

A slow cooker recipe that turns the most economical roast of beef into a tender, succulent, delicious meal. The wine really enhances the flavor of the meat, and non-alcoholic wine can also be used to great success for those who prefer it. Coming home to the aroma of this slow-cooked beef will put you in mind of stepping into a nice Italian restaurant. Very comforting and inviting. Serve over rice or egg noodles.

Recipe by Lou Kussard

Updated on April 19, 2021

8

Prep Time:

15 mins

Cook Time:

8 hrs

Total Time:

8 hrs 15 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

1 small onion, very thinly sliced
3 ½ pounds boneless beef chuck roast
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 large cloves garlic, very thinly sliced
2 cups dry red wine
2 (14.5 ounce) cans diced tomatoes, undrained
1 cup beef broth
1 tablespoon Worcestershire sauce
1 tablespoon dried rosemary
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons dried thyme
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons tomato paste (Optional)

Directions

Place half the sliced onions into the bottom of a slow cooker. Season the roast on all sides with 1 teaspoon of kosher salt and 1 teaspoon of black pepper, and lay the roast on top of the onions. Place the remaining onions and garlic on top of the roast.
In a large bowl, mix the red wine, diced tomatoes, beef broth, Worcestershire sauce, rosemary, oregano, basil, thyme, 1 teaspoon kosher salt, and 1 teaspoon black pepper; pour the wine mixture over the roast. Cover the slow cooker, set the cooker to Low, and cook until tender, 8 to 10 hours.
If desired, thicken the sauce at the end of cooking by whisking tomato paste with pan juices until thoroughly combined. Set the cooker on High heat, and cook an additional 10 minutes.

Cook's Note

Use a full-bodied red wine (Shiraz, Beaujolais, Syrah, etc.) Using non-alcoholic wine is perfectly fine, but I suggest pouring 2 tablespoons of cider or balsamic vinegar into measuring cup, then adding wine to make 2 cups. Non-alcoholic wine tends to be on the sweet side; the vinegar helps to balance the flavor.

Nutrition Facts (per serving)

393	Calories
23g	Fat
10g	Carbs
25g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 393
% Daily Value *
Total Fat 23g	29%
Saturated Fat 9g	45%
Cholesterol 90mg	30%
Sodium 866mg	38%
Total Carbohydrate 10g	3%
Dietary Fiber 2g	8%
Total Sugars 4g
Protein 25g
Vitamin C 12mg	59%
Calcium 97mg	7%
Iron 7mg	38%
Potassium 561mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.