Slow Cooker Red Wine Striploin Roast Beef
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
2 hrs 30 mins
-
Total Time
2 hrs 45 mins
-
Servings
6
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Calories
295 kcal
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Course
Main Course
-
Cuisine
American
Slow Cooker Red Wine Striploin Roast Beef
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This slow cooker red wine striploin roast uses the best of both worlds to cook it! Slow cooking in a red wine sauce then searing the moisture inside with a quick broil in the oven at the end makes for a a delicious and tender striploin roast. This recipe's directions are for a medium done roast.
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Ingredients
- one pounds striploin roast beef brand Sterling Silver Premium Meats
- 1 tablespoon olive oil
- 1 large white onion
- 3-4 large russet potato cubed into small pieces
- 2 large celery stalks
- 2-3 large carrot sliced THIN
- 1 cup white mushroom sliced
Red Wine Sauce
- 1/2 cup red wine such as Merlot
- 2 cups beef broth use 1 1/2 cubes for 2 cups water, strong
- 1 tablespoon garlic minced
- 1 teaspoon thyme dried
- 1 tablespoon Worcestershire sauce
- 3 tablespoons tomato paste
- 1 teaspoon rosemary dried, crushed
Salted Butter Herb Crust
- 1/4 cup butter
- 1/2 tbsp garlic use 1 tbsp if you love garlic, paste or minced
- 1 teaspoon thyme
- 1/2 teaspoon black pepper
- 2 tablespoons sea salt flakes
Instructions
- If you would like to cook larger vegetables, skip the first two steps and leave your roast in the fridge. Simple start cooking the vegetables in the red wine sauce 2 hours earlier, then add the seared roast in later.
- Heat the olive oil in a large skillet over medium heat. Place the striploin roast in the skillet and sear the roast on all sides, until browned.
- Place the onions in the bottom of the crockpot, then add the roast on top of them in the crockpot fat side up. Place all of the remaining assorted vegetables around the roast.
- Whisk together the red wine sauce. Pour over the roast and vegetables.
- Cook the roast on low for 2 1/2- 3 hours. When the roast reaches an internal temperature of 120, pre-heat your oven to broil.
- Combine the Salted Herb Butter Crust ingredients together. Remove the roast from the crockpot using two forks or tongs and place on a baking sheet. Slather the butter mixture on top of the roast.
- Place the roast in the oven and broil for 5-8 minutes until the outside of the roast has become crispy and browned. Remove and tent with foil for 10 minutes while you prepare the gravy.
- To make the gravy, take the red wine broth from the crockpot and place in a sauce pan. Whisk 2 tbsp of cornstarch in with 1/3 cup of water. Bring the red wine sauce to a boil. Whisk in as much cornstarch slurry as needed until the sauce thickens.
- Slice the roast and serve with the vegetables and gravy.
Equipments used:
Notes
- IF you would like to cook larger vegetables, simply start the vegetables in the red wine sauce two hours ahead of the roast. You can then nestle the striploin roast into the vegetables in the crockpot and continue cooking for another 2-3 hours, or until your desired roast internal temperature is reached.
Nutrition Information
Show Details
Calories
295kcal
(15%)
Carbohydrates
42g
(14%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Cholesterol
20mg
(7%)
Sodium
2827mg
(118%)
Potassium
1161mg
(25%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
4465IU
(89%)
Vitamin C
17.5mg
(19%)
Calcium
62mg
(6%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 2827mg | 118% |
| Potassium | 1161mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 4465IU | 89% |
| Vitamin C | 17.5mg | 19% |
| Calcium | 62mg | 6% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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