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4.7 from 9 votes

Slow Cooker Red Wine Striploin Roast Beef

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.

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 45 mins
Servings: 6
Calories: 295 kcal
Course: Main Course
Cuisine: American

Ingredients

  • one pounds Sterling Silver Premium Meats Striploin Roast beef
  • 1 tablespoon olive oil
  • 1 large white onion
  • 3-4 large Russet potatoes cubed into small pieces
  • 2 large stalks of celery
  • 2-3 large carrots sliced THIN
  • 1 cup sliced white mushrooms
Red Wine Sauce
  • 1/2 cup red wine - Merlot works well
  • 2 cups strong beef broth ( use 1 1/2 cubes for 2 cups water)
  • 1 tablespoon minced garlic 
  • 1 teaspoon dried thyme
  • 1 tablespoon worchestershire
  • 3 tablespoons tomato paste
  • 1 teaspoon dried rosemary, crushed
Salted Butter Herb Crust
  • 1/4 cup butter
  • 1/2 tbsp garlic paste or minced garlic (use 1 tbsp if you love garlic)
  • 1 teaspoon thyme
  • 1/2 teaspoon black pepper
  • 2 tablespoons sea salt flakes

Instructions

    Cup of Yum
  1. 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. 
  2. 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.
  3. 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. 
  4. Whisk together the red wine sauce. Pour over the roast and vegetables. 
  5. 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.
  6. 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.
  7. 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.
  8. 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. 
  9. Slice the roast and serve with the vegetables and gravy.

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

Calories 295kcal (15%) Carbohydrates 42g (14%) Protein 6g (12%) Fat 10g (15%) Saturated Fat 5g (25%) Cholesterol 20mg (7%) Sodium 2827mg (118%) Potassium 1161mg (33%) 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

% 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.