• Erik Hassy

Slow cooked cross-rib roast in red wine with veggies.

This is another of those slow cooking, prepare and forget type of meals that we are so fond of around my home. Although a lot of prep work is involved, once you get all the ingredients into the slow cooker, you have a great meal that will be ready when you get home later that evening. There is nothing better than opening the front door and having that aroma hit you as soon as you walk in. This recipe serves 4-6


2 lbs Cross rib roast

1 Tbsp Olive Oil

2 Tbsp minced garlic

1 medium sliced onion- either white or yellow

1 cup of baby carrots sliced

2 celery stalks sliced

1 cup mushrooms sliced

1 cup red wine

2 Tbsp tomato paste

1 Tbsp Thyme either dried or 3 fresh sprigs

1 bay leaf

1 32 oz carton of beef broth

1 Tbsp of corn starch mixed with 2 tbsp of water

1 Tsp of parsley - dried or fresh

Salt and pepper


1. Sprinkle the roast with salt & pepper to season. Heat the olive oil in a skillet and brown all sides of the roast.

Once browned, remove the roast from the skillet and place in the slow cooker.

2. Add the onion, carrot, celery, mushrooms and garlic to the skillet and saute for 5 minute on medium heat. Add tomato paste and mix into the vegetables. Next add the red wine and bring the mix to a boil. then reduce the heat to medium low. Cook until the wine has been reduced to half. then add the beef broth and bay leaf. Bring to a boil. Add the cornstarch & water mixture. Mix all together.

3. Pour the sauce with vegetables from the skillet into the slow cooker over the browned roast. Cook on low for 3 or 4 hours until the meat is tender. Serve with either rice or mashed potatoes and enjoy.

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