Maureen's Crock Pot Beef Carrots in Wine

Indulge in the comforting flavors of **Maureen's Crock Pot Beef Carrots in Wine**, a slow-cooked masterpiece that blends tender beef chuck roast, hearty vegetables, and the rich complexity of red wine. Perfect for cozy family dinners or elegant gatherings, this recipe features a simple yet elegant seasoning with fresh thyme and bay leaves, allowing the natural flavors to shine through. The long, slow cooking time ensures the beef becomes melt-in-your-mouth tender, while carrots soak up the savory beef broth and wine sauce for a burst of goodness in every bite. Garnished with fresh parsley, this dish pairs beautifully with mashed potatoes or crusty bread, making it a complete meal that feels indulgent yet effortless. Designed for the crock pot, it requires minimal prep work but delivers maximum flavor—ideal for busy days when you crave home-cooked comfort. Save this recipe to unlock the magic of slow cooking with a gourmet twist!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 6

Ingredients

• 3 pounds Beef chuck roast
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 Yellow onion, diced
• 3 Garlic cloves, minced
• 4 Carrots, cut into 2-inch chunks
• 1 cup Red wine
• 1 cup Beef broth
• 2 tablespoons Tomato paste
• 1 teaspoon Thyme, fresh or dried
• 2 Bay leaves
• 2 tablespoons Flour (optional, for thickening)
• 2 tablespoons Parsley, fresh (for garnish)

Directions

Step 1

Season the beef chuck roast on all sides with salt and black pepper.

Step 2

Heat olive oil in a large skillet over medium-high heat. Sear the beef for 2-3 minutes on each side until browned. Transfer the beef to the slow cooker.

Step 3

In the same skillet, sauté the diced onion and minced garlic for 2-3 minutes until softened and aromatic. Add them to the slow cooker.

Step 4

Add the carrots to the slow cooker, spreading them around the beef for even cooking.

Step 5

In a medium bowl, whisk together the red wine, beef broth, tomato paste, thyme, and bay leaves. Pour the mixture over the beef and vegetables in the slow cooker.

Step 6

Cover and cook on low for 8 hours, or until the beef is tender and easily shreds with a fork.

Step 7

If you prefer a thicker sauce, remove 1 cup of the cooking liquid, whisk it with 2 tablespoons of flour, and return it to the slow cooker. Stir well and let it cook for an additional 15-20 minutes.

Step 8

Remove the bay leaves before serving. Garnish with freshly chopped parsley for a pop of color and flavor.

Step 9

Serve the beef and carrots warm, with their rich red wine sauce, over mashed potatoes, rice, or crusty bread.

Nutrition Facts

Serving size	(2279.7g)

Amount per serving	% Daily Value*
Calories	4119.7

Total Fat 301.6g	0%
Saturated Fat 113.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1020.6mg	0%
Sodium 4274.5mg	0%
Total Carbohydrate 62.9g	0%
Dietary Fiber 11.3g	0%
Total Sugars 21.4g
Protein 255.3g	0%

Vitamin D 0IU	0%
Calcium 326.9mg	0%
Iron 40.1mg	0%
Potassium 5460.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.1%

Protein: 25.6%

Carbs: 6.3%