Friday, February 14, 2014

Slow Cooker Pot Roast -- Beef Bourguignon Style

Happy Valentine's Day! Yesterday, I placed a roast I had thawed earlier in the week in the crock pot to make for our dinner last night. This simple to make pot roast has all the comfort of pot roast along with the flavors commonly found in Beef Bourguignon (also known as Beef Burgundy), a classic French style beef stew. If you can slice an onion, smash garlic cloves, quarter mushrooms, crumble bacon and pour wine...this is your recipe! I kept it super simple and skipped browning the roast beforehand...and it turned out great. When making roasts in the crock pot I have browned them beforehand and at other times I have not before placing them in the crock pot. While browning probably adds a little bit more flavor, it isn't enough to make a noticeable difference most of the time, particularly if you are adding flavorful ingredients to the recipe. With the addition of onion, garlic, red wine and flavorful oven roasted tomatoes along with smoky flavored bacon...browning the roast beforehand wouldn't make an appreciable difference in flavor in my opinion. So, I think it is entirely optional and a matter of personal preference. 

It turned out delicious, tender and very flavorful. It made a very delicious au jus that had the concentrated flavors of red wine and beef juices mingled with the onion, garlic and roasted tomatoes. Since I was keeping dinner super simple, I didn't make any additional side dishes but this would be delicious served along with my Parmesan Cauliflower Mash. I snapped a few photos for you to see below as well as the easy peasy recipe. Enjoy!

Roast is nestled on a bed of sliced onions getting a nice dousing of red wine
Garlic, mushrooms, bacon and tomatoes have been scattered and roast seasoned with salt, pepper and thyme
Considering the difficult week we've had...hubby did a pretty good job for Valentine's Day -- a bouquet of roses and a bouquet of red spatulas -- absolutely perfect!
He even remembered the chocolate...I am feeling better already!
I am blessed more than I ever imagined.

Slow Cooker Pot Roast -- Beef Bourguignon Style


1 3-pound boneless chuck roast (or your favorite cut for pot roast)
1 medium onion, thinly sliced
3 garlic cloves, smashed
1/2 cup red wine (I used Pinot Noir) -- you could substitute beef stock, if desired
1/2 to 1 teaspoon sea salt, or to taste
1/4 to 1/2 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon dried thyme
2 to 3 cups quartered fresh mushrooms
1/2 cup diced oven roasted tomatoes packed in oil (can substitute sun-dried tomatoes  or drained fire roasted tomatoes; something with deep flavor)
5 to 6 slices cooked crumbled bacon, optional


Layer sliced onion in bottom of crock pot. Place roast on top of onions; add wine and garlic. Season roast with salt, pepper and thyme. Scatter mushrooms, tomatoes and bacon on top and around roast. Cover and cook on high for first 2 hours; switch to low and cook another 7 to 8 hours.


Anonymous said...

You are one lucky dog!

CyberSis said...


Hope you're feeling better today and starting to see some improvement. I know that pleurisy can take its sweet time, so hang in there. Hope you're able to get a cardiology appt this coming week.

Thanks for this recipe. It looks simply mouth-watering as well as simple to prepare, which is just the ticket for you right now. Hopefully it's yielding lots of yummy left-overs, too. :-) I agree with you about browning. I quit doing that with pot roast a few years ago to see how it would turn out. We liked it just as well that way so I've been making it without pre-browning ever since ... lots less mess that way, for one thing! And I try to find ways to "simplify" where I can.

Take it nice and slow 'n' easy and feel better soon!

Gourmet Girl Cooks said...

Thanks, Anonymous! :-)

Gourmet Girl Cooks said...

Hi CyberSis -- I actually am feeling better -- no noticeable pain. I got a little cocky and tried going to Costco late Saturday afternoon. They were a zoo and we parked far away -- the brisk walk that is usually effortless made me tired -- and I did not go up and down every aisle like usual. As a matter of fact, we didn't stay long. I took my BP when we got home and it was very low and my heart rate was 53 -- so maybe that was why I felt more tired. I got an appt made w/ a cardiologist for Wednesday. Not the one I wanted to see, but he had no openings until April -- so I took what I could to get seen this coming week. I am glad not to have any pain today...and hope that my energy returns quickly. Amazing what 3 days of basically sitting or lying down does to zap it so fast. I think I've watched 5 movies on the Hallmark channel today -- all tearjerkers. Tomorrow I will have to find a better channel to watch! :-)

Ann-Marie said...

sounds heavenly but just found out my roomer can't eat mushrooms any suggestions for substitute I don't want to trigger a bad reaction for her.

Gourmet Girl Cooks said...

Hi Ann-Marie!

You can do one of 2 things. The easiest would be to simply omit them altogether. My hubby will NOT eat I just don't put any on his plate. Alternatively you could sub a very mild vegetable in their place that would absorb the flavors of the juices -- something like sliced yellow summer squash, etc. Hope that helps! :-)