Slow Cooker Beef Burgundy

August 11, 2017

For a weeknight meal, this savory and scrumptious beef burgundy can be easily put together in a slow cooker to simplify the process!

1 (5-pound) boneless beef chuck eye roast
Salt and pepper to taste
8 ounces (about 6 slices) bacon, cut into 1/4-inch pieces
3 medium onion, diced
1 medium carrot, peeled and finely chopped
1/4 cup tomato paste
2 teaspoons brown sugar
6 medium garlic cloves, minced (about 2 tablespoons minced garlic)
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
1/4 cup flour (see note for a gluten-free version)
1 (750-ml) bottle Pinot Noir, or any medium-bodied red wine
1 cup chicken bone broth or low-sodium chicken broth
1/3 cup soy sauce (see note for a gluten-free version)
2 bay leaves
2 cups frozen pearl onions
10 ounces cremini mushrooms or baby bella mushrooms, roughly sliced
1 cup sweet peas
Chopped parsley for garnishing

Trim beef chuck eye roast and cut into 1 1/2-inch pieces. Place the prepared beef in a 6-quart slow cooker. Season with salt and pepper. Cook bacon in a large nonstick skillet over medium heat until crisp,...
See the full directions on my site

Nutritions

Calories
532

Sodium
1470mg
61% DV

Fat
39g
60% DV

Protein
19g
38% DV

Carbs
16g
5% DV

Fiber
3g
14% DV