Slow Cooker Roast Beef

Name: Slow Cooker Roast Beef (Elevated)
Total time: 7 h
Yield: 6
Cuisine: French
Ingredients: 3 lbs Wagyu chuck roast; 2 tbsp Finely ground coffee; 1 tbsp Smoked paprika; 1 tbsp Brown sugar; 1 tsp Garlic powder; 1 tsp Onion powder; 1 tsp Chili powder; 1 tsp Sea salt; 1/2 tsp Black pepper-freshly ground; 1 bottle Dry red wine-Cabernet Sauvignon; 2 cups Beef stock-low sodium; 2 tbsp Balsamic vinegar; 1 Yellow onion-roughly chopped; 4 Shallots-roughly chopped; 4 Garlic cloves-smashed; 2 Bay leaves; 1 sprig Fresh thyme

⏱7h

👥6

🔥550 cal

Medium

🍽️French

An indulgent roast beef featuring a unique coffee rub and a rich red wine reduction sauce. This recipe utilizes high-quality Wagyu beef for exceptional tenderness and flavor.

3 lbs Wagyu chuck roast

2 tbsp Finely ground coffee

1 tbsp Smoked paprika

1 tbsp Brown sugar

1 tsp Garlic powder

See all 17 ingredients ↓

(0 reviews)

⏱7h

👥6

🔥550 cal

Medium

🍽️French

An indulgent roast beef featuring a unique coffee rub and a rich red wine reduction sauce. This recipe utilizes high-quality Wagyu beef for exceptional tenderness and flavor.

#roast beef #slow cooker #wagyu #coffee rub #red wine reduction #beef

Instructions

In a small bowl, combine all Coffee Rub ingredients.
Rub the Coffee Rub mixture all over the Wagyu roast.
Place the Aromatics in the bottom of the slow cooker.
Place the seasoned Wagyu roast on top of the Aromatics.
Pour the red wine, beef stock, and balsamic vinegar (Liquid ingredients) over the roast.
Cover and cook on low for 8-10 hours, or on high for 4-6 hours, until the roast is very tender.
Remove the roast from the slow cooker and let it rest for 15-20 minutes before slicing against the grain.
Strain the cooking liquid into a saucepan.
Bring the strained liquid to a simmer over medium-high heat and reduce by half, about 30-40 minutes, until it thickens into a sauce.
Serve the roast with the Red Wine Reduction sauce.

Ingredients

3 lbs 1.36 kg Wagyu chuck roast
2 tbsp 15 g Finely ground coffee
1 tbsp 15 mL Smoked paprika
1 tbsp 15 mL Brown sugar
1 tsp 5 mL Garlic powder
1 tsp 5 mL Onion powder
1 tsp 5 mL Chili powder
1 tsp 5 mL Sea salt
1/2 tsp 2.5 mL Black pepper-freshly ground
1 bottle 750 mL Dry red wine-Cabernet Sauvignon
2 cups 480 mL Beef stock-low sodium
2 tbsp 30 mL Balsamic vinegar
1 150 g Yellow onion-roughly chopped
4 100 g Shallots-roughly chopped
4 50 g Garlic cloves-smashed
2 10 g Bay leaves
1 sprig 5 g Fresh thyme

Equipment

Slow cooker
Cutting board
Knife
Small bowl
Saucepan
Strainer

Instructions

In a small bowl, combine all Coffee Rub ingredients.
Rub the Coffee Rub mixture all over the Wagyu roast.
Place the Aromatics in the bottom of the slow cooker.
Place the seasoned Wagyu roast on top of the Aromatics.
Pour the red wine, beef stock, and balsamic vinegar (Liquid ingredients) over the roast.
Cover and cook on low for 8-10 hours, or on high for 4-6 hours, until the roast is very tender.
Remove the roast from the slow cooker and let it rest for 15-20 minutes before slicing against the grain.
Strain the cooking liquid into a saucepan.
Bring the strained liquid to a simmer over medium-high heat and reduce by half, about 30-40 minutes, until it thickens into a sauce.
Serve the roast with the Red Wine Reduction sauce.

Nutrition per serving

Calories 550

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Slow Cooker Roast Beef

Slow Cooker Roast Beef

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