Crock Pot Beef Burgundy
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 lb boneless beef shoulder roast
  • ½ tsp ground black pepper
  • ½ tsp kosher salt
  • ¼ tsp garlic powder
  • ¼ tsp ground chipotle pepper
  • 1½ C full bodied red wine of your choice
  • 1 sweet onion, cut into chunks
  • 2 tbsp butter
  • 3 tbsp olive oil
  • 3 tbsp whole wheat flour
  • 1 tbsp tomato paste
  • 8 oz package of sliced baby bella mushrooms
  • Parsley for garnish
  1. Whisk together the flour, salt, pepper, garlic powder and chipotle pepper powder. Coat the entire roast with the mixture and set aside.
  2. In a large dutch oven, heat 1 tbsp of olive oil and add the onions. Saute over medium heat until tender, about 5 minutes. Remove from the pot and set aside.
  3. Add 2 tbsp of olive oil to the pot. Increase the heat to medium high and add the roast. Brown all sides of the roast.
  4. Place the roast in a slow cooker. Add the onions and place around the roast. Add the red wine and tomato paste, mix well and cover.
  5. Cook on low for 8-10 hours or until fork tender.
  6. Remove the beef and onions from the pot and strain the remaining liquid to remove any fatty or remaining solids. Slice or shred the beef and return the beef and the liquid to the pot and mix well.
  7. Heat the 2 tbsp butter in a skillet over medium heat. Add the mushrooms and saute until tender.
  8. Place the beef on a serving dish and top with the mushrooms and garnish with parsley.
Recipe by This Gal Cooks at