A quick and easy slow cooker meal that takes a few minutes of prep first thing, but yields a mouth watering meal the whole family will love
by Melissa Fox
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At this time of the year all we are craving is hearty and robust meals, but sometimes they can be a chore to make mid-week. Lucky for you we have a new favourite recipe (an easy braised beef in red wine) that can be whipped up in our favourite kitchen side-kick (a slow cooker). Simply chop the veggies and add them to your slow cooker, along with a beef chuck roast, our homemade gravy and a bay leaf. Cover and set your slow cooker timer for 6 hours. And, voila! A healthy, hearty and robust mid-week dinner the whole family will love. The best part? Leftovers.
3 lbs boneless beef chuck roast, cubed
1 medium onion, sliced
1 lb mushrooms, halved
1 package brown gravy mix
1 can beef broth
1 cup red wine
2 tbsp tomato paste
1 bay leaf
Place beef, onions and mushrooms in slow cooker. Whisk together the gravy mix with the beef broth, wine and tomato paste, and pour evenly over beef and vegetables. Add bay leaf.
Cover and cook on high for 6 hours, or until beef is tender. Remove bay leaf and discard. Serve over noodles or rice.