Slow Cooker Beef in Wine Sauce

I absolutely love a tender roasted fork-tender beef, don't you?

This slow cooker beef marsala is so flavorful, and it just like that.

The slow cooker makes any cut of beef fork-tender and I just love not having to use a knife!

This roast makes a delicious juice that is great as a meal with sides and perfect leftover for a delicious sandwich in garlic toasted bread.

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So Easy to Prepare

Everyone has busy lives, the slow cooker is the perfect solution to coming home to your meal all done.


If you aren't a big fan of the kitchen or cooking, this will make you very happy to invest in a slow cooker.

Ingredients You Will Need:

• (3 pounds) boneless beef roasts any cut you like
• kosher salt
• ground black pepper
• cloves garlic
• water
• 1 jar beef gravy
• Merlot, Cabernet or Marsala wine
• baby Bella mushrooms
• oregano
• granulated garlic
• butter

Other Cooking Methods

• Pressure Cooker follow the instructions
• Oven Bags
• Stovetop
• Slow Cooker

Slow Cooker Beef Marsala

Yield: 6

Author: Claudia Lamascolo

prep time: 10 Mcook time: 6 hourtotal time: 6 H & 10 M

A slow-cooked beef with a rich marsala sauce in the pot perfect for the hurried cook. Come home to a delicious meal all prepared in that slow cooker.

Just have a few side dishes ready like mashed potatoes and corn.

ingredients:

• 1 (3 pounds) boneless beef roasts any cut you like I use the eye of the round, or rump roast, chuck is fine too
• 1 1/2 tablespoons kosher salt
• Freshly ground black pepper
• 4 cloves garlic, cut into thick slivers
• 1/4 cup water
• 1 small jar or can beef gravy ( 12 ounces)
• 3/4 cup Red Wine or Marsala wine (my Favorite is Merlot)
• 1 pound of baby Bella mushrooms washed, clean
• oregano a pinch
• 1 teaspoon granulated garlic
• 1 teaspoon flour or cornstarch
• 1 tablespoon butter

instructions:

How to cook Slow Cooker Beef Marsala

1. Place the roast in a shallow baking dish and rub with the salt and pepper, granulated garlic and a little oregano. Using a thin sharp knife, poke slits all over the top and sides of the roast and stuff each slit with garlic halves. Add 1/2 cup of Marsala wine. Refrigerate 4 hours or overnight.
2. Place the beef in the slow cooker adding 1/4 cup water, 1/4 cup gravy, and marinade wine from the pan, into the bottom of the pot.
3. Place mushrooms on top of the meat. Put the slow cooker on low for 6 to 8 hours.
4. Remove the roast and let sit while making the gravy.
5. One-half hour before cook time is completed, put the slow cooker on high and add the remaining wine.
6. Stir the cornstarch or flour into the remaining gravy and then whisk into the sauce.
7. Put into the pot cook until thickened.
8. Stir in the oregano, granulated garlic butter and season with salt and pepper, to taste. Slice the beef.
9. Serve the sauce and mushrooms. Great over boiled rice, pasta or mashed potatoes.
10. Refer to pressure cooker instructions in the body of this article above.

Calories
520

Fat (grams)
27

Sat. Fat (grams)
19

Protein (grams)
28

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