Slow Cooker Pot Roast -- Beef Bourguignon Style

Happy Valentine's Day! Yesterday, I placed a roast I had thawed earlier in the week in the crock pot to make for our dinner last night. This simple to make pot roast has all the comfort of pot roast along with the flavors commonly found in Beef Bourguignon (also known as Beef Burgundy), a classic French style beef stew. If you can slice an onion, smash garlic cloves, quarter mushrooms, crumble bacon and pour wine...this is your recipe! I kept it super simple and skipped browning the roast beforehand...and it turned out great. When making roasts in the crock pot I have browned them beforehand and at other times I have not before placing them in the crock pot. While browning probably adds a little bit more flavor, it isn't enough to make a noticeable difference most of the time, particularly if you are adding flavorful ingredients to the recipe. With the addition of onion, garlic, red wine and flavorful oven roasted tomatoes along with smoky flavored bacon...browning the roast beforehand wouldn't make an appreciable difference in flavor in my opinion. So, I think it is entirely optional and a matter of personal preference. 

It turned out delicious, tender and very flavorful. It made a very delicious au jus that had the concentrated flavors of red wine and beef juices mingled with the onion, garlic and roasted tomatoes. Since I was keeping dinner super simple, I didn't make any additional side dishes but this would be delicious served along with my Parmesan Cauliflower Mash. I snapped a few photos for you to see below as well as the easy peasy recipe. Enjoy!

Roast is nestled on a bed of sliced onions getting a nice dousing of red wine

Garlic, mushrooms, bacon and tomatoes have been scattered and roast seasoned with salt, pepper and thyme

Considering the difficult week we've had...hubby did a pretty good job for Valentine's Day -- a bouquet of roses and a bouquet of red spatulas -- absolutely perfect!

He even remembered the chocolate...I am feeling better already!

I am blessed more than I ever imagined.

Slow Cooker Pot Roast -- Beef Bourguignon Style

Ingredients:

1 3-pound boneless chuck roast (or your favorite cut for pot roast)
1 medium onion, thinly sliced
3 garlic cloves, smashed
1/2 cup red wine (I used Pinot Noir) -- you could substitute beef stock, if desired
1/2 to 1 teaspoon sea salt, or to taste
1/4 to 1/2 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon dried thyme
2 to 3 cups quartered fresh mushrooms
1/2 cup diced oven roasted tomatoes packed in oil (can substitute sun-dried tomatoes  or drained fire roasted tomatoes; something with deep flavor)
5 to 6 slices cooked crumbled bacon, optional

Directions:

Layer sliced onion in bottom of crock pot. Place roast on top of onions; add wine and garlic. Season roast with salt, pepper and thyme. Scatter mushrooms, tomatoes and bacon on top and around roast. Cover and cook on high for first 2 hours; switch to low and cook another 7 to 8 hours.