Memories of Sunday dinners in my Irish childhood home always involved a roast, either roast beef, pork or chicken.
My mom roasted meat in the oven, then made gravy separately on the stove top.
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American Crockpot Roast Beef Recipe
When I came to America my aunt, who immigrated here from Ireland back in the 1940's, introduced me to the most wonderful American appliance, the crockpot. She made a delicious roast beef in red wine gravy, which convinced me the crockpot is the way to go for juicy, tender roast beef.
I have tweaked her recipe since it contained onions and my husband will not touch them, even if you paid him. Onion powder is my secret weapon in this recipe.
Ingredients for Roast Beef in Red Wine Gravy
Here you’ll find a quick list of what you’ll need for this recipe. Check out the printable recipe at the bottom of this post for US and Metric equivalent versions of the recipe. There you can choose the measurement system that works best for you.
- eye of the round beef roast
- canola oil
- cold water
- brown gravy mix
- black pepper
- red wine
- onion powder
- worcestershire sauce
- dijon mustard
- minced garlic
- canned mushrooms - stems and pieces
- corn starch.
- cold water
Directions for Roast Beef in Red Wine Gravy
Here you’ll find step-by-step photographic instructions to help you recreate this recipe successfully.
Heat the canola oil in a large skillet. Sear the beef on all sides to seal in all the juices and flavor.
This takes 2 to 3 minutes on each side, to attain a light brown shade on the surface of the meat.
In a large mixing bowl add the gravy powder to the cold water and whisk.
Toss in the salt.
And the pepper.
Next comes the red wine. All the alcohol is cooked out of the gravy in the crockpot.
Red wine is the key ingredient for adding rich flavor.
Next add the ketchup.
Then my secret ingredient - the onion powder. If you like onion, feel free to chop one up and toss it in.
It would probably be best to caramelize it in a pan for a little while before adding it to the crockpot.
Worcestershire sauce compliments the flavor of the red wine. The recipe calls for one tablespoon but feel free to add two if you like the richness and depth of flavor of worcestershire.
Dijon mustard adds even more flavor.
Finally, the gravy needs some minced garlic. Feel free to mince fresh garlic, but I like to use pre-chopped garlic just to make life easy.
Transfer the seared meat to the crockpot and toss in the can of mushrooms.
Once again fresh would work out fine. Just clean and slice 8 oz of button mushrooms and use instead of the can. I went for the easy solution again for this recipe.
Pour the prepared gravy over the roast. Place the lid on the crockpot and cook on low for 8 hours. If your piece of meat is bigger than 3 lbs cooking may take an extra hour or two.
Try to resist opening the crockpot lid for at least the first four hours of cooking. This is difficult, especially as the aroma from this delicious gravy starts to invade your kitchen.
Once the meat is cooked (inner temperature of 160 F or higher), remove it from the gravy in the crockpot, and let it stand for about 10 minutes. If you slice it too quickly, the juices run all over the cutting board, and the meat often shreds as you try to cut through it.
The eye of the round is easy to slice in even portions. The meat will not be rare. I think rare roast beef would be an impossibility in a crockpot. As an Irish person, who was scared by mad cow disease, rare meat is not something I yearn for.
When the meat is resting and waiting to be sliced, it is time to thicken the gravy. Turn the crockpot to high. Mix one tablespoon of corn starch in 2 tablespoons of cold water. Whisk until smooth, then pour into the gravy mixture. Stir the gravy well, then allow it to return to simmering point.
The meat and gravy can be served straight away, or if guests are coming the sliced meat can be returned to the gravy in the crockpot, and kept warm on low setting, until everyone is ready to eat.
I like to serve my roast beef with mashed potatoes, baby carrots and yorkshire pudding. Delicious!
Other great sides for roast beef are:
- Irish style roast potatoes,
- Irish style floury mashed potatoes,
- mashed rutabaga,
- cider glazed carrots or
- cauliflower cheese.
Recipe Card for Slow Cooker Roast Beef
Here is the printable recipe.
Crockpot Roast Beef In Mushroom And Red Wine Gravy
- 3 pound eye of the round beef roast
- 2 tablespoons canola oil to sear meat
- 1½ cups cold water
- 0.75 ounce brown gravy mix 1 packet
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup red wine
- ¼ cup ketchup
- 1 teaspoon onion powder
- 1 tablespoon worcestershire sauce
- 1 teaspoon dijon mustard
- 2 teaspoons minced garlic
- 8 ounces canned mushrooms stems and pieces
- 1 tablespoon corn starch
- 2 tablespoons cold water to blend corn starch
- Heat the oil in a large skillet. Sear the roast for 2 to 3 minutes on each side to seal in the juices. Transfer the meat to the crockpot.
- In a large bowl mix the gravy packet in the cold water. Add the salt, pepper, red wine, ketchup, onion powder, worcestershire sauce, dijon mustard, and minced garlic. Whisk together.
- Add the canned mushrooms to the beef in the crockpot. Pour the gravy mixture over the meat. Place the lid on the crockpot and cook on low for 8 hours. When the meat is cooked (inner temperature 160 degrees F or higher), remove the roast from the crockpot.
- Let the meat stand for 10 minutes before slicing, to help retain the juices and to avoid shredding the meat.
- Turn the crockpot to high. Mix the corn starch in two tablespoons of cold water. Stir into the mushroom gravy in the crockpot, mixing well to prevent lumps. Allow the gravy to reach simmering point.
- The sliced meat can be returned to the thickened gravy in the crock pot to keep it warm before serving. Serve the sliced meat with gravy poured over.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Hope you enjoy this recipe. It is a perfect make-ahead dinner to cook while at work, and then return to a home filled with the most delicious aroma of red wine gravy.
Thanks for following my recipes and ramblings.
Slán agus beannacht,
(Goodbye and blessings)
Mairéad -Irish American Mom
Pronunciation - slawn ah-gus ban-ock-th
Mairéad - rhymes with parade
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This makes my mouth water! Thanks for sharing it!
This sounds so delicious! Gonna' try this one for sure! Thanks for sharing............
Blessings to you and yours
I made this recipe for my saint paddy's day dinner. It was fantastic. A big success. The gravy was perfect. Though the roast was a little dry. Probably 6 hours would have been better. I used a 3lb 8oz eye of the round pot roast. Cooked on low for 8 hours. Final internal temp was about 180F. Was delicious, never the less. I served the roast with garlic mashed potatoes and steamed carrots. And yorkshire puddings 🙂
Oh I also used a whole onion, chopped and caramelized in the left over oil from step 1.
Thank you again for this wonder recipe and the easy to follow instructions and advice. Your recopies are magnificent.
Irish American Mom
John - Glad you liked this recipe. I will add a not that it can be cooked a little less. Being Irish we grew up on "well done" meat, so I do tend to cook our roast a little longer than many. Thanks so much for your kind words about my recipes. I really enjoy taking photo and sharing them.
These recipes of yours have been a joy to cook for my family. They really are fantastic meals. You could publish a cookbook. Polished and refined by your experience, your recipes are the best!!. I can't thank you enough for hosting this website. On behalf of my family, I thank you, Keep up the good work!
Irish American Mom
Glad to hear you and your family enjoy my recipes. I have many more to share, and who knows someday I may have enough for a cookbook. Thank you so much for your words of encouragement.
I'm planning on making this for Easter dinner. My roast is 4 pounds. Should I double the recipe?
Irish American Mom
Janice - I don't think you should double the ingredients for the gravy, since the volume of liquid would totally immerse your roast and probably cause it to cook too quickly. I think you would end up with way too much gravy. Here is what I would use:
4 lb eye of the round beef roast
2 tablespoons Canola Oil (to sear meat )
2 cups cold water
2 packets brown gravy mix
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup red wine
1/3 cup ketchup
1 teaspoon onion powder
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
2 teaspoons minced garlic
1 can mushrooms - stems and pieces (8 ounces)
1 tablespoon corn starch
2 tablespoons cold water (to blend corn starch)
You should still just need 1 tablespoon of cornstarch since the extra packet of gravy will thicken the additional liquids, but if the gravy is still a little thin after adding the corn starch you can always add a little more. I sometimes use fresh mushrooms instead of the canned mushrooms and these turn out lovely.
Being Irish we like our beef well done. If you like it a little rarer you may want to decrease the cooking time. Just use a meat thermometer to make sure the inside of the meat has reached the required temperature for how you like it. I hope you enjoy this roast and have a very happy Easter.
Thank you so much! I will surely let you know how it turned out.
Have a blessed Easter!
I made this yesterday and it delicious! Your recipes are going to make a good cook out of me yet.
Irish American Mom
So glad you like this roast beef Carla - the great thing about Irish cooking is that it is so simple. It makes being a good cook easy.
All the best,
This beef is delicious. My family loved it.
Irish American Mom
Hi Seán - Thanks for checking out this recipe and rating it. Glad you like this crockpot recipe.
All the best,