While it’s true that we LOVE taking our vacuum-tumbled, marinated meat and vegetables to the grill… We are equally as happy allowing the aroma of a “low and slow” cooked meal to fill the home all day long. The 60 minute tumble time we suggest for this chunk of meat helps to create a fork-tender, flavor-infused masterpiece of beef that you’ll be proud to bring to the table. This burgundy beef roast gets served with boiler onions and carrots, and we strongly recommend thickening the cooking juices to create a delicious gravy.
Prep time: 70 Minutes Cook time: 8 Hours Total time: 9h 10 Minutes Ingredients
- Burgundy Pepper Marinade Express Packet
- 4.5 pound Chuck Roast, bone in
- 1 pound boiler onions, peeled and trimmed
- 1 pound baby carrots
- olive oil
- Beef Broth
- Red Wine
- 1 sprig fresh rosemary
- 2 sprigs fresh tyhme
- Start by adding 6 cups of water to the drum of the Marinade Express. Add the Burgundy Pepper marinade packet and stir to combine. Add the roast to the marinade drum and twist the lid firmly onto the drum. Attach the vacuum hose and press the vacuum button. Stop when the needle is within the green bar.
- Detach the hose and place the drum on the Marinade Express. Tumble for 60 minutes. Remove the roast from the marinade, allow to drain, then pat dry with paper towels. Season all sides of the beef with salt/pepper then set aside briefly.
- In a large pan, heat a couple tablespoons of oil and lightly brown the onions and carrots. Place them into the bottom of a slow cooker. Add a little more oil to the pan and brown the roast on all sides. Look for a nice dark brown on all sides, then add to the slow cooker.
- Add ½ cup of broth and ½ cup wine to the pan and deglaze, scraping the bottom of the pan as you add the liquid. Pour the liquid into the slow cooker.
- Add more liquid (1/2 broth and ½ wine) to bring the level of liquid halfway up the roast. Place the sprigs of fresh herbs in the slow cooker and turn to low heat. Cook for approximately 8 hours.
- If desired, remove the roast and vegetables to a platter and pour the juices into a saucepan. Thicken with juice with a mixture of cornstarch and water (or flour and water) to make a gravy. Whisk over med-low heat until thickened. Serve with roast and vegetables.