This is not a dish you want to make if you want it for dinner tonight. You can make it but it will not be as good as if you plan ahead a bit and let it marinate for 2-3 days. Yes, that is days.
This roast has tons of flavor. When it sits in the marinade it softens what can be a tough cut of meat to tender pieces. You can sear the roast before adding it to your slow cooker to add depth of flavor and help it stay together a bit more. (Don’t over cook it if you don’t want it falling apart.) But, I chose this time to just add it to the slow cooker after marinating the meat and it was still delicious!
I served this with a bit of German Potato salad and a salad. This would also be delicious with some braised red cabbage.
- 4-5 lb beef roast (chuck, rump, or round)
- 1 cup red wine, good dark not sweet
- 1/2 cup red wine vinegar
- 1 large onion, thinly sliced
- Salt and black pepper
- 4 bay leaves
- 4 whole cloves
- 2 tablespoons corn starch
- 3 tablespoons cold water
- Sour cream, for serving if desired
- Place roast (well salted and peppered), wine, vinegar, onions, bay leaves, and cloves into a gallon zip lock bag of large bowl that has a sealed cover. Mix ingredients and place in refrigerator for 48-72 hours. Two or three times a day flip the bag over and shake up the ingredients.
- To cook: Place roast and marinade in a large slow cooker. Cook on low 6-8 hours until roast reaches desired temperature on thermometer.
- Remove roast to a plate. Remove bay leaves and cloves and discard. Stir corn starch into cold water until fully dissolved. Turn slow cooker to high and add corn starch. Stir well and allow to thicken about 15-20 minutes. Use additional teaspoon of corn starch and water to thicken if needed. Taste and adjust with salt and black pepper.
- Serve gravy over sliced roast if desired with a dollop of sour cream.