Slow Cooker Beef Burgundy with Root Vegetables & Garlic

Tender beef, earthy root vegetables, and a wine-kissed sauce that tastes like it simmered all day—because it did, while you were out living life.

I created this recipe the winter my oldest turned seven and suddenly decided she hated all things “mushy.” That meant no more stews with indistinguishable bits floating in brown gravy. I needed something that felt fancy enough for Sunday supper yet kid-friendly enough that she’d actually eat the carrots. One frigid Saturday I seared a chuck roast, dumped in a whole bottle of Burgundy, tucked in halved baby potatoes so she could spot them easily, and walked away. Eight hours later the house smelled like a French bistro and even the picky seven-year-old asked for seconds. We’ve made it monthly ever since—sometimes for company, sometimes just for us, always for the memories.

Ingredient Breakdown

Great beef burgundy starts with the right cut. I use chuck roast—well-marbled, inexpensive, and built for long braises. Skip pre-cut “stew meat”; it’s often scraps of varying toughness. Slice your own 2-inch chunks so every piece cooks evenly.

Wine matters. Traditionalists insist on Burgundy (Pinot Noir), but any dry, medium-bodied red you’d happily drink works. Avoid “cooking wine”—it’s salty and flat. The alcohol cooks off, leaving behind fruity depth and tannins that tenderize the beef.

Root vegetables are the jewels. I mix orange, purple, and yellow baby carrots for sweetness and color. Parsnips add subtle spice; turnips bring peppery edge. If you’ve got picky eaters, swap in more potatoes—everyone’s happy.

Garlic goes in two ways: a whole head sliced in half horizontally (yes, skin and all) to perfume the broth, plus minced cloves for punch. The skins stay intact and slip off easily after cooking, so you get sweet roasted garlic to smear on crusty bread.

Umami boosters: Tomato paste caramelized on the searing beef, a spoonful of soy sauce (trust me), and a bay leaf or two. These layers read as “cooked all day” even if you only seared for six minutes.

Step-by-Step Instructions

1. 1

   Pat, season, and sear

   Blot 4 lb chuck roast with paper towels—moisture is the enemy of browning. Cut into 2–3 inch pieces, trimming only the largest hunks of surface fat; intramuscular fat melts and flavors the sauce. Season generously with 2 tsp kosher salt and 1 tsp black pepper. Heat 2 Tbsp oil in a heavy skillet over medium-high. Sear beef in a single layer, 2–3 min per side until deep mahogany. Transfer to 6–8 qt slow cooker. Don’t crowd the pan; work in batches so the beef sears, not steams.
2. 2

   Build the fond

   Reduce heat to medium. Add 1 diced onion; scrape the browned bits (fond) with a wooden spoon. Cook 3 min until translucent. Stir in 3 Tbsp tomato paste; cook 2 min until brick red. Sprinkle 3 Tbsp flour; stir 1 min to coat and remove raw taste. This roux will thicken the sauce later.

3. 3

   Deglaze with wine & stock

   Pour in 1 cup red wine; bubble 30 sec, scraping. Add 2 cups low-sodium beef stock, 2 Tbsp soy sauce, 2 tsp balsamic vinegar, 1 Tbsp Worcestershire, 2 bay leaves, 1 tsp dried thyme, and ½ tsp each smoked paprika and cracked pepper. Bring to a simmer; pour over beef.
4. 4

   Add veg & the secret garlic head

   Nestle 1 lb baby carrots, 1 lb baby potatoes halved, 2 parsnips cut in 2-inch batons, and 1 small turnip cubed around the beef. Halve 1 whole garlic head horizontally; place cut-side down on top. The cloves roast gently and infuse everything.

5. 5

   Low and slow magic

   Cover and cook on LOW 8–9 hours or HIGH 5–6 hours. Resist peeking; each lift releases 15 min of built-up steam. Beef is done when it yields easily to a fork but still holds shape.
6. 6

   Finish bright

   Fish out bay leaves and garlic skins. Squeeze roasted cloves into the sauce for extra sweetness. Taste; adjust salt. For a thicker gravy, ladle 1 cup liquid into a saucepan and simmer 5 min, or whisk 1 Tbsp softened butter with 1 Tbsp flour (beurre manié) into the hot stew. Shower with chopped parsley before serving.

Expert Tips & Tricks

• Pre-night prep: Sear the beef and veg the evening before; refrigerate the insert overnight. In the morning, pour in the liquids and hit START—no morning mess.
• Double stock trick: Swap 1 cup stock for 1 cup brewed black coffee. You won’t taste coffee—just deeper, roasty notes.
• Carrot candy: Toss raw carrots with 1 tsp honey and a pinch of salt before adding; slow cooking caramelizes the sugars.
• Herb bouquet: Tie 3 sprigs thyme, 2 rosemary, and 1 bay with kitchen twine; pluck out in one go.
• Serving for a crowd: Keep the cooker on WARM and set out crusty bread, horseradish crème fraîche, and lemony arugula so guests can build bowls.

Common Mistakes & Troubleshooting

Variations & Substitutions

• Low-carb: Swap potatoes for daikon radish chunks and add 8 oz button mushrooms.
• Non-alcoholic: Use 1 cup pomegranate juice + 1 cup beef stock; add 1 Tbsp red wine vinegar for tang.
• Smoky vibe: Add 1 tsp chipotle powder and replace half carrots with sweet potato.
• Veggie boost: Stir in 2 cups baby spinach and 1 cup frozen peas during the last 10 min for color.

Storage & Freezing

Cool leftovers within 2 hours; refrigerate in shallow containers up to 4 days. Flavors meld overnight—arguably better the second day. Freeze portions in quart freezer bags laid flat; they stack like books and thaw in 12 hours in the fridge. Reheat gently with a splash of stock to loosen.

FAQ

Happy slow cooking! If you try this recipe, snap a photo and tag me—I love seeing your cozy creations.

Slow Cooker Beef Burgundy with Root Vegetables & Garlic

4.8

Print Recipe Pin Recipe

Prep

20 min

Cook

8 hr

Total

8 hr 20 min

Servings

6–8

Easy Category: Beef

Ingredients

• 3 lb beef chuck roast, cut into 2-inch cubes
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 Tbsp olive oil
• 4 slices bacon, chopped
• 1 large onion, diced
• 4 cloves garlic, minced
• 3 medium carrots, sliced ½-inch thick
• 2 parsnips, sliced ½-inch thick
• 1 lb baby potatoes, halved
• 2 Tbsp tomato paste
• 2 Tbsp all-purpose flour
• 2 cups Burgundy wine
• 1 cup beef broth
• 2 tsp fresh thyme leaves
• 2 bay leaves
• 8 oz cremini mushrooms, halved

Instructions

1. 1Pat beef dry; season with salt & pepper.
2. 2Heat olive oil in skillet; brown beef on all sides, then transfer to slow cooker.
3. 3Add bacon to skillet; cook until crisp. Stir in onion & garlic 2 min.
4. 4Mix in tomato paste & flour 1 min, then whisk in wine & broth; bring to simmer.
5. 5Pour mixture over beef; add thyme, bay, carrots, parsnips, potatoes & mushrooms.
6. 6Cover; cook on LOW 8–9 hr until beef is fork-tender.
7. 7Discard bay leaves; taste & adjust seasoning.
8. 8Spoon into bowls; serve hot with crusty bread.

Recipe Notes

For deeper flavor, refrigerate overnight and reheat the next day. Freeze leftovers up to 3 months.

Calories

420

Protein

38 g

Carbs

24 g

Fat

16 g