Red Wine Garlic Beef Roast


January 27, 2015

Red Wine Garlic Beef Roast 5 0 5 3
  • Prep: 5 mins
  • Cook: 6 hrs
  • 5 mins

    6 hrs

    6 hrs 5 mins

  • Yields: 5


900g beef blade roast

1 onion sliced


100 ml red wine

100ml olive oil

8 cloves garlic crushed

2 tbsp Dijon mustard

1 tsp rosemary

1 tsp marjoram

1 tsp salt

1 tsp cracked pepper


11. Place sliced onions on the base of slow cooker

22. Place beef roast on top of onions

33. Combine all marinade ingredients and pour over beef roast - cook for 6 hrs (medium)

44. Every hour baste the roast with the marinade.

55. Serve with fresh salad

Submitted by Alecia Templeton


5 Reviews

Yes this will work. Rest it a little when you take it out and make slices a little thicker and this helps it hold it’s slices better when so super tender 🙂

Janice Harding

April 11, 2020

I am wanting to try doing a roast in the cooker. I want to be able to slice it not pul. Would this work? Thanks.

Jodie Leemhuis

November 13, 2018

This recipe is absolutely mouthwatering 😋😍 tried it for the first time last night and everyone in the house could not get enough of it 😊 I cooked a 1kg peppered beef roast and a 1.5kg beef roast together on low for 8hrs and the result was simply outstanding 😁 only change I had to make was using rosemary and Italian mixed herbs, as I had no marjoram. When roasts were resting I turned sc up to high with lid off and stirred in 4TBS of gravox supreme gravy powder and let thicken for approx 10 mins…the result was the most amazing gravy I’ve ever tasted 😋😍 Super impressed with this recipe Alecia Templeton 🌟🌟🌟🌟🌟 I know I will be making this time and time again, thanks so much for sharing it with us 😊


November 8, 2018

Winner winner. Left it for 8 hours and pulled to perfection. Used the juices to make gravy. Absolutely delicious ✔️
*used seeded mustard as was all I had on hand

Ashleigh Liningron

May 22, 2018

This recipe is super easy to do and is a hit in my house. I didn’t have all the ingredients for the marinade so tweeked the recipe a little…
Rubbed crushed garlic and Italian herb mix straight onto the meat. Put red wine, stock, salt, a little “normal” mustard and gravy powder around the meat with the sliced onion.
Cooked on high for 5 hours and it was so soft and just delicious!

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