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Eat Your Heart Out Julia Childs


  • 3 lbs Chuck Roast

  • 1 Bag of Carrots ( I like the crinkle cut or baby carrots)

  • 1 Med Onion, cubbed

  • 3 Tbsp of flour

  • 8 Strips crispy bacon, chopped

  • 2 Cups beef broth

  • 1 Tbsp Tomato Paste

  • 2 Tbsp Minced Garlic

  • 5 Sprigs fresh Thyme

  • 1 lb sliced mushroom, fresh

  • 4 Tbsp Butter

  • 2 Tbsp Olive Oil

  • 1/2 Cup Red Wine (YES!)


Season beef with salt and peper on all sides.  In a skillet sear the meat in your olive oil.  Make sure it is brown on all sides.  In the slow cooker, layer the vegetables and sprinkle with flour.  Add the crumbled bacon and beef on top. In a separate bowl, mix together the broth, tomato paste, garlic and thyme.  Pour that over the top.  Cook on low for 8 hours.  About an hour before serving, sauté the mushrooms in your butter, make sure not to OVERCROWD the mushrooms as Julia Child's says.  Add those and the red wine to you slow cooker and let them cook one hour longer.  I love to serve over rice, with a side of veggies.  Perfect meal for a big family.  I have also doubled this before and it was still yummy.

Slow Cooker Beef Bourguignon: Project
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