Argentine Malbec Chimichurri Crockpot Beef

This Argentine Malbec chimichurri Crockpot beef is the kind of dinner that feels like a special occasion but comes together with almost no effort. Beef chuck and short ribs cook low and slow in a rich red wine reduction with garlic and rosemary until they’re so tender they fall apart at the touch of a fork. A bright, garlicky chimichurri spooned over the top cuts through the richness and adds a fresh, herbaceous finish.

Slow-cooked beef is a weeknight miracle, and this version gets its deep, wine-country flavor from a full-bodied Argentine Malbec. The wine reduces as the beef simmers, creating a dark, velvety glaze that coats every strand of meat.

With just a few minutes of prep and a long, unattended cook time, this recipe delivers restaurant-quality results with minimal fuss. Serve it over mashed potatoes or polenta and let the chimichurri bring everything to life.

Ingredients

Why this recipe works

The combination of beef chuck and short ribs gives you the best of both worlds: chuck provides rich, beefy flavor and shreds beautifully, while short ribs add a luxurious, buttery texture. Cooking them together in the same pot allows the fats to melt and mingle, creating a silky, deeply savory sauce. The long, slow cooking on LOW breaks down the collagen in the meat, turning tough cuts into fork-tender perfection without any hands-on work.

Malbec is the ideal wine for braising because it’s full-bodied and fruit-forward, with enough tannin to stand up to the richness of the beef. As it simmers, the alcohol cooks off and the wine concentrates into a glossy, mahogany-colored reduction that’s both sweet and savory.

The garlic and rosemary infuse the meat with aromatic depth, while the butter adds a subtle richness that rounds out the sauce. The result is a dish that tastes like it came from a Mendoza vineyard kitchen.

Notes and substitutions

Choose a good-quality Malbec that you’d enjoy drinking; the wine’s flavor concentrates as it reduces, so a wine you like will make a better sauce. Look for sun-dried tomatoes that are not packed in oil to avoid adding extra fat; if you only have oil-packed, drain and pat them dry before using.

Fresh rosemary is preferred, but dried works in a pinch—use about 1 teaspoon. Kosher salt is best for seasoning; if using table salt, reduce the amount by half.

A 6-quart Crockpot or slow cooker is ideal for this recipe; if yours is smaller, you may need to cut the beef into smaller pieces to fit. The beef can be seared in a hot skillet before adding to the slow cooker for extra flavor, but the recipe works perfectly without it.

For the chimichurri, use flat-leaf parsley for its bright flavor and tender texture; curly parsley is more bitter. The chimichurri can be made up to a day ahead and refrigerated.

• beef chuck: beef brisket or round roast, cut into chunks
• boneless short ribs: bone-in short ribs (remove bones before serving)
• Malbec: another dry red wine such as Cabernet Sauvignon or Merlot
• fresh rosemary: 1 teaspoon dried rosemary

Equipment

• Crockpot or 6-quart slow cooker
• Measuring cups and spoons
• Chef's knife
• Cutting board
• Fork for shredding
• Small bowl for chimichurri