Argentine Malbec Chimichurri Crockpot Beef Step-by-step instructions

Before you start

Before starting, cut the beef chuck into large chunks and trim any excess fat from the short ribs. Peel the garlic cloves and pick the rosemary leaves from the stems if desired, though leaving the sprigs whole makes them easier to remove later.

Measure the wine, butter, and seasonings so everything is ready to go. If planning to serve with mashed potatoes, prepare them just before the beef is done, or make them ahead and reheat gently.

Instructions

Layer and Start Cooking

1. 1Layer the Beef and Aromatics
   Place the beef chuck and short ribs in the Crockpot. Scatter the sun-dried tomatoes, garlic cloves, and rosemary sprigs over the meat. Pour the Malbec wine over everything, then dot with the butter. Season with salt and pepper.
   Look for The wine should come about halfway up the meat; the beef is not fully submerged.
   Tip For deeper flavor, sear the beef in a skillet before adding to the Crockpot, but it is not required.
2. 2Cover and Cook on Low
   Cover the Crockpot with the lid and set it to LOW. Cook for 8 hours, without lifting the lid, until the beef is fork-tender and easily shreds. Let it rest for 3 minutes before slicing.
   Look for After 8 hours, the meat should shred with a fork and the liquid should be reduced and glossy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to open the lid during cooking; every peek releases heat and extends cooking time.

At the end of this phase, the Crockpot contains the beef, wine, garlic, rosemary, sun-dried tomatoes, and butter.

The wine should be a deep ruby color, and the garlic and rosemary should be nestled among the meat. The aroma is rich and aromatic, with the wine and herbs already promising a deeply savory result.

Shred and Finish

3. 3Shred the Beef
   Remove the rosemary sprigs and discard. Using two forks, shred the beef directly in the Crockpot, mixing it with the reduced wine glaze. If the beef is not yet shredding easily, return the lid and cook for another 30 minutes. Let it rest for 3 minutes before slicing.
   Look for The beef should pull apart into long, tender strands with minimal effort.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For chunkier pieces, shred less; for finer texture, shred more thoroughly.

After 8 hours, the beef is fork-tender and the liquid has reduced to a dark, velvety glaze. The kitchen smells of slow-cooked beef and wine, and the meat pulls apart with ease. The chimichurri is bright green and fragrant with garlic and parsley, ready to brighten the final dish.

Serve and Top

4. 4Make the Chimichurri
   In a small bowl, combine the chopped parsley, minced garlic, red wine vinegar, olive oil, and salt. Stir well to blend. Set aside at room temperature while the beef rests.
   Look for The chimichurri should be bright green and slightly oily, with the vinegar and garlic evenly distributed.
   Tip Chimichurri can be made up to a day ahead; store in the refrigerator and bring to room temperature before serving.
5. 5Serve the Beef
   Spoon the Malbec-braised beef over creamy mashed potatoes. Top each serving with a generous spoonful of chimichurri.
   Look for The beef should be glistening with the dark wine reduction, and the chimichurri adds a fresh, herby contrast.
   Tip For a complete meal, serve with a side of roasted vegetables or a simple green salad.

The beef is spooned over mashed potatoes, glistening with the malbec reduction. The chimichurri is dolloped on top, adding a fresh, herby contrast. The dish looks and smells like a rustic Argentine feast, with deep burgundy meat and vivid green sauce.

Common mistakes

A common mistake is lifting the lid to check on the beef during cooking; this releases heat and can extend the cooking time significantly. Another is using a wine that is too sweet or too oaky, which can overpower the dish.

Avoid overcrowding the slow cooker if using a smaller model; the meat should fit in a single layer for even cooking. Finally, don’t skip the chimichurri—it’s the bright, acidic contrast that balances the rich beef.

How to tell it’s done

The beef is done when it shreds easily with a fork and the liquid has reduced to a thick, glossy glaze that coats the meat.

The internal temperature of the beef should reach at least 145°F (63°C) for food safety, but because it cooks for 8 hours on LOW, it will be well beyond that and fork-tender. If the beef is still tough after 8 hours, return it to the slow cooker and cook for another 30 to 60 minutes.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest