Peposo: Italian Slow-Cooked Beef in Red Wine
This is definitely your new go-to Peposo recipe! Why? It’s simple, you only need a few ingredients, and you won’t spend hours in the kitchen. Everything goes straight into the slow cooker—no baking or frying required! The meat becomes wonderfully tender and gets a deep flavor from the red wine, garlic, and black pepper. It melts in your mouth. And with my tips, this dish always works!
Ingredients
- 2 pounds chuck roast
- 6 cloves garlic cut into thin slices
- 3 sprigs fresh rosemary
- 3 tablespoons ground black pepper coarsely ground
- 1 ¼ cup red wine preferably Chianti
- sea salt to taste
- 2 bay leaves
Ingredients you need per step are listed below the step in Italic
Instructions
- Cut the meat into 1 - 1 ½ (2-3 cm) pieces.2 pounds chuck roast
- Place the meat, garlic, rosemary, and black pepper in the slow cooker.6 cloves garlic, 3 sprigs fresh rosemary, 3 tablespoons ground black pepper
- Pour the red wine over the meat and sprinkle with sea salt. Put the bay leaves on top.1 ¼ cup red wine, sea salt, 2 bay leaves
- Put the lid on the slow cooker and set it to low for 6–8 hours.
- Remove the rosemary and bay leaves before serving the dish.
- Taste and add extra salt and pepper if necessary.
NOTES
1. Can I make Peposo without wine? Yes! Replace the wine with beef stock and add a tablespoon of balsamic vinegar for extra flavor.
2. Larger portion? With almost all recipes, you can press the 2x button, except for a slow cooker recipe. If you double the weight of meat, the other ingredients remain the same and you add ¼ cup (50 ml) extra wine.
3. Can I cook it faster on HIGH? Yes, but LOW (6-8 hours) gives the best result. On HIGH, 4-5 hours is enough.
4. Storage
- Make ahead: Peposo tastes even better the next day!
- Refrigerator: Store in a sealed container for up to 3 days.
- Freezer: Keeps for up to 3 months.
- Reheat: Defrost slowly and heat in a pan with a dash of water or wine.
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