Crockpot Beef Wellington

  • Yield: 4
  • Servings: 4
  • Prep Time: 15m
  • Cook Time: 8:00 h
  • Ready In: 8:15 h

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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

    27.9 g
  • Cholesterol

    60.9 mg
  • Fat

    17.4 g
  • Fiber

    1.1 g
  • Protein

    29.0 g
  • Saturated Fat

    8.3 g
  • Serving Size

  • Sodium

    606.4 mg
  • Sugar

    5.1 g
  • Trans Fat

    4.7 g
  • Unsaturated Fat

    1.3 g
  • Potassium

    543.6 mg
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Crockpot beef Wellington. Wellington is a classic beef dish, but it’s made easily in the crockpot. This recipe tastes just like something you’d order at a five-star restaurant.

What is Beef Wellington?

Beef Wellington is a traditional dish, originating in England and named after Arthur Wellesley, 1st Duke of Wellington.

This is a dish consisting of tenderloin of beef coated with pâté de foie gras and duxelles, which are then wrapped in puff pastry. It may also include a layer of onion marmalade. The whole dish is then roasted and served hot or cold.

The Best Cut of Meat for Beef Wellington

There are a few cuts of meat that can be used for beef Wellington. The most popular cuts are ribeye and round steak. However, the best cut of meat for beef Wellington is the ribeye because it has more fat.

The ribeye has more fat than the round steak which is why it’s the best cut of meat for beef Wellington.

The Benefits of Making Crockpot Beef Wellington

The benefits of making crockpot beef Wellington are that you can use a cheaper cut of meat because the slow cooking process will tenderize the meat.

The recipe is fairly easy to make and requires few ingredients. The end result is a moist, flavorful roast that can be served with mashed potatoes and vegetables for a healthy dinner.

Crockpot Beef Wellington

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  • 3 pounds (1.44 kg) beef steak
  • 1/2 pound (240 g) sliced mushrooms
  • 1 envelope lipton's onion soup
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 tablespoons all-purpose flour
  • 4 cups (1 L) water
  • 1 large yeloow onion, peeled and thinly sliced
  • 1 package (10 oz) Pepperidge farm puffed pastry
  • salt and freshly ground black pepper, to taste


Step 1

Wash the meat well, then season with salt, black pepper, garlic, and onion powders. Transfer seasoned beef to the crockpot, and layer the onion and mushrooms between the beef.

Step 2

In a large mixing bowl, combine the flour, onion soup, and water. Stir well. When there are no lumps left from the flour in it, stop stirring. Place the flour mixture over the top of the beef steak.

Step 3

Cover the pot and cook on a low-heat setting for 8 hours.

Step 4

Defrost your puffed pastry according to the instructions on the packaging. Once it’s thawed, lay it out onto a thin sheet of aluminum foil and reshape it before filling it with the beef mixture. First, spoon the beef mixture into the puffed pastry with a slotted spoon so that you don't put too much in at once. Once you've got a little room left in there, add some of the gravy and put the gravy over the meat.

Step 5

Gently roll your little pastry to the other side, so the seam is on the bottom. Place it in an oven and bake until flaky and golden brown.

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