This Slow Cooker Red Wine Beef Brisket is slow-cooked to perfection.
The brisket turns out perfectly tender and has tasty carrots and a red wine tomato gravy.
Want beef brisket but don’t have a smoker? This easy red wine brisket is one of my favorite recipes to make in the slow cooker.
This Slow Cooker Red Wine Beef Brisket is a treat. Is there really anything better than a beef roast from the crockpot? Other wonderful brisket recipes such as BBQ brisket or Mexican brisket are ones to put on the menu too!
What is beef brisket?
- Brisket is a cut of meat from the breast or lower chest of beef or veal. Brisket is often on menus in barbecue restaurants and can be on the expensive side.
- Note that the brisket used in this recipe is not corned beef (like you’d eat on St. Patrick’s day), it should look like a regular roast that has not been brined.
- Brisket usually has a fat cap on it which keeps it moist during cooking.
- I used the flat cut of brisket but point cut works fine in this recipe too.
How to make brisket in the slow cooker:
- Start by adding oil to a hot pan on the stove-top. Brown the brisket on all sides and add to the slow cooker.
- I like to add the roast to the slow cooker with the fat side up.
- Add cut carrots and onions on top of the roast.
- Sprinkle over salt, pepper, dried thyme, dried rosemary, and minced garlic.
- Pour over tomato sauce, beef broth, Worcestershire sauce and red wine, I use 14 hands red blend.
- Cover and cook on high for 5 hours without opening the lid during the cooking time.
- Slice and serve.
Can I use something other than red wine?
Yes! There are plenty of options to use instead of red wine if you can’t have it or don’t like it. Try one of these options instead.
- Beef broth
- Can of french onion soup
- Beer
- Barbecue sauce
What to serve with red wine brisket?
- Sour Cream and Onion Mashed potatoes
- Steamed white rice
- Dinner salad
- Beer bread
More roast recipes here on the magical slow cooker here:
- Slow Cooker Easy Pot Roast Dinner
- Slow Cooker Amish Pot Roast
- Slow Cooker Horseradish Pot Roast
- Slow Cooker Beer, Onion, and Ketchup Pot Roast
- Slow Cooker Company Pot Roast
Slow Cooker Red Wine Beef Brisket
Brisket slow cooked to perfection with red wine and garlic.
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Servings: 5
Calories: 560kcal
Equipment Needed:
- Slow Cooker- 6 quart or larger
Ingredients:
- 3 lbs. beef brisket
- 2 Tbsp. cooking oil
- 3 carrots peeled and cut into 2-3 pieces
- 1 red onion sliced
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. dried thyme leaves
- 1/2 tsp. dried rosemary leaves
- 2 tsp. minced garlic
- 8 oz. can tomato sauce
- 1 cup beef broth
- 1 Tbsp. Worcestershire sauce
- 1 cup red wine I use 14-hands red blend
Instructions:
- On the stove-top, place a skillet over medium-high heat, when the pan is hot, add enough cooking oil to coat the bottom of the pan. Brown the Brisket on both sides. Add the brisket to the slow cooker.
- Add the onions and carrots around and on top of the roast.
- Spinkle over the salt, pepper, thyme, rosemary, and minced garlic. Pour over the Worcestershire sauce.
- Pour over the beef broth, wine and tomato sauce over the brisket.
- Cover and cook on HIGH for 5 hours. Add one more hour if you want the meat to shred, not slice.
- When the cooking time is done. Remove the brisket on to a cutting board, slice or shred. Before adding the meat back to the slow cooker, degrease the sauce. I do this by laying paper towels on the top of the sauce, then quickly pulling up. Discard paper towels, add the meat back to the sauce.
- Serve the beef, onions, carrots, and sauce over mashed potatoes.
How to Video:
Recipe Notes:
Should I buy a corned beef for this recipe?
No, buy a regular brisket that looks like a roast, not the type of cured corned beef that you would make on St. Patrick’s day.Can I use something other than red wine?
Yes! If you don’t want to use red wine, try one of these options instead:- Beef broth
- Can of French onion soup
- Barbecue sauce
- Beer – use your favorite
Nutrition Information:
Calories: 560kcal | Carbohydrates: 11g | Protein: 58g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 169mg | Sodium: 1071mg | Potassium: 1316mg | Fiber: 2g | Sugar: 5g | Vitamin A: 6326IU | Vitamin C: 8mg | Calcium: 56mg | Iron: 6mg
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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Hi! I am excited to make this recipe but my brisket is too big for the slow cooker. How do I cook this in the oven? Is there a rule of thumb in terms of minutes per pound??? Can I just cook it for long on low in the oven??
HELP!
Heather
Hi! I’m unsure, here is a good recipe to go by for oven directions. https://www.foodnetwork.com/recipes/texas-oven-roasted-beef-brisket-recipe-1915431
hi there, lovely sounding recipe, my mum had a horrid accident that has left her unable to chew solid food unless like fish pie mashed up with mash. Its her birthday and I would like to cook her something I can flake into small strips like slow cooked beef, to have with mash or polenta, to give her something different for a change.
Do you think this is tender enough to strip into tiny pieces to mix with the mash? many thanks kerrie
I think it is. I would cook it a little longer to get it extra tender.
Can you cook this on low and for how long if so?
I would do 7 hours on low.
Hey I’m from Bermuda. Made this tonight and it came out Weeeeeellllllllllllll. I really enjoyed it. I love the flavor of the sauce. Will definitely be using this recipe again. Thank you so much for this amazing recipe.
I’m so happy you enjoyed this!!
This is better than my mother’s brisket which I’ve been making for many years. The carrots add a touch of sweetness and the wine a lovely depth. Next time I will use more carrots and onions too. I used a mix of Vincent’s original recipe tomato sauce (mild) and ketchup instead of canned tomato sauce. Just wonderful. Thank you!
I made this last night for my very picky husband. He grew up Jewish and brisket was a staple he grew up on. I was very nervous about making it, because it was my first time and I knew it would be compared to his moms. This knocked it out of the park! He loved it!!! Will be making it regularly from now on 😉
Amazing dish. The beef brisket was so succulent and the infusion of all the ingredients in the Red wine. Beautiful. Will be cooking this again. Thank you!
Sophie
Sorry. This was dry and tasteless. Followed directions precisely. A disappointing dinner. Won’t try again.
Well you must of stuffed it up and not cooked it the way it should of been cooked read the recipe properly and you can not stuff it up next time may be use a slow cooker.
Im from Australia
Do you mean normal tomato sauce that you use for hotdogs etc
No, we call hot dog sauce, ketchup. I think the US version of tomato sauce is Paasata in Australia.
In the slow cooker as we speak! Can’t wait to try it tonight.
Let me know how you like it.
I only have a 3.5l slow cooker – will this be ok?
Yes, if it fits and you have about an inch of room at the top, it should be fine.
This recipe is absolutely delicious. best brisket we have ever had. I used merlot dry red wine and followed the recipe. However I drained the broth skimmed off the fat and made a gravy using 2 1/2 cups of broth I beef bouillon cube and thickened the gravy with a small amount of water and 1 tbsp of cornstarch. The gravy was great we drizzled it over the brisket and mashed potatoes. Thank you so much for this recipe, there will be not more bbq sauce brisket for me.
So great to hear. You’ve inspired me to make this again ASAP!
Hi all the way from Gibraltar We loved this and had it as a Sunday roast … we shall be making again but was wondering how long to cook it to get it medium to rare 🙂
Hi Natalia, the slow cooker isn’t the way to go if you want rare meats. It’s too hard to time and the meat will be tough.
Just finished. Used a spicy smoked BBQ sauce, the smell and taste are amazing. The rosemary was fresh from the garden, not dried. Layers of delicate spice and flavor and soooo easy. enough for 5 or 6 man size meals.
NO GARLIC ?????
It says minced garlic
This recipe looks great. Haven’t made a brisket in a long time. Now to find the beef brisket during these trying times.
Would like to add mushrooms, either sliced or quartered. Should I add them at the start or about a half an hour before cooking is completed?
I would add them at the start myself.