This Slow Cooker Red Wine Beef Brisket is dreamy over mashed potatoes, perfect for Sunday dinner!
Hi all! I know it’s been SO long since I posted a beef recipe! I get in the habit of cooking the same meat over and over! This Slow Cooker Red Wine Beef Brisket is a treat. Is there really anything better than a beef roast from the crock pot?
I start by making a sauce in the slow cooker. Red wine, beef broth, tomato sauce, minced garlic, seasonings and a touch of Worcestershire sauce. Then I brown a beef brisket in a skillet and put it into the sauce. I add sliced red onions and carrots on top.
I cook this meal for 5 hours on high. That is just enough time to get the meat tender, just tender enough that I was still able to slice it, instead of shredding. If you want shredded meat, just add 1 more hour to the cooking time.
Here is my YouTube video on how to make this meal. You can follow me on YouTube here.
I hope you enjoy this recipe! I have 2 amazing recipes lined up for next week! Please check back, or sign up for my emails to get notifications of the new recipes added to the site.
- 2-3 lb. beef brisket
- cooking oil
- 1 cup beef broth
- 1 (8-oz,) can tomato sauce
- 1 cup red wine (I used 14-hands red blend)
- 1 tsp. salt
- ¼ tsp. pepper
- ½ tsp. dried rosemary leaves
- 1 tsp. dried thyme leaves
- 1 Tbsp. Worcestershire sauce
- 2 tsp. minced garlic
- 1 cup sliced red onion
- 3 cups peeled and cut carrots
- 6-quart or larger
- Start by adding the beef broth, tomato sauce, wine, salt, pepper, rosemary, thyme, Worcestershire sauce and garlic to the slow cooker. Stir until combined.
- 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 into the sauce in the slow cooker.
- Sprinkle over the onions, and carrots.
- 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, carrots and sauce over mashed potatoes.
I used my programmable 6-quart Crock-Pot for this recipe.
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