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?
How to make brisket in the slow cooker:
I hope you enjoy this recipe! I have two 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.
Slow Cooker Red Wine Beef Brisket
Brisket slow cooked to perfection with red wine and garlic.
Prep Time 25 minutes
Cook Time 5 hours
Total Time 5 hours 25 minutes
Servings 5
Equipment
- Slow Cooker- 6 quart or larger
Ingredients
- 3 lbs. beef brisket
- 2 Tbsp. cooking oil
- 1 cup beef broth
- 8 oz. can tomato sauce
- 1 cup red wine I use 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 red onion sliced
- 3 carrots peeled and cut into ch
Instructions
- 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.
Tried this recipe?Mention @themagicalslowcooker or tag #themagicalslowcooker!
Love this, can’t wait to try! Pinned and sharing 🙂
Dear Sarah, Got this in the cooker now. I noticed in your video that you added some minced garlic, but I did not see it included in the ingredients. How much do you use when you include it in your roast? Thanks.
I added about 2 tsp. minced garlic, John. Thank you for letting me know, I fixed the recipe card.
Has anyone tried this with beef roast instead of the brisket?
I did have to add more salt. But then as a result of adding more salt (and I did too much) I had to add more beef stock, tom sauce and wine…but once I played around with it and adjusted my over doing, it was the best ever! My husband won’t stop raving about it. Raving!!! Thank you so much for this recipe…by the reaction of my family, I will be making this A LOT!!!!
That is so great to hear!
its difficult reading the recipe. You have too many ads popping up and automatically scrolling me to another section of your page.,
Thank you for letting me know. I’ve been working on getting the page skipping yesterday and today.
Made this tonight and it was delicious. Love how quickly it came together and how flavorful it was. I used a 1 1/2 pound beef chuck roast since that’s what I had on hand. Reduced the cooking time to 4 hours and it was perfect. Thanks!
OMG, I made this yesterday; the smell from the kitchen when I came home from work was so inviting. This is so easy and the flavours are amazing. I whacked in a few potatoes to cook with the brisket and carrots and served up with peas.
Thank you for sharing, it’s definitely a keeper!
That is really great to hear!
Would you be able to cook this on low heat for a longer time? I’m at work most of the day and usually make slow cooker meals on low heat for 8-10 hours!
Yes! This is a great recipes for longer cooking.
Going to try this over the weekend, here in the UK. Can you suggest and alternative to the tomato sauce, please Someone I am feeding has a tomato allergy. Thanks Sandra.
My wife and daughter don’t care for tomatoes, so out of deference to them I substituted an equal amount of vegetable broth the last time I made this. It turned out pretty good.
Thanks John!
This sounds amazing! I have a 6 lb brisket in my freezer – do you think that would be too big/need to cook for too long if I doubled the recipe?
You would need to cook longer I’d do about 8 on high or 10 on low, keeping the lid on the entire time.
When I get one this big, I cut it in half and follow the recipe.
I neglected to say that I freeze the other half for another day.
Hi going to make this later re the tomato sauce is this really ketchup or sieved tomato’s (Passata) want to try and get I to right!
Matt
I think Passata would be a better choice than ketchup.
I have a 15 lb brisket. Can I double this recipe and use half the meat I have (7.5 lbs)? Will it fit in a large Crock-Pot? Should I adjust the cooking time?