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 Red Wine Beef Brisket
Brisket slow cooked to perfection with red wine and garlic.
Print
Pin
Rate
Share by Text
Servings: 5
Calories: 560kcal
Equipment Needed:
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.
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
Could this be frozen and then defrosted to eat another day please? Would you freeze the juices and everything together with the beef?
Yes, I would freeze some of the juices too. It freezes well.
can I brown the brisket the day before I cook it ?
The experts say no, it will be at a weird temperature in the fridge and may grow bacteria.
This beef brisket recipe was absolutely amazing!! The flavor was spectacular-I’m shredding the leftovers tonight and adding barbecue sauce for pulled beef sandwiches. Thank you so much for the recipe!
When it’s done do you have to drain juice & put it back in the crock pot? Can’t you just cut in on the cutting board & serve it with whatever else you make?
Of course, however you want to serve it is fine!