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.
You may also like: Slow Cooker John Wayne Casserole
Small Town Girl says
September 3, 2016 at 3:13 pmLove this, can’t wait to try! Pinned and sharing 🙂
John Nelson says
December 6, 2016 at 10:39 amDear 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.
Sarah Olson says
December 6, 2016 at 11:19 amI added about 2 tsp. minced garlic, John. Thank you for letting me know, I fixed the recipe card.
Stacie Amsden says
January 11, 2017 at 3:05 pmHas anyone tried this with beef roast instead of the brisket?
Kerri Lettieri says
January 23, 2017 at 2:58 pmI 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!!!!
Sarah Olson says
January 23, 2017 at 3:27 pmThat is so great to hear!
R. says
February 14, 2017 at 1:43 pmits difficult reading the recipe. You have too many ads popping up and automatically scrolling me to another section of your page.,
Sarah Olson says
February 15, 2017 at 8:09 amThank you for letting me know. I’ve been working on getting the page skipping yesterday and today.
Laura says
March 7, 2017 at 5:21 pmMade 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!
Barb Marriott says
May 30, 2017 at 4:49 pmOMG, 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!
Sarah Olson says
May 31, 2017 at 7:53 amThat is really great to hear!
Victoria says
December 12, 2017 at 6:07 amWould 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!
Sarah Olson says
December 12, 2017 at 6:40 amYes! This is a great recipes for longer cooking.
Sandra Phipps says
February 24, 2018 at 3:31 amGoing 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.
John Nelson says
February 24, 2018 at 10:11 amMy 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.
Sarah Olson says
February 24, 2018 at 10:31 amThanks John!
Mel says
March 23, 2018 at 4:30 amThis 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?
Sarah Olson says
March 23, 2018 at 6:57 amYou would need to cook longer I’d do about 8 on high or 10 on low, keeping the lid on the entire time.
John Nelson says
March 23, 2018 at 8:12 amWhen I get one this big, I cut it in half and follow the recipe.
John Nelson says
March 23, 2018 at 8:14 amI neglected to say that I freeze the other half for another day.
Matt says
March 31, 2018 at 6:20 amHi 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
Sarah Olson says
March 31, 2018 at 7:30 amI think Passata would be a better choice than ketchup.
Kelly R Diggins says
November 4, 2018 at 12:26 pmI 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?