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Home » Dinner » Slow Cooker Red Wine Beef Brisket

Slow Cooker Red Wine Beef Brisket

by Sarah Olson on September 24, 2019 | Updated May 18, 2020 47 Comments

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collage of red wine brisket photos for pinterest

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.

cooked brisket in the slow cooker with carrots and onions.

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 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.
browned brisket alone in a black oval slow cooker.

  • 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.
brisket in the slow cooker with raw red onion and carrots on top.
  • Cover and cook on high for 5 hours without opening the lid during the cooking time.
  • Slice and serve.
finished cooking brisket in the slow cooker with mashed potatoes and carrots on the side.

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
Bowl of mashed potatoes with sliced brisket and carrots and 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
finished cooking brisket in the slow cooker with mashed potatoes and carrots on the side.

Slow Cooker Red Wine Beef Brisket

4.85 from 40 votes
Brisket slow cooked to perfection with red wine and garlic.
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: red wine brisket
Prep Time: 25 minutes
Cook Time: 5 hours
Total Time: 5 hours 25 minutes
Servings: 5
Calories: 560kcal
Author: Sarah Olson

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
US Customary – Metric

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:

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
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
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    Filed Under: Beef, Dinner Tagged With: beef, comfort food, Crock pot, crockpot, mashed potatoes, red wine, slow cooker

    Comments

    1. Katie says

      January 13, 2021 at 2:48 am

      I only have a 3.5l slow cooker – will this be ok?

      Reply
      • Sarah Olson says

        January 13, 2021 at 7:24 am

        Yes, if it fits and you have about an inch of room at the top, it should be fine.

        Reply
    2. MRS BRENDA CANNING says

      December 5, 2020 at 5:06 pm

      5 stars
      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.

      Reply
      • Sarah Olson says

        December 5, 2020 at 7:43 pm

        So great to hear. You’ve inspired me to make this again ASAP!

        Reply
    3. Natalia says

      November 1, 2020 at 9:17 am

      4 stars
      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 🙂

      Reply
      • Sarah Olson says

        November 1, 2020 at 9:21 am

        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.

        Reply
    4. Steven Curd says

      May 6, 2020 at 12:37 am

      4 stars
      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.

      Reply
      • DOUG says

        May 11, 2020 at 10:07 pm

        NO GARLIC ?????

        Reply
        • Nunya says

          May 12, 2020 at 11:32 pm

          It says minced garlic

          Reply
    5. Donna Tantillo says

      May 4, 2020 at 9:48 am

      5 stars
      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?

      Reply
      • Sarah Olson says

        May 4, 2020 at 10:46 am

        I would add them at the start myself.

        Reply
    6. Henry says

      April 28, 2020 at 12:03 am

      What can i sub for rosemary family does not like it ?

      Reply
      • Sarah Olson says

        April 28, 2020 at 8:05 am

        Oregano will work great.

        Reply
    7. Joe Filipiak says

      April 10, 2020 at 9:48 am

      I have a 6 lb Beef Brisket. Your recipe calls for a 3 lb brisket for 5 hours. How much total time do you think I’ll need? And by the way, I have tried 6 different recipe’s of yours and everyone;s a keeper

      Reply
      • Sarah Olson says

        April 10, 2020 at 2:19 pm

        I think the same time should be fine if you keep the lid on it the entire time. Thanks for making so many recipes!

        Reply
      • Emily says

        July 25, 2020 at 5:27 pm

        Joe, did you do the 6 LB brisket? Did it need more than 5 hours??

        Reply
    8. Allen says

      December 30, 2019 at 4:05 pm

      Your recipe contains 1071 mg of sodium. That’s over two-thirds of my doctor’s 1500 mg daily limit. Is there anyway you can reduce the sodium intake so that I can enjoy this dish?

      Reply
      • Sarah Olson says

        December 30, 2019 at 7:13 pm

        Hi Allen, I would cut back on the salt (or completely eliminate) and do water instead of beef broth, that should help a lot!

        Reply
    9. Kelly R Diggins says

      November 4, 2018 at 12:26 pm

      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?

      Reply
    10. Matt says

      March 31, 2018 at 6:20 am

      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

      Reply
      • Sarah Olson says

        March 31, 2018 at 7:30 am

        I think Passata would be a better choice than ketchup.

        Reply
    11. John Nelson says

      March 23, 2018 at 8:12 am

      When I get one this big, I cut it in half and follow the recipe.

      Reply
      • John Nelson says

        March 23, 2018 at 8:14 am

        I neglected to say that I freeze the other half for another day.

        Reply
    12. Mel says

      March 23, 2018 at 4:30 am

      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?

      Reply
      • Sarah Olson says

        March 23, 2018 at 6:57 am

        You would need to cook longer I’d do about 8 on high or 10 on low, keeping the lid on the entire time.

        Reply
    13. Sandra Phipps says

      February 24, 2018 at 3:31 am

      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.

      Reply
      • John Nelson says

        February 24, 2018 at 10:11 am

        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.

        Reply
        • Sarah Olson says

          February 24, 2018 at 10:31 am

          Thanks John!

          Reply
    14. Victoria says

      December 12, 2017 at 6:07 am

      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!

      Reply
      • Sarah Olson says

        December 12, 2017 at 6:40 am

        Yes! This is a great recipes for longer cooking.

        Reply
    15. Barb Marriott says

      May 30, 2017 at 4:49 pm

      5 stars
      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!

      Reply
      • Sarah Olson says

        May 31, 2017 at 7:53 am

        That is really great to hear!

        Reply
    16. Laura says

      March 7, 2017 at 5:21 pm

      5 stars
      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!

      Reply
    17. Kerri Lettieri says

      January 23, 2017 at 2:58 pm

      5 stars
      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!!!!

      Reply
      • Sarah Olson says

        January 23, 2017 at 3:27 pm

        That is so great to hear!

        Reply
    18. Stacie Amsden says

      January 11, 2017 at 3:05 pm

      Has anyone tried this with beef roast instead of the brisket?

      Reply
    19. John Nelson says

      December 6, 2016 at 10:39 am

      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.

      Reply
      • Sarah Olson says

        December 6, 2016 at 11:19 am

        I added about 2 tsp. minced garlic, John. Thank you for letting me know, I fixed the recipe card.

        Reply
    20. Small Town Girl says

      September 3, 2016 at 3:13 pm

      Love this, can’t wait to try! Pinned and sharing 🙂

      Reply
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