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.
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.
- 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 Company Pot Roast
Slow Cooker Red Wine Beef Brisket
Brisket slow cooked to perfection with red wine and garlic.
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Servings: 5
Calories: 560kcal
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
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
I only have a 3.5l slow cooker – will this be ok?
Yes, if it fits and you have about an inch of room at the top, it should be fine.
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.
So great to hear. You’ve inspired me to make this again ASAP!
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 🙂
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.
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.
NO GARLIC ?????
It says minced garlic
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?
I would add them at the start myself.
What can i sub for rosemary family does not like it ?
Oregano will work great.
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
I think the same time should be fine if you keep the lid on it the entire time. Thanks for making so many recipes!
Joe, did you do the 6 LB brisket? Did it need more than 5 hours??
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?
Hi Allen, I would cut back on the salt (or completely eliminate) and do water instead of beef broth, that should help a lot!
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?
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.
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.
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.
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!
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.
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!
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!
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!
Has anyone tried this with beef roast instead of the brisket?
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.
Love this, can’t wait to try! Pinned and sharing 🙂