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.
My other go-to brisket recipe is Slow Cooker Brisket with BBQ Sauce and Onions.
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
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:
Sarah’s 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:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Sophie says
Amazing dish. The beef brisket was so succulent and the infusion of all the ingredients in the Red wine. Beautiful. Will be cooking this again. Thank you!
Sophie
A. H. says
Sorry. This was dry and tasteless. Followed directions precisely. A disappointing dinner. Won’t try again.
Anonymous says
Well you must of stuffed it up and not cooked it the way it should of been cooked read the recipe properly and you can not stuff it up next time may be use a slow cooker.
Maria says
Im from Australia
Do you mean normal tomato sauce that you use for hotdogs etc
Sarah Olson says
No, we call hot dog sauce, ketchup. I think the US version of tomato sauce is Paasata in Australia.
Allie says
In the slow cooker as we speak! Can’t wait to try it tonight.
Sarah Olson says
Let me know how you like it.
Katie says
I only have a 3.5l slow cooker – will this be ok?
Sarah Olson says
Yes, if it fits and you have about an inch of room at the top, it should be fine.
MRS BRENDA CANNING says
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.
Sarah Olson says
So great to hear. You’ve inspired me to make this again ASAP!
Natalia says
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 🙂
Sarah Olson says
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.
Steven Curd says
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.
DOUG says
NO GARLIC ?????
Nunya says
It says minced garlic
Donna Tantillo says
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?
Sarah Olson says
I would add them at the start myself.
Henry says
What can i sub for rosemary family does not like it ?
Sarah Olson says
Oregano will work great.
Joe Filipiak says
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
Sarah Olson says
I think the same time should be fine if you keep the lid on it the entire time. Thanks for making so many recipes!
Emily says
Joe, did you do the 6 LB brisket? Did it need more than 5 hours??
Allen says
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?
Sarah Olson says
Hi Allen, I would cut back on the salt (or completely eliminate) and do water instead of beef broth, that should help a lot!