Slow Cooker Red Wine Beef Brisket
80 CommentsUpdated Mar 04, 2026
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This Slow Cooker Red Wine Beef Brisket is slow-cooked to perfection. The brisket turns out amazingly tender and has tasty carrots and a red wine tomato gravy.
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This is by far the best toast recipe I’ve ever used! I’ve been using it for about 4 years now and my family absolutely loves it every time
– Alexa
Want beef brisket but don’t have a smoker? This easy red wine brisket is one of my favorite crockpot recipes. It cooks up with carrots and a rich, savory sauce, and it’s fancy enough for a holiday meal. Slice it for serving, or cook a little longer to shred it—then pair it with your favorite sides.
What is beef brisket?
- Brisket is a cut of meat from the breast or lower chest of beef or veal. Brisket is often on barbecue restaurant menus 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 the 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.
- Add on the vegetables and spices. Pour over the liquids and wine and cook up until tender.
Tips & Variations
Fat Side Up: Add the beef brisket to the slow cooker fat side up. This will allow the juices to run down the meat and keep it moist.
Other Vegetables: The two vegetables I recommend adding to make a complete meal, are baby potatoes and mushrooms.
Skip Searing: Forget dirtying a pan and skip searing. The roast will still turn out great.
Can I use something other than red wine?
There are plenty of alternatives to red wine if you can’t have it or don’t like it. Try one of these options instead.
- Broth: Beef broth or chicken will work well.
- Can of French onion soup; no need to add water.
- Beer; use a pilsner for great flavor.
- Barbecue sauce; a half cup will give this recipe a fun change.
What to serve with red wine brisket?
Starchy Sides: We love mashed potatoes (try my sour cream and onion mashed potatoes). Some like polenta or rice pilaf with crockpot beef brisket. Make it pasta night and serve over cooked egg noodles.
Other Sides: We love a green salad or green beans and bacon with this. Add dinner rolls or beer bread for a complete meal.
Slow Cooker Red Wine Beef Brisket Recipe
How to Video
Ingredients
- 3 lbs. beef brisket, (should be labeled beef brisket, not corned beef)
- 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.
- Sprinkle 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 onto a cutting board. Let it rest for 10 minutes, then slice against the grain for the most tender slices (or shred, if desired).
- Before adding the meat back to the slow cooker, degrease the sauce by laying paper towels on top, then quickly lifting them off. Discard the paper towels, then return the meat to the sauce.
- Serve the beef, onions, carrots, and sauce with desired sides.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Storing and Leftover Ideas
Storing: Place any leftovers away within 2 hours of cooking. Refrigerate for up to 4 days or freeze for up to three months.
Leftover Ideas: Transform the leftover meat into Mexican meals like tacos, burritos, or quesadillas. Or make a small pot of vegetable beef soup.
More Slow Cooker Beef Recipes
Slow Cooker Pot Roast, Amish Pot Roast, and Horseradish Pot Roast are classic crockpot dinners—simple ingredients, big comfort, and tender beef with plenty of gravy.
Mississippi Pot Roast and Georgia Pot Roast switch up the flavor with a tangy, savory twist that’s great over mashed potatoes or noodles. Try my Beef Manhattan for a twist on pot roast dinner.
If you want something different, Slow Cooker BBQ Brisket and Slow Cooker London Broil cook up sliceable beef that works for sandwiches, sliders, or an easy weeknight dinner.
Hi! I am excited to make this recipe but my brisket is too big for the slow cooker. How do I cook this in the oven? Is there a rule of thumb in terms of minutes per pound??? Can I just cook it for long on low in the oven??
HELP!
Heather
Hi! I’m unsure, here is a good recipe to go by for oven directions. https://www.foodnetwork.com/recipes/texas-oven-roasted-beef-brisket-recipe-1915431
hi there, lovely sounding recipe, my mum had a horrid accident that has left her unable to chew solid food unless like fish pie mashed up with mash. Its her birthday and I would like to cook her something I can flake into small strips like slow cooked beef, to have with mash or polenta, to give her something different for a change.
Do you think this is tender enough to strip into tiny pieces to mix with the mash? many thanks kerrie
I think it is. I would cook it a little longer to get it extra tender.
If I wanted to add potatoes, how long should I wait to add them, or should I add them at the start?
Add them at the beginning.
Can you cook this on low and for how long if so?
I would do 7 hours on low.
Hey I’m from Bermuda. Made this tonight and it came out Weeeeeellllllllllllll. I really enjoyed it. I love the flavor of the sauce. Will definitely be using this recipe again. Thank you so much for this amazing recipe.
I’m so happy you enjoyed this!!
This is better than my mother’s brisket which I’ve been making for many years. The carrots add a touch of sweetness and the wine a lovely depth. Next time I will use more carrots and onions too. I used a mix of Vincent’s original recipe tomato sauce (mild) and ketchup instead of canned tomato sauce. Just wonderful. Thank you!
I made this last night for my very picky husband. He grew up Jewish and brisket was a staple he grew up on. I was very nervous about making it, because it was my first time and I knew it would be compared to his moms. This knocked it out of the park! He loved it!!! Will be making it regularly from now on 😉
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
Sorry. This was dry and tasteless. Followed directions precisely. A disappointing dinner. Won’t try again.
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.
Im from Australia
Do you mean normal tomato sauce that you use for hotdogs etc
No, we call hot dog sauce, ketchup. I think the US version of tomato sauce is Paasata in Australia.
In the slow cooker as we speak! Can’t wait to try it tonight.
Let me know how you like it.