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.
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 ❤️
What is a can of tomato sauce – do you mean tomato soup or passata?
Regards Marie Williams
Can I use a chuck roast instead of brisket?
Yes, that will work great!
I just love this recipe. Have been making it for years. So easy and so delicious. Everyone always raves. I have a print out and had to find it on line to share it with someone and felt I needed to add my comments. Thank you!
This looks delicious. Can this cook in the slow cooker for 10 hours on low also? I go to work at 8:30 AM and I’m home by 5:30 PM so 5 hours on high will not work for me.
Yes, this is the type of recipe that would do well for 10 hours.
Can I use fresh Rosemary and Thyme?
Yes, both will work great.
Could this be frozen and then defrosted to eat another day please? Would you freeze the juices and everything together with the beef?
Yes, I would freeze some of the juices too. It freezes well.
can I brown the brisket the day before I cook it ?
The experts say no, it will be at a weird temperature in the fridge and may grow bacteria.
This beef brisket recipe was absolutely amazing!! The flavor was spectacular-I’m shredding the leftovers tonight and adding barbecue sauce for pulled beef sandwiches. Thank you so much for the recipe!
When it’s done do you have to drain juice & put it back in the crock pot? Can’t you just cut in on the cutting board & serve it with whatever else you make?
Of course, however you want to serve it is fine!