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.
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: