Slow Cooker Red Wine Beef Brisket Recipe
My Slow Cooker Brisket recipe turns out like a dream! Made in a red wine tomato sauce with tender carrots.
Servings: 5
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.
Video
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
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