There’s something irresistibly comforting about a well-cooked beef brisket. This slow cooker red wine beef brisket recipe is no exception. Imagine coming home after a long day to the tantalizing aroma of beef brisket infused with rich red wine, mingling with the earthy scents of garlic, thyme, and tender vegetables. The slow cooking process melds these flavors into a symphony of deliciousness, making each bite a luxurious experience.
Slow cooker recipes like this one have surged in popularity due to their convenience and the incredible results they yield. Not only does this slow cooker red wine beef brisket require minimal prep time, but it also offers the advantage of ‘set it and forget it.’ With just a bit of initial effort, you can leave the slow cooker to work its magic, giving you a melt-in-your-mouth brisket that’s packed with flavor. The combination of beef broth, tomato sauce, and red wine not only enriches the taste but also keeps the meat tender and moist, providing a nutritious meal with hearty ingredients.
Slow Cooker Red Wine Beef Brisket
| Prep Time | 10 mins |
| Cook Time | 10 hrs 5mins |
| Servings | 6 |
| Calories | 466 kcal |
Ingredients:
- 3 lbs Beef Brisket
- 2 Tbsp Olive Oil
- 4 Carrots peeled and cut into large pieces
- 1 Red Onion peeled and cut into large pieces
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Dried Thyme
- 2 tsp minced garlic
- 1 8 oz. can Tomato Sauce
- 1 cup Beef Broth
- 1 cup Red Wine
- 2 Tbsp Cornstarch
- 1/2 cup Cold Water
Instructions:
- Heat a large skillet over medium heat until the pan is hot. Add in the olive oil. Brown the brisket on both sides cook for approximately 3-5 minutes. ***You can also brown the brisket in your crock pot if you have a sauté setting on your crock pot.
- Add the brisket, carrots and onions to the crock pot.
- Top with the salt, pepper, thyme and minced garlic.
- Then pour the tomato sauce, beef broth and wine on top.
- Cover and cook on low for 10 hours or on high for 5 hours.
- Remove the brisket, slice or shred.
- Remove 2 cups of the liquid from the crock pot and place in a sauce pan.
- Whisk in the water and cornstarch mixture in with the beef juice.
- Bring to a boil, stirring frequently for 3-5 minutes until it begins to thicken. It will thicken as it cools as well.
- Drizzle the gravy over the brisket, carrot and onions.
Enjoy!
