Ingredients
Scale
- 3 lbs. beef brisket
- 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
- Heat cooking oil in a skillet over medium-high heat and brown the brisket on both sides. Transfer the brisket to the slow cooker.
- Add sliced onions and carrot pieces around and on top of the brisket.
- Sprinkle salt, pepper, thyme, rosemary, and minced garlic over the ingredients. Drizzle Worcestershire sauce on top.
- Pour beef broth, red wine, and tomato sauce over the brisket in the slow cooker.
- Cover and cook on HIGH for 5 hours. For shreddable meat, add an additional hour of cooking time.
- Once cooked, remove the brisket and let it rest for 10 minutes before slicing against the grain or shredding.
- To degrease the sauce, place paper towels on top of the sauce to absorb excess fat, then discard. Return the meat to the sauce afterwards.
- Serve the brisket with onions, carrots, and sauce alongside your choice of sides.
Notes
For a deeper flavor, marinate the brisket in red wine overnight before cooking.
Feel free to add additional vegetables like potatoes or bell peppers for more texture.
This dish pairs well with mashed potatoes or crusty bread.
- Prep Time: 25 minutes
- Cook Time: 5 hours
- Category: Entrees
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 915mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 105mg