Red Wine Beef Brisket

Ingredients

• 2-3 lb. beef brisket
• cooking oil
• 1 cup beef broth
• 1 (8-oz,) can tomato sauce
• 1 cup red wine (I used 14-hands red blend)
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. dried rosemary leaves
• 1 tsp. dried thyme leaves
• 1 Tbsp. Worcestershire sauce
• 2 tsp. minced garlic
• 1 cup sliced red onion
• 3 cups peeled and cut carrots

Instructions

• Start by adding the beef broth, tomato sauce, wine, salt, pepper, rosemary, thyme, Worcestershire sauce and garlic to the slow cooker. Stir until combined.
• 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 into the sauce in the slow cooker.
• Sprinkle over the onions, and carrots.
• Cover and cook on HIGH for 5.5 hours.
• 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, carrots and sauce over mashed potatoes.

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