How to Make It
- 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 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, carrots and sauce over mashed potatoes.
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