Welcome to KJ.COM

By clicking Submit you verify that you are 21 years of age or older and agree to our cookie policy.

View our cookie policy

Submit

For assistance with this website, please call 800-769-3649

K-J Recipe: Red Wine Beef Brisket Pot Roast

The weather hasn’t quite warmed up so let this recipe do that! Our Culinary team has created another K-J Uncorked recipe, perfect for slowing down & enjoying a meal with friends that cooks itself. Pair with K-J Cabernet Sauvignon…add a little to the slow cooker and a little in your glass!

Red Wine Beef Brisket Pot Roast

Kendall-Jackson Vintner’s Reserve Cabernet Sauvignon

Recipe by Chef Mike Delaney

Serves 8-10

  • 1 Tbsp. oregano
  • 2 Tbsp. Syrah flour
  • 1 Tbsp. white pepper
  • 1 tsp. sumac
  • 4 Tbsp. kosher salt
  • 3 Tbsp. neutral flavored oil
  • 1 (5 lb.) beef brisket
  • 1 bottle red wine, such as Kendall-Jackson Vintner’s Reserve Cabernet Sauvignon
  • 2 quarts beef stock or broth
  • 2 cups celery, large dice
  • 2 cups carrot, large dice
  • 2 cups yellow onion, large dice
  • 3 russet potatoes, large dice
  • 4 sprigs fresh thyme
  • 4 cloves garlic

In a small bowl, mix spices and salt. Rub beef brisket with spice mixture and refrigerate overnight.

In a sauce pan over medium heat, add wine and reduce to 1 pint. In a large cast iron pan over medium-high heat, add oil and sear brisket on all sides. Place brisket in a slow cooker and cover with wine reduction and beef stock. Add vegetables, thyme and garlic. Cook on high heat for 8 hours or until brisket is very tender and can be pulled apart with a fork.

Allow brisket to cool before slicing. Serve with vegetables and the natural juices from the crock pot.

Our Accessibility document has been recently updated.