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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.

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