Go Back
+ servings
Print Recipe
No ratings yet

Slow Cooker Red Wine Brisket Ragù

Prep Time30 mins
Cook Time12 hrs
Total Time12 hrs 30 mins
Course: Main Course
Cuisine: Italian
Keyword: beef ragu recipe, best slow cooker red wine brisket ragu recipe, easy slow cook red wine brisket ragu recipe, slow cooker red wine brisket ragu, tender beef ragu recipe
Servings: 6


  • Slow Cooker, Instant Pot, Dutch Oven Pot (6 QT or larger)


  • 3 lbs brisket (flat or point) or chuck roast
  • 1 ½ cups red wine Cabernet Sauvignon, Pinot Noir or Merlot
  • 1 cup unsalted beef stock
  • 1 cup carrots finely diced
  • 1 cup celery finely diced
  • 4 tbsp tomato paste
  • 4 tbsp unsalted butter
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 28 oz crushed tomatoes
  • 1 sweet onion (medium size) chopped
  • 4 garlic cloves minced
  • 4 bay leaves
  • 4 thyme sprigs
  • salt & pepper to taste


  • 1 lb dried pappardelle or tagliatelle
  • freshly grated Parmigiano-Reggiano Cheese (highly recommended) or Parmesan Cheese
  • fresh parsley finely chopped



  • Clean and pat the brisket dry. Trim off the fat and cut into 6 pieces. Season both sides with salt and pepper.
  • Heat the pan up to medium-high then add oil. Wait for 30 seconds.
  • Brown both sides of the brisket until slightly seared (this should take about 3-4 mintues per-side). Remove the brisket and set aside.
    Depending on the size of the pan; you may need to do this in 2 seperate batches to maintain good spacing during cooking.
  • In the same pan: add chopped celery, chopped carrots and cook for 2-3 minutes. Add more oil if needed.
  • Add chopped onions, minced garlic and cook for 1-2 minutes or until fragrant.
  • Add tomato paste and combine with the vegetables.


  • Transfer the vegetables to slow cooker (instant pot or dutch oven pot).
  • Add red wine, unsalted beef stock, crushed tomatoes and combine everything together.
  • Submerge the seared brisket in the red wine sauce.
  • Add bay leaves and fresh thyme. Gently submerge them in the sauce. Place the lid on.
  • Slow Cooker - cook on low for 12-14 hours or until the meat is tender. This recipe is low and slow to yield a very tender meat. Alternative to cook on high for 6-7 hours.
    Instant Pot - pressure cook on high for 40 minutes with a natural release (approx. 45-55 min). Note: test the meat for tenderness by stabing center with a fork. If the fork does not easily pierce through the meat, place lid back on and pressure cook for an additional 15 minutes with a natural release. 
    Dutch Oven Pot - preheat the oven to 325°F (162°C). Cover with a lid and transfer to the oven. Cook for 4 hours or until the meat is tender.
  • Remove the lid, discard bay leaves and thyme.
  • Transfer the cooked meat to a bowl/plate. Use tongs or 2 forks to shred the meat. Return the meat to the slow cooker, pressure cooker or pot. Mix everything together.
  • Season with salt & pepper.


  • Bring a pot of water to a boil. Then, add dry pasta noodles and cook for 3-4 minutes or follow the packages recommended cook time. Reserve the pasta liquid.
  • Using a dutch oven pan or non-stick pan bring up to a medium heat. Transfer the noodles (from the pot) to the pan and add butter.
  • Add 6-8 cups of ragu and pour 1 ½ cups of reserved pasta water in the pan.
  • Gently toss every together. Cook for several minutes or until the sauce thickens and the ragu has fully coated the pasta.

Top with freshly grated Parmigiano-Reggiano Cheese (highly recommended) or Parmesan Cheese, finely chopped fresh parsley & fresh bread.




      Storage: sauce may be kept in the refrigerator for up to 6 days and frozen up to a month.
      Wine replacement: cranberry, grape or pomegranate juice.