Easy Slow Cooker Boozy Brisket for Passover Dinner

This easy dish is a classic Passover meal and a delicious option for dinner any day. The beef bursts with flavor thanks to the overnight marinade and low and slow cooking. Oh, and adding booze. I give my version a kick with a little Pinot Noir. Pour yourself a glass while you’re at it, so you’re totally relaxed when your mother-in-law arrives for the holiday. Win-win!

MORE: Slow Cooker Delicious Chicken and Vegetables


Red Wine Braised Boozy Brisket


  • 3 sprigs oregano
  • 3 cloves garlic, mashed
  • 3 tsp extra virgin olive oil + 2 tbsp reserved for later
  • 1 tsp kosher salt
  • ½ tsp pepper
  • 1 beef brisket (about 4 lbs)
  • 1 yellow onion, sliced
  • 5 carrots, peeled and chopped
  • 4 stalks celery, chopped
  • 1 c red wine

MORE: Slow Cooker Pot Roast & Baked Broccoli, So Much Better Than Steamed!


  • Combine the oregano, garlic, olive oil, salt and pepper in a zip top bag and mix it up. Add the brisket and marinate in the fridge overnight.
  • The next day, take it out of the fridge and allow it to come to temperature while you chop the vegetables.
  • Wipe the marinade off the brisket with a paper towel.
  • Nestle the marinated brisket in the cut vegetables in the slow cooker. Add the wine, and cook on high for 4-6 hours or on low for 7-9 hours.
  • Remove the brisket and let cool slightly, then slice and serve with the vegetables and sauce. Serves 5-6.

MORE: Lasagna in a Slow Cooker? Your Guests Won't Believe it!

Red Wine Braised Brisket

This will always be my favorite picture of my mom, because it displays the sheer joy in her face as she reaches for her favorite present-- a roll of twenties. Happy Mother's Day, Terri. You really are the best! ❤️❤️❤️ (And Happy Mother's Day to anyone else reading this, if it applies. And if it doesn't, have a fabulous Sunday!)

around the web