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

Can’t let International Women’s Day go by without a shoutout to 5 of the strongest, kindest, smartest, most hardworking women I’ve ever met.

around the web