Preparation Steps

• Pat the brisket dry with paper towels. Rub it all over with olive oil, then season generously with salt and black pepper.
• In a skillet, heat a little more olive oil over medium-high heat. Sear the brisket on all sides until nicely browned, about 2-3 minutes per side. This step is optional but adds great flavor.
• Place the sliced onions and minced garlic in the bottom of your slow cooker.
• Place the seared brisket on top of the onions and garlic.
• In a small bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, brown sugar, smoked paprika, and dried thyme.
• Pour the sauce mixture over the brisket in the slow cooker.
• Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the brisket is fork-tender.
• Once cooked, remove the brisket from the slow cooker and let it rest for 10-15 minutes before slicing against the grain.
• You can strain the cooking liquid and skim off any excess fat to serve as a sauce with the brisket, or reduce it on the stovetop for a thicker gravy.