Ingredients:
Ingredient Quantity
Beef Brisket (trimmed) 4-5 pounds
Kosher Salt 2 teaspoons
Freshly Ground Black Pepper 1 teaspoon
Smoked Paprika 1 teaspoon
Onion Powder 1/2 teaspoon
Garlic Powder 1/2 teaspoon
Olive Oil 2 tablespoons
Onion (sliced) 1 large
Garlic (minced) 3 cloves
Beef Broth 1 cup
Balsamic Vinegar OR Red Wine 1/2 cup
Brown Sugar 1/4 cup
Tomato Paste 2 tablespoons
Worcestershire Sauce 2 tablespoons
Bay Leaves 2
Fresh Thyme Sprigs A few
Instructions:
Prep and Season (10 minutes):

Pat the beef brisket dry with paper towels. This helps the seasoning adhere better.
In a small bowl, combine the kosher salt, black pepper, smoked paprika, onion powder, and garlic powder. This creates your flavorful dry rub.
Generously coat the brisket with the spice mixture on all sides.
Sear the Brisket (5 minutes per side):

Heat olive oil in a large skillet over medium-high heat. Sear the seasoned brisket for 3-4 minutes per side, creating a beautiful golden brown crust.
Once seared, transfer the brisket to your slow cooker.
Sauté and Deglaze (5 minutes):

In the same skillet used for searing, add the sliced onion and minced garlic. Sauté them for about 3 minutes, or until softened and fragrant.
Pour in the beef broth to deglaze the pan. This means loosening any browned bits stuck to the bottom with the help of the liquid. Scrape these bits with a spoon to incorporate them into the flavorful broth.
Flavor Boost and Simmer (2 minutes):

Stir in the balsamic vinegar (or red wine for a richer flavor), brown sugar, tomato paste, and Worcestershire sauce to the deglazed pan. Let it simmer for 2 minutes, allowing the flavors to meld.
Slow Cook to Tenderness (8-10 hours):

Pour the flavorful liquid mixture from the skillet over the brisket in the slow cooker.
Add the bay leaves and a few sprigs of fresh thyme on top of the brisket.
Cover the slow cooker and cook on low for 8-10 hours, or until the brisket is fork-tender. The low and slow cooking allows the meat to become incredibly tender and juicy.
Rest and Serve (optional):

Once cooked, turn off the slow cooker and let the brisket rest for a while before slicing. This allows the juices to redistribute throughout the meat for an even more flavorful experience.
Slice the brisket against the grain for maximum tenderness. Serve with the flavorful cooking juices from the slow cooker, strained if you prefer a smoother sauce.