Preparation:
Begin by patting the brisket dry with paper towels. Then, in a small bowl, combine salt, black pepper, smoked paprika, onion powder, and garlic powder to create a seasoning mix.
Rub this seasoning mix all over the brisket, ensuring a generous coat on both sides.
Heat the olive oil in a large skillet over medium-high heat. Sear the brisket for about 3-4 minutes on each side until a golden crust forms, then transfer it to the slow cooker.
In the same skillet, add the sliced onion and garlic, cooking until softened and fragrant – roughly 3 minutes.
Pour in the beef broth to deglaze the skillet, scrapping up any browned bits from the bottom of the pan. Stir in the balsamic vinegar, brown sugar, tomato paste, and Worcestershire sauce. Allow the mixture to simmer for 2 minutes before pouring it over the brisket in the slow cooker.
Toss in bay leaves and a few sprigs of fresh thyme on top of the brisket.
Cover and cook on low for 8 to 10 hours, until the brisket is fork-tender.
Once done, let the brisket rest before slicing against the grain. Serve with the gravy created from the cooking juices, strained if desired for a smoother sauce.
Variations & Tips:
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