1. Start by seasoning your brisket generously with salt, pepper, smoked paprika, thyme, and rosemary. I like to rub the spices all over the meat to ensure every bite is flavorful.
2. Heat olive oil in a large skillet over medium-high heat. Sear the brisket on all sides until it develops a rich, browned crust—about 4-5 minutes per side. This step locks in flavor, and trust me, it’s worth the extra effort.
3. Remove the brisket and set aside. In the same skillet, add sliced onions and sauté until softened and slightly caramelized, about 5-7 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
4. Pour in the red wine (or extra beef broth) to deglaze the pan, scraping up all those tasty browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
5. Transfer the onions, garlic, and liquid to your slow cooker. Add beef broth, tomato paste, Worcestershire sauce, brown sugar, and bay leaves. Stir everything together.
6. Place the seared brisket on top of the mixture in the slow cooker. If using carrots, nestle them around the brisket now.
7. Cover and cook on low for 8 to 10 hours, or on high for 5 to 6 hours. Low and slow is my preferred method—it gives you that tender, fork-ready beef that melts in your mouth.
8. Once cooked, remove the brisket and let it rest for 10 minutes before slicing against the grain. This helps keep the meat tender and juicy.
9. Optional: If you want a thicker sauce, transfer the cooking liquid to a saucepan and simmer it on the stove until reduced to your liking.
10. Serve slices of brisket drizzled with the sauce and your favorite sides.

I remember the first time I let this cook overnight in the slow cooker, waking up to the house filled with that warm, inviting aroma. It’s truly a gift to come home to after a busy day, knowing a nourishing, delicious meal is waiting.