Ingredients:

4-5 pounds beef brisket, trimmed
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons olive oil
1 large onion, sliced
3 cloves garlic, minced
1 cup beef broth
1/2 cup balsamic vinegar or red wine (for a richer flavor)
1/4 cup brown sugar
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 bay leaves
Fresh thyme sprigs

Instructions:

Season the Brisket: Pat brisket dry. Mix kosher salt, black pepper, smoked paprika, onion powder, and garlic powder in a bowl. Rub generously on both sides of the brisket.

Sear the Brisket: Heat olive oil in a skillet over medium-high heat. Sear brisket for 3-4 minutes per side until golden brown. Transfer to the slow cooker.
Prepare the Sauce: In the same skillet, sauté onion and garlic until softened. Add beef broth to deglaze. Stir in balsamic vinegar, brown sugar, tomato paste, and Worcestershire sauce.

Simmer for 2 minutes. Pour over the brisket in the slow cooker.
Slow Cook: Add bay leaves and thyme sprigs. Cover and cook on low for 8-10 hours until the brisket is fork-tender.
Rest and Serve: Let brisket rest for 10 minutes. Slice against the grain. Serve with the gravy made from the cooking juices.

Nutrition (Per Serving):

Calories: 520
Protein: 45g
Carbohydrates: 18g
Fat: 28g
Fiber: 1g
Sodium: 950mg