Sear the Brisket: Season the brisket generously with salt, pepper, and paprika. Heat olive oil in a skillet over medium-high heat. Sear the brisket on both sides until browned, about 3–4 minutes per side.
Layer the Slow Cooker: Place sliced onions and garlic at the bottom of the slow cooker. Lay the seared brisket on top.
Make the Sauce: In a bowl, whisk together beef broth, tomato sauce, Worcestershire sauce, soy sauce, brown sugar, thyme, and rosemary. Pour over the brisket.
Slow Cook: Cover and cook on low for 8–10 hours (or high for 5–6 hours) until the brisket is fork-tender.
Serve: Remove brisket and let it rest for 10 minutes before slicing. Spoon sauce and onions over the meat. Garnish with fresh parsley.
Serving and Storage Tips
