Slow Cooker Beef Brisket

I threw this in the crockpot in the morning and it was ready by dinner time and super moist. We paired it with butternut squash found here and it was amazing.

1 tbsp salt
1 tsp black pepper
1 1/2lbs beef brisket, trimmed
3 tbsp EVOO
1/2 medium onion peeled and quartered
4 cloves garlic
2 sprigs fresh thyme
5 cups Beef Bone Broth (I actually didn't have any so I used my homemade chicken broth).

Mix salt and pepper in a small bowl and use to season the brisket evenly on both sides. In Skillet or pan melt EVOO over medium high heat. When hot add brisket and sear until golden brown (about 2 min) on each side. Remove and place into slow cooker. Add the beef broth (you won't need all 5 cups) just enough to cover brisket. Add in garlic, thyme, onion and cook on low for 8 hours. Remove from liquid and either shred or cut in slices.

When brisket is done, transfer the liquid (with onion, and garlic) to a blender or food processor and blend completely. Heat on medium high heat in small sauce pan until sauce thickens and coats the back of a wooden spoon. Top brisket with sauce once plated.