Slow Cooker Beef Brisket | Williams Sonoma

Ingredients

• 1 flat-cut beef brisket, 4 1/2 to 5 lb. (2.25 to 2.5 kg), rolled and tied
• Kosher salt and freshly ground pepper
• 1 Tbs. olive oil
• 1 1/2 lb. (750 g) cipollini onions, peeled
• 4 garlic cloves, smashed
• 1/2 cup (4 fl. oz./125 ml) dry red wine, such as Zinfandel
• 3 fresh rosemary sprigs
• 3 fresh thyme sprigs
• 2 Tbs. chicken demi-glace
• 1/4 cup (2 oz./60 g) tomato paste
• 1 3/4 cups (14 fl. oz./430 ml) beef broth