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1
Cut brisket into two or three pieces small enough to fit into a Dutch oven, pat dry.
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2
Heat 1 tablespoon oil in the Dutch oven over medium-high heat.
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3
Reduce the heat to medium and brown the brisket one piece at a time, 2 to 3 minutes per side, adding an extra tablespoon of oil if needed to prevent sticking.
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4
Transfer the brisket to a 5-quart (or larger) slow cooker.
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5
Add the remaining 1/2 tablespoon oil to the pan.
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6
Stir in onions and cook, stirring frequently, until softened, 4 to 6 minutes.
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7
Stir in garlic, thyme and pepper and cook, stirring, for 1 minute.
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8
Stir in tomato paste.
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9
Stir in beef broth and salt, bring to a boil.
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10
Transfer the onion mixture to the slow cooker.
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11
Cover and cook until the brisket reaches desired tenderness, 4 to 5 hours on High or 8 to 10 hours on Low.
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12
Transfer the brisket to a cutting board and slice or shred.
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13
Arrange in a serving dish, cover to keep warm.
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14
Transfer the gravy to a saucepan.
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15
Bring to a boil over medium-high heat and boil rapidly for 5 minutes to reduce slightly.
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16
Meanwhile, combine butter and flour in a small bowl until smooth and creamy.
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17
Once the gravy has reduced, lower the heat to maintain a simmer.
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18
Add Worcestershire sauce.
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19
Whisk half the butter mixture into the gravy and bring back to a gently simmer.
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20
Cook, stirring, until it thickens slightly, about 2 minutes.
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21
If the gravy does not thicken enough (it should have the consistency of a cream soup), stir in the rest of the butter mixture and repeat.
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22
Do not overcook.
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23
Serve the brisket with the gravy.
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24
The leftover can be used for making Sloppy Joe's.
