Step 1

In a 5- to 6-quart slow cooker, combine onions, carrots, celery, garlic, tomato paste, red wine, vinegar, tomatoes, brown sugar, dates bay leaf and beef stock.

Step 2

Season brisket with salt, pepper and paprika and place, fat side up, in slow cooker.

Step 3

Add broth. Cover and cook on high until brisket is fork-tender, about 6 hours,(flipping half-way through).

Step 4

Remove brisket and refrigerate overnight for best results or thinly slice against the grain and serve with the vegetables and cooking liquid over the top.