Day 74: Slow Cooker Brisket with Onioins

I am so excited that "Skinnytaste: Fast and Slow" has finally arrived! I literally have been waiting for this cookbook for months and seriously waited by the door all day/night long until it finally arrived. I love this book because I feel like with such busy schedules, we can all use some more slow cooker meals- especially ones low on calories but bursting with flavor. This was my first recipe out of this cookbook and I cannot wait to keep trying them out. If you don't know about this cookbook- look into it. You will not be disappointed!

*Ingredients
2 1/2 lbs lean (first cut) beef brisket, trimmed
1 tsp kosher salt
freshly ground black pepper
1/2 TBS all purpose flour
2 tsp olive oil
1 TBS Worcestershire sauce
2 large vadalian onions, sliced
1 2/3 cups reduced-sodium beef broth
2 TBS tomato paste
3 garlic cloves, quartered
1 TBS chopped fresh parsley, for garnish

*Instructions
Trim off fat from bottom of brisket. Season the brisket with 3/4 tsp of the salt and pepper to taste, then dust with flour.
Heat a large skillet over medium-high heat. Add 1 tsp of the oil and brisket and cook until browned, about 5 minutes per side. Transfer meat to slow cooker. Top the brisket with the Worcestershire sauce.
Reduce heat under the skillet to medium-low and add the remaining 1 tsp oil and the onions. (At this point I added salt and 1/2 TBS white sugar to onions so they caramelize, but you don't have to). Cook, stirring, until soft and golden, about 15 minutes. Place the onions over the brisket and sprinkle with remaining 1/4 tsp salt and pepper to taste. Add the broth, tomato paste, and garlic to the slow cooker.
Cover and cook on low for 9-10 hours, until the meat is very tender. About 30 minutes before your timer goes off, transfer the brisket to a cutting board. Using a sharp knife, slice the meat across the grain into 1/8-inch-thick slices. Return the sliced meat to the slow cooker, submerging the meat under the gravy and onions. Cook for 30 more minutes. Keep warm until ready to serve. Sprinkle parsley on top of plate when ready to serve.