The gentle, moist heat of the slow cooker is just what brisket, a tougher cut, needs to transform into mouthwatering and oh-so tender. This recipe features plenty of sliced onions that cook up plump and juicy along with the meat, so the flavor is unbeatable. Just before serving, reduce the cooking liquid and serve the au jus with the brisket for a delicious sauce. Pro tip: The flavor of fresh herbs fades during the long cooking times that are typically used for slow cooking. If you’d like to use fresh thyme, omit the dried thyme and add 2 Tbsp. minced fresh thyme during the last 30 minutes of cooking. The recipe is a Yummly original created by Roxanne Wyss and Kathy Moore of The Electrified Cooks.