Pat the beef brisket dry with paper towels, trim excess fat, and season with salt, black pepper, and paprika.

In a large skillet, heat olive oil over medium-high heat and sear the brisket for 2-3 minutes on each side until browned.

Place sliced onions and minced garlic at the bottom of the slow cooker to create a flavor base.

Lay the seared brisket on top of the onion and garlic layer, fat side up.

Whisk together beef broth, tomato paste, Worcestershire sauce, and brown sugar, and pour over the brisket.

Cover the slow cooker and cook on LOW for 8-10 hours or HIGH for 4-5 hours until fork-tender.

Remove brisket from the slow cooker and let it rest for 10-15 minutes before slicing against the grain.