Season the 2 kg Beef brisket joint all over with 4 pinch Sea salt and black pepper. Heat 2 tablespoon Olive oil in a pan and add the seasoned meat. Brown on all sides, around 5 minutes.
Add 120 ml Beef stock, 3 tablespoon Worcestershire sauce, 1 Onion, 3 Garlic clove and 5 sprig Fresh thyme to the slow cooker bowl.
Add the browned brisket and cook on high for 6 hours or low for 8 hours.
Notes
Slow cookers all cook things at different rates. You want to make sure that you don't overcook your beef as it will dry out. The beef is cooked when it easily shreds with a fork.
Make sure you have a slow cooker big enough for the size meat you are cooking.
For something different, but really easy, mix the beef with BBQ sauce rather than the stock.
If there is a lot of juice in your slow cooker after you take the beef out to shred, then you might want to remove some of the mixture before putting the shredded meat back in.
To add a richer flavour, you could add a splash of red wine. Swap 25ml of the beef stock for red wine.
When slicing up the meat, make sure you are cutting it against the grain.