Mix together the paprika, salt, and black pepper, and rub it all over the brisket.
Heat the olive oil over medium-high heat, and brown the brisket on both sides beginning with the fat side down. Remove the brisket from the pan and set aside.
Add the onions to the pan and saute until starting to brown, about 5 minutes.
Add the garlic and sauté for another 1-2 minutes.
Pour in the wine, and deglaze the pan, scraping up all the browned bits with a wooden spoon.
Add the beef broth and the ketchup and bring to a boil.
Place the brisket fat side up in your slow cooker.
Add the onion/garlic/broth mixture and the bay leaves, and sprinkle the thyme over the top. Cover and cook for 2 hours on the high heat setting.
Meanwhile, combine the prunes, carrots, orange juice, and brown sugar in a bowl, and mix well.
Carefully place the carrots and prunes into the liquid surrounding the brisket, and then drizzle the liquid from the bowl over the brisket.
Close the slow cooker and cook for 1 hour on the high heat setting.
Once the brisket has cooked for 1 hour, transfer it to a cutting board, cover with aluminum foil, and allow to rest for ten minutes.
Meanwhile, remove the carrots and onions from the slow cooker liquid with a slotted spoon, and place on a large serving platter.
Reduce the slow cooker cooking liquid by bringing it to a boil and allowing it to thicken for approximately 5-8 minutes.
When ready, cut the brisket against the grain into ¼ inch slices.
Lay them on top of the carrots and onions on the platter, and spoon the gravy over the slices. Serve immediately!
Nutrition
Nutrition Facts
Slow Cooker Sunday Brisket
Amount Per Serving (8 oz)
Calories 1306Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 11g69%
Cholesterol 211mg70%
Sodium 1696mg74%
Potassium 2682mg77%
Carbohydrates 153g51%
Fiber 11g46%
Sugar 114g127%
Protein 77g154%
Vitamin A 13970IU279%
Vitamin C 53mg64%
Calcium 188mg19%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.