Sear the brisket:

• Heat the olive oil in a large skillet over medium-high heat.

• Season the brisket with salt and black pepper on all sides.

• Once the oil is hot, sear the brisket for about 3-4 minutes per side until it develops a nice brown crust.

• Remove the brisket from the skillet and set it aside.

Prepare the slow cooker:

• In the bottom of the slow cooker, add the sliced onion and minced garlic.

• Place the seared brisket on top of the onions.

Make the braising liquid:

• In a bowl, whisk together the balsamic vinegar, beef broth, soy sauce, Worcestershire sauce, brown sugar, thyme, and smoked paprika (if using).

• Pour this mixture over the brisket in the slow cooker. Add the bay leaves to the liquid.

Slow cook the brisket:

• Cover the slow cooker and cook on low for 7-8 hours, or until the brisket is fork-tender and the flavors have melded together.

Make the gravy:

• Once the brisket is done, remove it from the slow cooker and set aside.

• Strain the braising liquid to remove the onions and bay leaves.

• In a saucepan, melt the butter over medium heat.

• Stir in the flour and cook for 1-2 minutes to create a roux.

• Gradually add the strained braising liquid to the saucepan, whisking constantly until smooth.

• Bring to a simmer and cook for 3-5 minutes until the gravy thickens.

• Stir in the heavy cream (if using) and season with salt and pepper to taste.

Serve:

• Slice the brisket against the grain and serve it with the balsamic onion gravy on top.

• Pair with mashed potatoes, roasted vegetables, or crusty bread to soak up the flavorful gravy.