This works just as well in the slow cooker - brown it first if you like, or just toss it all in - and you can get away with cutting back on the stock by half or more.
Some people add a splash of vinegar to the pot – red wine or balsamic – others use red wine as the liquid, or a combination of wine and stock. If you like, add a sprig or two of fresh thyme or oregano to the pot instead of rubbing it over the meat. Enamel-coated cast iron is ideal for brisket; if you don’t have one, brown your meat in a heavy skillet, then transfer it to a baking dish and cover with foil to braise. Or use the slow cooker on low for 6-8 hours.