Dry all moisture off of the brisket with a few paper towels.

Season each side of the roast generously with sea salt and freshly ground pepper.

Heat olive oil in a large cast iron skillet over medium-high heat.

When the oil is hot, add the brisket to the skillet. Sear on all sides for 3-4 min each, or until a brown crust forms on each side.

Place the brisket in a slow cooker.

Turn the skillet heat to medium and add the garlic cloves and thyme to the skillet. Cook the herbs until fragrant and the garlic is turning golden, about 2-3 min.

Add all ingredients to the slow cooker with the brisket. Cover and cook on low for 6-8 hours. Slice or shred, drizzle with juices from crockpot.