Creating the incredible Slow Cooker Brisket With Melty Onions and Chimichurri is simple if you follow these easy steps:

1. Prep the Brisket: Trim excess fat from the brisket, ensuring that enough remains to keep it juicy.

2. Season the Meat: Rub the brisket with salt, pepper, smoked paprika, and cumin.

3. Sauté Onions: In a skillet, heat olive oil over medium heat. Add sliced onions and cook until they are soft and caramelized, about 10 minutes.

4. Add Garlic: Stir in minced garlic and cook for another 1-2 minutes until fragrant.

5. Layer Ingredients: In the slow cooker, place the caramelized onions on the bottom. Add the brisket on top.

6. Create Cooking Liquid: In a bowl, mix together beef broth, red wine (if using), and Worcestershire sauce. Pour this mixture over the brisket.

7. Set the Slow Cooker: Cover and cook on low for 8 hours or high for 4 hours until the brisket is tender.

8. Let it Rest: Once cooked, remove the brisket from the slow cooker and let it rest for 15 minutes.

9. Prepare Chimichurri: While you wait, combine chopped parsley, minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper in a bowl. Mix well and set aside.

10. Slice the Brisket: Slice the brisket against the grain for maximum tenderness.

11. Serve: Arrange the sliced brisket on a platter, topped with any leftover onions from the slow cooker and the chimichurri sauce drizzled over the top.