Brown the meat in a dry pan on a high heat, then place two sliced red onions in the base of the slow cooker. Put the beef on top of the onions.
1 kg approx beef brisket, 2 red onions
Make 400 ml (2 cups) rich beef stock (broth) using a stockpot (or stock cube), pour into slow cooker.
1 rich beef stockpot, 400 ml boiling water from the kettle
Add the Worcestershire sauce, season the beef with salt and pepper, add 2 tsp dried sage and 1 tsp dried rosemary.
2 tbsp Worcestershire sauce, salt and pepper to season, 2 tsp dried sage, 1 tsp dried rosemary
Cook on low for 8-9 hours. To make gravy with the juices, thicken with a paste of cornflour/corn starch and a little cold water, or make a roux in a saucepan using plain flour and butter, and add the juices to that, then heat and stir constantly until thickened,
cornflour