Remove brisket from package, pat dry, salt well, place on wire rack on baking sheet and refrigerate overnight uncovered.
Mix ingredients for dry rub together and rub all over brisket. Preheat cast iron pan on high heat and sear all sides of brisket. Set aside.
Turn slow-cooker on the high setting and place braising liquid and vegetables inside and mix together.
Add brisket to slow-cooker, cover and cook for 2 hours. After 2 hours on high reduce cooking temperature to the low setting and cook for additional 4 hours or until brisket is fork tender.
Let brisket rest in slow-cooker for 20 minutes before slicing against the grain.
After brisket has rested and removed from braising liquid, place liquid and vegetables in a food processor or blender and puree until smooth. Serve with sliced brisket and enjoy!