Watch Danielle make two meals from one recipe here!
Rub brisket with oil. Season brisket all over with salt, pepper, granulated onion and garlic, and paprika.
Place onion and brisket in a well-greased crockpot on high heat. Cover the pot and cook for two hours.
After two hours, turn heat to low and add onion, garlic, pomegranate juice, cider, tomato paste, and beef stock. Cook on low heat for six to eight hours until meat is fork tender.
Use two forks to gently pull the beef. Serve on bread or stuff into baked potatoes.
Garnish with pomegranate seeds and serve hot!