Transfer the vegetables to slow cooker (instant pot or dutch oven pot).
Add red wine, unsalted beef stock, crushed tomatoes and combine everything together.
Submerge the seared brisket in the red wine sauce.
Add bay leaves and fresh thyme. Gently submerge them in the sauce. Place the lid on.
Slow Cooker - cook on low for 12-14 hours or until the meat is tender. This recipe is low and slow to yield a very tender meat. Alternative to cook on high for 6-7 hours.Instant Pot - pressure cook on high for 40 minutes with a natural release (approx. 45-55 min). Note: test the meat for tenderness by stabing center with a fork. If the fork does not easily pierce through the meat, place lid back on and pressure cook for an additional 15 minutes with a natural release. Dutch Oven Pot - preheat the oven to 325°F (162°C). Cover with a lid and transfer to the oven. Cook for 4 hours or until the meat is tender.
Remove the lid, discard bay leaves and thyme.
Transfer the cooked meat to a bowl/plate. Use tongs or 2 forks to shred the meat. Return the meat to the slow cooker, pressure cooker or pot. Mix everything together.
Season with salt & pepper.