Add the brisket to a slow cooker, over top add broth, ketchup, shallots, carrots, salt, pepper, thyme, bay leaf, paprika, garlic, and red wine.  Try to make sure the ingredients are somewhat mixed.

Cook on low heat for 8 hours.

Remove the brisket and let it cool- this allows you to slice the brisket without it shredding. Slice the meat against the grain then place back in the slow cooker. Cook for about 30 minutes to reheat, then serve.