1. Preheat a 10-inch skillet over medium-high heat. Trim brisket of any excess fat and season both sides with salt (in moderation) and pepper. Add olive oil to skillet and place brisket fat side down in the hot oil. Sear for 6–7 minutes on each side, or until a dark brown crust forms. Transfer to a slow cooker.
2. In the same skillet, add onions, garlic, bay leaves, rosemary, thyme and sour cherries. Sauté until lightly browned, about 5 minutes. Add the wine and stock. Bring to a boil, scraping up any browned bits, and transfer mixture to slow cooker.
3. Cook on high for 4 hours, or until brisket is fork tender. Remove the herb sprigs and bay leaves and serve.
Per serving: 575 calories, 37g fat, 15g saturated fat, 120mg cholesterol, 557mg sodium, 22g carbohydrate, 1g fiber, 16g sugar, 31g protein