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Heat up a large skillet and add 1 Tbsp oil. Sprinkle all sides of your brisket with a couple pinches of salt and pepper. Add brisket to the sauté pan and brown on both sides (about 5 minutes per side). When brisket is browned, add to crock pot.
In same skillet, add a touch more oil and sauté onions, celery, carrots and garlic for about 5-10 minutes, cooking the vegetables just a touch.
Meanwhile in measuring cup add wine, stock, brown sugar, ketchup and vinegar. Whisk and set aside.
When vegetables are done add cranberries and cook for another minute. Pour in the wine mixture and add herbs, bring to a boil.
Carefully pour vegetables and sauce over brisket, cook high 4-6 hours or on low 8-10 hours.
When done, take out meat, let cool for 5 minutes or until easy to handle, cut, plate and spoon some vegetables over with a touch of gravy.