Begin by seasoning your oxtails with thyme, Worcestershire sauce, smoked paprika, soy sauce, light brown sugar, cayenne pepper, onion powder, and garlic powder. Refrigerate for at least 3-4 hours or overnight.

Remove oxtails from the refrigerator to reach room temperature. Heat olive oil in a Dutch oven and sear the oxtails for 2-3 minutes until browned.

Spray slow cooker with cooking oil. Transfer seared oxtails into the slow cooker with pan drippings.

Add Better than Bouillon beef, beefy onion soup mix, cream of onion soup, and enough water to create a rich broth. Stir to combine.

Set slow cooker to low and cook for 4-5 hours without lifting the lid.

Once tender, serve oxtails with rice and peas or vegetables.