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1
Add oil to a large skillet and heat over medium heat.
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2
Cut any large hunks of fat off the brisket then season it generously with salt and pepper on all sides.
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3
Add the brisket to the hot oil and cook until browned on all sides, 2-4 minutes per side.
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4
Place the onion, carrots and potatoes in the bottom of the crockpot followed by the brisket.
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5
Sprinkle with garlic cloves, rosemary and bay leaves.
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6
Add the broth and wine then fill with enough water to cover all of the beef and vegetables.
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7
Put the lid on.
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8
Cook on low for 8 hours, then cook on high for an additional hour.
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9
Remove the bay leaves before serving.
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10
For the sandwiches: Remove the brisket from the crockpot and shred it using 2 forks or your favorite method.
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11
Butter the cut side of both sides of the buns.
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12
Then place them (butter side up) on a pan and under the broiler for 2 minutes or until browned and toasted.
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13
Remove the top half of each bun from the pan and set aside.
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14
Pile the bottom half of the buns with the brisket meat and a few onions followed by 1-2 slices Swiss cheese.
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15
Place that half of the sandwich back on the pan and under the broiler for another 2 minutes or until the cheese is melted.
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16
Remove pan from oven.
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17
Top each with the other half of the sandwich bun.
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18
Use the remaining broth from the crockpot as the dip for the sandwiches.
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19
Dunk and enjoy!
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20
Note: Since I work during the day, I cant really set my crockpot to high, but if I didnt I would probably cook this on high for 4 hours then turn it down to low for the remaining time.
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21
It wasnt quite fall apart tender after 8 hours on low.
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22
I think it benefits from an hour or two of high cooking time at the end.
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23
Brisket recipe adapted from Stir It Up.
