Slow Cooker Beef Brisket French Dip Sandwiches

I found this recipe at neighborhood blog.com

3 Tbl olive oil
3-4 lbs. beef brisket
Sea salt and black pepper
1 yellow onion, quartered
4 med potatoes, quartered (opt)
4 carrots, cut into bite sized pieces (opt)
4 garlic cloves, minced
2 tsp dried rosemary
4 bay leaves
2 cups beef broth
2 cups dry red wine
Enough water to cover

Add oil to large skillet and heat over medium heat.  Cut any large hunks of fat off the brisket and then season it generously with salt and pepper on all sides.  Add brisket to the hot oil and brown all sides.

Place onion, carrots, potatoes in bottom of crockpot followed by the brisket.

In the skillet you used to brown the meat, over medium heat, add garlic, rosemary, bayleaves and cook gently until garlic is soft.  Add broth and wine and cook off alcohol from the wine.  Pour all of this over brisket and add enough water to cover the vegetables.

Cook on low for 6 hours, then on high for an additional 2-4 hours, until your desired tenderness.
**Remove bay leaves before serving.

For sandwiches:
Remove brisket from crockpot and shred it.  Butter both sides of buns, then place them under broiler on low for a couple minutes until toasted.  Pile the bottom half of the buns with brisket and a few onions followed by 1-2 slices Swiss cheese.  Place that half of the sandwich back under the broiler for another couple minutes until cheese is melts.  Top with other half of the bun.  Use the remaining broth from the crockpot as "dip" for the sandwiches.  Dunk and enjoy!