Slow Cooker Beef Brisket French Dip Sandwiches

Add oil to a large skillet and heat over medium heat. Cut any large hunks of fat off the brisket then season it generously with salt and pepper on all sides. Add the brisket to the hot oil and cook until browned on all sides, 2-4 minutes per side.

Place the onion, carrots and potatoes in the bottom of the crockpot followed by the brisket. Sprinkle with garlic cloves, rosemary and bay leaves. Add the broth and wine then fill with enough water to cover all of the beef and vegetables. Put the lid on.

Cook on low for 8 hours, then cook on high for an additional hour.

Remove the bay leaves before serving.

For the sandwiches:
Remove the brisket from the crockpot and shred it using 2 forks or your favorite method.

Butter the cut side of both sides of the buns. Then place them (butter side up) on a pan and under the broiler for 2 minutes or until browned and toasted.

Remove the top half of each bun from the pan and set aside. Pile the bottom half of the buns with the brisket meat and a few onions followed by 1-2 slices Swiss cheese. Place that half of the sandwich back on the pan and under the broiler for another 2 minutes or until the cheese is melted. Remove pan from oven. Top each with the other half of the sandwich bun. Use the remaining broth from the crockpot as the “dip” for the sandwiches. Dunk and enjoy!

Note: Since I work during the day, I can’t really set my crockpot to high, but if I didn’t I would probably cook this on high for 4 hours then turn it down to low for the remaining time. It wasn’t quite fall apart tender after 8 hours on low. I think it benefits from an hour or two of high cooking time at the end.

Brisket recipe adapted from Stir It Up.