Ingredients

3 Tablespoons olive oil

2-3 pound beef brisket

sea salt and black pepper

1 yellow onion, quartered

4 garlic cloves, minced

2 Teaspoons dried rosemary

4 bay leaves

2 cups beef broth

2 cups dry red wine

water to cover

buns

butter

provolone cheese

Preparation

  1. Add oil to a large skillet and heat. Cut any large hunks of fat from the beef. Season both sides with salt and pepper. Add brisket to oil and cook 2-4 minutes on each side.
  2. Place onion in bottom of crock pot and place brisket on top. Sprinkle with garlic, rosemary and bay leaves. Add broth and wine then add enough water to cover beef.
  3. Cook on high for 6 hours then turn to low for 2-4 hours more.

Remove brisket and shred. Butter both sides of bun and broil on low til toasted. Pile bottom buns with brisket and cheese and broil for another 2 minutes until cheese is melted. Use broth from crock pot to dip.