For sauce: Combine first 7 ingredients in saucepan, bring to a boil. Reduce heat, Simmer for 1 hour-Strain into a cheesecloth. Set aside. You can cook this about 2 hours before the beef is done.
For beef brisket: Put in cockpot, cover with 1 cup water, add 2 bay leaves. Cover and cook on low for 6-8 hours or until meat is tender. Remove from cockpot, let rest for 15 minutes. Pull beef apart/shred with fork. Add sauce, & serve on nice split/sliced open rolls.