Stephanie's French Dip Sandwiches

Ingredients

• Beef
• 2 pounds chuck roast, cut in half
• 3 packets French onion soup mix
• 3 cups water, plus additional water as needed
• Sandwiches
• 6 crusty sandwich rolls, baguette pieces, or sturdy hoagie rolls
• 6 slices provolone cheese
• For Serving
• Reserved au jus from the slow cooker
• Potato chips, optional

Instructions

1. 

   1

   Prepare the roast. Place the chuck roast halves in a 6-quart or larger slow cooker. In a medium bowl, whisk together the French onion soup mix and 3 cups water. Pour the mixture over the roast. Add additional water if needed so the roast is covered and there is plenty of liquid for serving as au jus.

2. 

   2

   Slow cook until tender. Cover and cook on HIGH for 10 hours, or until the meat is very tender and falls apart easily with a fork.

3. 

   3

   Shred the beef. Remove the roast from the slow cooker and shred it with two forks. Return the meat to the broth and keep warm.

4. 

   4

   Prepare the rolls. Slice the rolls and place them on a baking sheet. Warm them in the oven for a few minutes until lightly toasted.

5. 

   5

   Assemble and broil. Pile the shredded beef onto the rolls and spoon a little au jus over the meat. Top with provolone cheese and place under the broiler for 1–2 minutes, or until the cheese is melted and bubbly.

6. 

   6

   Serve. Serve the sandwiches hot with individual bowls of au jus for dipping. Add potato chips on the side, if desired.