Slow Cooker French Dips

Slice onion into 1/4-inch rounds. Keeping rounds together, place in the bottom of a slow cooker. Add beef broth, soy sauce, Worcestershire sauce and mustard to the slow cooker as well (no need to stir to combine, while cooking it will work itself together). Salt and pepper both sides of the chuck roast and place on top of the onions and liquid mixture.

Cook on low for 6-7 hours or until the roast is fall-apart tender.

Once time has been reached, transfer roast to a large plate/platter or cutting board and shred using forks or similar kitchen utensils.

Remove onions from the au jus and set aside. Strain au jus to remove the oil/fat that has collected on top. I used a spoon, but if you have a fancy kitchen tool (or know a secret way to do this that I don’t) use your method.

At this point you can return everything (shredded meat, juice and onions) to the slow cooker for up to an hour on the warming setting (so that it doesn’t cook anymore).

When you’re ready to assemble the sandwiches, turn on your broiler. Split sandwich rolls and place as many as you need for dinner on a baking sheet and toast just until rolls begin to brown, or about one minute.

Remove roll tops from baking sheet. Scoop beef out of juice and place onto bottom halves of rolls and top with onion (if desired) and cheese. Place back in the oven again just until cheese begins to melt. Top sandwiches with tops and cut in half for easier eating. Serve with a small side of au jus.