• 3-4 lbs chuck roast
• 2 T olive oil
• salt
• pepper
• garlic powder
• 32 oz beef broth
• 2 pkg McCormick au jus sauce mix
• 1 pkg Lipton onion soup mix

Rub with olive oil over the entire surface of the roast. Season generously with salt, pepper, and garlic powder. In a large pan on high heat, sear on all sides.

In a crock pot, add the au jus mix, the onion soup mix, and half of the beef broth. Stir to combine. Place the roast in the crock pot. Cook on low until tender (about 8 hours – if you’re short on time, you can cook it on high for about 6 hours).

Once the meat is fully cooked, pull it apart with a couple forks, removing any bones or excess fat. Add the rest of the beef broth to the crock pot and allow to cook for an additional 30 minutes.

Serve the roast in rolls (recommended that you use a harder roll and toast the inside faces) and dip in the au jus “sauce” from the crock pot. For even better french dip sandwiches, add swiss cheese and sauteed onions.