French Dip

This recipe is made in a slow cooker.  The first time I made it, Steve said, "Make it again soon."  This is clearly going to be a go to recipe...

2.5-3.5 pound chuck roast

Salt

Pepper

2 tablespoons minced garlic

4 tablespoons butter

12 ounces beer of your choice

1 large yellow onion, chopped

6-7 shakes Worcestershire sauce

Au jus packet (dry)

1/2 cup low-sodium beef broth

1 packet onion soup mix (dry)

6 hoagie rolls or Hawaiian rolls or whatever rolls you prefer

Provolone cheese slices (optional)

Butter for rolls

Trim the excess fat from the chuck roast.  Salt and pepper all sides of roast.  

Melt butter and add garlic to a large frying pan.  Sear the roast in the butter and garlic.  After roast is seared, move it to the slow cooker.  

Add all of the rest of the ingredients except the rolls, cheese, and butter for rolls to the frying pan and bring to a simmer.  When this mixture is heated add it to the roast in the slow cooker.

Set slow cooker on low setting and cook for 8 hours.

At the end of the 8 hours, shred the beef using two forks.  Keep the remaining  drippings to serve on the side.

When ready to serve, preheat the oven to 350 degrees F.  Split the rolls and arrange them on a baking pan.  Spread butter on the rolls.  Heat in oven for 10 minutes until heated through.

Pile shredded beef on the heated rolls.  Add a slice of provolone cheese if desired.  Serve with remaining sauce for dipping.