French Dip Sandwiches {Crock Pot}

Talk about a throw back to my childhood. We often had roast for Sunday dinner growing up and my grandma would sometimes use the left over meat for french dip sandwiches afterwards. I loved them. This is my interpretation of one of my favorite childhood dinners. And you know, I think it's safe to say it's becoming a childhood favorite for my kids too!

The au jus is so flavorful thanks to the roast imparting it's juices all day long and the meat itself is fall apart tender and juicy. Broil up some good crusty rolls and melt some provolone or any other white cheese you like and you have sandwich dipping heaven. And some of the most outlandishly good leftovers one could ever hope for.

French Dip Sandwiches {Crock Pot}

1 2-1/2 pound beef roast, trimmed of excess fat

1 carton (32 oz.) beef broth

1 package au jus mix

1/2 a package onion soup mix

garlic salt

black pepper

veggie oil

Heat a couple tablespoons of vegetable oil in a skillet on med-high heat until piping hot. Meanwhile sprinkle roast with garlic salt and black pepper. Sear on all sides. Pour beef broth and mixes into medium crock pot (it's best of the crock pot style allows for the roast to be mostly submerged). Whisk together and add some fresh ground pepper. Once roast is seared gently place in broth mixture and cook on low 8-10 hours. 30 minutes to an hour before serving remove roast, shred, and place back in broth. Serve meat on toasted rolls with melted cheese (we just put ours under the broiler for a bit) with a generous bowl of au jus for dipping. Delicious!