Crock Pot French Dip Sandwiches

Remove the roast from the fridge and let the chuck roast come to room temperature. Salt and pepper to taste on all sides. Slice the onions.

Sear the roast: Add 2 tablespoons butter to a skillet over medium high heat.

Add the beef to the skillet and sear 1-2 minutes on all sides.

While the meat is searing, add 3 cups of the beef broth to the crockpot. Add in the onions, Dijon mustard, Worcestershire sauce, and the onion soup mix.

When the beef is seared, add that to the crockpot.

Turn off the stove and add the remaining 1 cup of beef broth to the skillet. Using a wooden spoon or spatula scrape the browned bits off the bottom of the pan. Add all the liquid to the crockpot. Add in the rosemary.

Cook on low 8-10 hours.

When the meat is finished cooking , remove it to a plate and shred it using meat claws or 2 forks. Return the meat to the crockpot.

Serve the shredded beef in hoagie rolls with sliced provolone cheese and horseradish sauce with a cup of the beef gravy for dipping.