French Dip Sandwiches

I was introduced to French Dip Sandwiches at a local diner 40+ years ago. Tender roast beef  piled on a toasted bun is good , but add provolone cheese and dip it in a little cup of aujus and it almost feels gourmet!
This dish is always a welcome dinner entree. For years I made it with left over roast beef and a packet of au jus mix, it was good.
I found a winning recipe on Our Best Bites. Now French Dip Sandwiches are not a 'leftover' but a meal fit for company.

French Dip Sandwiches
1 2.5-3 lb beef roast
2 Tbsp. olive oil
salt & pepper
2 1-ounce packages onion soup mix (there are generally 2 packages in a box)
2 cups water
2 cans beef broth
6-8 large buns (these are generous servings)
Swiss, provolone, or mozzarella cheese

Heat oil in a large pan over medium-high heat.  Salt and pepper roast.

When hot, carefully place roast in pan and sear all sides. You are not cooking the meat, just browning it quickly on each side to add flavor and seal in the juices.  After it is browned place the roast in a crock pot and cover with both packages of onion soup mix.  Add water and beef broth.  Cook 8-10 hours on low, or 4-5 on high and another 3-4 on low.  You can't make a mistake with this part!  Basically the longer it cooks the more tender it will be.  You will know the meat is done when it easily pulls apart with a fork.  When the meat is done remove from crock pot and shred into chunks with a fork.

Place meat on crusty rolls. Top with cheese and broil just until cheese is melted.  Don't answer the phone or try to load a few dishes in the dishwasher.  The rolls and cheese will not be tasty when burnt black! Serve with au jus on the side.