Whether called French Dip or Beef Au Jus, these sandwiches will make you smile. Slow-cooked, tender beef with seasoned beef broth. Served with melted cheese & crispy shallots on buttered, toasted buns and au jus for dipping.

*Please read NOTE first for best cooking and freezer tips.

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5 pounds beef arm or rump roast,

4 cups (32 ounces) beef stock or broth, unsalted

2 packages (.7 ounces each) Good Seasons Italian Salad Dressing Mix

2 packages (.6 ounces each) Beef Au Jus Mix

2 tablespoons Dry Sherry, optional

Provolone, Swiss or Gruyere cheese, thinly sliced

Hoagie style buns

2 tablespoons butter

Spray inside of slow-cooker and underside of lid with cooking spray.
If a slower cooking time (7-8 hrs) is needed, turn slow-cooker to LOW. If a faster cooking time is needed (5-6 hrs), place slow-cooker to HIGH.
Place beef inside slow-cooker and add beef broth.
Sprinkle Italian Dressing Mix and Beef Au Jus Mix all over beef and broth.
Cover and cook 5-8 hours (depending HIGH or LOW temperature) until fork tender.
When beef is fork-tender, transfer to a cutting board and allow it to rest.
Pour beef juices through a fine-mesh sieve and set aside. At this point, the sandwiches can be prepared, or the beef and broth can be placed in the fridge for use within the next two days. (*See note for freezing tip.)
To make sandwiches:
Heat skillet or griddle over medium heat. Butter hoagie buns on both halves of the buns, (insides only).
Layer hot slices of beef over bottom bun, then add thin slices of cheese over hot beef. *Be sure the beef is hot enough to melt the cheese.
Sprinkle the cheese with Crispy Shallots (if desired – and yes – you do desire) over cheese.
Cover with top half of bun.
Serve with side of hot au jus for dipping.