1-First step: Season and sear the beef Start by heating 2 tablespoons olive oil in a skillet over medium-high heat. While the oil heats, season the 2.5 to 3 pounds beef chuck roast generously with kosher salt and freshly ground black pepper. This part matters because it builds the first layer of flavor before the slow cooker takes over. Once the skillet is hot, place the roast in the pan and sear it on all sides until browned. This usually takes a few minutes per side, and you want a good crust, not a full cook-through. The browned bits left in the skillet add extra flavor, so transfer the roast and pan juices into the slow cooker.

2-Second step: Add the braising liquid Next, sprinkle in 2 packages dry onion soup mix. Then pour in 2 cups water and 2 cans beef broth. Stir gently around the roast if needed, but keep the beef mostly intact so it stays juicy as it cooks. The liquid should come partway up the roast, creating a rich base for the au jus.

3-Third step: Slow cook until tender Cover the slow cooker and cook on high for 4 to 6 hours or on low for 8 to 10 hours. The roast is ready when it is very tender and pulls apart easily with forks. If you are using a frozen roast, plan for about 2 extra hours of cook time.

4-Fourth step: Shred the beef When the roast is tender, remove it from the slow cooker and place it on a cutting board or large plate. Use two forks to shred the meat into bite-size pieces. If there are any large bits of fat, trim them out before returning the beef to the cooker. Put the shredded meat back into the slow cooker so it can soak up more of the flavorful juices. This helps every bite stay moist, savory, and packed with the onion broth flavor that makes French dip sandwiches so good.

5-Fifth step: Toast the rolls and melt the cheese Slice the 6 to 8 crusty rolls, such as ciabatta, and toast them until lightly crisp. Toasting helps the bread stand up to the juicy beef and keeps the sandwich from getting soggy too quickly. Place the shredded meat on each roll and top with 6 to 8 slices Swiss or provolone cheese. Set the sandwiches under the broiler just long enough for the cheese to melt. Watch them closely so the bread does not burn. The melted cheese gives the sandwiches a creamy, savory finish that works beautifully with the beef.

6-Final step: Serve with au jus Spoon the cooking juices into small bowls or mugs and serve them alongside the sandwiches as au jus for dipping. If you want a cleaner sauce, use a fat separator to skim off some of the fat first. The dipping broth is one of the best parts of Crockpot French Dip Sandwiches, so do not skip it.