1-First Step: Season and brown the roast Start by patting the beef chuck roast dry with paper towels. Season it well with kosher salt and freshly ground pepper on all sides. Heat the olive oil in a large skillet over medium-high heat, then brown the roast for a few minutes on each side. You do not need to cook it through. You just want good color. This step adds extra flavor, and while you can skip it if you are in a rush, it really does help the final taste.

2-Second Step: Mix the cooking liquid In the slow cooker, whisk together the 2 cups of water, the 2 packets of dry onion soup mix, and the 2 cans of beef broth. This simple mixture becomes the savory base for your french dip sandwiches. It also keeps the beef moist while it cooks low and slow.

3-Third Step: Add the beef to the crockpot Place the browned roast into the slow cooker and spoon some of the broth mixture over the top. Cover the crockpot and cook on low for 8 to 10 hours or on high for 4 to 6 hours. The beef is ready when it is very tender and shreds easily with a fork. For the best texture, aim for an internal temperature of about 205°F. That is the sweet spot for pull-apart beef that works so well in slow cooker French dip sandwiches. If you are planning ahead with a frozen roast, add a few more hours of cooking time and make sure the meat cooks all the way through. The longer low setting gives the best results for most families.

4-Fourth Step: Shred the beef When the roast is done, transfer it to a cutting board or keep it right in the crockpot and shred it with two forks. If you like a little extra richness, skim a bit of fat from the top of the cooking liquid first. Then return the shredded beef to the slow cooker and stir it into the juices so every bite stays moist and flavorful.

5-Fifth Step: Prep the rolls and cheese Cut the crusty rolls, such as ciabatta, and place them on a baking sheet. Add a generous amount of shredded beef to each roll, then top with a slice of swiss or provolone cheese. If you like your cheese extra melty, place the open-faced sandwiches under the broiler for a minute or two. Watch closely so the bread does not burn.

6-Sixth Step: Serve with the au jus Ladle the hot cooking liquid into small bowls or mugs for dipping. This is the best part of Crockpot French Dip Sandwiches for a lot of people, because that savory broth soaks into the bread and makes every bite even better. Serve right away while the cheese is still gooey and the bread is warm.