Slow Cooker French Dip Sandwiches

Sear beef

1. Heat oil in a large skillet over MED HIGH heat.  
2. Pat roast dry with paper towels, then season with salt and pepper, rubbing the seasoning into the meat.
3. Once oil is hot, add chuck roast and sear for 3-4 minutes per side, until a deep golden brown crust forms on the outside of the roast.

Slow Cook

1. Remove roast from skillet and add to the bottom of a slow cooker insert.
2. Add beer to skillet and heat over MED heat. Use a wooden spoon or spatula to scrape the bottom of the skillet to loosen the browned bits. Those bits are flavor and we don't want to lose them.
3. Pour contents of the skillet into the slow cooker insert with the beef. Add beef broth, onion, soy sauce, and Worcestershire sauce.
4. Cover and cook on LOW for 8-10 hours, or high for 5-6 hours (although I recommend cooking on low for best texture).
5. When cooking time is up, remove meat to a large bowl and shred, discarding any large fat pieces. Add a few ladles of the cooking liquid to the bowl with the meat.

Make sandwiches

1. Line a rimmed baking sheet with foil, and set aside.
2. Lightly butter the cut sides of the hoagie rolls and add to a clean skillet, cut sides down, over MED HIGH heat and toast until golden brown if desired. I know this is an extra step, but I highly recommend it.
3. Pile some shredded beef to toasted hoagie rolls, then top with 1-2 slices of cheese.
4. Place on prepared baking sheet, leaving the top part of the roll off.  Broil until cheese is melted (be careful, this shouldn’t take long, you don’t want them to burn!).
5. Add top part of the roll.

To serve

1. To serve, add a ladle-full (or about a cup) of the juices from the slow cooker to a small bowl.  Serve sandwich alongside the juices, dipping the sandwich into the bowl, and enjoy!