|One chuck roast. Lean is preferred, trim if overly marbled with fat.|
|32 oz sounds like a lot of liquid for slow cooking but remember that this is the base for the au jus dipping sauce. It is so good there never seems to be enough.|
|2 packages – this is key, do NOT substitute with other brands. http://www.pioneerbrand.com/where-to-buy/|
|Or other suitable hoagie/sub or ciabatta rolls.|
Pour the beef broth and au jus mix into the crock pot. Mix well (I use a silicone whisk). Add beef chuck roast. Slow cook on low for 6 to 8 hours.
Tear cooked roast apart with fork. Load up a bakery roll with slow cooked beef and other toppings as desired. I like mayo, but some folks like cheese and/or carmelized onions and peppers.
Serve au jus on the side for dipping.