The Best French Dip

This is definitely one of our "go-to" recipes for the colder months.  Quick, easy, and comfort food indeed!  I sometimes will add a can of cream of mushroom soup over the pot roast as well, and we enjoy it that way too.  It gives it an extra amount of creaminess which we like.  This is the fancy way to make french dip, but sometimes I don't have mushrooms, onions, and cheese to do it this way.  Believe me, it's just as good without!    This recipe is for 8 servings, but feel free to size it down appropriately for your family.  I don't mind having leftover sandwiches for lunch the next day, and I usually have even more leftover meat and au-jus which I use for homemade hash on a following day.

French Dip

2-3 lb Beef chuck roast, pot roast, or other roast cut of your choice (should have some fat content to keep the roast moist)
1 package Lipton Onion Soup mix
1-2 beef bullion cubes (depending on size and to taste)
8 french or sourdough hoagie rolls
4 tbsp butter, divided
Johnny's garlic bread seasoning (can substitute mixture of 1/2 garlic powder and 1/2 Parmesan cheese)
8 slices provolone cheese
10-12 button mushrooms, sliced
1 onion, halved and sliced

Place roast in crock pot.  Pour about 2 cups of water in the base of the crock pot. Pour Lipton onion soup mix over roast and into water.  Cook on high for 8-10 hours (meat should be falling apart).

Once ready to serve, remove roast from crock pot, turn the pot off, and let roast stand on plate for a few minutes.  Shred.  Add beef bullion to juices in the crock pot and let dissolve.  Add more water if needed, depending on amount of au-jus you want.

Saute onions and mushrooms in 1 tbsp of butter until browned and wilted.  

Open hoagie rolls and butter both sides.  Place on a baking sheet and sprinkle with garlic bread seasoning.  Broil 2-3 minutes or until browned in oven.  Remove from oven and add 1/2 slice of cheese to each side of bun.  Broil 1-2 minutes or until cheese is melted.

Top each bun with generous amount of shredded meat and mushroom/onion mixture.  Cut in half and serve with a dipping cup full of au-jus from the crock pot.