• STEP ONE: Remove onion skin and garlic skins along with the top and bottom core ends. Cut onions in half through the middle, and then perpendicular so it is quartered in 4 sections. Cut larger slices, like 1/4" slices in width.  Chop garlic cloves into large pieces. Set aside.
  5 cloves fresh garlic, smashed and chopped, 1 large onion, sliced
• STEP TWO: Salt and pepper both sides of the chuck roast, press in with the back of a large spoon, fork, or your hands.
  1 3.5# Chuck or Arm Roast, salt & black pepper
• STEP THREE: Place crock pot insert on the oven burner and heat on medium high. Pour a tbsp of olive oil in pan and swirl to coat the bottom. Place the salt and peppered roast in the pan. Sear until crusty and browned on one side. Flip roast and sear on this side. Note: if you do not have a slow cooker with a removable insert, do this step in a large skillet.
  1 tbsp olive oil
• STEP FOUR: Lift meat out of pan and place on a plate. Lay onion slices and cut up garlic on the bottom of the crock pot making an onion and garlic platform for the meat to sit on. Set seared and seasoned beef on top of the onions and garlic.
• STEP FIVE: Add rosemary and thyme to sides of the slow cooker.
  4 fresh rosemary sprigs, 4-5" long, 8 fresh thyme sprigs, 2" long
• STEP SIX: Sprinkle Lipton Dry Onion Soup mix on top of roast.
  1 package Lipton Dry Onion Soup Mix
• STEP SEVEN: Pour beef broth on inside of pan, around the meat. Do not get the top of the meat wet.
  3/4 cup beef broth
• STEP EIGHT: Place the crock pot lid securely on and turn the heat to high for at least 6 hours or low for 7-8 hours. Try not to open the lid. Cooking time will vary on the size of the roast. Note: I'd highly recommend you exit the premises until dinner time...It smells THAT good!!!
• STEP NINE: The beef is done when it falls apart. Shred with 2 forks in the savory au jus. Let the meat set in the juice while assembling the sandwich bread.

Sandwich Assembly

• Slice the hoagie buns length wise if not already sliced. Butter bread with room temperature butter and toast in the oven at 350 for about 7 minutes. Bread should be crusty on the edges but not in the center.
  Hoagie rolls or deli sub sandwich buns, French baguette bread, brioche buns, or hamburger buns will work.   , Butter, room temperature for bread.
• Mix 1/2 cup of mayonnaise and 3 tablespoons of Dijon mustard together. Smear one side of the toasted bread with Dijon mustard and mayo mixture. Note: this step is optional.
  Mayonnaise and Dijon mustard, optional
• Scoop shredded meat with a fork or slotted spoon, drain extra liquid out of the meat as you scoop. Place on 1 side of the bun. Top with other bun side and press down to seal sandwich. Slice sandwich in half down the middle.
• Use ladle and ladle au jus into individual dipping bowls.
• Dunk drip beef sandwich into the au jus bowl and taste. Dig in Big!