Perfectly Juicy Slow Cooker French Dips Served Au Jus

You will need a large five quart slow cooker. Put the roast on the counter for thirty minutes before starting this recipe to take the chill off. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season all sides of the roast with steak rub. Sear each side of the roast for 3-4 minutes, or until brown. Move the seared roast to the slow cooker. Turn off the heat to the skillet. Add the red wine to the skillet and scrape up the browned bits with a wooden spoon. Beef stock may be substituted for the red wine. Add red wine reduction with browned bits to the slow cooker, along with the onions, garlic, bay leaf, Worcestershire sauce, tomato paste, beef broth, water, beer, beef bouillon cubes and soy sauce. Cover and cook on high for 4-5 hours (or low for 8-10 hours) or until meat is tender enough to shred. Remove the roast and shred with two forks. Return the shredded roast to the crock pot while preparing the baguettes. Preheat oven to Broil, slice baguette into four pieces and cut each piece lengthwise and place open-faced on cookie sheet. Broil bread for 2-3 minutes or until barely toasted. On each piece of bread, pile on meat and onions, and top each with 2 slices of cheese. Place back in the oven for 1-2 minutes or until cheese is melted. Serve with reserved broth (au jus) in little bowls for dipping. You may need to add water to adjust the strength of the au jus.