3 lb chuck or rump roast, salt & pepper each side and brown in fry pan. Then place in your crock pot on high heat.
2 cups beef stock (I like to use Kitchen Basics)
1 medium white onion, sliced
Cover crock pot and let cook on high heat for 4-5 hrs.
When meat is ready to come out of crock pot, begin prepping caramelized onions.
In a saute pan, on medium/high heat add:
1-2 tablespoons butter
1 sweet yellow onion, sliced
1/2 cup au jus (beef stock) from the cooked roast in the crock pot
Allow the onions to get tender and the juices to reduce to a thick caramel like sauce on onions. This will take about 10 minutes.
Slice your buns through horizontally and lay sliced side up on a cookie sheet. Put slices of swiss cheese on the top layer of each bun. Then into the oven on low/broil.
Take your roast out of the crock pot and begin shredding the meat with a knife and fork, discarding any fat along the way. Use the leftover cooking juices in the crock pot as the dipping au jus for you French dip sandwiches! Take toasted buns out of the oven and begin assembling your French dip sandwiches with the shredded beef and caramelized onions! Cut each assembled sandwich down the center on a bias. This just makes the sandwiches easier to dip and eat! Then Enjoy! I know my little family sure did!!!!