Ingredients:
* 5 lbs. beef roast such as chuck, or rump
* 2 packages au jus seasoning mix 2 ounces each
* 2 packages dry Italian salad dressing mix 2 ounces each
* 32 ounces beef broth homemade or packaged
* 4-6 slices bread thick and crusty, such as Texas Toast
* mashed potatoes
* 1/2 cup gruyere cheese shredded
Instructions:
Spray slow cooker with nonstick spray. Place the beef roast inside and sprinkle with the four packets of seasoning.
Pour Beef Broth over the roast.
Cook on high for 6-8 hours or until tender.
When cooked, strain the broth into a bowl and reserve.
Shred or slice the beef into small bite-sized sections. Discard away any fat and gristle.
Prepare the mashed potatoes.
Toast the bread. For extra-thick slices, broil for 2-4 minutes until golden.
Assemble the open-faced sandwiches by placing the toasted bread on a plate and topping it with mashed potatoes. Add a generous portion of the shredded/sliced beef. Drizzle a couple of spoonfuls of the reserved au jus over the meat and sprinkle with gruyere cheese.
Serve with a knife and fork. Enjoy!
