Slow Cooker Red Wine French Dip Sandwiches

Trim excess fat off of beef roast and season meat all over with salt and pepper. Pour beef broth, condensed French onion soup, red wine, seasoning, and garlic powder into slow cooker and place beef roast into liquid. Cook on low for 6-8 hours.

Remove beef let it rest, covered with aluminum foil, for about 15 minutes.

Thinly slice beef and return to slow cooker on low or very low for 30 minutes.

Lightly toast the bread and evenly distribute cheese between rolls, if using.

Divide beef onto rolls and spoon the beef juice* into ramekins or other small bowls and eat everything while it is warm. Serve each sandwich with its own dip.

*Note: If there is excess fat in your au jus, simply pour it from the slow cooker into a large measuring cup and let it stand for about 5 minutes so the fat separates. Skim it off, then pour the juice into serving cups.