Slow Cooker French Dips

2 pound chuck roast

beef stock

1 tablespoon salt

1 teaspoon pepper

2 teaspoons dried rosemary

2 teaspoons dried thyme

1 bay leaf

1 yellow onion, cut in half

3 cloves garlic, whole

1 tablespoon red wine

4 large, crusty french rolls

4 provolone cheese

Cover the roast in the spices and place in slow cooker with onion, garlic, and bay leaf.  Add beef stock to cover roast about halfway.  Cook on low for 8-10 hours.

When roast is ready, preheat oven to 450.  Remove roast from slow cooker and set aside.  Remove onion hunks and strain the juice through a fine sieve.  On the stovetop, bring the liquid to a boil.  Add a tablespoon red wine (or more to taste) and reduce liquid by about 1/4.

Cut the rolls in half and assemble the sandwiches on a cookie sheet.  Cook at 450 until cheese is melted.  Serve with the au jus on the side. Explain to kids that au jus is a dip and watch the smiles!