French Dip (Sarah Dunn)

1 (3-pound) cross rib, rump, or eye-of-round beef roast
1 (10 3/4-oz) can beef consumme
1 1/2 cups water
1 Good Seasonings Italian dressing packet
1 au jus gravy packet (any brand will do)

sliced Swiss cheese (for melting)
hoagie buns (to toast)

Place roast in a crockpot. Whisk ingredients together and pour over roast. Cook on high in the crockpot 6-8 hours or until you can easily shred with a fork.

Place shredded meat on hoagie rolls and top with Swiss cheese. Broil sandwiches open-faced until cheese is melted and rolls are browned. Serve with strained au jus mixture.