French Dip Sandwich

• 2.5 pounds chuck roast
• 1 bottle lager
• 12 ounces beef broth
• 1 packet onion soup mix combined with 1 cup of water
• 1 large onion, diced
• 1 Vidalia onion, halved and sliced
• 2 tablespoons Olive oil
• 4 teaspoons butter
• 1 loaf Italian bread
• 4 slices Swiss cheese
• salt and pepper to taste

1. Place the beef in the crockpot and toss in the diced onion. Pour the lager, beef broth, and onion soup mix over it. Cover crockpot and cook for 8 hours on low (or 4 hours on high)
2. Saute Vidalia onion in olive oil until carmelized. Set aside.
3. When beef is cooked, remove from crockpot and slice thinly across the grain.
4. 20 minutes before dinner, heat oven to 350 F. Cut Italian bread into quarters, and slice each quarter. Butter both sides, layer on a slice of swiss cheese. Bake in oven for 8 minutes.
5. Remove bread from oven and open. Add sliced beef and a quarter of the sauteed onions. Ladle the au jus broth over the sandwich.
6. Put additional Au Jus into individual containers for dunking. Make sure you have plenty of napkins.

chuck roast, lager, beef broth, onion soup, onion, vidalia onion, olive oil, butter, italian bread, swiss cheese, salt

Taken from food52.com/recipes/12364-french-dip-sandwich (may not work)