Prep Time: 30 mins
Cook Time: 8 hrs
Servings: 6

Ingredients
1 (2.5- to 3-pound) beef chuck roast
1 (1-ounce) packet au jus mix
1 (.87-ounce) packet brown gravy mix
1 cup water
4 to 6 French bread sub rolls, about 6 inches each (or 2 large French bread loaves cut into 2 to 3 pieces each)
Mayo
Yellow or Creole mustard
Finely shredded cabbage
Dill pickle chips

Instructions
Spray the crock of a 4- to 6-quart slow cooker with nonstick cooking spray. Add the chuck roast. In a small bowl, whisk together au jus mix, gravy mix and water. Pour over roast. Cover and cook on low 8 to 10 hours. Once the beef is tender, carefully remove roast from the slow cooker. Shred meat when cool enough to handle. Discard fat, and return shredded meat to gravy in the slow cooker. Mix to combine. Heat oven to 400 F. Warm bread in oven for 3 to 5 minutes to crisp up the exterior. Dress bread with mayo and yellow or Creole mustard. Add generous amounts of shredded beef and gravy to the sandwich. Top with shredded cabbage and pickles.