Roast Beef for Po-Boys
1 (3- to 4-pound) chuck roast
Salt and freshly ground black pepper, to taste
2 dried bay leaves
2 tablespoons olive oil or vegetable oil
1 packet ranch dressing mix
2 tablespoons tomato paste
1 packet dry onion soup mix or au jus gravy mix
½ cup (1 stick) salted butter
Generously season both sides of roast with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat until hot. Add chuck roast and sear on each side for 5-6 minutes each, until well browned.
Carefully remove roast from the skillet and transfer to your slow cooker. Sprinkle the ranch dressing mix and onion soup or au jus mix over the top of the roast. Add the butter, tomato paste and bay leaves.
Cover with the crockpot lid, and cook over low heat for 8 hours or more. Use two forks to shred the meat. Discard any fatty pieces. Serve on French bread.