Crockpot French Dip Sandwiches

french dip alone
Adapted from

3-4 lb. rump or other beef roast
1 (10.5 oz) can beef broth
1 (10.5 oz) can condensed French onion soup
1 (12 oz) can full-bodied beer
1/2 to 1 tsp. garlic powder
1 tsp. Worcestershire sauce
French rolls
provolone cheese

Trim any excess fat from the roast. Place in the crockpot. Pour the beef broth, french onion soup, and beer over the roast. Add the garlic powder and Worcestershire sauce. Cook on low for about 7 to 8 hours, or until the beef shreds easily. Shred or thinly slice the beef as desired. Place the meat back in the crockpot with the cooking liquid and heat through.

Turn the oven to broil. Split the rolls and add meat as desired. Top with sliced provolone cheese. Place under the broiler until the cheese is just melted, about 1-2 minutes. Serve with the cooking liquid as au jus.