French Dips

French Dips

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4 to 5 pound beef chuck roast
3 teaspoons garlic powder
2 teaspoons black pepper
4 to 6 cups beef stock
1 bottle (12 ounces) beer
1 packet (1 ounce) dry onion soup mix
Crusty sub rolls

Season roast with garlic powder and pepper. Place roast in slow cooker. Dump the rest of the ingredients over the roast. Put the cover on and cook on low for 7 to 8 hours or until it falls apart. Shred the beef. Serve beef on rolls with the warm au jus for dipping.

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