French dip sandwiches (crockpot)

Season and sear the chuck roast well for deep colour; do not skip searing. Set aside.

Slice the onions and garlic. In a large measuring cup mix the beef stock, wine and seasonings.

Put the beef, raw onions and garlic and the liquid in the crockpot; optionally saute the onions and garlic in the pan after the beef comes out.

Cook on high for 4 hours.

Variation: cook on low for 8 hours.

Variation: in a Dutch oven on the stove, about two and a half hours, until super tender and falling apart.

Shred the beef, discarding larger pieces of fat, and moisten with a little of the gravy so it does not dry out.

Spread horseradish sour cream on the bottom of the rolls, add provolone, beef and onions, and more cheese.

Melt in the oven or under the broiler until gooey and crusty; serve with plenty of the au jus for dipping.