Sear a 3-4 lb roast on all sides in frying pan. Place in crockpot.
1 can beef broth
1 can beef consomme
1 can french onion soup
Cook for 10 hours on low.
Remove from crockpot, leaving juice. This will be your au jus for dipping.
Shred beef with two forks (or in a Kitchenaid with paddle) and place in shallow pan with about 1 cup of juice.
Serve with hard rolls and mugs of leftover au jus.