3 to 4 lb boneless beef roast 1 large onion; sliced thin one package of dry onion soup mix 2 cans beef broth or two cups water with 2 beef bouillon cubes 2 tablespoons worchestershire sauce 4 to 6 ~ 6 inch French bread rolls soft butter garlic powder { optional } Trim fat from roast. Put roast in crock pot. Mix dry soup, broth and worchestershire sauce together, pour over roast. Cook at SLOW 6 to 8 hours or HIGH 4 to 6 hours, or bake in the oven at 350° in a covered baking dish 2 to 3 hours or until the roast is very done and pulls apart easily. Let cool 10 minutes before slicing very thin, keep warm. While roast is cooling. Grill the thinly sliced onions in 2 tablespoons of butter in a skillet on medium heat until golden brown, keep warm. Strain the beef broth from the crock pot or baking dish. Taste broth adding a small amount of water if needed or salt & pepper to taste. keep hot.     Cut rolls length ways, spread with butter and sprinkle with garlic, broil bread under broiler until golden brown. Layer beef and cooked onions on toasted rolls. Put broth into small bowls { one for each person }. Dip sandwich in broth a bite at a time to eat. Serves 4 to 6.  ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Try this great sauce for your sandwich Hot Mustard Sauce for French Dip Sandwich  { www.glendasattic.com/r2/ss/hms.htm } 4 tablespoons dry mustard powder 1 tablespoon white wine vinegar 2 tablespoons flat beer or non alcohol beer { optional you can substitute water for the beer } 1 tablespoon minced garlic 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon turmeric 1 tablespoon olive oil { optional } Whisk together dry mustard, vinegar and beer, add garlic to mixture. Stir in sugar, salt and turmeric. To make smoother and less hot, add olive oil to taste.