French Dip Sandwiches

4-5 pound beef rump roast, sirloin tip roast or pot roast
1 ¼ oz. pkg. dry onion soup mix (Lipton)
2 t. sugar
1 t. dry oregano
2 (10 ½ oz.) cans condensed beef broth
1 – 12 oz. can beer
2 cloves garlic, finely chopped
Crust French rolls
Grated Cheddar Cheese

Place ingredients (except rolls) in crockpot and cook on high for 4-6 hours.  Remove roast and add 1/3 cup of barbecue sauce (see ** below)  to liquid in pot.  Keep warm.  Slice rolls length wise and butter.  Toast in oven until beginning to brown.  Place slices of meat on one half of each roll.  Top with strips (2 per roll) of cooked bacon and then cover with grated cheddar cheese.  Broil under broiler until cheese is melted.  Top with shredded iceberg lettuce and tomato slices.  Spread top half of roll with mayo.  Serve with au jus.  Enjoy!

**I usually cook the meat the day before.  I take the meat out of the juices and shred it.  I then wrap the meat and store in fridge.  I pour the juices into another pan and let the fat harden in the frig overnight.  Before assembling the sandwiches, I discard the hardened layer of fat from the top of the juices.  I heat the au jus in a pot (and this is when I add the 1/3 cup of barbecue sauce). 
***This can also be made in a dutch oven and be cooked. covered at 325 for about 3-4 hours.