Sjoblom's French Dips

First off, how the freak do you pronounce Sjoblom? Secondly I love this recipe. It's yummy, great leftovers (you can freeze the meat & au just mixture), and it's easy peasy lemon squeezy. 

 Sjobloms French Dips

1 (3 pound) cross rib, rump or eye of round beef roast

1 (10 ¾- ounce) can beef consommé

1 ½ cups water

1 Good Seasons Italian dressing packet

1 au jus gravy packet

Sliced Swiss cheese

Hoagie buns

Place roast in crock-pot. Whisk ingredients together and pour over roast. Cook on high in the crock-pot for 6 to 8 hours, or until you can shred it easily with a fork.

Place shredded meat on hoagie rolls and top with Swiss cheese. Broil sandwiches open face until cheese is melted and rolls are browned. Serve with strained au jus mixture.