Crockpot French Dip

1. Sear the rump roast on all sides with salt and pepper.
2. Place the seared rump roast in a slow cooker.
3. Add diced yellow onion, 2 cups beef broth, minced garlic (to your preference), 1 packet of Au Jus, 1 tablespoon Worcestershire sauce, and 1/2 tablespoon soy sauce to the slow cooker.
4. Cook on low for 10 hours.
5. Once the meat is cooked and tender, shred it.
6. While the meat is cooking or nearing completion, slice French bread and place provolone or Swiss cheese slices on it. Toast the bread until the cheese is melted and bubbly.
7. Place the shredded rump roast on the toasted French bread.
8. Serve immediately, using the cooking liquid (au jus) as a dipping sauce.