French Dip Sandwiches

2 TB olive oil 1 (2 1/2 - 3 lbs) beef roast Kosher salt Freshly ground black pepper 2 (1 oz) pkgs dry onion soup mix 2 cups water 2 (14.5 ounce) cans beef broth 1 (16 ounce) package sliced Swiss cheese Crusty buns or rolls

Heat olive oil in a large pot or skillet over medium-high heat. While oil is heating, sprinkle all sides of the roast with kosher salt and freshly ground pepper. When the oil is very hot, carefully place the roast in the pan and sear it on all sides. This shouldn't take more than a few minutes--you just want to quickly brown the roast to add flavor and seal in the juices. Transfer the roast to your slow cooker. Sprinkle onion soup mix over the roast and add water and beef broth. Cook on high for 4-6 hours or low for 8-10 hours. When the meat shreds easily with a fork, shred the entire roast. Serve on sliced crusty rolls with a slice of Swiss cheese. Serve with the juices from the slow cooker as au jus for dipping.