Roast Beef Debris Po' boys

If you have ever been to New Orleans, you know that po' boys are everywhere and they are delicious. One of the favorites is a debris po' boy. Traditionally they are made with the parts of the roast beef that fall to the bottom of the pot when cooking the roast beef and many people think that the debris po' boys are better than the regular roast beef po' boys. The problem is, there isn't a lot of the debris, and each roast beef only makes a few debris poboys.  Here is an easy way to make lots of them.

Spray the crock of a 4-to-6-quart slow cooker with non-stick cooking spray then add the chuck roast.

Whisk the au jus mix, gravy mix, and water together in a small bowl. Pour the gravy mixture over the chuck roast.

Set the slow cooker on low and cook for at least 8 hours but 10 to 12 hours is better.

Take the roast out and shred the meat with forks discarding the fat. Skim off any grease that collected on the top of the gravy in the crock then put the shredded meat back in the crock, stir to combine.

Dress the French bread with cheese, lettuce, mayo, mustard, pickles, or however you want. Add a generous helping of the roast beef debris and as much gravy as you'd like. Get plenty of napkins and enjoy.