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 making roast beef po' boys.  Many people think that the debris po' boys are better than the regular roast beef po' boys.  Here is an easy way to make them.

Spray the crock of a 4-to-6-quart slow cooker with non-stick cooking spray.  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 and 10 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.  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.