French Dip

French Dip
1 (4 pound) beef roast
1/2 c Worcestershire sauce
1 (1.25-ounce) envelope French dip au jus mix

Place roast in roasting pan on a piece of extra heavy foil large enough to wrap entire roast.  Douse roast generously with Worcestershire sauce on all sides.  Seal meat in foil.  Be sure foil is completely sealed all around.  Bake at 300 for 4 hours on middle rack.  Remove from oven.  Allow to cool enough to handle.  Slice or shred beef.  Drain and measure beef broth.  Add enough water to equal amount required on au jus packet.  Pour broth and water into a small saucepan.  Add seasoning packet.  Prepare according to packet directions.  Pour au jus over sliced or shredded beef.  Place in freezer bag or container.  For individual servings, spray a muffin tin with non-stick cooking spray.  Fill muffin cups with meat and au jus.  Cover and place pan in freezer just until frozen.  Pop out and place in gallon freezer bag.  Label and freeze.  12 servings.

To serve:  Thaw roast and drain au jus.  Heat roast and serve on warm sandwich rolls with bowls of au jus for dipping.