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Spray your crockpot with nonstick spray.
Place the beef roast inside and sprinkle with the seasoning.
Pour the beef broth over the roast.
Cook on high for 6-8 hours or until tender.
Once cooked, strain the broth into a bowl and reserve.
Shred or slice the beef into small bite-sized sections. Discard away any fat and gristle.
Prepare the mashed potatoes.
Toast the bread. For extra-thick slices, broil for 2-4 minutes until golden.
Assemble the open-faced sandwiches by placing the toasted bread on a plate and topping it with mashed potatoes.
Add a generous portion of the shredded/sliced beef.
Drizzle a couple of spoonfuls of the reserved au jus over the meat and sprinkle with gruyere cheese.
Serve with a knife and fork. Enjoy!