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Remove any excess fat from the roast, and place into your crock pot.
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Sprinkle the packets of soup mix over the roast into the crock pot.
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Pour the water over the roast, making sure the roast is completely covered.
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Cook on low for 8-10 hours or on high for 5-6 hours.
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Saute the sliced onions and mushrooms in half a stick of butter in a big pan on medium high heat.
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When tender remove the roast from the crockpot and shred it with a fork.
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Strain the remaining juice to be used for dipping.
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Butter and toast the inside of the rolls, cut side down in a big pan.
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Quickly warm up the slices of cheese in the pan right before adding it to the sandwich.
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Layer the shredded beef, sautéed onions, mushrooms and the warmed sliced cheese into the toasted roll. Serve with a ramekin of warm au jus to dip.