Crock Pot Roast and Cheese Sandwich

Perfect to serve while watching football on Sunday afternoons, thisoast and Cheese Sandwich

• 3 lbs. chuck roast
• 2 T canola oil
• 3 onions, sliced
• 6 c beef broth
• 8 grinder rolls
• 16 slices provolone cheese

Place the roast and oil in a pan and brown on all sides.  Remove from heat and place the browned roast and all its juices in the crock pot.  Add the onions and broth and cook on high for four hours or on low for 8-10 hours.  Make sure all the onions are in the broth.

Preheat broiler on low.

Remove the roast a platter and remove any fat.   Shred the roast with two forks into a bowl.  Include any meat from the juice that’s still left in the crock pot.   Place the shredded meat and some strained onions from the crock pot in grinder rolls and top with two pieces of provolone cheese.  Place the grinders in a baking dish.

Place the grinders under the broiler until the cheese has browned slightly.

Serve with the juices from the crock pot on the side as a dip for the sandwiches.