Ingredients

• 1 3-4 pound beef roast
• 1 tablespoon dried, minced onion
• 1 tablespoon soy sauce
• 1 teaspoon minced garlic
• 1 teaspoon salt
• fresh ground black pepper to taste
• 2 cups hot water
• 2 beef bullion cubes
• Rolls or bread slices, Provolone, Swiss or Mozzarella cheese slices, softened butter and garlic powder

Directions

• Place the roast in your crock pot.
• Add the water, bullion cubes, minced onion, minced garlic, soy sauce and salt & pepper.
• Place the lid on your crock and cook on high for 4 hours.
• After the roast has cooked for 3 hours, remove it from the crock pot and shred it with two forks.
• Put the shredded beef back into the crock and let it finish cooking in all those yummy juices for the last hour.
• Spread a bit of the softened butter on one side of the bread. Lay slices butter side up on a baking sheet and sprinkle with a small amount of garlic powder. Bake in a preheated 350 degree oven for 5 minutes.
• Pile shredded beef on a slice of garlic bread. Place a slice of cheese over beef and top with another slice of garlic bread.
• Serve with the hot juice from the crock pot for dipping.