Instructions

1. Place the roast in a crock pot.
2. Add the stock & onions, scattering some onions in the stock and some on top of the beef.
3. Sprinkle all over with the salt.
4. Cover & cook on high for 4 hours or on low for 6-8 hours.
5. Split the buns & butter both the insides & outsides.
6. Broil both sides on high until crusty. (But not burnt!)
7. Remove the beef from the slow cooker (Reserve the juice!) and shred with two forks.
8. Top the bun with the shredded beef and a slice of swiss cheese.
9. Put the open buns back in the oven and broil until the cheese is melted. Remove & top with the other half of the bun.
10. Strain the onions from the juices into a dipping bowl.
11. Dip your crusty sandwich in the salty, beefy juice & enjoy!