1. Grab a 2 1/2 - 3 pound chuck roast. Trim the fat from the edges and place it in a 3-4 quart crock pot. Sprinkle with garlic salt.

2. Into a large glass measuring cup place 3 C Sweet Baby Ray's Bbq sauce, 2 tsp stone ground mustard, 1 Tb A.1. sauce, 2 tsp liquid smoke, 6 Tb brown sugar and 3 Tb Italian Dressing. Stir to combine.

3. Pour half of the sauce over the top of the roast. Place the remaining sauce in the fridge.

4. Cover the crock pot and cook on low for 6 hours.

5. Pour most of the liquid out of the crock pot. Shred the meat with two forks and pour the remaining sauce over the top. Stir it in, to combine.

6. Cover and cook on high for an additional hour. Watch it to be sure it doesn't start to burn to the sides.

7. Slice 2 large onions into thin rounds. Heat a large skillet over medium high heat. Melt 2 Tb butter into the pan and add the onions. Sautee the onions, stirring occasionally until soft and translucent. (Should only take about 10 minutes) Pour 1/2 C beef broth and 1 Tb soy sauce into the pan. Allow it to simmer and cook down for 2-3 minutes. Taste and add salt and pepper to your liking.

8. When you are ready to build the sandwiches, butter the insides of your sandwich rolls. Place them face down on a hot skillet and allow them to get nice and toasty. Remove them from the skillet and place a generous portion of the bbq beef and a slice of provolone cheese on each roll bottom. Add some of the sautéed onions and a bit of cilantro and green onions. Add the top of the roll and dig in, baby! Hope you love these! We sure do. :)