1 boneless beef roast (3 to 4 pounds)
1 can beef broth
1 packet dry onion soup mix
½ cup water
1 teaspoon fresh thyme leaves, coarsley chopped (optional)
12 slices Swiss or mozzarella cheese
12 French Rolls
Trim excess fat from roast and place in crock pot. Pour over beef broth and water and sprinkle with onion soup mix and thyme. Cover and cook on low for 8 hours.
Carefully remove meat to a cutting board and let sit for 10 minutes. Slice the meat on the diagonal or shred with a fork.
Pour off beef juices into bowls for dipping.
To assemble: Split the rolls and spread with butter. Toast under broiler, open-faced, until lightly toasted. Top one side of each sandwich with a generous portion of meat and one slice of cheese. Place back under the broiler for a couple of minutes or until the cheese is melted. Top with bun tops and serve with reserved meat juices.
Yields: about 12 sandwiches