Boneless chuck roast, 3 - 4 lbs
32 oz box beef broth
1 large onion, sliced
Salt and pepper to taste
Crusty Italian bread rolls
Place the chuck roast in a slow-cooker; add 16 oz (1/2 box) of the beef broth; cover with the sliced onion. If your slow-cooker isn't large enough, just cut the roast into a couple of pieces. Cook on the high setting for 6 - 8 hours or until the meat is fall-apart tender. Cooking time will depend on your slow-cooker temperature. Add more beef broth if necessary.
Cool the meat down and place in the refrigerator until Sunday. Remove the meat and skim the hardened fat off the top of the liquid. Shred the meat and return to the slow-cooker to reheat. Add salt and pepper to taste and more beef broth if necessary to keep the meat moist and juicy.
Allow guests to make their own roast beef sandwiches and provide additions such as chopped onions, green peppers and cheese on the side.