1. Place roast in the bottom of a 7 qt. crockpot. Sprinkle the Lipton’s Soup over the roast, and then pour the canned soup over the top. Cook on low for 6 to 8 hours or until the meat is very tender and shreds apart easily.

2. Preheat oven to 375f. Remove meat from the crockpot, but leave the crockpot on warm so the juices don’t get cold. It will be used as the au jus for dipping. Shred the roast with 2 forks.

3. Cut open the sandwich buns and cover both sides with your desired amount of shredded meat. Place one or two pieces of provolone on each sandwich.

4. Bake for 5 minutes and then turn the oven on high broil for 1-3 minutes. Don’t walk away at this point. Watch closely as you just want the cheese to be good and melty. Things can burn quickly on broil.

5. Remove from the oven, close the sandwiches, and serve with a ramekin or small bowl of the remaining juices for dipping.