BUT IT WAS SO DELICIOUS SERRRRIOUSLY.
This. I think I'm the only person in the world who makes roasts in my slow cooker that turn out between meat and shoe leather in texture, but surely I'm not the only person. Right?
Anyway, I wanted something delicious to do with a roast that was on sale, and I decided to do this recipe (heck yes I linked to it twice. Is how we do.) If you offered me a thousand dollars right now, I still wouldn't be able to tell you which roast cut it was for sure. But it was $2.38/lb.
Anyway, I also used a can of both Campell's French Onion Soup and Beef Consomme (because it's towtally better than lame old broth), and a great can of dark beer called Old Chub. It's the best beer I've ever had from a can. Plunked it all in our slow cooker, set it on low, and it was done in 5 hours' time or so. I'm guessing you can tell when it's done because, you know, the meat is cooked.
Anyway, since our HEB doesn't have hoagies (do they? I've wandered around looking), we used bolillos, which we toasted in our toaster oven (how can anyone live without a toaster oven?) with slices of provolone.
I wish, oh how I wish I could make you be able to take the deliciousness from the other side of the screen. But if you have a chance, try this recipe. You will only regret it if you lose all self control, eat way too much, and then feel icky afterward. Not that that has ever happened to me.