1 (2 1/2 to 3 lb.) very lean beef roast (I use a melon cut rump roast)
1 envelope Lipton beefy onion soup mix
1 (26 oz.) jar Cookie's BBQ sauce
10 to 12 French rolls

Trim all fat from roast. Place in a crockpot. Combine soup mix with 2 cups boiling water. Stir well, pour over roast. Add enough water to cover 3/4 of roast. Cook on low 10 to 12 hours. Remove roast from crockpot, cool enough to handle. Shred with fork. Empty juice from crockpot. Return meat to crockpot, stir in BBQ sauce (may take 1 1/2 jars). Keep warm in crockpot. Other BBQ sauces work, but Cookie's is the best. Makes 10 to 12 large sandwiches.