These are so easy to make and so yummy! The rolls are frozen Rhodes rolls that you thaw for 3-5 hours then bake for 20 minutes. Then you split in two to put in the roast beef filling.
Roast Beef:
(from our best bites)
2 T olive oil
1 Roast (mine was small 2 lb but next time I will do bigger) 
Kosher salt (you can use traditional salt)
Freshly ground pepper
2 packages (I used one) dry onion soup mix
2 packages (I used one) dry onion soup mix
2 cups water (I used 1 cup)
2 cans beef broth (I used 1 cup)
Heat olive oil in the pan. While heating the oil, sprinkle roast with salt and pepper. when the oil is hot, sear the roast on all sides---you want to quickly brown the roast to add flavor and seal in the juices. Do not skip this step...this is the key to a tender, yummy roast! Transfer the roast to a slow cooker. Sprinkle the soup mix on the roast and add broth and water. Cook on high for 4-6 hours or low for 8-10 hours. When done, the meat should easily shred with a fork. I shred the meat with 2 forks and then put the meat on the roll. Yum!!!!
