Using non-stick cooking spray, lightly grease a slow cooker.

Place the roast on a large cutting board, then trim the excess fat.

You can brown the roast (optional). Heat 2 tbsp cooking oil in a large skillet or dutch oven over medium-high heat. Then, place the roast and season with pepper. Sear both sides of the roast for a couple of minutes until browned.

In the prepared slow cooker, place the roast.

Whisk the soups and wine in a large bowl, then pour this over the roast.

Cover the slow cooker and set it to cook the roast for 6 to 8 hours on low or 4 hours on high.

Remove the roast from the slow cooker when ready and slice using a knife or shred with two forks.

Reserve the broth (au jus) and keep it warm in the cooker.

To Assemble the Sandwich:

After splitting the rolls, place them on a non-stick baking sheet. On each roll, place the beef and top with cheese.

Bake in the oven (or broil) at 400 degrees F until the cheese begins to bubbly and melt.

Serve the au jus in a bowl alongside the sandwich for dipping.