Step 1

Lightly grease slow cooker. Set to low. Place roast in slow cooker.

Step 2

In a small bowl, combine the dressings and gravy mix with water. Stir well. Pour over the roast.

Step 3

Cover and cook on low for 8 hours, or until the roast easily shreds and is tender. If it is still tough, it needs to cook longer.

Step 4

Preheat the oven to 450-f while you prepare the meat and gravy.

Step 5

Using a large slotted spoon, separate the beef from the juices, reserving the juice. Shred the beef with two forks. Pour the roast juices into a saucepan over medium-high heat.

Step 6

Create a cornstarch slurry using 2 Tablespoons cornstarch and 1 Tablespoon cold water. Stir well to combine then add to warmed roast juices. Bring to a simmer until gravy thickens. Add more cornstarch slurry if you'd like it thicker. Add the finished gravy back to the shredded beef.

Step 7

Line a large baking sheet with parchment or foil. Slice the bakery rolls in half. Lightly butter the top and bottom of the rolls if desired. To both cut halves add Swiss cheese. Top one half with shredded beef and gravy. Bake for about 5 minutes until the cheese is melted. If desired, broil it for 1 minute to crisp up the rolls and cheese. Combine the two sides to create the slider and serve hot.