Shredded Beef Brisket Sandwiches

2.5 to 4 pounds chuck roast or beef brisket
1/4 cup butter
1 onion
3 cloves garlic
1/2 cup soy sauce
1 cup apple juice
1/2 teaspoon salt
4 cups water
sandwich rolls

Saute onion in butter for a couple of minutes, or until starting to get brown. Put onion in crock pot.

Set meat on top of the onions. Add all remaining ingredients. Cook on low for 6-8 hours, or until beef is fork-tender and falling apart. Shred meat with two forks until all large chunks are gone. (Mixture can be refrigerated overnight. Remove hardened fat from top of pan before reheating.)

Serve on top of toasted, buttered rolls. Top with cheese and place under the broiler if desired.