1. Coat the roast with the seasoning.
2. Stir the chili and onion in a 5-quart slow cooker. Add the roast and turn to coat.
3. Cover and cook on LOW for 6 to 8 hours* or until the roast is fork-tender.
4. Remove the roast from the cooker to a cutting board and let it stand for 10 minutes. Shred the meat using 2 forks and return the meat to the cooker. Serve on the rolls with the cheese.
*Or on high for 3 to 4 hours
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)