Drip Beef Sandwiches

2 ½ - 4 lb chuck roast
¼ c butter
1 lg onion, sliced thick
3 cloves garlic, peeled
rosemary
thyme
½ c soy sauce
1 c cooking sherry
4 c water

toasted, buttered Deli Rolls

Heat butter in a heavy pot over medium-high heat. Saute the onions for a couple of minutes, or until starting to get brown. Set chuck roast on top of the onions. Add all remaining ingredients. Cook on high for 15 minutes or until browned on the outside and then simmer on low for 1-2 hours, or until beef is fork-tender and falling apart. Shred meat with two forks until all large chunks are gone and serve immediately on top of toasted, buttered deli rolls. Top with cheese and place under the broiler if desired.