2 pounds boneless beef eye of round roast1 tablespoon barbecue dry spice rub and seasoning1 can (19 ounces) Campbell’s® Chunky™ Grilled Steak - Steak Chili with Beans1 large onion, thinly sliced (about 1 cup)1 package (14 ounces) Pepperidge Farm® Hot Dog Rolls - Top Sliced4 ounces (about 1/2 cup) Colby Jack cheese, shredded
Season the beef with the barbecue seasoning.Stir the chili and onion in a 5-quart slow cooker. Add the beef and turn to coat.Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender.Remove the beef from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks shred the beef. Return the beef to the cooker. Divide the beef mixture among the buns. Sprinkle with the cheese.