Put roast in the slow cooker. Mix the two cans of soup with stock and onion soup mix. Pour over the beef. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours or until it’s really tender. Use forks to shred the beef. If too thick add a little water. Serve warm on buns or rolls.
I like using hard rolls fresh from the bakery!