Easy Pot Roast Sandwiches

Our neighbors made these for us and they were really good.

1 4 to 5 lb beef brisket (or your favorite pot roast. Our neighbor made it for us with a pork roast.) all or most of the fat removed
1 can cream of mushroom soup
1 package of dry onion soup mix
2 tsp. granulated beef bouillon or 2 beef bouillon cubes (we used the cubes)
pepper

Instructions
1: Trim visible fat from pot roast and place in bottom of slow cooker. Season generously with pepper
2:In a small bowl, whisk together remaining ingredients. Heat soup mixture in the microwave for about 30 second just until warm and bouillon starts to melt. Whisk again and spoon in top of roast.
3:Cover and cook on low 7 to 8 hours.
4: Remove pot roast from slow cooker when cooking time is complete and lace in large bowl. Using forks, shred the roast into medium or small pieces.When completely shredded, add quite a bit of the cooking gravy and mix. The mixture should be moist.
5: Place heaping portion of pot roast on top of good bread or rolls and eat.This also makes for good left over sandwiches