We always shredded this and ate it on hard rolls for a Sunday lunch, but it could easily be left as a roast. You would just need to make a gravy, if you wanted a gravy.
Place beef roast in slow cooker. If your roast is dry, add 1/4 cup water. Sprinkle with the soup mix on top the roast. Cover.
Set roast on low. Cook without opening cover for 6-8 hours. If you have the dial version, I always set mine on 2-1/2 and it was done in 5 hours.
To serve on buns, shred with 2 forks. Stir and serve.
If serving as a roast and you want gravy, remove roast from slow cooker. Put on platter and tent with foil. Turn cooker on high. Add a flour or cornstarch slurry using beef broth as the liquid. Stir and allow to heat through to thicken.