Savory and tender roast beef blends with crispy toasted bread, melted swiss cheese, and spicy, creamy, Horseradish Sauce.
Place the roast and all ingredients for the roast in a 4 quart or larger slow cooker and place the lid on the slow cooker.
Set the cook time to high for 6 hours or low for 8 hours.
Once cooked, shred the roast between two forks.
Cut the Hoagie buns in half, leaving the top still attached to the bottom on one side of the bun.
Spread mayo on the bottom half of the bun, then add shredded roast, topping the roast with 1 slice of swiss cheese cut in half.
Place the sandwiches in the oven and bake on 350F for 10 minutes or until the cheese melts.
While the sandwiches bake, place a small amount of olive oil in a small skillet and heat the oil on medium high for 1-2 minutes or until hot.
Rinse the mushrooms under cool water, removing any dirt, then slice into pieces vertically.
Place the mushrooms in the skillet, season with a small amount of salt, and stir until the mushrooms are tinder and wilted.
Remove the sandwiches from the oven, top with the sautéed mushrooms, Balsamic Marinated Onions, and then drizzle with the Homemade Creamy Horseradish Sauce.
Serve hot and enjoy!
My recipes for the Balsamic Marinated Onions and Homemade Creamy Horseradish Sauce can be found on my blog and also linked in this blog post above.