• Place the beef in a slow cooker and sprinkle with the entire pot roast seasoning packet.
  1 Beef Tri Tip, 1 Packet Mrs Dash Pot Roast Seasoning
• Add the butter on top, place the lid on and cook on low for 8 hours, flipping over halfway through and dumping the juices over the top to flavor the other side.
  1 1/2 Tablespoons Butter

For the Onions

• About 20 minutes before the beef is done, add the butter to a skillet and heat over medium heat until melted.
  1 Tablespoon Butter
• Add the onions, turn down to low and let the onions caramelize for about 20 minutes.
  1 Onion

For the Gravy

• Once the beef is done, scoop out 3/4 cup of the juices and place in a sauce pan over medium heat.
• Add the water and bring to a boil, whisking to break up any browned bits.
  1 Cup Water
• In a small bowl combine the cold water and corn starch.
  1/4 Cup Cold Water, 2 Tablespoons Cornstarch
• Add 2 tablespoons of the hot liquid to the cornstarch mixture and then while whisking the drippings, slowly pour in the corn starch.
  3/4 Cup Beef Drippings, Salt and Pepper
• Whisk to combine, bring back to a boil and then turn down to a simmer for about 10 minutes or until thickened.

To Assemble

• Cut the hoagie open and butter each side of the bread.
  Hoagie Rolls, Butter
• Heat the oven to broil and lay the bread open so it can get browned. DO NOT WALK AWAY! I know you think you can run to change the laundry but the bread will burn. Talking from experience here.
• Remove the bread from the oven.
• Using tongs pick up chunks of the meat, it should fall apart, no cutting needed. Place on the bread, top with gravy and caramelized onions.
• Enjoy!