INSTRUCTIONS
1. Add the beef broth to the crockpot and turn the temperature to high. When the crockpot is hot, add 1 stick of butter to the beef broth.
2. In a small mixing bowl, add the smoked paprika, garlic powder, coarse ground pepper, and sea salt. Mix well.
3. Trim any excess fat from the roast and then coat with the seasonings.
4. In a cast iron skillet over medium high heat, add the ½ stick butter and onions and honey. Cook for about 10 minutes, stirring occasionally.
5. Place the roast in the crockpot and then pour the onion & butter mixture over the top and cook on high for 4 hours. Turn the temperature to low and cook for another 1 ½ to 2 hours or until fork tender.
6. Remove from the crockpot and let it cool until you can slice it as thin as possible. Then place the slices back in the crockpot on warm.
7. Meanwhile, in a saucepan over medium heat, add the remaining butter. When it is melted, add the flour and stir well. When smooth, add the milk. When it simmers, add the cheese and stir constantly.
8. Toast the buns. Add the sauce to both top and bottom bread. Cover with meat and drizzle cheese over the top. Serve immediately.
