In a medium sized sautee pan, heat 1 TBS of butter and add 1 onion thinly sliced. Sautee until translucent and tenderized cooking on medium-low for 10 minutes. Transfer the onions to the bottom of the crockpot.

For the roast, season all sides with salt, pepper, brown sugar and dijon mustard. Place in crockpot, add the garlic cloves, broth and beer finish with bay leaves and herb bouquet. For the herb bouquet you can either time a few strands of each with some kitchen twine or gently place them on top of the roast. Set to low for 6 hours.

Caramelized onions: with the remaining 3 onions, cut into thin slices and caramelize on low in butter until softened and golden for about 45 minutes stirring frequently. Set the onions aside and refrigerate until time to assemble the sandwiches. Onions can be re-heated.

Once the roast has finished cooking, remove the bay leaves and herbs. Thinly slice the roast (shaved is preferred) and discard any un wanted fat.

Scoop 1 cup of the braising liquid from the crockpot and transfer to a saucepot. Make a cornstarch slurry by mixing the cornstarch with some cold water. This will act as a thickener and pour into the liquid. Heat on low until thickened and turns i gravy.

To prepare the sandwiches we cooked them on a griddle or flat top but a large cast iron pan is fine. Add a handful or 2 slices of roast onto the griddle (enough to fill your sandwich) sear for 1-2 minutes. Top with some of that homemade gravy (about 2 TBS) continue to cook for another minute. Place 2-3 slices of gouda overtop (enough to fully cover the meat) add the caramelized onions overtop and cook until the cheese is melted.

Spread a good amount of spicy aioli on both sides of the bun, Add the roast sandwich filling to the bun and serve with a side of au jus from the braising liquid in the crockpot.

Enjoy!