I make hot roast beef sandwiches on occasion as well using a crock pot. I basically use the same technique as you peter however I roast the beef (seasoned with salt, garlic, oregano and pepper) in a 450 degree oven to get a good sear on the outside of the meat (the inside should still be quite raw) before going into the crockpot. I let the meat rest and then cover the meat with a bottle of red wine, few tablespoons of worsteschire sauce and let it sit overnight in the fridge.

Day 2.
Slice the meat thinly with a meat slicer (meat should be still nice and red inside). Throw it in a crockpot. Cover sliced beef with beef stock and some of the wine/worsteschire marinade. Cook on low for 4+ hours. Thicken the gravy with a cornstarch slurry. Season again to taste. Serve on a crusty roll with horseradish. The beef will be melt in your mouth tender.

I’m armed and I’m drinking. You don’t want to listen to advice from me, amigo.

-Max Payne