When “falling apart done” i shredded the beef and kept in aluminum foil .
I then drained the cooking juices thru a strainer and reserved.
With the leftover juice, maybe just a couple of spoonfulls over the bread, laid a slice of swiss cheese over each and broiled till barely crispy on the edges.
The rolls were a treasure i found at the local grocery.. sweet pepper and fennel sub rolls.
I have to say this was excellent, i would recommend it on a crustier tye bread than a softer one.. this one is meant to be eaten with a fork and knife..