Instructions: Trim fat from the beef and cut into 1-inch cubes. Place the beef in an electric slow cooker; stir in onions and barbecue sauce. Cover and cook on low-heat setting for 8 hours.

Remove the beef and onions with a slotted spoon. Shred them using 2 forks and set aside. Combine the cornstarch and water and add to the barbecue sauce mixture in the slow cooker, stirring well. Cover and cook on high-heat setting for 1 minute. Return the shredded beef and onions to the slow cooker; cover and cook 10 minutes. Serve on rolls.

Note: You can freeze the barbecued beef mixture in an airtight container for up to 3 months.

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