Basic Drip Beef

This is Pioneer Woman's recipe. I made it for the
missionaries last night and thought it was super
good. I think it was the saltiness from the soy sauce that won
me over. While I did cook it on the stovetop for six hours I
may try it in the crock pot next time, isn't that the same thing? 
Also the 'jus'' had some grease on top that I wasn't a fan of. 
Any suggestions on how I could scrape that off w/o
putting it in the fridge to let it harden?     Lindsey Parry

1 whole 2.5 to 4 pound chuck roast 1/4 cup butter 1 whole large onion, sliced thick 3 cloves garlic, peeled 1/2 cup soy sauce 1 cup sherry (i used cooking sherry) 1/2 teaspoons salt 4 cups water toasted buttered deli rolls Directions: Heat butter in a heavy pot over medium-high heat.  Saute the onions for a couple of minutes, or until starting to get brown.  Set chuck roast on top of the onions. Add all remaining ingredients. Cover pot and simmer (very low heat, I put mine as low as it would go) on the stove for 6 hours, or until beef is fork-tender and falling apart. Shred meat with two forks until all large chunks are gone. Serve immediately or continue to simmer for 30 minutes to 1 hour. *Mixture can be refrigerated overnight. Removed hardened fat from top of pan before reheating. Serve on top of toasted, buttered deli rolls. Top with cheese and place under the broiler if desired. Number Of Servings:I did a 2.5 lb roast and it filled 6 rolls