½cupreduced sodium soy sauce(tamari sauce also works well here)
1teaspoondried rosemary
1teaspoondried thyme
1teaspoongarlic powder
1bay leaf
4whole peppercorns
10crusty rollsmedium size
3tablespoonssalted butter,melted
10slicesProvolone cheese (Any melty cheese will do. You can also use mozzarella or swiss.)
Instructions
Place chuck roast in slow cooker. Add water, beef bouillon, soy sauce, rosemary, thyme, garlic powder, bay leaf and peppercorns; gently stir. Cover and cook on low for 8 hours.
Carefully remove beef from slow cooker. Shred beef and set aside. Strain the au jus and set aside.
Preheat the broiler. Split the rolls in half and place cut side up on sheet pan. Brush rolls with melted butter and broil until toasted.
Pile beef onto toasted rolls and layer cheese on top of meat. Broil until cheese is melted.