Made these for dinner tonight (by "made" I mean threw all of the ingredients in the Crock pot, left all day, and enjoyed them at dinnertime!) and they were SO good! I found the recipe on Pinterest (don't judge), but altered it a bit.
3 cloves garlic, minced
1 tablespoon dried rosemary (I used oregano)
3 bay leaves (I didn't use any)
1 Cup soy sauce
6 cups water
(I also added: 2 Tbsp teriyaki sauce, 2 Tbsp Worcestershire sauce)
3-4 lb beef chuck roast
rolls or buns
sliced provolone (I used Swiss)
1. Combine garlic, rosemary (or oregano), bay leaves, soy sauce, and water (and teryiaki and Worcestershire, if using) in a slow cooker. Stir to combine.
2. Place the roast in the liquid in the slow cooker. Cook on low for 6-10 hours. (I cooked mine for the full 10. Because the meat is completely covered by the liquid, it didn't dry out at all, and the flavor was divine!)
3. Remove roast from slow cooker. Place liquid from slow cooker in another container and remove bay leaf. Return beef to slow cooker and shred with two forks. Add small amount of the reserved liquid-- just enough to make the beef nice and moist.
4. Place sliced rolls or buns on a baking sheet. Place a moderate amount of beef on each side of bun or roll and cover with one slice of cheese. Place on the center rack of an oven under the broiler. Broil until cheese is melted.
5. Serve with reserved liquid for dipping.