3-4 pound rib eye beef roast ▢1 (14.5-ounce) can beef broth ▢½ cup soy sauce ▢1 cup water ▢1 teaspoon garlic powder ▢1 teaspoon dried rosemary ▢1 teaspoon dried thyme ▢½ teaspoon onion powder ▢1 bay leaf ▢4 crusty hoagie buns ▢8 slices provolone cheese
STEP-1
Place roast in the slow cooker and pour water, beef broth, and soy sauce on top. Sprinkle with the spices, toss in the bay leaf, and cover.
STEP-2
Cook on low for 6 hours. Remove from slow cooker, slice, and place back in broth. Cook on low 30 more minutes.
STEP-3
Place meat on a platter and strain all the broth into a bowl to serve with sandwiches.
STEP-4
Cut the buns in half. Spread butter on the inside of each half and place on a baking sheet.
STEP-5
Broil of 1-2 minutes until lightly toasted. Turn oven to 350°F. Set the top buns aside, leaving the bottoms on the pan.
STEP-6
Place meat on buns and top with cheese. Place in oven for 3-5 minutes until cheese begins to melt. Remove from oven, close bun, cute sandwich in half, and serve with au jus.