2 1/2 lbs beef chuck roast
1 (14.5 oz) can beef broth
1/4 cup low sodium soy sauce (if using regular soy sauce, reduce the salt added)
1 1/2 tbsp Worcestershire sauce
1 tablespoons honey
1 teaspoon liquid smoke flavoring
Salt, to taste
Freshly ground black pepper, to taste
1 1/2 teaspoons onion powder
3/4 teaspoon garlic powder
6 hoagie buns or 2 crusty baguettes cut into thirds
6 slices Swiss, Provolone or Muenster cheese, optional


Place the chuck roast in a slow cooker. In a mixing bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, honey, liquid smoke flavoring, salt, pepper, onion powder and garlic powder. Pour mixture over the roast, cover the slow cooker and cook on low heat for 8 hours. When done, move the roast to a cutting board and shred with two forks. Using a fine mesh strainer, strain the cooking liquid from the slow cooker into a separate bowl. Return the shredded beef to the slow cooker (while the unit is off) and pour 1/2 cup of the broth over the shredded beef. Toss to evenly coat. Place the beef on buttered and toasted hoagie buns or sliced baguettes and top with sliced cheese. Serve with a side of the remaining broth for dipping.