1/2 cup soy sauce
1 (14.5-oz) can beef broth
2 beef bouillon cubes
1 bay leaf
1 tsp garlic powder
1/2 tsp onion powder
1 tsp dried rosemary
1 tsp dried thyme
1/2 tsp black pepper
8 hoagie rolls
butter
2 cups shredded pepper jack cheese
Place roast in 6-qt slow cooker. Add soy sauce, beef broth, bouillon, bay leaf, garlic, onion powder, rosemary, thyme and pepper. Cover and cook on LOW for 8 hours or until very tender. Remove roast from slow cooker, reserve broth mixture. Shred roast with two forks. Preheat oven broiler to HIGH. Spread butter on cut sides of hoagie roll. Place under the broiler to toast. Divide shredded beef among rolls. Top with shredded cheese and place under the broiler until melted. Serve with reserved broth mixture for dipping.