While I don't quite like the title of the recipe, I totally get it - this is a very "drippy" sandwich but oh-so-yummy! Adapted slightly from Pioneer Woman.
4 pound chuck roast
3 teaspoons minced garlic
1/2 cup soy sauce
1 cup beef broth
1/2 teaspoon salt
4 cups water
deli rolls (do NOT use ciabatta rolls - too dense for this sandwich)
sliced cheese (mozzarella, provolone or the like)
Throw all ingredients in a crockpot and cook on low for approximately 6 hours or until beef is fork-tender and falls apart easily. Shred meat until all large chunks are gone. Return to crockpot while preparing the rolls.
Slice rolls if needed, then spread with butter. Place on foil-covered cookie sheet and either bake or broil until lightly toasted and crispy.
Immediately top with shredded beef and sliced cheese, if desired.
(Meat can also be prepared the day before, then refrigerated overnight. Remove hardened fat from the top of pot before reheating.)
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