Photo: Annabelle Breakey; Styling: Emma Star Jensen
Cost per Serving:
1. Whisk first 6 ingredients in a large slow cooker. Add roast; turn to coat. Add 1 cup water and bay leaf. Cover and cook on low until tender, 5 to 7 hours.
2. Remove roast from slow cooker; shred meat. Skim fat from liquid. Strain; pour into 8 small ramekins.
3. Place a rack 5 inches from heat source; preheat broiler. Slice rolls in half, butter insides and place on a baking sheet. Toast until light golden, 30 seconds to 1 minute. Pile beef on bottom halves of rolls, cover with top halves and serve with sauce.