The roast in these sandwiches is melt-in-your-mouth tender, and the brown sugar added to the broth pumps up the flavor! For party-size sandwiches, substitute smaller rolls.
Place roast in a 5-quart slow cooker. Stir together broth and next 4 ingredients and pour over roast. Cover and cook on high setting one hour; reduce heat to low setting and cook 9 hours.
Remove roast from slow cooker, reserving broth; shred roast with 2 forks. Place shredded meat evenly on hoagie buns and top with Swiss cheese. Serve with reserved broth for dipping.
Gooseberry Patch Keepsake Cookbook
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