Step 1

In a large mixing bowl, combine all ingredients except meat and bay leaves. Whisk together and pour over meat into slow cooker.

Step 2

Pour seasoned broth mix over meat and add bay leaves.

Step 3

Cook on low for 10 to 12 hours, or on high for 4 to 5 hours.

Step 4

Cook on manual (high pressure) 90 minutes. Natural pressure release.

Step 5

275 degrees in a covered dutch oven for 5 - 6 hours.

Step 6

Remove bay leaves, and shred meat with a fork.

Step 7

Serve on French Bread with provolone cheese. (And for a really authentic flavor, dip the  whole sandwich into the broth immediately prior to serving.) YUM.