Step 1

In a small bowl, whisk together the broth, soy sauce, minced onion, garlic powder, salt, black pepper, oregano, thyme, bay leaf, and red pepper flakes. (Freezing instructions begin here.)

Step 2

Place the roast in the cooker and season lightly with salt and black pepper on all sides. Pour the sauce over the top.

Step 3

Cover and cook on Low for 8 to 10 hours or on High for 5 to 6 hours, until the meat easily shreds. Transfer the roast to a cutting board and shred with two forks. Return the meat to the cooker and stir it into the sauce.

Step 4

Spread a thin layer of butter over one side of each slice of bread. Place a slice of cheese on the unbuttered side of half the slices of bread. Using a slotted spoon, add a layer of the shredded meat (be sure to drain the liquid first). Top with another slice of cheese and a second slice of bread, buttered-side up.

Step 5

Heat a large skillet or griddle over medium heat. Cook the sandwiches for a few minutes on each side, until the bread is golden brown and the cheese has melted.

Step 6

Serve the sandwiches warm, with the warmed juices from the cooker in small bowls alongside for dipping.