Ingredients

• 2 cups beef broth
• 1 onion, diced
• 3 garlic cloves, smashed
• 1-2 tbsp Worcestershire sauce
• 1 tbsp prepared horseradish
• 1 tbsp Dijon mustard
• 3 lb beef shoulder roast
• 2 fresh thyme sprigs
• 2 fresh rosemary sprigs
• Salt and pepper to taste
• 8 bread rolls to serve
• 1 cup shredded provolone to serve
• 4 cups arugula to serve

Preparation

In the slow cooker, combine the beef broth, onion, garlic, Worcestershire sauce, horseradish and mustard and stir well. Place the roast into the slow cooker and season with salt and pepper. Top with the thyme and rosemary. Cook on low until the beef is tender, about 8 hours.
Assemble the sandwiches with the shredded roast, provolone and arugula. Strain the remaining liquid in the slow cooker and serve with the sandwiches.
Serve immediately.