In a bowl whisk together broth, soy sauce, Worcestershire and honey, set aside.

Heat olive oil in a large pot over medium-high heat. Dab both sides of roast dry with paper towels, season just lightly with salt and a fair amount of pepper.

Sear roast in pot until browned on both sides, about 3 minutes per side. Transfer roast to a 5 to 7-quart slow cooker, while leaving oil in pot.

Add onion to pot and saute 3 minutes, add garlic and saute 30 seconds longer.

Remove pot from heat, pour beef broth mixture into pot and scrape any browned bits from the bottom. Pour mixture into slow cooker over roast.

Submerge rosemary and thyme spring into broth on sides of roast. Cover and cook on low 8 hours.

Remove roast from slow cooker and transfer to a cutting board, while leaving behind onions and herbs. Shred roast with two forks while removing excess fat.

If needed season broth and beef with a little salt, if you find it a little too salty for your liking add in a little water to broth mixture.

 Remove broth from the slow cooker and strain it through a fine sieve to remove bits and pieces.  Set broth aside and keep warm.

Return roast to the empty slow cooker, toss with 1/3 cup of the strained broth mixture.

For buns, heat oven to 350 degrees (or a countertop toaster oven works great here if you have one). Cut buns through the center, place buns cut side up on a rimmed baking sheet.

Spread butter on each side then toast in preheated oven about 7 – 8 minutes, add cheese to one of each bun and toast until melted, about 2 minutes longer.

Layer beef over rolls and top with remaining half. Serve warm with remaining broth for dipping.