•3 pound tri tip
•1/2 cup soy sauce
•1- 15 oz can beef broth
•1 bay leaf
•1/2 Teaspoon black pepper
•1 teaspoon dried rosemary
•1 teaspoon dried thyme
•1 teaspoon garlic powder
•Swiss cheese slices
Remove and discard the fat from the roast. Place the trimmed roast in a crockpot on low.
In a medium bowl, combine soy sauce, beef broth, bay leaf, pepper, rosemary, thyme, and garlic powder. Pour mixture over the roast.
Cover, and cook on Low heat for 8 hours.
Take the meat out and shred it, then let it cook 1-2 hours more, or until meat is very tender.
Remove meat from broth, reserving the broth.
Distribute the meat on hoagies and top with swiss cheese.
Place under a broiler until the cheese is melted and the bread is toasted.
Use reserved broth for dipping!