3 1/2 to 4-pound sirloin tip roast
2 cups beef broth
1/2 cup brown sugar, packed
1/4 teaspoon seasoned salt
1 tablespoon Worcestershire sauce
1/3 cup soy sauce
12 hoagie buns, split
12 slices Swiss cheese
Place roast in a 5-quart slow cooker. Stir together broth and next 4 ingredients and pour over roast.
Cover and cook on high setting one hour; reduce heat to low setting and cook 9 hours.
Remove roast from slow cooker, reserving broth; shred roast with 2 forks. Place shredded meat evenly on hoagie buns and top with Swiss cheese. Serve with reserved broth for dipping.
--Adapted from Southern Living