1-Combine 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme leaves, 1/2 tsp dried rosemary, and 2 tsp minced garlic in a bowl to create the rub.

2-Generously rub this mixture all over the 3 lb tri tip roast, covering every side for even flavor.

3-Place the seasoned roast into a 6-quart slow cooker carefully.

4-Pour 2 cups beef broth and 2 Tbsp Worcestershire sauce around the roast, making sure not to disturb the rub on the meat.

5-Cover the slow cooker and set it to low heat for 6 to 7 hours, or until the beef is tender and easy to shred or slice.

6-Once done, remove the roast, shred or slice the meat, and strain the cooking liquid to use as a dipping jus if you like.

7-For sandwiches, butter and toast the 6 buns, add the shredded meat to the bottom halves, top with 6 slices provolone cheese, and broil until the cheese melts.

8-Serve the sandwiches with the reserved jus for dipping, and enjoy the rich flavors.