Place the onions, garlic, herbs, pepperoncini, and tomato in the bottom of a large crockpot.
Season the roast with salt and pepper and place on top of everything in the crockpot.
Pour the beef broth and Worcestershire sauce around the roast.
Add the bullion cube.
Place lid on crock pot and cook on low for about 7-8 hours, checking halfway to make sure there is enough liquid. The liquid should come up to the bottom of the the roast as it's sitting on the vegetables.
When the beef is fork tender, remove it from the crockpot and slice or shred it on a large cutting board or plate.
Remove the herb stems and bay leaf and discard them. Add freshchopped parsley and basil, if desired.
Place meat back in crockpot with cooking liquid to absorb as much of it as possible while you assemble the sandwiches.
Butter the insides of the rolls or buns you are using and place them on the griddle until golden brown.
Once done, place sliced cheese on the bottom bun, add the meat, drizzle with extra cooking liquid or your desired sauce, and place top bun on top.
If you'd like the cheese to melt completely, wrap them in foil and put in a 350 degree oven for about 5 minutes.
Skim fat and strain cooking liquid for a nice dipping sauce for the sandwiches.
You can use any type of roast for this recipe, I often use a chuck roast or a sirloin roast. If you don't have fresh herbs, substitute dried herbs in the following quantities: 1 tablespoon parsley, two teaspoons basil, 1 1/2 teaspoons ground sage. If you want to serve the pepperoncini on your sandwiches, add them sliced. If not, whole is fine. 3-4 add a mild spice, 7-8 add a more intense heat. For even more heat, add 2 tablespoons of the jarred liquid to the pot.