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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 lightly with salt and pepper.
Sear roast in pot until browned on both sides, about 3 minutes per side. Transfer roast to a slow cooker, leaving oil in pot.
Add onion to pot and sauté for 3 minutes, then add garlic and sauté for 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 into broth on sides of roast. Cover and cook on low for 8 hours.
Remove roast from slow cooker and transfer to a cutting board, leaving behind onions and herbs. Shred roast with two forks.
If needed, season broth and beef with a little salt. Pour broth mixture through a fine mesh sieve into a bowl and discard mixture in sieve.
Return roast to slow cooker, toss with ⅓ cup of the strained broth mixture.
For buns, heat oven to 350 degrees. Cut buns through the center, place cut side up on a baking sheet.
Spread butter on each side then toast in preheated oven for about 7 - 8 minutes, add cheese to one side and toast until melted, about 2 minutes longer.
Layer beef over rolls and top with remaining half. Serve warm with remaining broth for dipping.