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Heat up a large cast iron skillet or griddle. Drizzle a little oil on the roasts and season all sides with Montreal steak seasoning. When the griddle is hot sear all sides of the roasts. Then remove to a plate.
Add the seared roast to your crockpot. Add the sliced onions, beef broth, balsamic vinegar, Worcestershire sauce, soy sauce, dried rosemary, dried thyme, chopped garlic cloves and bay leaves.
Place the lid on the crockpot and cook on high for 4 hours or low for 7 to 8 hours or until the roast starts to fall apart.
Transfer the roast and shred it with a fork or slice it against the grain into thin slices. Reserve the beef broth mixture and skim the fat from the surface.
Cut hoagie buns almost in half so they open like a book. Spread herb butter and slices of provolone cheese on the hoagie buns. Place on a sheet pan and bake in a 450 degree oven for 3-4 minutes or until the cheese is melted and the buns are toasted.
Add some meat to the buns and serve with bowls of the beef broth mixture for dipping.
YUM!