Balsamic French Dip Sandwiches

1  2 1/2 lb. roast
1 beef bullion cube
1 1/2 cups water
1/4 cup balsamic vinegar
1 Tablespoon Worcestershire sauce
1 Tablespoon soy sauce
1/2 Tablespoon sugar
1/4 teaspoon red pepper flakes
4 cloves garlic, minced

Combine ingredients.  Cook in slow cooker on low all day, turning once.  Shred with a fork.  Drain juice off for dipping.  Dilute juices with water to taste.  Serve on rolls.  We cut the roll open, put the shredded beef on one side with two slices of Provolone cheese and warm in the oven at 350 degrees until the cheese melts and bun gets toasty.  Enjoy.  Serves 8+.