Open-Face Shredded Beef Sandwiches

Sprinkle coffee granules evenly over all sides of the roast; rub in with your fingers. Coat a medium nonstick skillet with cooking spray; heat over medium high heat. Add roast; cook until light brown on both sides, turning once.

Meanwhile, coat a 3- or 3 1/2-quart slow cooker with cooking spray. Layer onions, pepper strips, garlic and bay leaves in cooker. Place roast on top of vegetables.

Add wine to skillet; bring to boiling over medium-high heat, using a wooden spoon to scrape brown bits from bottom and sides of skillet. Remove from heat; stir in vinegar and Worcestershire sauce. Pour over roast.

Cover and cook on low-heat setting 9 to 10 hours or on high-heat setting 4 1/2 to 5 hours.

Using a slotted spoon, transfer meat to a cutting board. Remove and discard bay leaves. Stir salt into mixture in cooker. Using two forks, pull meat apart into shreds; return shredded meat to cooker, stirring to combine.

Preheat broiler. Arrange bread slices on a baking sheet; top each bread slice with a cheese slice. Broil 4 to 5 inches from heat until cheese melts and bread is toasted.

To serve, using a slotted spoon, divide meat mixture among bread slices.