Put the meat into a 6-quart slow cooker (frozen is okay), and top with onions, oregano, basil, and salt.
Add the can of tomatoes (undrained) and the beef broth.
Cover and cook on low for 8 hours or until the meat shreds easily with two large forks. After cooking, shred the meat completely, then stir well.
Toast rolls and slice mozzarella cheese.
Chop all the veggies for the salad and toss together in a large bowl.
Add meat and cheese to the toasted rolls; top the salad with croutons and your favorite dressing, and serve with cherries on the side.