To the labeled freezer bag, add all ingredients except cheese.
Remove as much air as possible, seal and freeze up to three months.
Thaw in refrigerator.
Add contents of bag to crockpot and cook on low setting for 4 hours in a 6-qt. crockpot or 8 hours in a 4-qt. crockpot.
Serve on rolls topped with provolone cheese with the juice as a dipping sauce.