📖 Instructions

1. Sear the Chuck Roast: Heat olive oil in a large skillet over medium-high heat. Season the chuck roast generously with salt and pepper. Sear on all sides until nicely browned. This step is important for flavor!
2. Prepare the Slow Cooker: Place the seared chuck roast in the slow cooker.
3. Add Aromatics: Add the sliced onion and minced garlic to the slow cooker around the beef.
4. Pour in Liquids: Pour beef broth and Worcestershire sauce over the beef and vegetables. Ensure the beef is mostly submerged in the liquid.
5. Add Herbs and Seasoning: Add bay leaves, dried thyme, and a pinch of salt and pepper. These herbs will infuse the beef with delicious flavors as it cooks.
6. Slow Cook: Cover the slow cooker and cook on low for 7-8 hours, or on high for 4-5 hours, until the beef is very tender and easily shreds with a fork.
7. Prepare the Au Jus: Once the beef is cooked, remove it from the slow cooker and set aside to cool slightly. Strain the remaining liquid in the slow cooker through a fine-mesh sieve into a saucepan. This will be your au jus.
8. Reduce the Au Jus: Bring the au jus to a simmer over medium heat and let it reduce for about 15-20 minutes, or until it has thickened slightly and the flavors have intensified. Taste and adjust seasoning as needed.
9. Shred the Beef: While the au jus is reducing, shred the beef using two forks. Discard any large pieces of fat.
10. Assemble the Sandwiches: Slice the French rolls in half horizontally. Optionally, toast the rolls lightly under the broiler for a minute or two to prevent them from getting soggy.
11. Add Cheese: Place slices of provolone cheese on the bottom half of each roll.
12. Pile on the Beef: Pile the shredded beef generously over the provolone cheese.
13. Broil the Sandwiches: Place the assembled sandwiches on a baking sheet and broil in the oven for 1-2 minutes, or until the cheese is melted and bubbly.
14. Serve: Remove the sandwiches from the oven. Serve immediately with the warm au jus for dipping. Enjoy every delicious bite!