1-First step: Season and brown the beef Start by patting the 2.5 to 3 pounds beef chuck roast dry with paper towels. Season it generously with kosher salt and freshly ground pepper. Then heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the roast for about 2 to 3 minutes per side until it has a deep brown crust.

2-Second step: Build the slow cooker base Place the browned roast in the slow cooker. Sprinkle the 2 one-ounce packages dry onion soup mix over the top. Pour in 2 cups water and 2 14.5-ounce cans beef broth. The liquid should come partway up the sides of the roast, giving it enough moisture to cook slowly and become fork-tender.

3-Third step: Cook low and slow Cover the slow cooker and cook on low for 8 to 10 hours or on high for 4 to 6 hours. The exact timing depends on your slow cooker and the thickness of the roast. You want the beef to be so tender that it easily shreds with two forks.

4-Fourth step: Shred the beef When the roast is cooked through, remove it from the slow cooker and place it on a cutting board or in a large bowl. Use two forks to shred it into bite-size pieces. Discard any large pieces of fat if needed. Then return the beef to the slow cooker so it can soak up more of the broth before serving.

5-Fifth step: Toast the rolls and melt the cheese Split the 6 to 8 crusty rolls such as ciabatta and toast them lightly in the oven or on a skillet. This helps them stand up to the juicy beef and broth. Add a scoop of shredded beef to each roll, then top with 6 to 8 slices Swiss or provolone cheese.

6-Final step: Serve with au jus Carefully ladle the hot cooking liquid into small bowls for dipping. Taste the broth and add a little more salt or pepper if needed. Serve the sandwiches warm with the au jus on the side so everyone can dip as much as they like.