Start by trimming any excess fat from the beef chuck roast. Place it in the slow cooker.

Add the sliced onion and minced garlic around the roast.

In a mixing bowl, whisk together beef broth, soy sauce, Worcestershire sauce, thyme, and black pepper. Pour the mixture over the roast.

Cover and cook on low for 8 hours, or until the beef is tender and shreds easily.

Once done, remove the beef from the slow cooker and shred using two forks.

Slice the French rolls and toast them slightly under the broiler if desired.

Layer the shredded beef onto the rolls, top with provolone or Swiss cheese, and place under the broiler again until the cheese melts.

Don’t forget to ladle the broth into small bowls for dipping. Enjoy!