These babies are the best to make for a game night or Sunday football session!

Directions:

1. Heat the olive oil over medium-high heat in a large skillet. Season the beef chuck roast with salt and pepper, and sear on all sides until a golden-brown crust forms, about 3-4 minutes per side.

2. Place the sliced onions and minced garlic at the bottom of the slow cooker.

3. Transfer the seared chuck roast on top of the onions and garlic in the slow cooker.

4. In a bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, bay leaf, and dried thyme. Pour this mixture over the beef in the slow cooker.

5. Cover and cook on low for 8 hours, or on high for 4 to 5 hours, until the beef is very tender and shreds easily with a fork.

6. Once cooked, remove the beef from the slow cooker and shred the meat with two forks.

7. Skim the fat from the cooking juices and remove the bay leaf. Use the remaining liquid in the slow cooker as the au jus for dipping.

8. Preheat the broiler. Split the hoagie rolls and fill them with the shredded beef and slices of provolone cheese. Place under the broiler for just a few minutes until the cheese is melted and bubbly.

9. Serve the sandwiches immediately with small bowls of the warm au jus for dipping.

Variations & Tips:

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