1. Sear the roast. Heat a cast iron skillet over medium-high heat until you start to see just a little smoke. Add 1–2 tablespoons of olive oil and let it warm for about 30 seconds. Place the chuck roast in the pan and sear for about 5 minutes per side, until a deep brown crust forms.

2. Warm Transfer the seared roast to a slow cooker. Pour both cartons of beef broth over the top and sprinkle in both pouches of onion soup mix. Stir to combine. Cover and cook on low for 6–8 hours or high for 4–6 hours, until the meat is tender and easily shredded.

3. Prepare the Au Jus. Remove the roast from the slow cooker and transfer it to a plate or bowl. Shred the meat with two forks. Use a paper towel to gently skim any visible fat floating on top of the broth. To remove even more fat, add a few ice cubes to the au jus, stir briefly, and let the fat solidify around the ice. Skim off the ice (and attached fat) with a strainer and discard. Repeat as needed until the broth looks clear and no more fat sticks to the ice. This is essential for the right flavor.

4. Assemble the Sandwiches. (Optional) Toast the French rolls in a 350°F oven for a few minutes until lightly crisp. Pile shredded beef onto each roll and top with a slice or 2 of provolone cheese. Return the sandwiches to the oven for 3–5 minutes, until the cheese is melted and bubbly (but not browned).

5. Pour the warm au jus into small bowls or ramekins for dipping. Slice the sandwiches in half and serve immediately.