Crafting these sandwiches is as easy as pie, and just as satisfying. Here’s how you can bring this recipe to life:

1. Begin by seasoning the beef chuck roast generously with salt and pepper. In a large skillet, heat the olive oil over medium-high heat and sear the roast on all sides until browned. This step locks in those savory juices.
2. Place the seared roast in your crockpot. Add the sliced onion and minced garlic on top of the beef.
3. In a mixing bowl, combine the beef broth, soy sauce, Worcestershire sauce, Dijon mustard, and dried rosemary. Pour this mixture over the beef in the crockpot.
4. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender and easily shredded with a fork.
5. Once cooked, remove the beef from the crockpot and shred using two forks. Return the shredded beef to the crockpot to soak up more of the flavorful juices.
6. Preheat your oven to 350°F. Open the French rolls and place a slice of provolone cheese inside each, if using. Fill the rolls with the shredded beef.
7. Wrap each sandwich in aluminum foil and bake in the oven for 10 minutes, or until the cheese melts and the rolls are warm and toasty.
8. Serve with a small bowl of the remaining au jus from the crockpot for dipping.

Remember, cooking is a journey. Don’t rush it. Let the aroma fill your home and create anticipation for what’s to come.