French Dip Sandwiches

Season the chuck roast generously on all sides with salt, pepper, and garlic powder.

In a hot pan with butter, sear the chuck roast on all sides until a brown crust forms.

Transfer the seared roast to a slow cooker.

In the same pan, add the sliced onion and cook until softened.

Add the minced garlic, Worcestershire sauce, and au jus packet to the onions and stir.

Pour in the beer, stir to combine, and bring the mixture to a simmer.

Pour the beef broth over the roast in the slow cooker, followed by the onion and beer mixture from the pan.

Cover the slow cooker and cook on low for 8 hours.

After 8 hours, shred the beef directly in the slow cooker using two forks or tongs.

Toast the split sub rolls.

Assemble the sandwiches by placing provolone cheese on the toasted rolls, followed by a generous portion of the shredded beef.

Place the open-faced sandwiches on a baking sheet and put them in the oven just long enough to melt the cheese.

Serve the sandwiches with a side of the au jus from the slow cooker for dipping.