Shredded Beef Sandwiches

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

In a large skillet over medium heat, melt the butter.

Sear the chuck roast on all sides until a nice brown crust forms.

Transfer the seared roast to your slow cooker.

In the same skillet, add the sliced onion, beer, and beef broth.

Stir in the minced garlic, steak seasoning, and steak sauce.

Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.

Pour the entire mixture from the skillet over the roast in the slow cooker.

Cover and cook on low for 8 hours, or until the beef is fall-apart tender.

Remove the cooked beef from the slow cooker, place it on a platter, and shred it using two forks.

Return the shredded beef to the slow cooker to soak in the cooking liquid.

To assemble, pile the shredded beef onto toasted onion buns. Top with a slice of pepper jack cheese, a handful of crispy fried onions, and a drizzle of chipotle aioli.