Shredded Beef Sandwiches with Crispy Onions

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

In a large skillet over medium-high heat, melt the butter. Sear the chuck roast for a few minutes on each side until a brown crust forms.

Transfer the seared roast to the basin of a slow cooker.

In the same skillet, add the sliced onion and minced garlic. Sauté for 1-2 minutes until fragrant.

Pour in the beef broth, steak sauce, and beer. Add the steak seasoning and stir everything together.

Bring the sauce mixture to a simmer.

Pour the sauce and onion mixture over the roast in the slow cooker.

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

Remove the cooked roast from the slow cooker and place it on a plate or cutting board. Shred the meat using two forks, discarding any large pieces of fat.

Return the shredded beef to the slow cooker and stir to coat it in the juices.

To assemble the sandwiches, toast the split sub rolls.

Pile a generous amount of the shredded beef onto the bottom half of each roll.

Top the beef with two slices of pepper jack cheese and a handful of crispy fried onions.

Place the open-faced sandwiches on a baking sheet and broil or bake for 2-3 minutes, just until the cheese is melted and bubbly.

Drizzle with additional steak sauce if desired, place the top bun on, and serve immediately with a side of the cooking liquid (au jus) for dipping.