Begin by heating a large skillet over medium-high heat. Add a drizzle of oil and place the beef chuck roast in the pan, searing it for about 3-4 minutes on each side until it develops a rich brown crust.

Once the beef is well-seared, transfer it to your Crockpot. In the same skillet, pour in beef broth, Worcestershire sauce, minced garlic, and sliced onions, stirring to combine.

Cover the Crockpot and set it to cook on low for 8 hours or high for 4-5 hours.

After the cooking time is complete, remove the roast from the Crockpot and shred the beef into bite-sized pieces.

While the beef absorbs the delicious juices, slice your French rolls or baguettes in half. Preheat your oven to 375°F (190°C) and place the rolls on a baking sheet.

Remove the toasted rolls from the oven and generously fill each roll with the shredded beef. Top with cheese and return to the oven for an additional 2-3 minutes to melt.

Serve the sandwiches with a side of the savory au jus for dipping.