Season the roast

• Pat the chuck roast dry and season it on all sides with salt, pepper and garlic powder.

Sear the roast

• Heat the olive oil in a large skillet over medium-high heat.
• Sear the roast on all sides until nicely browned.

Load the slow cooker

• Place the seared roast in the slow cooker and pour in the beef broth.
• Sprinkle over the ranch seasoning, steak seasoning and minced garlic.
• Pour over enough Arby's sauce to cover the roast and scatter the sliced onion on top.

Cook low and slow

• Cover with the lid and cook on low until the beef is fork tender.

Shred the beef

• Remove the roast from the slow cooker and shred it with two forks, discarding any excess fat.
• Stir in a little of the cooking broth and some more Arby's sauce.

Build the sandwiches

• Lay the split onion buns on a baking tray.
• Pile a generous scoop of shredded beef on each bottom bun.
• Top with the onions from the slow cooker, a drizzle of Arby's sauce and a slice of cheddar.

Broil to melt the cheese

• Place the sandwiches in the oven under the broiler until the cheese melts and the buns toast.

Finish and serve

• Add a little more Arby's sauce and a drizzle of Horsey sauce to each sandwich.
• Close the buns and serve immediately.