Season the chuck roast

• Place the chuck roast in the slow cooker.
• Scatter the chopped parsley and garlic over the meat.
• Season with red chili pepper flakes, Italian seasoning, garlic powder, salt and pepper.

Add the oil and wine

• Pour the extra virgin olive oil over the meat.
• Add the white wine.

Slow cook the beef

• Cover and cook on high, or on low for longer.
• Spoon some of the juices over the meat every so often.

Toast the bread

• Slice the bread and toast it until golden.

Shred the meat

• Shred the cooked beef in the slow cooker and keep it in the oil.

Plate and serve

• Arrange the toasted bread around the edge of a large serving dish.
• Spoon the shredded meat and all of the olive oil into the center.
• Serve with provolone on the bread, topped with meat and a drizzle of balsamic glaze.