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 skillet over medium-high heat and melt the butter.
• Sear the roast on all sides until nicely browned.

Transfer to the crock pot

• Place the seared roast in the crock pot.

Build the onion and gravy mixture

• In the same skillet, add the sliced onion and minced garlic.
• Add the Worcestershire sauce, beer and au jus packet.
• Stir everything together and bring to a simmer, scraping the browned bits from the bottom of the skillet.

Pour over the roast

• Pour the simmering onion mixture over the roast in the crock pot.
• Add the beef broth.

Slow cook

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

Shred the beef

• Shred the beef with two forks and discard any extra fat.
• Return the shredded meat to the crock pot so it soaks up the juices.

Build the sandwiches

• Fill the sub rolls with a generous pile of shredded beef.
• Top with slices of provolone cheese.

Melt the cheese

• Place the sandwiches in the oven for a few minutes until the cheese is melted.

Make the au jus and serve

• Strain the cooking juices from the crock pot into small bowls for dipping.
• Serve the sandwiches hot with the au jus on the side.