Heat a large skillet over medium-high heat and add a drizzle of oil. Season the beef chuck roast with salt and pepper and sear it in the hot pan for about 4–5 minutes on each side until it's nicely browned.

Transfer the seared beef to your Crockpot. Pour in 4 cups of beef broth, followed by 2 tablespoons of Worcestershire sauce. Add 4 cloves of minced garlic and 1 thinly sliced onion. Stir gently to combine and ensure the beef is well-coated.

Set your Crockpot to low heat and allow the beef to cook for 8 hours, or on high for 4–5 hours, keeping the lid on during the cooking process.

Once cooked, carefully remove the beef from the Crockpot and shred it into bite-sized pieces. Return the shredded beef to the Crockpot, mixing it with the juices.

Preheat your oven to 375°F (190°C). Slice the French rolls or baguette in half and toast them in the oven for about 5–7 minutes until golden and crisp.

Load each roll with a generous portion of shredded beef and top with cheese. Return the sandwiches to the oven briefly, just until the cheese melts.

Serve warm alongside a bowl of au jus for dipping, paired with crispy potato chips or coleslaw.