Instructions

• Pat the chuck roast dry and season it with the kosher salt and black pepper.
• Heat the oil in a large skillet over medium-high heat. Sear the roast on both sides, then transfer it to the slow cooker.
• Add the onion to the skillet and sauté for 2 to 3 minutes. Pour in the red wine and simmer until reduced by half.
• Transfer the onion and wine mixture to the slow cooker. Add the beef broth, garlic, and bay leaf. Cook on high for 6 hours or low for 8 hours, until fork tender.
• Remove the beef and strain the cooking liquid for au jus. Shred the beef and reserve the soft onions.
• Heat the broiler. Brush open rolls with butter mixed with garlic powder and broil until lightly browned.
• Fill rolls with shredded beef and onions, top with provolone, and broil until melted. Sprinkle with parsley and serve with warm au jus.