Sear the Beef (Optional): Heat olive oil in a skillet over medium-high heat. Season the beef chuck roast with kosher salt and freshly ground black pepper, then sear each side for 1–2 minutes until it’s golden brown.

Slow Cook: In your slow cooker, place the seared beef and any pan drippings. Sprinkle the dry onion soup mix over it, then pour in the water and beef broth. Cover and cook on HIGH for 4–6 hours or LOW for 8–10 hours until the beef is fork-tender.

Shred Beef: Once cooked, carefully transfer the tender beef to a bowl. Using two forks, shred the beef into bite-sized pieces.

Assemble Sandwiches: Pile generous portions of shredded beef onto your sliced crusty rolls. Top with Swiss or provolone cheese, then arrange them on a baking sheet.

Broil: Preheat your broiler and place the baking sheet of sandwiches on the middle rack. Broil for 2–3 minutes, watching closely until the cheese is melted and the rolls are perfectly toasted.

Serve: Ladle the warm broth into small bowls for dipping, and serve the sandwiches hot.