• Pat 4 pounds boneless chuck roast dry using a paper towel. Set aside.
• In a small mixing bowl, combine 1 teaspoon black pepper, 1 teaspoon garlic powder , ½ teaspoon onion powder, and ½ teaspoon kosher salt. Sprinkle the meat all over with the seasonings. 

Browning Meat and Onion Option

• Method one- most preferred. Heat a heavy-bottomed pan over medium heat add 1 Tablespoon avocado oil. Once the oil is hot, add the seasoned meat and brown on all sides. Place the browned beef in the slow cooker.
• To the pan, add 1 large yellow onion (thinly sliced), saute for about 5 to 7 minutes to soften the onions. Add 14.5 ounce can, low sodium beef broth to the pan and use a wooden spoon to loosen the brown bits at the bottom of the pan. Add the broth and onions to the slow cooker.
• Add remaining ingredients to the slow cooker: ¼ cup light soy sauce , 3-4 dashes Worcestershire sauce, 1 teaspoon Dijon mustard, 1 Bay Leaf, and 3 sprigs fresh thyme or 1 teaspoon dried thyme.
• Place the lid on the slow cooker. Cook on high for 5 hours or low for 7 to 8 hours. The meat will be tender and pull apart easily. Shred the beef with forks.
• To prepare the 6 hoagie rolls hoagies.  Place the broiler on high. Place oven rack on the third rack from the top of the oven.

  Slice rolls in half, lengthwise. I prefer to remove some of the breading inside the hoagie. If adding, divide 2 teaspoons salted butter (softened onto the sliced hoagie halves.
• Place one of the 6 slices provolone cheese on each of the top hoagie. Broil for a few seconds to melt the cheese, about 20-30 seconds. Watch closely so the bread and cheese do not burn.
• Once the bread is toasted, remove from the oven. Divide the shredded beef on the bottom hoagie. Serve with the au jus sauce. Serve immediately.
• Method two- Add everything to the slow cooker without browning the meat.

No prebrowning of the meat or onions

• Add all ingredients except for the sandwich makings of hoage bread and cheese. Follow the slow cooker method and sandwich creating above.