Drizzle lightly with olive oil. Rub the chuck roast with steak seasoning and minced garlic on all sides.

Heat a few drizzles of olive oil in a large skillet and sear the roast on all sides. Spritz the slow cooker with cooking spray and arrange the sliced onion on the bottom.

Center the roast on top of the onion.

Drizzle the Worcestershire sauce over the roast.

Add the beef broth, bay leaf and thyme to the pan to deglaze the pan scraping any brown bits from the bottom of the pan.

Pour the broth over the roast in the slow cooker.

Cook on low for for 6-8 hours or until the meat is falling apart tender.

Remove the roast from the slow cooker and slice or shred the meat removing visible fat.

Use a large spoon to skim the fat from the top of the jus.

After slicing or shredding return the meat to the jus and keep warm.

To assemble and serve: Warm the rolls or butter and toast. Fill the roll with beef and onions, then cover with 2 slices of provolone cheese

Place onto a pan and place under the broiler until the cheese has melted.

Serve with the au jus for dipping.