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1
Slice onion into 1/4-inch rounds.
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2
Keeping rounds together, place in the bottom of a slow cooker.
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3
Add beef broth, soy sauce, Worcestershire sauce and mustard to the slow cooker as well (no need to stir to combine, while cooking it will work itself together).
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4
Salt and pepper both sides of the chuck roast and place on top of the onions and liquid mixture.
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5
Cook on low for 6-7 hours or until the roast is fall-apart tender.
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6
Once time has been reached, transfer roast to a large plate/platter or cutting board and shred using forks or similar kitchen utensils.
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7
Remove onions from the au jus and set aside.
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8
Strain au jus to remove the oil/fat that has collected on top.
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9
I used a spoon, but if you have a fancy kitchen tool (or know a secret way to do this that I dont) use your method.
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10
At this point you can return everything (shredded meat, juice and onions) to the slow cooker for up to an hour on the warming setting (so that it doesnt cook anymore).
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11
When youre ready to assemble the sandwiches, turn on your broiler.
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12
Split sandwich rolls and place as many as you need for dinner on a baking sheet and toast just until rolls begin to brown, or about one minute.
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13
Remove roll tops from baking sheet.
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14
Scoop beef out of juice and place onto bottom halves of rolls and top with onion (if desired) and cheese.
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15
Place back in the oven again just until cheese begins to melt.
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16
Top sandwiches with tops and cut in half for easier eating.
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17
Serve with a small side of au jus.
