In a small bowl, combine garlic, rosemary, thyme, salt and black pepper.

Sprinkle this mixture over the roast, then place the roast in your slow cooker.

Add in the beef broth. If there’s not enough broth to cover the roast, add a little water until it’s covered.

Add in the bay leaf, Worcestershire sauce and the peppercorns, then arrange the sliced onion over the roast. Cover and cook on low for 8-10 hours or until the beef is tender and will easily fall apart.

Shortly before you’re ready to eat, prepare the caramelized onions and peppers. In a large skillet over medium heat, heat the olive oil. Add in the onions and season them with 1 teaspoon kosher salt. The process of caramelizing the onions will take time, about 30 minutes, so be sure to keep an eye on them as they are browning. If needed, add in a little water if the pan becomes too dry.

When the onions are golden brown and tender, remove them from the pan.

To the pan add in the peppers and sauté until tender, about 7 minutes. Remove them from the pan.

Remove the roast from the slow cooker and use two forks to shred it. You can also cut it into slices against the grain, but I prefer shredded beef.

Pre-heat your broiler to high.

Poor the broth from the slow cooker through a fine mesh strainer. Allow the broth to stand at room temperature to allow the fat to separate and rise to the top. Use a spoon to remove any fat. Pour the broth into small bowls for dipping the sandwiches.

Split the rolls, then spread about 1/2 tablespoon of butter on each roll. Place the rolls open faced on a rimmed baking sheet and broil for two to three minutes.

Remove the rolls from the oven and place meat and caramelized onions and peppers on each sandwich. Top with a slice of provolone cheese. Broil for an additional 1-2 minutes, or until the cheese has melted.

Serve each sandwich with some of the broth (au jus) on the side.

Enjoy!