1. Start by seasoning the beef chuck roast with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and sear the roast on all sides until browned, about 3-4 minutes per side.
2. Transfer the roast to your crockpot. Add the beef broth, soy sauce, Worcestershire sauce, garlic, onion, and thyme. Give it a gentle stir to combine the flavors.
3. Cover the crockpot and cook on low for 8-10 hours or on high for 4-5 hours. The meat should be tender and easily shreddable.
4. Once cooked, remove the beef from the crockpot and shred it using two forks. Return the shredded beef to the pot to absorb more flavor.
5. Preheat your oven to 400°F. Slice the rolls and place a slice of provolone cheese on each half. Toast them in the oven until the cheese is melted and bubbly, about 5 minutes.
6. Assemble your sandwiches by piling the shredded beef onto the toasted rolls. Serve with a small bowl of the au jus from the crockpot for dipping.

This easy-to-follow method mirrors the cooking process my grandmother would undertake, where patience and attention to detail were key. Just like her, I believe that a little extra time and care can turn a good dish into a great one.