1. Season the beef chuck roast with black pepper, then place it in your slow cooker.
2. In a mixing bowl, combine beef broth, soy sauce, Worcestershire sauce, Dijon mustard, minced garlic, thyme, and rosemary. Pour this mixture over the beef.
3. Cover and cook on low for 7-8 hours or until the beef is tender and shreds easily with a fork. My abuela always said, “Patience is the secret ingredient,” and it’s so true here.
4. Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker to soak up more of the savory juices.
5. Preheat your oven to 350°F. Place the sliced hoagie rolls on a baking sheet, and place two slices of provolone cheese on each roll. Heat in the oven for about 5 minutes until the cheese is melted and bubbly.
6. Using a slotted spoon, add the beef to the rolls, top with optional sautéed onions or mushrooms for added flavor, and serve the sandwiches with a small bowl of the cooking liquid for dipping.

There’s nothing better than dipping a warm sandwich into a flavorful jus, watching the bread soak up all that goodness. It reminds me of how food can turn into a fun and interactive experience, just like our family dinners back home.