In a skillet, heat a splash of olive oil over medium-high heat. Sear the beef chuck roast for 1-2 minutes on each side until browned.

Transfer the seared beef into the slow cooker. Sprinkle on the dry onion soup mix, and pour in the water and beef broth.

Set your slow cooker to HIGH for 4-6 hours or LOW for 8-10 hours. Cover and cook until the beef is fork-tender.

Remove the beef and shred it into bite-sized pieces using two forks, soaking it in the flavorful broth.

Slice the crusty rolls in half and fill them with the shredded beef and a slice of cheese.

Preheat your broiler to medium-high. Place the sandwiches on a baking sheet and broil for 2-3 minutes until the cheese is melted.

Serve the sandwiches hot with the broth for dipping.