Generously season your chuck roast with salt and pepper on all sides. Let it rest for 15 minutes while preheating your skillet.

Sear the meat in the hot skillet for 4-5 minutes on each side until a brown crust forms. Remove and set aside.

In the same skillet, sauté sliced onions and minced garlic for 5-7 minutes until golden and fragrant.

Return the beef to the skillet and add beef broth to cover halfway. Simmer for 3-4 hours until tender.

Remove beef, let rest, then shred in the pot, mixing with the juices.

Assemble sandwiches with shredded beef on crusty rolls and top with your chosen condiments.