Add chuck roast to the slow cooker.

Pour beef broth and french onion soup over roast, then sprinkle au jus seasoning mix and dry onion soup mix over the top. Stir up and flip the roast over to make sure it is all coated.

Place lid on slow cooker, and cook 3-4 hours on HIGH or 6-8 hours on LOW, until meat is fork tender and shreds easily.

When the meat is tender enough to shred easily with a fork, remove the roast from the slow cooker and shred.

Serve by piling the shredded meat onto sliced, crusty rolls with a slice of provolone cheese.

Toast the cheese and top bun under the broiler until the cheese melts and the bun starts toasting.

Serve with the juices from the slow cooker as au jus for dipping.