Trim any excess fat off of the roast, and liberally season the meat with salt and pepper.
3 1/2 pounds beef chuck roast, salt and pepper
Pour the broth, soup, wine, and garlic powder into the crock pot before sitting the roast in the crock pot in the liquid.
16 oz beef broth, 1 10.5 oz can condensed French onion soup, 6 oz red wine, 1 tsp garlic powder
Cook the roast on low for 6-8 hours, until it's falling apart tender.
Carefully remove the cooked beef from the crock pot to a plate or other serving platter. Loosely cover it with aluminum foil and allow it to 'rest' for about 15 minutes.
Roughly 'slice' the beef or use two forks to shred the meat, then return the beef to the crock pot and let it finish cooking on low for another 30 minutes.
Lightly toast the rolls, and distribute the cheese between the rolls. I like to use two slices per sandwich. Top with cooked beef.
4-6 French rolls, 8-12 slices provolone cheese
Spoon the au jus gravy into ramekins or other small bowls, and serve everything nice and warm.