• Add olive oil to a large nonstick skillet and heat over medium heat.
• Sear beef on all sides until lightly golden - brown. For about 1-2 minutes per side.
• Using tongs, carefully transfer beef to the slow cooker and top with all SAUCE ingredients. Gently stir everything to combine.

Cooking tips if you are using a round beef roast:

• Cook beef on low for 8 hours. After 8 hours shred the beef and continue cooking for another 1 hour on low.
• TIP: For best results, after 4 hours of cooking, turn beef on the other side for the rest of the cooking. After 8 hours of cooking, shred beef into the sauce and cook on low for one more hour.

Cooking tips if you are using a chuck roast:

• Cook beef on low for 8 hours. Once ready, transfer the roast to a cutting board and thinly slice it across the grain, or you can shred the beef.
• OR: cook roast on low for 5 hours, transfer roast to a cutting board and thinly slice it across the grain. Place sliced meat back in the slow cooker and cook on low for another 2 hours.

Store:

• Any remaining beef should be added to an airtight container and topped with the remaining sauce so it does not dry out. Store in the fridge for 4-6 days.

Serve:

• When ready to serve, remove beef from the slow cooker, using a ladle and a fine mesh, strain the sauce into a large container.
• Preheat oven to 350F.
• Split French rolls and line them open face up on a baking tray. Top each half with beef and top beef with 2 slices of swiss cheese.
• Bake for 5-7 minutes or until cheese is melted.
• Remove from oven, sprinkle with freshly chopped parsley and add French fried onions if desired. Close the sandwiches.
• Serve with the strained sauce for dipping.
• Serve immediately.
• Enjoy!