Start by preheating a large skillet over medium-high heat. Season the beef chuck roast generously with salt and pepper, then add it to the hot pan. Sear the roast on all sides for about 4-5 minutes each, until a deep brown crust forms.

Once the beef is beautifully browned, transfer it to your Crockpot. Pour in 4 cups of beef broth along with 2 tablespoons of Worcestershire sauce. Add 4 minced garlic cloves and one sliced onion. Stir gently to mix everything.

Cover the Crockpot with its lid and set it to low heat. Allow the roast to slow cook for 8 hours or set it to high for 4-5 hours, until the beef is fork-tender.

After cooking time is complete, remove the beef from the Crockpot and place it on a cutting board. Use two forks to shred the beef into bite-sized pieces. Return the shredded beef to the Crockpot, mixing it back into the broth.

Preheat your oven to 375°F (190°C). Slice French rolls or baguettes in half and place them on a baking sheet. Toast the rolls in the oven for about 5-7 minutes until golden.

For assembly, grab your toasted rolls and pile high with the luscious, shredded beef. Sprinkle with cheese if desired, allowing it to melt slightly over the warm beef. Drizzle on some of the rich au jus from the Crockpot.

Serve your enticing Crockpot French Dip Sandwiches warm with bowls of flavorful au jus for dipping.