Trim excess fat from the beef chuck roast, then season it generously with salt and pepper.

Place the roast in your crockpot. In a separate bowl, mix together the beef broth, onion soup mix, Worcestershire sauce, minced garlic, and thyme. Pour the mixture over the roast, ensuring it’s well covered.

Cover the crockpot with its lid and set it to low. Let it cook for 8 hours or until the meat is fork-tender.

Once cooked, carefully remove the roast from the pot and place it on a cutting board. Use two forks to shred the beef into bite-sized pieces, discarding any excess fat.

Place the shredded beef back in the broth and stir to combine. Allow it to sit for an additional 30 minutes on warm to enhance the flavors.

Slice the hoagie rolls in half. Optionally, toast them in the oven at 350°F (175°C) for about 5-7 minutes until slightly crispy.

Layer shredded beef on the bottom half of each hoagie roll and top with a slice of provolone or Swiss cheese.

If desired, return the assembled sandwiches to the oven for an additional 5 minutes until the cheese is melted and bubbly.

Ladle some of the reserved broth into small bowls for dipping, and serve alongside your sandwiches. Enjoy!