Just add these five ingredients to a slow cooker with your beef chuck roast—every bite will melt in your mouth.

Place the beef chuck roast in your slow cooker.
Sprinkle the dry onion soup mix evenly over the top.
Pour in the beef broth and Worcestershire sauce.
Cover and cook on low for 8 hours, or until the roast is tender and shreds easily with a fork.
Remove the beef, shred it with two forks, and set it aside.
Preheat your oven to 350°F (175°C).
Arrange the hoagie rolls on a baking sheet and fill each one with the shredded beef.
Add a slice of provolone on each sandwich.
Bake for about 5 minutes, or until the cheese is fully melted and bubbly.
Serve with a small bowl of the cooking liquid for dipping.

Want a little heat? Add sliced jalapeños or a pinch of red pepper flakes before cooking.
Swap the provolone for Swiss or mozzarella for a different flavor.
For a low-carb option, skip the bread and serve the beef over a bed of leafy greens.
Save time by prepping everything the night before—store it in the fridge and start the slow cooker in the morning for a completely hands-off meal.