STEP ONE: Remove onion skin and garlic skins along with the top and bottom core ends. Cut onions in half through the middle, and then perpendicular so it is quartered in 4 sections. Cut larger slices, like 1/4" slices in width. Chop garlic cloves into large pieces. Set aside.
5 cloves fresh garlic, smashed and chopped, 1 large onion, sliced
STEP TWO: Salt and pepper both sides of the chuck roast, press in with the back of a large spoon, fork, or your hands.
1 3.5# Chuck or Arm Roast, salt & black pepper
STEP THREE: Place crock pot insert on the oven burner and heat on medium high. Pour a tbsp of olive oil in pan and swirl to coat the bottom. Place the salt and peppered roast in the pan. Sear until crusty and browned on one side. Flip roast and sear on this side. Note: if you do not have a slow cooker with a removable insert, do this step in a large skillet.
1 tbsp olive oil
STEP FOUR: Lift meat out of pan and place on a plate. Lay onion slices and cut up garlic on the bottom of the crock pot making an onion and garlic platform for the meat to sit on. Set seared and seasoned beef on top of the onions and garlic.
STEP FIVE: Add rosemary and thyme to sides of the slow cooker.
4 fresh rosemary sprigs, 4-5" long, 8 fresh thyme sprigs, 2" long
STEP SIX: Sprinkle Lipton Dry Onion Soup mix on top of roast.
1 package Lipton Dry Onion Soup Mix
STEP SEVEN: Pour beef broth on inside of pan, around the meat. Do not get the top of the meat wet.
3/4 cup beef broth
STEP EIGHT: Place the crock pot lid securely on and turn the heat to high for at least 6 hours or low for 7-8 hours. Try not to open the lid. Cooking time will vary on the size of the roast. Note: I'd highly recommend you exit the premises until dinner time...It smells THAT good!!!
STEP NINE: The beef is done when it falls apart. Shred with 2 forks in the savory au jus. Let the meat set in the juice while assembling the sandwich bread.