Heat the olive oil in a large skillet over medium-high heat.

Pat the chuck roast dry with paper towels and season generously with salt and pepper.

Sear the beef on all sides until browned, about 3-4 minutes per side. This step enhances the flavor of the meat and the broth. Transfer the beef to the slow cooker.

In the same skillet, add the sliced onion and garlic. Sauté for 2-3 minutes until softened and fragrant.

Add the red wine to deglaze the pan, scraping up any browned bits. Cook for 1-2 minutes, then pour the mixture over the beef in the slow cooker.

Add the beef broth, Worcestershire sauce, soy sauce, thyme, rosemary, and bay leaf to the slow cooker. Stir gently to combine.

Cover and cook on low for 8 hours or high for 6 hours, or until the beef is fork-tender.

Remove the beef from the slow cooker and shred it using two forks. Discard any excess fat. Return the shredded beef to the slow cooker to soak in the juices for an additional 20-30 minutes.

Preheat your oven to 375°F (190°C). Slice the rolls in half and lightly butter them, if desired. Toast them in the oven for 5-7 minutes until golden and crisp.

Layer the shredded beef onto the toasted rolls. Top with a slice of cheese and place the sandwiches under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.

Serve each sandwich with a small bowl of the strained au jus for dipping. Garnish with fresh parsley if desired.