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Add onion, garlic, rosemary, red wine, beef stock, Worcestershire sauce, and soy sauce to a slow cooker.
Pat the chuck roast dry with a paper towel, season with salt, and brown it on all sides in a pan on medium heat.
Add the browned chuck roast to the slow cooker and season generously with beef bouillon powder, salt, pepper, and granulated garlic.
Cook on low for 8 hours.
Make caramelized onions by cooking 5 tablespoons of butter and 5 medium onions cut into half moons on medium-low heat for about 1 hour, stirring frequently and seasoning with salt and pepper.
Shred the cooked beef and stir in the caramelized onions.
Strain the liquid from the slow cooker and set aside as the Au Jus.
Make a spread by combining mayo, cream style horseradish, salt, and pepper.
Cut a large French Baguette down the middle, add the spread, the beef and onion mixture, and Swiss cheese.
Bake the sandwich at 325 degrees for 10-15 minutes until the cheese melts.
Serve the sandwiches with the Au Jus on the side.