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Roughly chop one onion and the garlic.
In a slow cooker, add the onion, garlic, rosemary, red wine, beef stock, Worcestershire sauce, and soy sauce.
Pat the chuck dry with a paper towel. Season with salt and brown it in a pan on medium heat.
Add the browned chuck to the slow cooker. Season generously on both sides with beef bouillon powder, salt, pepper, and garlic powder. Cook on low for 8 hours.
In the same pan, heat the butter on medium low. Cut 5 onions into half rings. Cook for one hour stirring frequently. Season with salt and pepper.
Once the slow cooker is done, separate the beef and shred it. Add the caramelized onion.
Strain the slow cooker and set aside juice for aju dip.
For the spread, mix mayonnaise, horseradish, and salt and pepper to taste.
Assemble the sandwich by cutting the french bread in half, applying the prepared sauce, adding the beef and onion mixture, and topping with swiss cheese slices.
Wrap the sandwich tightly in aluminum foil. Bake at 325F/165C for 10 to 15 minutes. Serve immediately!