In a large skillet, heat olive oil over high heat. Seasoning the chuck roast with salt and pepper and transfer to heated skillet to sear it for about 3 minutes on each side to give it a good crust to hold in the juices while it cooks in the crockpot.
Transfer roast to crockpot. Add water, beef broth and onion soup mix. Cover and cook on high for 4.5 hours or on low for 8 hours.
When meat is tender enough to shred with a fork easily (or reaches an internal temperature of 145 degrees), it is done. Shred meat in large chunks and remove any excess fat. Toast the rolls with the cheese, add the shredded meat to each toasted roll. Dip the sandwich in the beef broth juices from the crockpot. It’s delicious!
