Heat the olive oil in a large skillet over medium-high heat until it starts to shimmer slightly. Season the beef with salt and pepper and sear every side until it is dark and very brown.

Remove the beef and add the sliced onions to the same hot skillet for about three minutes. Add the minced garlic for thirty seconds until you can smell it clearly throughout your kitchen.

Pour a splash of the beef broth into the hot skillet to scrape up the brown bits. These bits are called "fond" and they hold all the incredible concentrated flavor for your dipping sauce.

Place the seared beef and the sautéed onions into the bottom of your slow cooker. Make sure the meat is centered so it cooks evenly in the flavorful liquid you will add next.

Pour the remaining beef broth, soy sauce, and Worcestershire sauce over the meat in the pot. Toss in the rosemary, thyme, and the bay leaf to begin infusing the broth with herbs.

Cover the pot and cook on the low setting for eight hours until the beef is tender. Cooking on low ensures the meat stays juicy and does not become tough or stringy.

Take the meat out of the pot and place it on a large cutting board or plate. Use two forks to shred the beef into bite-sized pieces and remove any large bits of fat.

Pour the cooking liquid through a fine-mesh strainer into a clean pot or a large bowl. This gives you a clear, professional-looking dipping sauce that is smooth and very easy to eat. For the most flavorful result, using a good-quality broth makes a real difference — our guide to making rich beef stock from scratch is worth bookmarking for this very purpose.

Place your split rolls on a baking sheet and top each one with a slice of cheese. Broil in the oven for two minutes until the bread is toasted and the cheese is bubbly.

Pile a generous amount of shredded beef onto each toasted roll and close the sandwich tightly. Pour the warm broth into small bowls and serve them alongside the hot, beefy sandwiches.