Dry your roast thoroughly with paper towels. Rub the olive oil and all your spices (salt, pepper, garlic, and onion powder) over every inch of the meat.

Get a skillet screaming hot over medium-high heat. Brown the beef for about 3–4 minutes per side. You aren't cooking it through; you're just building a crust that adds massive depth to the final broth. FYI: You can skip this if you're in a rush, but the flavor won't be as "legendary."

Drop your roast into the slow cooker. In a small jug, whisk together the broth, Worcestershire, and soy sauce. Pour it right over the beef.

Cover and let it ride on Low for 8 hours. You’ll know it’s ready when the meat falls apart just by looking at it.

Lift the roast out and let it rest for 5 minutes (don't skip the rest!). Shred the beef using two forks. Pro-tip: Toss the shredded meat back into the crockpot for 10 minutes to let it soak up that liquid gold before serving.

Split your rolls and lay the cheese on top. Pop them under the broiler for 60–90 seconds until the cheese is bubbly and the bread is toasted.

Load the rolls with beef and fill small individual bowls with the juice from the pot. Dip, eat, repeat.