Preheat your oven to 325°F (163°C).

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Season the beef chuck roast on all sides with kosher salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary.

Sear the seasoned roast in the skillet for 8–10 minutes until browned on all sides.

Remove the beef and sauté sliced onions in the same skillet for about 5 minutes.

Return the beef to the skillet, add beef broth and soy sauce, and stir gently to combine.

Cover the skillet and roast in the oven for approximately 3–4 hours until fork-tender.

Once cooked, let the beef rest for 5–10 minutes before shredding with forks.

Preheat the broiler to high.

Cut the baguette pieces in half lengthwise and place them on a lined baking sheet, cut side up.

Add a slice of provolone cheese on each baguette half.

Broil the sandwiches for 2–3 minutes until the cheese is melted and bubbly.

Assemble the sandwiches by piling shredded beef onto the cheese-topped baguette.

Serve the sandwiches with the remaining cooking liquid as a dipping sauce along with horseradish sauce if desired.