1. Generously season each side of the roast with salt and pepper. In a large skillet add the olive oil and turn to medium high heat. Sear each side of the roast for 3-4 minutes until it gets a golden brown crust.

2. Place the roast into the slow cooker. Add sliced yellow onion, beef consommé, beef broth, beef bouillon cube, onion powder, garlic, thyme, oregano, soy sauce, Worcestershire sauce and bay leaves

3. Cook on low heat for 8-10 hours or on high for 5-7 hours. Remove the roast from the slow cooker, Let sit for 10 minutes and either slice the meat or shred with a fork.

4. Strain the beef drippings and discard the strained herbs, set aside to make au jus

5. Place the meat back in the slow cooker and add a few tbsp. of au jus to help keep the meat moist. Let the meat soak up all the juices for at least 30 minutes to an hour.

Make the caramelized red onions.

6. Add the butter to a pan and melt on medium heat. Next add the sliced red onions and cook for 45 minutes stirring occasionally. When the onions start to dry out, add a splash of balsamic vinegar and keep stirring to ensure the onions don’t burn during those 45 minutes. Add more butter if necessary and some au jus to keep the onions hydrated. Once the onions start to caramelize, remove from heat and set aside. (I like to add the onions from the slow cooker in with the caramelized onions to prevent waste)

7. For buns, heat oven to 350 degrees. Cut buns through the center, place buns cut side up on a rimmed baking sheet. Spread butter on each side then toast in preheated oven about 5 minutes, next add the shredded beef and caramelized onions, top with provolone toast until melted, about 2 minutes longer. 

Serve warm with remaining broth for dipping.