Pat the chuck roast dry with paper towels and season generously with salt and pepper.

Heat the olive oil in a large Dutch oven or skillet over medium-high heat.

Sear the roast on all sides until deeply browned, about 3-4 minutes per side.

Remove the roast from the pot and set aside.

Add the sliced onions to the pot and cook until softened and lightly caramelized, about 8-10 minutes.

Add the minced garlic and tomato paste and cook for another minute until fragrant.

Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Allow the wine to reduce slightly, about 2-3 minutes.

Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf.

Return the roast to the pot, ensuring it is mostly submerged in the liquid. Bring to a simmer.

Cover and cook using one of the following methods: Crock Pot: Transfer the mixture to a slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, or until the beef is very tender and easily shreds with a fork. Oven: Place the Dutch oven in a preheated oven at 325°F (160°C) and cook for 3-4 hours, or until the beef is very tender. Stovetop: Reduce heat to low, cover, and simmer for 3-4 hours, or until the beef is very tender.

Remove the roast from the pot and shred it with two forks.

Strain the cooking liquid through a fine-mesh sieve into a separate bowl. Discard the solids.

Slice the crusty rolls in half horizontally.

If desired, top the bottom halves with provolone or Gruyere cheese and broil for a minute or two until melted.

Pile the shredded beef onto the rolls.

Serve the sandwiches immediately with the strained au jus for dipping.