Prepare the beef: Place the beef chuck roast on a cutting board and pat it dry with kitchen paper. You'll notice the surface feels slightly tacky — that's fine. Trim any large pieces of hard fat, but leave the thin white streaks; they're what keep the meat luscious after hours of cooking.

Build the broth base: In the slow cooker insert, whisk together the beef broth, tomato paste, minced garlic, dried oregano, dried basil, dried rosemary, onion powder, salt, black pepper, red wine vinegar, and Worcestershire sauce. The mixture will look a deep reddish-brown and smell sharply of herbs and vinegar — a promising sign.

Add the beef: Place the whole chuck roast into the broth. It should be mostly submerged; if not, flip it halfway through cooking. The meat will look pale and firm now, but that will change dramatically.

Cook low and slow: Cover the slow cooker and set it to low for 6-8 hours, or high for 4-5 hours. After about 4 hours on low, you'll notice a rich, savoury aroma filling your kitchen — that's the beef releasing its goodness into the broth. The liquid will darken and become glossy.

Test for doneness: When the timer goes off, pierce the beef with a fork. It should slide in with almost no resistance, and the meat should feel wobbly and tender. If it still resists, cook for another 30-60 minutes. The surface of the broth may have a thin layer of rendered fat — you can skim this off if you prefer a leaner sandwich.

Shred the beef: Carefully transfer the roast to a large bowl or cutting board. Using two forks, pull the meat apart. You'll see long, succulent strands that separate easily; the colour should be a deep, uniform brown throughout, with no pink remaining. Discard any large pieces of gristle.

Return to the broth: Tip the shredded beef back into the slow cooker and stir to coat it in the juices. Let it sit in the warm broth for 10-15 minutes so it absorbs even more flavour. The meat will look glistening and moist, and the liquid will have thickened slightly from the tomato paste.

Toast the rolls: Just before serving, split the crusty rolls and toast them under the grill or in a dry frying pan until golden. The edges should be crisp and the centres still slightly soft — this prevents the bread from turning soggy when you pile on the beef.

Assemble and serve: Using a slotted spoon, pile the shredded beef onto the bottom half of each roll. If using cheese, lay a slice on top and let it melt from the heat of the meat. Spoon a little extra broth over the top if you like a juicier sandwich, then crown with the top half of the roll. Serve immediately while the beef is still steaming.