Night before... Salt and pepper chuck roast. Combine sherry (or wine), liquid smoke, add 1/2 cup of Worcestershire sauce. Mix and marinate chuck roast. Cover and place in fridge over night.

Heat olive oil in large skillet and sear chuck roast on both sides (no longer than 5 minutes). Slowly add marinade from night before from pan.

While the chuck roast is on the stove, melt beef bouillon paste in 2 cups HOT water.

Place chuck roast and all remaining ingredients into slow cooker. Do not trim fat from roast. Add remaining Worcestershire sauce. Add the 2 cups of melted beef bouillon paste and water. Add any additional water or broth until meat is covered.

Sliced onions and mushrooms and add to slow cooker

Cook on LOW for 4 hours, then remove and place in cutting board. Thinly slice or pull apart roast and place back into slow cooker. (You may remove fat at this point if you wish). Stir and cook on LOW for 1-2 hours longer. (Until tender)

Split rolls and add mayonnaise and provolone (pickles if you choose) add roast meat and extra mushrooms (if desired)

OPTIONAL..bake at 350 degrees until cheese is melted. Serve with remaining au jus and enjoy.

NOTE:
For those who wish to cut carbs, skip the bread and place in a bowl with provolone cheese on top and bake till cheese is melted. (Makes a great hearty soup.