Start by trimming any excess fat from the beef chuck roast. You want the meat to be flavorful but not greasy. Rub the roast with salt, pepper, and garlic powder, giving it a good massage. Let it sit for about 30 minutes to absorb those spices.

In a large skillet, melt the unsalted butter over medium heat. Add the sliced onion, green pepper, and mushrooms. Sauté until they soften, about 5–7 minutes. You want them to be fragrant but not caramelized. Remove them from the heat and set aside.

In your slow cooker, place the seasoned beef chuck roast at the bottom. Pour the Worcestershire sauce and balsamic vinegar over it. Add the sautéed vegetables on top, followed by the can of French onion soup and beef stock. Then comes the dark ale. It will make the meat flavorful and juicy.

Cover your slow cooker and set it to low heat. Let it cook for 8 hours. This allows the beef to tenderize and absorb all the flavors. If you're short on time, high heat for 4–5 hours will work, but I highly recommend the low setting for the best results.

Once it’s time, carefully remove the roast from the slow cooker. It should shred with little effort. Use two forks to pull it apart and return the shredded beef to the pot to soak in the juices.

Slice your hoagie rolls down the middle without cutting all the way through. Pile on the shredded beef and top it generously with cheese. If you're using Cheez Whiz, a good drizzle does the trick. Otherwise, place provolone slices right on top.

Optionally, you can place the assembled sandwiches under the broiler in your oven for a few minutes to melt the cheese further. Just keep an eye on them—cheese can go from beautifully melted to burnt in no time!