Slow Cooker French Dip Sandwiches

1. In a small bowl, combine garlic, rosemary, thyme, salt and black pepper. 2. Sprinkle this mixture over the roast, then place the roast in the slow cooker. 3. Add in beef broth. If there's not enough broth to cover the roast, add a little water until it's covered. 4. Add in bay leaf, Worcestershire sauce, and peppercorns, then arrange the onion chunks over the roast. Cover and cook on low 8-10 hours or until the beef is tender and will easily fall apart. 5. Shortly before you're ready to eat, prepare the caramelized onions and peppers. In a large skillet over medium heat, heat the olive oil. Add in the sliced onions and and season them with 1tsp kosher salt. The process of caramelizing the onions will take time, about 30 minutes, so be sure to keep an eye on them as they are browning. If needed add a little water if the pan becomes too dry. 6. When the onions are golden brown and tender, remove them from the pan. 7. To the pan add in peppers and sauté until tender, about 7 minutes. Remove them from the pan. 8. Remove the roast from the slow cooker and use two forks to shred it. 9. Pre-heat your Broiler to high. 10. Pour the broth from the slow cooker through a fine mesh strainer. Allow. The broth to stand at room temperature to allow the fat to separate and rise to the top. Use a spoon to remove any fat. Pour the broth into small bowls for dipping the sandwiches. 11. Split the rolls, then spread about 1/2 tbsp. of butter on each roll. Place rolls open faced on a rimmed baking sheet and broil 2 to 3 minutes. 12. Remove the rolls from the oven and place meat and caramelized onions and peppers on each sandwich. Top with a slice of provolone cheese. Broil for an additional 1-2 minutes or just until the cheese has melted. 13. Serve with au jus (broth) on the side.