Step 1: Cook the Beef

1. Sear the Beef:

In a large skillet, heat the olive oil over medium-high heat. Season the chuck roast generously with salt and pepper on all sides. Once the oil is hot, sear the beef for about 3-4 minutes per side until browned. This step locks in the flavors and gives the beef a rich, caramelized crust.

2. Slow Cook the Beef:

Once seared, transfer the beef to a slow cooker. Add the onions, garlic, beef broth, Worcestershire sauce, soy sauce, thyme, and rosemary. Cover and cook on low for 6-8 hours, or until the beef is fork-tender and easy to shred. If you’re short on time, you can cook on high for 3-4 hours.

3. Shred the Beef:

Once the beef is done cooking, remove it from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker to keep it warm and soaking in the flavorful juices.

Step 2: Prepare the Biscuits

1. Preheat the Oven:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.

2. Separate the Biscuit Dough:

Open the can of biscuit dough and separate the biscuits. Use your hands or a rolling pin to gently flatten each biscuit slightly, making them large enough to hold the filling.

3. Assemble the Biscuits:

Place a small amount of the shredded beef in the center of each biscuit (about 1-2 tablespoons). Top the beef with a half slice of provolone or Swiss cheese. Fold the biscuit dough over the beef and cheese, pinching the edges together to seal the filling inside. You can gently press the seams with a fork to ensure they’re closed.

Step 3: Bake the Biscuits

1. Brush with Butter:

Melt the butter and stir in the garlic powder. Brush the tops of each biscuit with the garlic butter mixture to give them a golden, flavorful crust.

2. Bake:

Bake the biscuits in the preheated oven for 15-18 minutes, or until they are golden brown and puffed up.

3. Garnish:

For an extra touch, sprinkle the baked biscuits with a little dried parsley or fresh herbs as soon as they come out of the oven.

Step 4: Make the Au Jus

1. Collect the Drippings:

While the biscuits are baking, strain the juices from the slow cooker into a small saucepan. Add the extra beef broth, Worcestershire sauce, and soy sauce.

2. Simmer the Au Jus:

Bring the mixture to a simmer over medium heat, stirring occasionally. Let it reduce slightly for about 5-7 minutes to concentrate the flavors. Taste and season with salt and pepper, if needed.

Step 5: Serve and Enjoy

Once the biscuits are done baking, serve them warm with a side of the au jus for dipping. The buttery, flaky biscuit crust soaks up the flavorful beef drippings, creating a perfect balance of savory, cheesy, and rich flavors in every bite.