Generously season the roast with salt and pepper.

In a measuring cup, combine beef broth and Worcestershire sauce. Set aside.

Heat olive oil in a large skillet over medium-high heat.

Sear the roast on all sides until a deep brown crust forms.

Transfer the beef to the slow cooker.

In the same pan, reduce heat to medium and add sliced onions. Cook for about 5 minutes.

Add minced garlic and cook for 1–2 minutes.

Pour in a few tablespoons of the broth mixture and scrape up browned bits from the pan.

Transfer the onion mixture to the slow cooker with the beef.

Add remaining broth mixture and bay leaf.

Cook on high for 3–4 hours or low for 5–6 hours, until beef is tender.

Remove beef, slice thinly against the grain or shred.

Strain cooking liquid into a bowl to create the au jus. Discard bay leaf.

Return sliced beef and onions to slow cooker. Add a small amount of au jus to keep meat moist. Season to taste.

Toast rolls lightly.

Fill with beef and onions.

Top with cheese and melt in a 375°F oven or under broiler.

Serve with warm au jus on the side for dipping.

These Slow Cooker French Dip Sandwiches are best served hot and freshly assembled.

After searing and cooking onions, return beef to Instant Pot.

Add broth mixture and bay leaf.

Cook on high pressure for 60 minutes, followed by 20-minute natural release.

Slice or shred beef and continue with straining and assembling steps above.