Step 1

Pat the chuck roast dry with paper towels. In a small bowl, stir together the salt, black pepper, onion powder, paprika and brown sugar. Rub and pat the spice mixture evenly on the roast.

Step 2

Place the roast in a 4- or 5-quart slow cooker. Pour the beef broth around the roast, cover, and cook on low for 8-9 hours or high for 5-6 hours.

Step 3

While the meat cooks, roast the garlic (you can do this several days in advance and refrigerate). Peel most of the paper skin off the heads of garlic (making sure all the cloves stay intact). Slice about 1/4-inch or so off the tip of the head of garlic so the ends of the garlic are exposed. Place the two heads of garlic cut-side up on a sheet of aluminum foil. Drizzle with 1-2 teaspoons olive oil. Wrap the foil around to cover completely and bake at 400 degrees F for 30-40 minutes until the garlic is starting to look caramelized and brown and the texture is very, very soft.

Step 4

Let the garlic cool until it doesn't burn your fingers off before squeezing the soft garlic out of the skins. Mash and lightly chop the garlic; set aside.

Step 5

When the meat has finished cooking, remove the roast and liquid from the slow cooker. Shred the meat into small pieces, discarding any pieces of fat. Return the meat to the slow cooker and stir in the liquid, 1/2 cup at a time, until it's as moist as you want it to be (I don't add it all back in because I don't want the sandwiches dripping and soggy but add it to your personal taste). Stir in the mashed garlic and additional salt and pepper, to taste. Cook on low until ready to serve (up to an additional hour, if needed).

Step 6

Serve warm on rolls.