Slow Cooker French Dip Sandwiches with Garlic Aioli + Au Jus

0 Pat the chuck roast dry and season all over with salt, pepper, and garlic powder.
1 Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3–4 minutes per side until nicely browned. This step is optional if you’re really short on time, but I’d do it for the reel because it adds so much flavor.
2 Add the sliced onion to the bottom of the slow cooker and place the roast on top.
3 Whisk together the water and Better Than Bouillon Roasted Beef Base until combined. Stir in the Worcestershire, garlic, and thyme.
4 Pour the mixture around the beef and add the bay leaf. Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the beef easily pulls apart with a fork.
5 Remove the beef and shred it. Discard any large pieces of fat and the bay leaf. Return the shredded beef to some of the cooking liquid to keep it juicy.
6 For the garlic aioli, stir together the mayo, garlic, lemon juice, salt, and pepper. Refrigerate until ready to assemble.
7 Split the brioche buns and lightly butter them. Toast until golden.
8 Spread each bun generously with garlic aioli. Pile on the shredded beef and top with provolone. Place under the broiler for 1–2 minutes, just until the cheese is melted and bubbly.
9 Strain some of the slow cooker cooking liquid into individual bowls or ramekins. Taste and adjust the seasoning if needed. This becomes your easy homemade au jus.
10 Close up the sandwiches and serve immediately with plenty of warm au jus for dipping.