Slow Cooker Italian Beef

Season both sides of chuck roast with 2 tsp kosher salt and 1 tsp fresh cracked pepper.
Heat olive oil in a large skillet with sides over high heat (this helps with oil splatter).
Add in chuck roast and cook for 2 minutes on each side or until it gets some nice color to it.
Remove the chuck roast from the pan and transfer to the slow cooker.
Add onions to the skillet and saute for 4-5 minutes to get some color on them.
Stir in garlic cloves and sauté for 1 minute. Pour in broth making sure to scrape the bottom of the pan to release the brown bits "fond" off the bottom.
Pour the broth and onion mixture on top of the roast in the slow cooker.
Stir in Worcestershire sauce, pepperoncinis, italian seasoning, celery seed and bay leaves.
Cover and cook on high for 6 hours or low for 8 hours or until the beef is fall apart tender.
Discard bay leaves.
With two forks shred beef right in the slow cooker.
To serve as a sandwich: Spread garlic mayonnaise on crusty bread then top with shredded beef and provolone cheese. Place under the broiler for 1 minute or until melted. Top with pepperoncinis and giardiniera and enjoy!
Other serving options: This goes fantastic with mashed potatoes! It's also great as a topping on pizza!