Sear the Beef: Pat the beef joint dry with paper towels and season it generously all over with salt and pepper. Heat the olive oil in a large, heavy-based pan or Dutch oven over a medium-high heat. Carefully place the beef in the hot pan and sear for 3-4 minutes per side, until a deep, brown crust has formed all over. Transfer the seared beef to your slow cooker pot.

Sauté the Aromatics: Lower the heat to medium and add the sliced onions to the same pan. Cook for 8-10 minutes, stirring occasionally, until they are soft, sweet, and starting to caramelise. Add the minced garlic and cook for another minute until fragrant.

Deglaze the Pan: Pour the red wine into the pan. As it bubbles, use a wooden spoon to scrape up all those browned bits from the bottom of the pan – this is where so much flavour lies! Let the wine reduce by about half, which should take 2-3 minutes.

Create the Braising Liquid: Stir in the beef stock, Worcestershire sauce, and tomato purée. Bring the mixture to a gentle simmer, then pour it all over the beef in the slow cooker. Tuck the thyme sprigs and bay leaf into the liquid.

Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The beef is ready when it is exceptionally tender and easily pulls apart with a fork.

Prepare the Jus and Beef: Carefully remove the beef from the slow cooker and place it on a board. Let it rest for 10 minutes. While it rests, strain the cooking liquid through a fine-mesh sieve into a saucepan. Discard the solids (onions and herbs). Bring the jus to a simmer on the hob and let it reduce for 5-10 minutes to concentrate the flavour. Taste and adjust seasoning if needed.

Shred the Beef: Using two forks, shred the rested beef. I find that pulling it apart against the grain yields the most tender results. You can either shred it all or slice it thinly if you prefer.

Assemble the Sandwiches: Slice your rolls in half lengthwise, but not all the way through. Spread the softened butter on the inside. Pile a generous amount of the shredded beef onto the bottom half of each roll and top with two slices of Provolone cheese.

Melt the Cheese: Place the open-faced sandwiches on a baking tray and grill for 2-4 minutes, or until the cheese is completely melted, bubbly, and just starting to brown at the edges.

Serve Immediately: Close the sandwiches, slice them in half if you like, and serve immediately with a small bowl of the hot jus for each person to dip into.