honestly, I prefer to turn my chucks into my version of Chicago Italian Beef.
Italian seasonings, a head of garlic, 1 med sweet onion, 1 bay leaf, black pepper.
Sear the boneless chuck in a hot pan, place into a slow cooker cover with beef stock or beef broth (homemade is best), cook until it's fall apart tender...about 8-10 hours. Optional, use some red wine to augment the beef broth, but I tend to skip this as I feed scraps to the dogs.
Fish out the meat, strain the jus into a sauce pan. Fish out any remain meat from the strainer and discard the remaining solids.
Return the jus to the slow cooker
Shred the meat fine like pulled pork (don't chop, shred, if it doesn't shred easily, you have not cooked it enough). Remove the little remaining fat and any gristle/connective tissue that did not dissolve.
Return the shredded meat to the slow cooker and jus and ensure that it's been re-warmed.
To serve, take a club roll and slice it. Place meat on the roll. You can serve it dry (no extra jus), wet (spoon some jus on the sandwich after placing the meat, or dipped (with a set of tongs, take the entire sandwich and submerge it in the jus then remove it and plate.
Extras
Mozzarella cheese
Hot or sweet peppers
Giardiniera (hot or mild)
I tend to double this as my slow cooker is big enough, but you can make it with just one.