Bring the roast to room temperature, thirty minutes, before searing.
Heat the two tablespoons of olive oil in a large skillet over high heat. Season both sides of the roast with salt and pepper. Sear each side of the roast for about 4 minutes. Remove the roast.
Turn off the heat and deglaze the pan with red wine.
Add the seared roast to a large five quart slow cooker; along with onions, garlic, wine reduction, broth, beer, soy sauce and sugar. Secure the lid and set the temp to high for 4 hours. {or low for 7 hours}
Once complete, remove the roast and shred. Return the shredded meat to the crock pot and stir. Strain to serve the shredded beef and onions on a buttered and toasted French roll. Add a slice or provolone cheese and spoon the remaining au jus in little bowls for delicious dunking.
Recipe by Sugar and Spice at https://kathleenssugarandspice.com/2012/02/21/french-dip-crockpot-recipe/