Pat the beef chuck roast dry with paper towels and season it evenly with salt and black pepper.

Heat olive oil in a large skillet over medium-high heat. Once hot, sear the roast on all sides until it develops a deep brown crust, about 3-4 minutes per side.

Transfer the seared roast to a slow cooker. Pour in the beef broth and Worcestershire sauce, ensuring the meat is partially submerged.

Sprinkle garlic powder, onion powder, dried thyme, and dried rosemary over the roast. Add a bay leaf on top.

Cover the slow cooker and cook on low for 6-7 hours or until the beef is tender and easily shreds with a fork.

Once cooked, remove the beef from the slow cooker and shred it using two forks. Discard the bay leaf.

Strain the cooking liquid into a bowl and set it aside as the au jus dipping sauce.

Slice the keto-friendly rolls in half and spread a thin layer of butter on the cut sides.

Heat a skillet over medium heat and toast the rolls, cut side down, until golden brown and crisp.

Place a generous portion of shredded beef onto each toasted roll. Top with a slice of provolone cheese.

If desired, place the assembled sandwiches under a broiler for 1-2 minutes to melt the cheese.

Serve the Keto French Dip sandwiches hot, with a small bowl of the reserved au jus sauce for dipping.