Pat a 2-3 pound chuck roast dry with paper towels. Season it on all sides with 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon smoked paprika. Pour 1/2 cup of beef broth and 2 tablespoons Worcestershire sauce around the roast.
Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. The exact cooking time will depend on the size and thickness of your roast. The beef is ready when it can easily be pulled apart with a fork. Carefully transfer the roast to a large plate or cutting board. Remove any large pieces of excess fat and shred the meat with two forks.
Skim excess fat from the cooking liquid if needed. Return the shredded beef to the slow cooker and stir in about 1/2 to 1 cup of the cooking juices, depending on how juicy you want the filling.
Split 6 to 8 sandwich rolls. Butter the cut sides if desired and toast them in a skillet until lightly golden.
Spoon a generous portion of warm pulled beef onto each toasted roll. Pour warm cheddar sauce and your favorite tangy sauce over the beef. Serve immediately.
