In a slow cooker, whisk together 4 cups of beef bone broth, ¼ cup of soy sauce, and ¼ cup of apple cider vinegar. This mix will create a rich base for your Umami Chuck Roast. Once combined, set the slow cooker to low heat and ensure it's ready for the beef.

Carefully nestle a 3-pound chuck roast into the prepared braising liquid. Scatter about 5 smashed garlic cloves and a tablespoon of freshly cracked black peppercorns around the meat.

Cover the slow cooker and let your umami-packed chuck roast cook on low for approximately 8 hours.

After the cooking time is complete, carefully remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the warm broth and let it soak for an additional 15 minutes.

In a bowl, combine ½ cup of softened unsalted butter with ¼ cup of white miso paste, 1 teaspoon of smoked paprika, and ½ teaspoon of garlic powder. Mix until well-blended.

Take slices of sourdough bread and generously spread the miso butter on one side of each slice. Layer on sharp provolone cheese, followed by the soaked, shredded beef, and a handful of arugula.

Preheat a skillet over medium heat, adding a touch of oil if necessary. Place the assembled sandwiches on the skillet and grill for about 3-4 minutes per side.

After grilling, let the sandwiches rest for about 2 minutes before slicing them in half.