Pat the roast dry with paper towels and generously season with salt and pepper.
Heat the oil in a Dutch oven or large saute pan over medium-high heat.
Add the roast to the hot oil and sear on each side until well browned, about 5 minutes per side.
Transfer the seared roast to the crock-pot.
Keeping the pan over medium-high heat add the onion and cook, stirring occasionally, until well browned and softened, about 10 minutes.
Add the broth, soy sauce, and garlic to the pan with the onions and stir to combine while scraping the bottom of the pan with a wooden spoon or spatula to release any stuck on bits.
Pour the contents of the pan over the roast in the crock-pot then place the lid on the crock-pot and cook, on LOW heat, for about 8 hours or until beef is tender.
Transfer the beef to a cutting board and shred with two forks.
Pour the liquid in the crock-pot through a strainer into a bowl.
To assemble: Split your baguette and add beef, top with Swiss cheese, cut the baguette into individual size portions. Ladle the strained broth into small individual bowls for dipping.
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