In a dutch oven, or deep, heavy skillet add beef. Generously salt and pepper the beef, on all sides. Add red wine to the bottom of the pan.
Cover with lid (or foil if using a deep skillet, like I did) and cook at 325 degrees for up to 3-4 hours (depending on size), until meat is fall apart tender. Use a large spoon every 25 minutes to spoon liquid over the beef, routinely as it cooks. If you notice the liquid is evaporating too much, add a splash off beef stock or water. It should be between 1/4" and 1" deep.
When the meat is done, remove from the pan, and shred, removing bones and unwanted fat as you go.
In the remaining pan liquid, add the beef stock, smashed garlic cloves, sugar and bay leaf. Simmer on medium high heat until slightly reduced, about 10 minutes. Pour through a mesh strainer to remove any solid pieces from the au jus. Salt and pepper to taste, if necessary.
Pile shredded beef onto french rolls, top with provolone cheese, and serve with au jus sauce to dip.