Begin by patting the beef chuck roast dry with paper towels to remove excess moisture. Rub the entire surface with olive oil, seasoning with salt, black pepper, garlic powder, and onion powder.

Heat a skillet over medium-high heat and add a touch of olive oil. Sear each side of the beef for about 3-4 minutes until golden-brown.

In the Crockpot, combine beef broth, Worcestershire sauce, and soy sauce, stirring well. Add the browned beef, ensuring it's mostly submerged in liquid.

Cover and set to cook on low heat for 8 hours until the beef is fork-tender.

Carefully remove the roast and let it rest for about 5 minutes. Shred the beef into bite-sized pieces.

Preheat your broiler. Split hoagie rolls and add a slice of provolone cheese if desired. Toast under the broiler for 1-2 minutes until edges are golden.

Fill each toasted roll with the shredded beef and serve immediately with a small bowl of au jus for dipping.