Pat the beef chuck roast dry with paper towels. Drizzle olive oil over the meat and season generously with salt, black pepper, garlic powder, and onion powder.

Heat a skillet over medium-high heat and add a splash of olive oil. Sear the seasoned roast for 3-4 minutes on each side until browned.

Transfer the seared roast to the Crockpot. Set it to low heat for a long cook.

In a bowl, mix beef broth, Worcestershire sauce, and soy sauce. Pour over the roast.

Cover and cook on low for 8 hours.

Once cooked, remove the beef, let it rest for 5 minutes, then shred.

Return shredded beef to the Crockpot to soak in the juices.

Slice hoagie rolls in half. Toast if desired and melt provolone cheese over them.

Assemble sandwiches with shredded beef and serve with au jus on the side.