Begin by patting the beef chuck roast dry with paper towels. Rub olive oil, then sprinkle salt, black pepper, garlic powder, and onion powder.

Heat a skillet over medium-high heat, add olive oil, and sear the beef on all sides for 3-4 minutes until golden-brown.

In a mixing bowl, combine beef broth, Worcestershire sauce, and soy sauce. Pour over the beef in the Crockpot.

Cover the Crockpot and cook on low for 8 hours until the beef is tender.

Remove the roast from the Crockpot, shred with two forks, and return to the juices.

Slice the hoagie rolls open, toast if desired, and add provolone cheese to melt.

Fill the rolls with shredded beef and serve with au jus for dipping. Optionally, garnish with fresh parsley.