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

Optional: Sear the seasoned beef in a skillet over medium-high heat for 3-4 minutes on each side until golden-brown.

Mix beef broth, Worcestershire sauce, and soy sauce in a bowl, then pour over the roast in the Crockpot.

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

Remove beef, let rest for 5 minutes, then shred and return to the broth.

Slice hoagie rolls, toast if desired, and add provolone cheese on top. Broil for 1-2 minutes until bubbly.

Assemble sandwiches with shredded beef and serve with au jus for dipping, garnished with parsley.