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

Heat a skillet over medium-high heat and sear the beef on all sides until browned, about 3–4 minutes per side.

Transfer the beef to the slow cooker.

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

Cover and cook on low for 8 hours until the beef is tender and easy to shred.

Remove the beef, let it rest briefly, then shred using two forks.

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

Slice hoagie rolls and toast lightly. Add provolone cheese if desired and melt under the broiler.

Fill rolls with shredded beef and serve with au jus from the crockpot for dipping.