Start by patting your beef chuck roast dry with paper towels, which helps ensure a nice sear. Rub the roast all over with olive oil, then sprinkle generously with salt, black pepper, garlic powder, and onion powder.

Heat a skillet over medium-high temperature and add a dash of olive oil. Once hot, carefully place the seasoned beef in the skillet, searing it for 3-4 minutes on each side until a rich brown crust forms.

Transfer the beautifully seared beef chuck roast to your Crockpot. Place the roast in the center of the pot to allow for even cooking.

In a mixing bowl, combine the beef broth, Worcestershire sauce, and soy sauce, stirring well to mix the flavors. Pour this savory mixture over the beef in the Crockpot.

Cover the Crockpot with its lid and set it on low for 8 hours.

Once the cooking time is up, carefully remove the beef from the Crockpot and let it rest for about 5 minutes. Using two forks, shred the beef into bite-sized pieces, then return the meat to the pot.

While the beef absorbs the delicious au jus, slice your hoagie rolls in half. Optionally, broil the rolls with a slice of provolone cheese on top for 1-2 minutes.

Fill each roll generously with shredded beef, and serve alongside a bowl of warm au jus for dipping. Garnish with fresh parsley.