Start by patting the beef chuck roast dry with paper towels. Rub olive oil over the surface and season with salt, black pepper, garlic powder, and onion powder.

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

In a medium bowl, mix together beef broth, Worcestershire sauce, and soy sauce. Pour this sauce into the bottom of the Crockpot.

Place the seared beef into the Crockpot, cover, and cook on low for 8 hours.

After cooking, use two forks to shred the beef into bite-sized pieces and return it to the au jus.

Toast or melt provolone cheese on hoagie rolls if desired.

To serve, pile the shredded beef onto each roll with a small bowl of au jus for dipping.