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Pat the beef chuck roast dry with paper towels. Rub the roast with olive oil, salt, pepper, garlic powder, and onion powder.
In a skillet over medium-high heat, sear the beef on all sides until browned (about 3-4 minutes per side). This step adds extra flavor but can be skipped for simplicity.
Transfer the browned or unbrowned roast into the Crockpot.
In a separate bowl, mix the beef broth, Worcestershire sauce, and soy sauce. Pour this mixture over the beef in the Crockpot.
Cover the Crockpot and cook on low for 8 hours, or until the beef is tender and easily shreds with a fork.
Once cooked, remove the roast from the Crockpot and let it rest for 5 minutes. Use two forks to shred the beef into bite-sized pieces.
Place shredded beef back into the Crockpot to soak in the juices for a few minutes. Meanwhile, slice the hoagie rolls open and, if desired, melt provolone cheese on the rolls under the broiler for about 1-2 minutes.
Fill each hoagie roll with the shredded beef and serve with a small bowl of au jus for dipping. Garnish with fresh parsley if desired.