Prep the Beef: Pat the chuck roast dry using paper towels and rub it generously with olive oil, kosher salt, freshly ground black pepper, garlic powder, and onion powder for robust flavor.

Sear the Beef: In a skillet over medium-high heat, sear the beef on all sides for about 3-4 minutes per side until it develops a lovely golden crust.

Combine Ingredients in the Crockpot: Transfer the seared roast to the Crockpot. In a separate bowl, mix the beef broth, Worcestershire sauce, and soy sauce together before pouring this mixture over the meat.

Cook: Cover the Crockpot and cook on low for 8 hours or until fork-tender.

Shred Beef: Remove the roast from the Crockpot, allow it to rest for 5 minutes, shred it with two forks, and return it to the pot.

Prepare Rolls: Slice the hoagie rolls open. If desired, melt provolone cheese on top under a broiler for 1-2 minutes.

Serve: Fill each roll with shredded beef and serve with warm au jus for dipping. Garnish with fresh parsley if using.