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

In a skillet over medium-high heat, sear the roast for 3-4 minutes on each side until browned, then transfer to the Crockpot.

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

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

Let the beef rest for 5 minutes, then shred with two forks. Slice hoagie rolls and melt provolone cheese if desired.

Fill each hoagie roll with shredded beef and serve with au jus for dipping, garnished with fresh parsley.