Start by patting dry the beef chuck roast with paper towels, ensuring it's free of moisture. Rub it generously with olive oil, then season all sides with salt, black pepper, garlic powder, and onion powder.

Heat a skillet over medium-high heat, then add the seasoned roast for searing. Sear each side for about 3–4 minutes until browned.

Carefully transfer the seared beef chuck roast into your Crockpot.

In a mixing bowl, combine the beef broth, Worcestershire sauce, and soy sauce. Stir well until mixed evenly, and pour over the roast in the Crockpot.

Cover the Crockpot with its lid and set it to low heat. Cook for approximately 8 hours.

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

Return the shredded beef to the Crockpot, mixing it gently into the remaining au jus.

Meanwhile, preheat your oven to 350°F (175°C) and toast the hoagie rolls on a baking sheet for about 5 minutes until golden.

Assemble the sandwiches by filling each toasted hoagie roll with the shredded beef, and serve with a small bowl of leftover au jus for dipping.