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

Heat a skillet over medium-high heat, add olive oil, sear the roast for 3-4 minutes on each side until brown, then transfer to Crockpot.

In a mixing bowl, combine beef broth, Worcestershire sauce, and soy sauce, then pour over the roast in the Crockpot.

Cover the Crockpot, set to low, and cook for 8 hours until tender.

Remove the roast, let it rest for 5 minutes, then shred beef into bite-sized pieces and return to Crockpot.

Slice open the hoagie rolls and toast lightly under the broiler if desired.

Fill the toasted rolls with shredded beef, top with cheese, and serve with au jus for dipping.