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

In a large skillet, heat oil over medium-high heat and sear the roast for 3-4 minutes on each side until golden.

Transfer the seared roast to the Crockpot, placing it in the center for even cooking.

In a mixing bowl, whisk together beef broth, Worcestershire sauce, and soy sauce. Pour over the beef.

Cover the Crockpot and cook on low for 8 hours.

Remove the roast, let rest for 10 minutes, then shred the beef and return to the au jus.

Slice hoagie rolls vertically and toast under the broiler if desired.

Fill the rolls with shredded beef and drizzle with au jus. Serve with a bowl of au jus for dipping.