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

In a skillet, add olive oil and sear the roast for about 3-4 minutes on each side until it develops a rich brown crust.

Transfer the roast to the crockpot, ensuring it lies flat, and add any optional ingredients like sliced onions or bell peppers.

In a bowl, mix the beef broth, Worcestershire sauce, and soy sauce. Pour this blend over the roast in the crockpot.

Cover the crockpot and cook on low for 8 hours.

Once cooked, remove the roast from the crockpot, shred the beef into bite-sized pieces, and return it to the crockpot.

Slice the hoagie rolls in half and optionally toast them with provolone cheese under a broiler for 1-2 minutes.

To assemble, fill each roll with shredded beef and serve with a bowl of au jus for dipping.