Begin by patting the beef chuck roast dry with paper towels to remove excess moisture. Rub the beef with olive oil, ensuring an even coat that helps enhance flavor.

If desired, heat a medium-high skillet over the stove and sear the seasoned beef on all sides for about 3-4 minutes each side until a beautiful golden-brown crust forms.

Transfer your beautifully seared beef into the Crockpot. In a bowl, mix together the beef broth, Worcestershire sauce, and soy sauce to create a savory braising liquid. Pour this aromatic mixture over the beef.

Cover the Crockpot with its lid and set it to cook on low for 8 hours.

Once your beef is done cooking, remove it from the Crockpot and allow it to rest for a few minutes. Shred the beef into bite-sized pieces, then return it to the Crockpot.

Slice the hoagie rolls open lengthwise. Optionally, place provolone cheese on the rolls and broil them in the oven for 1-2 minutes.

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