Begin by patting the beef chuck roast dry with paper towels to ensure a good sear. Rub the roast generously with olive oil, then season with salt, black pepper, garlic powder, and onion powder, coating it evenly for flavor.

In a large skillet over medium-high heat, add a drizzle of olive oil and allow it to heat up. Sear the beef on all sides for about 3-4 minutes until a rich, brown crust forms.

Place the seared roast into your Crockpot. In a separate bowl, mix together beef broth, Worcestershire sauce, and soy sauce. Pour this mixture over the roast.

Cover the Crockpot and set it to low. Let it slow cook for 8 hours.

Once the cooking time is up, carefully remove the roast from the Crockpot and let it rest for about 5 minutes. Shred the beef into bite-sized pieces and return to the Crockpot.

Slice the hoagie rolls open, creating a pocket for the beef. Toast rolls under the broiler for 1-2 minutes until lightly toasted.

Load the toasted hoagie rolls with the shredded beef, serve with au jus for dipping, and garnish with fresh parsley if desired.