Heat the olive oil in a large skillet over high heat. Sear the chuck roast for 3-4 minutes per side until a dark brown crust forms. Transfer the seared roast to the slow cooker.

In a medium bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, dry onion soup mix, garlic powder, and dried oregano.

Pour the broth mixture over the beef in the slow cooker.

Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours) until the beef is incredibly tender and falls apart easily with a fork.

Carefully remove the beef to a cutting board and shred it using two forks, discarding any large pieces of fat. Return the shredded beef to the slow cooker to soak up the juices for 10 minutes.

Preheat your oven broiler. Slice the hoagie rolls open and place them on a baking sheet. Top each roll with a generous pile of shredded beef and a slice of provolone cheese.

Broil for 2-3 minutes until the cheese is melted, bubbly, and slightly browned.

Ladle the remaining liquid (au jus) from the slow cooker into small bowls.

Serve the sandwiches immediately with the au jus for dipping!