Place the chuck roast in the bottom of your slow cooker.

In a medium bowl, whisk together the beef broth, dry onion soup mix, au jus gravy mix, and Worcestershire sauce. Pour the mixture over the roast.

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

Remove the beef and shred it on a cutting board using two forks. Return the shredded beef to the slow cooker to soak up the juices.

Slice the hoagie rolls open, load them with shredded beef, and top with provolone cheese. Broil in the oven for 2 minutes until melted.

Serve the sandwiches hot with small bowls of the leftover broth (au jus) from the slow cooker for dipping!