Preheat your oven to 350°F.

In a large skillet, heat the olive oil over medium-high heat. Season the beef chuck roast with garlic powder, onion powder, paprika, black pepper, and salt. Sear the roast in the skillet for about 4-5 minutes on each side until browned.

Transfer the seared roast to a slow cooker. Pour the beef broth over the roast. Cover and cook on low for 8 hours or high for 4 hours, until the meat is tender and easily shredded.

Once cooked, remove the roast from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and mix it with the juices.

Slice the hoagie rolls in half and place them on a baking sheet. Fill each roll with the shredded beef mixture and top with provolone cheese.

If using jalapeños, add them on top of the cheese.

Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.

Remove from the oven and garnish with fresh parsley if desired. Serve hot.