Preheat your oven to 300°F.

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

Transfer the seared roast to a slow cooker. In the same skillet, add beef broth, water, and Worcestershire sauce, scraping up any browned bits from the bottom. Pour this mixture over the roast in the slow cooker.

Cover and cook on low for 6-8 hours or until the meat is tender and easily shredded.

Once cooked, remove the roast from the slow cooker and shred the meat with two forks.

Strain the cooking liquid to remove any solids and reserve it as au jus.

Preheat the broiler. Slice the hoagie rolls in half and place them on a baking sheet. Fill each roll with shredded beef and top with provolone cheese. Broil for 2-3 minutes until the cheese is melted and bubbly.

Serve the sandwiches with a small bowl of reserved au jus for dipping. Garnish with fresh parsley if desired.