Heat the olive oil in a large skillet over medium-high heat. Season the beef chuck roast with salt and pepper, then sear it in the skillet for about 4-5 minutes on each side until browned. Remove the roast and set aside.

In the same skillet, add the sliced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.

Transfer the onion and garlic mixture to the slow cooker. Place the seared beef roast on top.

Pour the beef broth and Worcestershire sauce over the roast. Sprinkle the dried thyme and rosemary on top.

Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easily shreds with a fork.

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

Preheat the oven to 350°F. Split the hoagie rolls and place them on a baking sheet. Fill each roll with the shredded beef and top with provolone cheese.

Bake in the oven for about 5-7 minutes, until the cheese is melted and bubbly.

Serve the sandwiches with a small bowl of the cooking liquid for dipping.