Place the beef chuck roast in the slow cooker.

Sprinkle the dry onion soup mix over the roast.

Pour the beef broth and Worcestershire sauce over the top.

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

Remove the beef from the slow cooker and shred it using two forks.

Preheat the oven to 350°F (175°C).

Place the hoagie rolls on a baking sheet and fill each with shredded beef.

Top each sandwich with a slice of provolone cheese.

Bake in the preheated oven for 5 minutes, or until the cheese is melted and bubbly.

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

For a bit of a kick, you can add sliced jalapeños or a sprinkle of red pepper flakes to the beef before cooking. If you prefer a different cheese, Swiss or mozzarella are great alternatives to provolone. For a lower-carb option, you can serve the beef and cheese over a bed of greens instead of in a roll. To save time on busy mornings, prep the ingredients the night before and store them in the fridge, then just pop everything into the slow cooker before heading out the door.