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Place chuck roast in a slow cooker.
In a mixing bowl, whisk together beef broth, soy sauce, Worcestershire sauce, honey, liquid smoke flavoring, salt, pepper, onion powder and garlic powder.
Pour mixture over roast in slow cooker, cover slow cooker with a lid and cook on low heat 8 hours.
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Remove cooked roast from slow cooker and place on a cutting board, reserving broth in slow cooker. Shred roast with two forks. Using a fine mesh strainer, strain reserved broth from slow cooker into a bowl. Return shredded beef to slow cooker (no more cooking necessary) and pour 1/2 cup broth over shredded beef and toss to evenly coat. Sandwich beef between hoagie buns or sliced baguettes (buttered and toasted if preferred) and top warm beef with sliced cheese. Serve immediately with a side of remaining reserved broth for dipping.
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