Season the beef: Pat the beef chuck roast dry with paper towels. Rub it evenly with salt, black pepper, smoked paprika, garlic powder, and onion powder.

Sear the beef: Heat a large skillet over medium-high heat. Add a bit of oil and sear the beef on all sides until browned, about 3-4 minutes per side.

Prepare the slow cooker: Place the seared beef in a slow cooker. Pour in beef broth, barbecue sauce, Worcestershire sauce, and brown sugar around the beef.

Cook the beef: Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is fork-tender and easily shreds.

Shred the beef: Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and mix it with the cooking juices.

Toast the buns: Lightly toast the hamburger buns in a skillet or under a broiler for 1-2 minutes until golden.

Assemble the sandwiches: Pile the pulled beef onto the toasted buns. Top with coleslaw if desired and serve immediately.