Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Unroll the crescent roll dough and press it into the bottom of the prepared baking dish, creating a bottom crust. Bake in the preheated oven for 5-7 minutes, until lightly golden.
While the crust is baking, in a saucepan, combine the beef broth, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Bring to a simmer over medium heat.
In another saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden. Gradually whisk in the simmering beef broth mixture. Continue cooking and stirring until the sauce thickens, about 5 minutes. Remove from heat.
Layer the roast beef evenly over the partially baked crescent roll crust. Place the provolone cheese slices on top of the roast beef.
Pour the prepared sauce evenly over the cheese layer.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
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