slow cooker french dip sandwiches... 6 hours

the goods:

3 pound beef chuck roast
1 tablespoon olive oil
1/3 cup reduced sodium soy sauce
1 cup Coca-Cola (not diet)
2 can (10.5 ounces each) beef consomme
1/4 cup dry minced onions
1 tablespoon beef bouillon
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 bay leaf
6 french rolls or hoagie buns
6 slices provolone cheese
6 tablespoons softened butter

Heat olive oil over medium high in a cast-iron skillet. Using tongs to hold roast, sear on all sides until slightly browned. Add to the slow cooker and top with soy sauce, Coke, beef consomme
minced onions, beef bouillon, garlic powder, onion powder, oregano, salt, pepper, thyme, and bay leaf. Cook on low for 4 hours, then remove roast to a cutting board. Thinly slice across the grain. Place sliced meat back in the slow cooker and continue to cook on low for 1-2 hours more.
When ready to serve, remove roast and strain broth through a sine sieve, so it is ready for dipping.
Preheat oven to 350 degrees. Split rolls and place bottom halves on a rimmed baking sheet. Top each piece of bread with beef followed by a slice of cheese. Bake for 2-3 minutes or until cheese is melted. Butter the top buns with softened butter and place face down on a griddle or skillet to lightly toast. Top sandwiches with toasted buns and serve with dipping sauce.