Sear the Roast: Heat vegetable oil in a large skillet over medium-high heat. Season the beef chuck roast with salt and pepper. Sear the roast on all sides until browned.

Prepare the Slow Cooker: Transfer the seared roast to a slow cooker. Add soy sauce, Coca-Cola, beef consommé, dried minced onions, beef bouillon, garlic powder, onion powder, oregano, black pepper, dried thyme, and bay leaf to the slow cooker.

Cook: Cover and cook on low for 8 hours, or until the meat is tender and easily shreds.

Shred the Beef: Remove the roast from the slow cooker and shred the meat using two forks. Return the shredded beef to the slow cooker and stir to combine with the juices.

Assemble the Sandwiches: Preheat the oven to 350°F (175°C). Slice the French rolls or hoagie buns in half and place them on a baking sheet. Toast in the oven for 5-7 minutes until lightly browned.

Add Cheese: Place slices of provolone cheese on the bottom halves of the toasted rolls. Return to the oven for 1-2 minutes until the cheese is melted.

Serve: Spoon the shredded beef mixture onto the bottom halves of the rolls with melted cheese. Top with the other halves of the rolls. Serve with a small bowl of the au jus from the slow cooker for dipping.