French Dip Sandwiches

 3 lb beef chuck roast

olive oil

6 french rolls

12 slices provolone cheese

Crockpot:

1/3 cup soy sauce

1 cup coke

2 10.5 oz beef consomme

1/4 cup dry minced onions

1 T beef bouillon

1 t garlic powder

1/2 t onion powder

1/2 t dried oregano

1/2 salt

1/4 t pepper

1/4 dried thyme

1 bay leaf

Heat olive oil in skillet. Sear all sides of the roast. Add to crockpot and top with all remaining ingredients.

Cooke on low for 4 hours. Remove and slice thinly. Place meat back in crockpot. Cook on low for 1-2 hours more.

Split rolls and line the bottoms on baking sheet. Top each with beef, followed by cheese. Bake at 350 until cheese is melted. Serve with au jus.