Serves 6

1 - 3 pound chuck roast, trimmed of most of the excess fat

1 tbsp olive oil

1/3 cup reduced sodium soy sauce

1 cup coke (not diet)

2 (10.5 oz) cans beef consomme (may use beef broth)

1/4 cup dry minced onions

1 tbsp beef bouillon

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt (may omit this)

1/4 tsp pepper

1/4 tsp dried thyme

1 bay leaf

6 French rolls or Hoagie buns

12 slices Provolone cheese

1. Heat olive oil over medium high heat in a large nonstick skillet. Using two forks or tongs to hold the roast, sear on hold on all sides until lightly browned. Add to crock pot and top with remaining ingredients.

2. Cook on LOW for 4 hours, then remove roast to a cutting board. Thinly slice roast across the grain. Place sliced meat back in the crock pot and continue cooking on LOW and additional 1-2 hours.

3. When ready to serve, remove the roast and strain the fat from the broth to serve for dipping.

4. Split rolls and line the bottoms on a baking tray. Top each half with beef and followed by 2 slices cheese. Bake at 350 degrees until the cheese is melted. Serve with the reserved au jus.