Crockpot French Dip Sandwiches

3 lb. beef chuck roast, trimmed of fat
1 T. oil
6 French rolls or hoagie buns
12 slices smoked provolone cheese
1/3 c. reduced fat soy sauce
1 c. coke, not diet
2 cans beef broth
1/4 c. dried onions
1 T. beef bouillon
1 T. garlic
1/2 t. dried oregano
1/2 t. salt
1/4 t. pepper
1/4 t. thyme
1 bay leaf

Heat oil over heat. Add meat and sear on all sides. Add to lined crockpot and top with all other ingredients except cheese and buns. Cook on low for 4 hours. Remove roast to cutting board and slice thinly across the grain. Place meat back in crockpot and cook another 2 hours. Remove roast and strain fat from broth before dipping. Split rolls in half. Place on lined or sprayed baking tray. Top each roll with beef & 2 slices of cheese. Bake at 350 degrees until cheese is melted. Serve with reserved au jus. Makes 6 sandwiches.