Crock Pot Beef and Cheese Sandwiches

Our crock pot is used from Fall right through Spring.  (Sometimes we used it in the summer to keep a pot of clam chowder warm on for a buffet.)   There's nothing quite like a slow roasted chuck roast.  Perfect for supper after an afternoon of leaf raking.
 

• 3 lbs beef chuck roast, fat removed
• 1 T canola oil
• 12 slices provolone cheese
• 1/3 cup soy sauce
• 1 cup Coke, no substitute
• 21 ozs beef broth
• 1 c onions, sliced
• 1 T beef base
• 2 t garlic powder
• 1 t onion powder
• 1 t oregano
• 1 t pepper
• ½  t thyme
• 2 bay leaves
• grinder rolls

 
Place oil in a skillet over medium high heat and sear roast on all sides.   Remove from heat and place the roast in the crock pot.   Add the remaining ingredient to the crock pot.
 
Cook on low for four hours then remove roast to a cutting board.   Slice roast and return to the crock pot to cook for two more hours.
 
Remove roast and reserve strained broth and set aside.
 
Preheat oven to 350 degrees.
 
Place bottom half of rolls on a baking dish and top with beef slices, then two pieces of cheese.  Bake at 350 degrees just until cheese is melted.    Drizzle with reserved broth.  Delicious!