Place the beef chuck roast into the slow cooker basin.

In a bowl, whisk together the beef consommé, beef broth, French onion soup, water, soy sauce, rosemary, thyme, and garlic powder.

Pour the liquid mixture over the roast and add the bay leaf into the liquid.

Cover and cook on low for 8 hours until the beef reaches internal tenderness and shreds easily.

Remove the beef from the slow cooker and shred using two forks, removing any excess fat.

Strain the remaining liquid from the slow cooker through a fine-mesh sieve into a saucepan to create the au jus.

Split the hoagie rolls and toast them lightly under a broiler for 1 to 2 minutes.

Place shredded beef onto the bottom half of each roll, top with a slice of provolone cheese, and broil briefly until the cheese is melted.

Transfer the warm au jus to small individual bowls and serve alongside the sandwiches.