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Place the roast in a slow cooker. Pour the soup and consomme over the top.
Cover and cook on low for 8 hours or high for 4 hours, or until the beef easily shreds apart with a fork.
Remove 3 cups of the liquid from the slow cooker with a measuring cup or ladle and add to a small sauce pan. Turn heat to medium and bring to a boil. Reduce to a hard simmer and let cook until reduced by half, about 10-15 minutes.
Transfer the beef to a shallow dish and shred with a fork.
Place the sandwich rolls on a baking sheet and spoon meat into each roll. Top with provolone cheese. Cover with foil and bake at 350 degrees for 5 minutes or until the cheese is melted.
Serve immediately with the sauce on the side for dipping.