Place chuck roast in the bottom of a slow cooker. Pour French onion soup, 1/2 can beef broth (just eye ball it) and beef consomme over the roast. Stir slightly to make sure the soups are combined. Cook on low for 8 hours.
Remove chuck roast from slow cooker and shred with two forks. Slice rolls in half and fill with shredded beef. Top with sliced provolone and melt under broiler or in the microwave. Serve with a au jus (broth from slow cooker) for dipping.
