Place the roast in a slow cooker; pour the soup and consomme over the top.
Cover and cook on low for 8 hours or on high for 4 hours.
Remove 3 cups of the juice from the slow cooker with a measuring cup or ladle and add to a small saucepan. Turn heat to medium and bring to a boil. Reduce to a hard simmer and let cook until reduced by half, about 10 minutes.
Transfer beef to a pie plate and shred with a fork.
Place the sandwich rolls in a 9x13 pan and spoon meat into each roll, top with provolone cheese. Cover with foil and bake at 350 degrees for 5 minutes or until cheese is melted.
Serve immediately with the sauce on the side for dipping.