French Dip Sandwiches
Put a chuck roast in the crockpot. Sprinkle a packet of Italian salad dressing mix over it, pour a can of beef broth over the dressing mix, and cook about 5 hrs on high or all day on low. Shred the meat and mound the meat on a hoagie roll. Put provolone cheese on top, and put under broiler just long enough to melt the cheese. Take the broth left from the roast and serve as dip for the sandwiches. If you like, use a fat separator to have a less fatty juice.
All of my kids like these!