French Dip Sandwiches
1 chuck roast
1 envelope dry onion soup mix
1 can beef broth
salt & pepper
In a large skillet melt butter, season roast with salt & pepper and garlic powder, brown both sides of the roast in the butter.
Move roast to crock pot and top with onion soup and beef broth.
Cook for about 6-7 hours on low (I haven't ever over cooked this).
Shred meat and reserve au jus for dipping.
Butter and broil rolls. Add meat and cheese (meat on one side cheese on the other) and broil again until cheese is bubbly and browning.