Since I was asked to share, I thought I'd post this now in case someone is so inclined to start the crockpot for easy Memorial Day weekend meals.
I call it "Marie's Roast Beef" because Marie is the one who posted this recipe originally three or four years back on the Alex Anderson message board.
3-5 lbs chuck roast - (or any kind of beef, but this gets real tender)
1-2 pouches of Good Seasons Italian dressing mix
1-2 beef bouillon cubes
I rinse off the roast(s) and put them in the crock pot. Sprinkle the Italian dressing mix all over the top. If I've got a lot of beef in the pot, I might use 1.5 pouches of dressing mix. Set the crockpot on low for 8 hours.
After you've been smelling this wonderful aroma for eight hours, take the meat out and put it on a plate. I use two forks to shred the beef (it's hot), and I remove all the fat at this time. I also run a slotted spoon at this point through the juice in the crockpot just to remove any large hunks of fat that may be in there.
Place the shredded beef back in the juice in the crockpot. Dissolve 1 beef bouillon cube in one cup of boiling water. Double this if you've got a lot of beef. [Marie said to use a can of beef broth, but I found it was way too salty. I like salty, but it was too much even for me.)
Turn the crockpot back on medium for two hours or high for one hour. Voila!
I usually pick up a bag of those nice rolls in the deli section of the market. I split them open and stick them in the oven for a few minutes. Mayo, Dijon, whatever, and it makes a great sandwich. Bet you can't eat just one! Oh, and it's great over mashed potatoes, noodles......
Easy peasy! Enjoy!