Tuesday, October 18, 2016

Slow-Cooked French Dips :: 31 Days of Healthy Freezer Meals

Oh how I love this recipe. The aroma of the beef cooking all day is amazing and it tastes just as good as it smells! If freezing, I thaw this meal the day before so it's completely thawed before throwing it in the slow cooker in the morning. I will say though that this recipe is easy enough that I don't always freeze it in advance.


1 chuck roast (3-4 pounds)
1 onion, sliced
3/4 cup soy sauce
10 whole black peppercorns
1 T. rosemary
1 T. garlic, minced
2 tsp. beef broth concentrate *

Whole wheat buns
Cheese, sliced **

   * Lets talk about this "beef concentrate" for just a second. Several different recipes I have seen for French Dip use a beef bouillon cube. I've used it before but I instead like Kitchen Accomplice brand of reduced sodium beef broth concentrate. It's low in salt, non-gmo, and all natural. If you can find a healthier alternative to a bouillon cube use it, but using the cube is fine too.

   ** I personally don't typically use cheese, but family loves to put pepper jack cheese on theirs.


If you are freezing this recipe place the soy sauce, peppercorns, rosemary, garlic, and broth concentrate in a freezer bag. Mix together in the bag and then add the roast and onions. Freeze.

If not freezing, place the roast and onions in a slow cooker. Mix together the soy sauce, peppercorns, rosemary, garlic, and broth concentrate together and pour over meat. Add enough water to cover the roast.

Cook on low 8-10 hours, until you are able to shred the meat with a fork.

Shred the roast and serve on whole wheat buns. Top with onions and cheese if preferred.

We put the remaining juices from the slow cooker into little bowls for dipping.

**Want more recipes? Find all of the October freezer recipes HERE!**


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