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.

Ingredients:

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.

Directions:

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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