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Ingredients
- 3 pounds Tri-Tip Roast
- 1/2 cups Soy Sauce
- 14 1/2 fluid ounces Beef Broth/Stock, Fat Free
- 1 whole Bay Leaf
- 1/2 teaspoons Black Pepper
- 1 teaspoon Rosemary, Dried
- 1 teaspoon Thyme, Dried
- 1 teaspoon Garlic Powder
Serving Day Ingredients
- 8 individual Sandwich Roll (Sub Bun)
- 8 individual Swiss Cheese, Sliced
Freezer Containers
Supplies
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Visit Oh Sweet Basil for same day cooking instructions.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Place all of the ingredients into the slow cooker.
- Cook on low for 8 hours.
- Pull the meat out and shred it.
- Return the meat to the slow cooker and cook on low for 1-2 hours, or until meat is very tender.
- Let cool.
- Discard the bay leaf.
- Divide among the indicated number of freezer bags. Seal, label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Reheat in microwave until heated through.
- Remove the meat from the broth.
- Divide the meat among the sandwich rolls and top with swiss cheese.
- Place the sandwiches on a baking sheet and broil until the cheese is melted and the bread is toasted.
- Use broth for dipping.