Slow Cooker French Dip - Real Food - Dump and Go Dinner

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Cut as much the fat off the roast as you can and place in slow cooker.
2. Mix together soy sauce, bouillon, peppercorns, rosemary, and garlic.
3. Pour mixture over the roast in the slow cooker.
4. Add enough water to the slow cooker to cover the roast.
5. Set the slow cooker on high and cook for 1 hour.
6. Turn down the heat to low and cook for an additional 10 hours. The roast is done when you can pull it apart easily with a fork.
7. Shred roast with a fork and serve on buns.
8. Use remaining juices in the slow cooker for dipping sauce.

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?

1. Cut all the fat off the roast, divide and place in half the indicated number of gallon freezer bags.
2. Mix together soy sauce, bouillon, peppercorns, rosemary, and garlic.
3. Pour mixture over the roast in a gallon freezer bag.
4. 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.

1. Thaw: In fridge
2. Add enough water to the slow cooker to cover the roast.
3. Set the slow cooker on high and cook for 1 hour.
4. Turn down the heat to low and cook for an additional 10 hours. The roast is done when you can pull it apart easily with a fork.
5. Shred the roast with a fork and serve on rolls, using remaining juices in the slow cooker for dipping sauce.