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Slow Cooker French Dip - Dump and Go Dinner

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Slow Cooker French Dip - Dump and Go Dinner

Kelly
The Cook
8 Servings
7 Ingredients
21 Comments
Enjoy the ultimate french dip from the comfort of your own home! Seasoned with soy sauce, rosemary and garlic this slow cooker recipe is as easy to make as it is to eat. Simmered low and slow the beef is perfectly tender, the makings of a meal you will want to savor with every unctuous mouthful.
8 Servings
7 Ingredients
21 Comments

Ingredients

  • 4 pounds Beef Roast
  • ¾ cups Soy Sauce
  • 1 teaspoon Bouillon, Beef, Granules
  • 2 teaspoons Black Peppercorns
  • 1 tablespoon Rosemary, Dried
  • 1 teaspoon mince Garlic, Cloves
Serving Day Ingredients
  • 8 individual Hamburger Buns, Whole Wheat

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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Make From Frozen Serving Day Directions

Slow Cooker

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Make It Now Cooking Directions

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Nutrition Facts

  • Not available.

21 Comments

Join the discussion
  1. I subscribe by email. The rack of pork recipe looks delicious, however, there is only 2 of us and with the amount of pork required – we would be eating leftovers for a long time! I am wondering if I could use a pork tenderloin as a substitute? I will bookmark it in case we have a big family dinner…wow! that gives me an idea!!

  2. Is this about eight servings? That might be too much leftovers for us. If I cut back on the meat by 25-50% should I do the same with the other ingredients? I didn’t know if there would be enough liquid in the pot.

  3. I just made this and I have to say I was worried because the ingredients seemed so simple but oh.my.gosh. It was the best shredded beef I have ever had out of the crockpot. My husband, who will thankfully eat anything (but which also means he rarely comments on food) said it was delicious and keeps begging me to make it again. True winner dinner!!!

  4. This sounds great! Wondering if you ever covered with beef stock instead of water and bouillion? Ive never used bouillion before. Thanks.

  5. I am one of the rare people allergic to rosemary. I am wanting to try this recipe. Is there a substitute season that could go with this instead of rosemary?

  6. Would this work with a moose or venison roast? I’m assuming so, but wild game roasts are so easy to overcook and they become tough.

    1. Erin – Yes wild game roasts are a little more difficult to shred, as they don’t have the fats that typical beef roasts do. A few recommendations from our staff are to soak the meat in 7up first to tenderize it a bit, as well as cutting it up to make it shred a little easier. When cooking wild game in a slow cooker, marinades really help, as well as adding fat to the mix, like bacon drippings to the slow cooker. Let us know if you have any further questions!

        1. You could certainly try it, though none of us here have! If you do please let us know how it turns out!

  7. I’m confused. On serving day, cook this another 10 hours? Even if I’ve thawed it?
    I see: the cooked roast isn’t frozen…got it!

    1. Yep, you got it. If you are making this to freeze, the roast is frozen raw in the marinade and then just thawed before going into the crockpot to cook.

    1. You can freeze leftovers as long as you follow proper freezing procedures. Make sure and follow USDA recommendations for freezing:

      What you Can and Cannot Freeze https://onceamonthmeals.com/blog/series/get-started/what-you-can-and-cannot-freeze/
      USDA Freezing and Food Safety http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/freezing-and-food-safety/CT_Index
      NCHFP Foods that don’t freeze well http://nchfp.uga.edu/how/freeze/dont_freeze_foods.html
      NCHFP General Freezing Info http://nchfp.uga.edu/how/freeze/freezer_shelf_life.html
      Safe Refreezing https://www.foodsafety.gov/keep/charts/frozen_food.html

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