Freezer Meal Recipes / Dinner / Slow Cooker French Dip

Slow Cooker French Dip

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 Meet The Cook Print
Slow Cooker French Dip

Ingredients

Freezer Containers

Supplies

Nutritional Information

  • Not available.

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, boullion, 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 crock pot 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 indicated number of gallon freezer bags.
  2. Mix together soy sauce, bouillon, peppercorns, rosemary, and garlic.
  3. Pour mixture over the roast, then seal freezer bags. 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. Pour contents of bag into slow cooker and then add enough water to cover the roast.
  2. Set the slow cooker on high and cook for 1 hour.
  3. 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.
  4. Shred the roast with a fork and serve on buns.
  5. Use remaining juices in the slow cooker for dipping sauce.

19 Comments

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  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.

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