French Dip Sandwiches

Original recipe was found at:

This is how I did it:



For the freezer bag:

2-3 lb beef chuck roast

3 cans beef consomme (This will be in with the Campbell’s soup cans)

freezer bag

When it is cooked: 

Bag of hamburger buns

provolone or swiss cheese


Write cooking instructions on freezer bag, meal name, and date of prep

Place roast in a resealable gallon-sized freezer bag and pour beef consomme on top.

Put in freezer!

When ready to eat, remove from freezer and thaw in fridge for 24 hours.

Mine was not completely thawed so I chose to cook it on high instead of low to make sure it received enough cooking time. It didn’t help that I forgot to turn on my crockpot for an hour after I put the food in there either. But even with the mistakes, it still tasted great!

Cook on LOW for 8-11 hours (or HIGH for 5-7 hours).

When the meat has been cooking long enough it should take maybe 5 mins to shred it. I used two forks and shredded it right in the crockpot and left it in there to stay warm.

Make your sandwiches however you like them! I used a hamburger bun and provolone cheese and it turned out like this:


This recipe was served with homemade fries (Fry recipe) and was kid approved! All 3 of my girls are very picky and they ate everything on their plates!


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