Crockpot French Dip Sandwiches

Ingredients

3 Pound Beef Chuck Roast (Remove Thick Cartilage, Fatty Area’s and cut into a few smaller chunks)

2 Cans of Campbells Beef Consomme (14.5 oz each) you will find this in the soup section

1/2 Yellow Onion Chopped or Shredded

Hoagie Buns

Instructions

1. Remove the thick cartilage and fatty parts of the chuck roast.
2. I would also cut it into a few smaller chunks, so it fits into the crock easier.
3. Place the beef, chopped onions, and consomme into the crock.
4. Cook on low for 8-10 hours or high on 5-7 hours.
5. Remove the Roast and large chunks of onions if you have them, and shred in a separate bowl.
6. I poured the drippings into a strainer to keep out the larger chunks, and have just the liquid to dip into.
   

Notes

Freezer Meal Instruction:

Prepare the Chuck Roast the same as in the recipe.
Place the Chuck Roast and Chopped Onion in the ziploc bag.
Pour the 2 cans of Consomme into the bag.
Careful lay down flat and squeeze as much air as you.
Place in freezer.
Cook as directed above.
Thaw for 24 hours before you place in crock-pot to cook.

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