Another easy freezer meal! I'll be writing the steps out like you would do it if you were preparing it for your freezer. If you are planning to cook this right away, just put the ingredients in the crockpot and hit GO! And assemble the sandwiches from there.
Slow-Cooker French Dip Sandwiches
3-4lb beef roast
1/2 cup red wine
1 clove garlic, chopped
1 Tbs rosemary (I used fresh)
10 whole black peppercorns
1/4 cup soy sauce
3 beef bouillon cubes
1 bay leaf
Smoked Provolone cheese slices
Good quality buns
1) Combine raw beef roast (cut in half), wine, garlic, rosemary, pepper, soy sauce, bouillon cubes, a bay leaf in a labeled Ziploc bag, freeze.
2) The night before you want to cook it, take it out of the freezer, and let thaw in the fridge.
3) The next morning, pour the roast and liquid into your slow-cooker. (It's okay if it's still partially frozen, it'll cook slowly and thaw while it does). Add four cups of water to it. Turn to high for 1 hour, then turn to low and cook for 8-10 hours.
4) Once the meat is done, take out the roast and shred with two forks. Season the liquid in the slow-cooker with salt to taste.
5) To assemble: Preheat oven to 350 degrees.
Place the bun slices on a baking sheet, add one slice of smoked provolone to each half. Spread a teaspoon of horseradish sauce on one half.
Stack the shredded beef on the half with horseradish sauce.
Top with other bun half. Press down gently. Bake at 350 degrees for 5-8 minutes until cheese is melted and bread is crunchy on top.
6) Serve with the cooking liquid for dipping.