My french dip sub using homemade onion soup mix is unbelievably easy to prep and freeze. This is a delicious sandwich my family devoured when we got home from work and school. It has the perfect flavor with the au jus to dip the sandwich. The best part is knowing there is no MSG or lengthy words I can’t pronounce in the meal I’m feeding my family.
I made two of these freezer meals two weeks ago when the sirloin tip roast when on sale at Harris Teeter. We had enough cooked meat for another meal in a week or two. All I have to do is reheat the meat for a super quick meal since it’s already been slow-cooked all day. I’ll thaw it the night before I want to serve it and make sure I have mozzarella cheese and French bread on hand. I used whole wheat store-bought the first time around and made a homemade version the second time around.
This recipe makes enough for two freezer meals using approximately 3 lb. roasts. I used sirloin tip with less fat, but chuck roast works too and it turns out very tender.
- 1 quart low-sodium beef broth, divided in half among each bag
- 2 cups water, 1 cup per bag
- 1 recipe homemade onion soup mix or store-bought packet if you must, divided equally among each bag
- (2) 2.5-3 lb. roasts, sirloin, chuck or whatever is on sale, one in each bag
1. Label two gallon size freezer bags: French Dip, thaw 24 hours, crock on low 8 hours or high 6 hours, shred meat with 2 forks last hour.
2. Place divided ingredients in each bag and slide one roast in the bag squeezing air out. Seal. Freeze.
3. Crocking day: Place shredded meat on toasted sub rolls or french bread loaf. Add provolone or mozzarella cheese, broil.
4. Serve with au jus dipping sauce on side.