Slow Cooker French Dip

By margiekyle

Ingredients

• Yield: 6 servings
• 3 pound beef chuck roast
• 2 cans (14.5 ounces each) beef stock
• Salt and pepper
• 3 tablespoons horseradish sauce
• 6 hoagie buns

Details

Servings 6
Adapted from stltoday.com

Preparation

Step 1

1. Label a gallon-size freezer bag with these instructions: “Thaw overnight. Cook on low for 8 to 10 hours.”

2. Reduce beef stock in a medium saucepan until reduced by half. Let cool slightly.

3. Season beef with salt and pepper. Place in freezer bag. Pour stock over top. Put bag in freezer.

4. The night before eating, thaw in refrigerator. In the morning, cook in slow cooker for 8 to 10 hours.

5. Spread ½ tablespoon of horseradish sauce on each bun. Shred meat and divide among buns. Serve sauce on the side as an au jus or dipping sauce.