Rosemary Beef Sandwiches

By CarolineNGa

This is a recipe that is intended to be prepared and frozen. It has wonderful flavor the day you make as well as when you pull it from the freezer. I freeze it in individual portions so I can grab one for an easy lunch.

Ingredients

• 2 1/2 lb. chuck roast
• 1 tsp. dried rosemary
• 1 clove garlic
• 1 diced medium onion
• 1/4 tsp. black pepper
• 1/2 cup beef broth
• On hand for when you eat - buns or hot rolls

Preparation

Step 1

Assembly Directions:
Trim fat from roast. Combine all ingredients in crock pot. Cook on low for 8 hours.
Freezing and Cooking Directions:
To Freeze: Remove beef from the crock pot. Allow to cool. Shred the meat and place in rigid containers or
freezer bags. Add 1/2 to 1 cup of the liquid from the crock pot to the bag. Seal, label and freeze. If you are freezing individual serving sizes, just add a few tablespoons of the liquid to each bag. Remember that the beef can dry out during the freezing/thawing process so it needs some extra liquid.

To Serve: Thaw overnight in the refrigerator. Place meat in a medium sized saucepan and heat on medium high until the liquid boils.

Comments:
This recipe has a very nice low key flavor. It can also be creamed and served over noodles or rice.

*1 medium garlic clove = 1/2 t. minced garlic