French Dip

One Family

2 lbs London Broil

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1 pkg dry onion soup

2 Beef bouillon cubes

6 Families

12 lbs London Broil

6 pkg dry onion soup

12 beef bouillon cubes

Put meat in crock pot with 2 cups water and onion soup. Cook on low for 14 hrs or high for 10 hours. Separate meat from juice. Add 2 cups boiling water and 2 bouillon cubes to sauce simmer for 5 min. Serve with hoagie buns. Let each person have their own container of au juice to dip sandwich.

Categories: Sandwiches and Burgers, Make Ahead/Freezer Meal

Comments & Reviews

  • Leslie

    We tried this last week and managed to get a dinner AND lunch the following day from this and it was EXCELLENT!! We sauted some red and green bell peppers with onions and mixed it in with the sauce the last 15 minutes and delish!!! We’ll definitely do this one again!

  • Natalie

    LOVED THIS RECIPE! We put the shredded beef on the sandwich roll, added Swiss cheese and then topped with onions and peppers 🙂 AMAZING! I will dream of it until I can eat it again 🙂

  • jordon

    I’m confused. What do you freeze? Do you cook it and then freeze it? What are the instructions for after it’s frozen?

    • Kearna

      Jordon, you cook according to the directions above then freeze it. We just put the cooked meat (juice and all) into a gallon sized ziploc and freeze. Then just pull it out of the freezer, defrost it and either microwave it or heat in on the stovetop until warm enough to serve. We probably should redo some of these instructions.

      • jen

        That’s a good idea, actually, for newbies like me. 🙂
        I recently bought a London Broil, cooked half, and froze the other half, raw. Now that I know I could have cooked all of it and frozen half, I will do that from now on. (By the way, I cooked it this same way, but as a roast with sweet potatoes!)
        Thanks for letting everybody know.

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