Ingredients
- 1 2-lb boneless beef chuck shoulder roast
- 3tablespoons extra virgin olive oil
- 2tablespoons red wine vinegar
- 1tablespoon basil
- 1tablespoon oregano
- 1teaspoon thyme
- 1/2teaspoon salt
- 1/4teaspoon pepper
Materials
To Freeze and Cook Later
- Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date (3 months from when you prepped the meal).
- Add all ingredients to your freezer bag.
- Remove as much air as possible, seal, and freeze.
To Cook in Crockpot
- Cook for 6-8 hours on “low” setting.
- Shred beef and stir with sauce in crockpot.
To Cook in Instant Pot
- Add frozen meal to Instant Pot and saute for 5 minutes to release some liquid.
- Flip over.
- Add 1/3 cup water.
- Pressure cook 60 minutes.
- Natural release.
- Shred beef and mix with sauce in Instant Pot.
I have a 1 Chuck Roast (2.25 lbs) in my freezer. Could I use that in this recipe?
Absolutely!
Is it best to “thaw” the freezer bag of ingredients overnight in refrigerator or in water in the morning… before placing contents of freezer bag into the “crockpot”?
I typically do a “quick thaw” in water or skip thawing altogether.
What do you serve this with?
what do you serve this with?
Above the recipe she usually has stated what to serve with the meals. 🙂 This one says on a bun with a side salad, I can’t wait to cook it tonight! 🙂
I just found it at the top. Serve on buns with a side salad.
oops! I posted above and then saw your next comment! So sorry! Also, I posted it even though it’s been a year 🙂 just so others would see that she has what to serve it with on the recipe, 😉
Where can I find and print labels for all the recipes? Thanks in advance
If you unfreeze the piece of meat can you freeze it back
You shouldn’t freeze, thaw, and re-freeze meat.
It is ok to refresher after thawing. All of your meat from the stores are frozen fro shipping and when you purchase you freeze it again. FDA does suggest a limit on how many times but it doesn’t really effect the meat. Just check by smell, look, and texture if meat is still good for cooking.
on all the recipes – if i change the number of servings to 8 will the ingredients still fit in a gallon size freezer bag?
What sauce? I’m confused, as there is no separate recipe for sauce.
What sauce are we mixing?
New to Freezer Family. How do I print out the labels?
If I have cooked beef can I cook this on low for just a couple of hours?
Made with peas and carrots and quinoa
and meant to add it was very flavorful and would make again
There doesn’t seem to be enough liquid to do this in the IP. And I like others want to know what sauce?
*WOW*!!
Putting this together i had the thought–what is so special about this? It got 5 star reviews…..
Welp, then, we made it.
Holy smokes-definitely will be a frequent flier on our menu.
Used gluten free baguette for those in the family GF, regular Italian bread from Kroger for the rest.
Melted provolone cheese on the meat and bread, made an Italian Giardiniera topping for the sandwiches-served with roasted veggies and fresh fruit.
So good! thank you!!
What is the white creamy dressing in the picture? What something good to put it on a sandwich with?
I’m going to guess that it’s melted mozzarella or provolone cheese
You are a crockpot cooking genius! My husband went to bed just sure this piece of meat would be a rock after 6hrs..I was concerned myself but told him none of your recipes have failed yet, lol! At the 6hr mark I shredded a crazy tender piece of meat…he will be shocked when I pull that out for dinner tomorrow evening! Thank you for yet again great recipes with bold flavors!